These Easy Pumpkin Blondies are insanely delicious! They’re packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!
The Best Pumpkin Spice Dessert For Fall
Every fall I think that I have enough pumpkin recipes on my website. Every fall I wonder if pumpkin is still going to be a huge thing. Every fall I wonder why I wonder these things. Because yes, of course you want more pumpkin recipes. And yes OF COURSE pumpkin is still a thing.
Sometimes I waste my time wondering.
So here we are with a CRAZY easy Pumpkin Blondies recipe that happens to be jam packed with flavor. You of course have pumpkin pie spice. And you have brown sugar. But you also get browned butter in there that takes the whole blondie recipe up a level. Or three. Three, indeed.
How to Make Perfect Pumpkin Blondies
The extra step in this blondies recipe is that you brown your butter first. And while no, you don’t HAVE to do that, you should. You really should.
Browning butter is easy and can be done ahead! All you do is melt your butter in a saucepan and continue to cook it while it boils. Just swirl the pan pretty frequently so it doesn’t burn and in a few minutes you have butter that is a deep amber color, smelling like liquid gold.
This honestly deepens the flavor of these Pumpkin Blondies and makes them that much more delicious and rich.
And like I said, you don’t have to use a mixer! I mean, you certainly can…but a big bowl and a wooden spoon work just as well.
I like to add white chocolate chips into my blondies recipe. I love that flavor combination. But you can absolutely use chocolate chips, butterscotch chips, or nuts instead….or even a combo of them all!
When you bake them just make sure they are set in the middle of the pan. They will take about 35-ish minutes to bake.
Your house will smell like a fall candle, which we all know is the best candle season.
Waiting for them to cool can be hard, but you can do it. Or don’t..eat them warm, I see you.
These Easy Pumpkin Blondies are easy enough to enjoy any day of the week, but also delicious enough to serve to guests or to take to a get-together. We love them so much!
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Easy Pumpkin Blondies
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hr
- Yield: 24 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Easy Pumpkin Blondies are insanely delicious! They’re packed with pumpkin spice, pumpkin puree and a few other simple ingredients. This blondie recipe will easily become your go-to treat this fall!
Ingredients
- 1 cup butter
- 1 1/2 cups light brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 egg
- 1 cup pumpkin puree
- 2 1/4 cups all purpose flour
- 2 cups white chips
Instructions
- In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
- Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
- In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
- Evenly mix in the flour until incorporated.
- Stir in the white chips.
- Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
- Allow the blondies to cool completely before slicing into bars.
Notes
Store airtight at room temperature for up to 3 days.
If you don’t prefer white chips, you can use chocolate chips, butterscotch chips, or nuts in their place. OR certainly you could use a combination of all!
Nutrition
- Serving Size: 1 bar
- Calories: 229
- Sugar: 18.8 g
- Sodium: 116.2 mg
- Fat: 12.6 g
- Carbohydrates: 27.5 g
- Protein: 2.4 g
- Cholesterol: 31.1 mg
I made these for a Thanksgiving potluck at work and everyone absolutely RAVED about it. If you want to impress at a fall themed potluck, make these!
What size “1 can of Pumpkin Puree”? Can’t wait to make these!
In the recipe card it specifies you need 1 cup of pumpkin!
This is fabulous. Addicting. Between the browned butter and dark brown sugar these have a deep rich flavor. yummy and easy. I would consider adding chopped nuts but these are great exactly as written.
So glad you liked these!!
these were delicious! I added just a little bit more pumpkin purée, as well as pumpkin pie seasoning, and they turned out perfectly. Perfect moisture, good amount of sweetness, really good texture. I ended up cooking for about 33 minutes and these were great.
Thanks for sharing your adaptations!!
I made these and added about 1/2 cup sour cream and pecans. My husband is not a fan of pumpkin but he loved these!
The taste was amazing but mine came out like extremely moist in the middle; they weren’t raw because a toothpick came out clean, but they were like falling apart because of how wet they were in the center
I thought these were very good but a little too sweet. I’m going to test them again with 25% less sugar. I also prefer a chewy blondie rather than a cake-y one so I reduced the baking powder to 1/4 tsp with excellent results. I thought the white chocolate chips were outstanding in it and I think they’re sweetness will be more enjoyable when the batter is less sweet.
I made these and they were absolutely delicious! I’m definitely making them again! I think I may put in dried cranberries instead of the white chocolate chips next time. Thank you for the recipe! It’s a winner!
That’s such a good idea! I made them tonight for the first time and oh my goodness…. delightful.
I switched half amount of butter to additional pumpkin purée to lower down the fat and switched brown sugar to honey. As a result, it came out amazingly delicious, but consequently, the texture turned out more like a dense cake.