Easy Pumpkin Blondies

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.

Pumpkin Blondies Recipe

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.

Pumpkin Blondie Batter

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!

Pumpkin Blondie Recipe with White Chips

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.

Easy Pumpkin Blondies Recipe with white chocolate chips

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

  • Author: Shelly
  • Prep Time Prep Time: 25 minutes
  • Cook Time Cook Time: 35 minutes
  • Total Time Total Time: 1 hr
  • Yield Yield: 24 bars 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine 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!


Scale

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

  1. 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.
  2. Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
  3. 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.
  4. Evenly mix in the flour until incorporated.
  5. Stir in the white chips.
  6. Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
  7. 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 Information:

1 bar
229
18.8 g
116.2 mg
12.6 g
27.5 g
2.4 g
31.1 mg

Keywords: pumpkin dessert recipe, easy pumpkin dessert, best blondies recipe, blondies recipe, what are blondies, pumpkin bars, pumpkin bars recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Molly
Nov 25, 2021 1:32 pm

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

Deborah F Chud
Nov 14, 2021 7:37 am

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.

Alanna Birmingham
Oct 2, 2021 8:57 am

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!

Kayla Patel
Nov 6, 2021 12:30 am

That’s such a good idea! I made them tonight for the first time and oh my goodness…. delightful.

Tanya Wu
May 16, 2021 1:00 am

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.

Kaylin C
Nov 5, 2020 2:37 pm

Is there is way to modify this for for an 8×8 pan?

Sarah I
Nov 1, 2020 6:52 pm

These were really great! But very cake-like.. May have to add a bit more pumpkin when I make it next time. Flour amount was quite high in comparison to the pumpkin puree. Or maybe just leave it this way? They are like pumpkin snack cakes. Thats what it reminds me of. Anyway, the flavor was good. Not an ordinary chewy or crispy blondie…

Aug 5, 2019 8:37 am

Has this been tried with Almond, Rice, or Coconut flour? I can’t have wheat anymore but these sound amazing! I just know the flours can mess things up a bit, at least coconut can.

Melissa
Nov 7, 2018 5:52 pm

Are you supposed to use pure pumpkin or pumpkin pie filling?

Rebecca Majano
Nov 25, 2020 5:14 pm
Reply to  Shelly

What happens if you use unseasoned pumpkin pie filling? That’s all I have :/

Also, is there a way to adjust this for a 11X13?

Oct 19, 2018 1:27 am

Yummy. I love it so much, and you will try to do as soon as possible, thanks

angela
Oct 7, 2018 1:43 pm

i made these and my fiance’s 3 kids loved them. i was lazy and didn’t brown the butter, but were still yummy.

Dena
Oct 6, 2018 12:08 pm

Did you mean to leave out the leavenings in this recipe, Shelly?

Dena
Oct 6, 2018 12:02 pm

Did you mean to leave out leavenings in this recipe, Shelly?

Dianna
Oct 5, 2018 4:18 pm

The new fall flavored Cinnamon or Caramel chips might be fun to try in this recipe!

Margaret
Oct 4, 2018 6:48 pm

I wonder how they would taste as a pie?!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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