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
Is there is way to modify this for for an 8×8 pan?
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…
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.
Are you supposed to use pure pumpkin or pumpkin pie filling?
pure pumpkin!
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?
That’s what you should use!
Yummy. I love it so much, and you will try to do as soon as possible, thanks
i made these and my fiance’s 3 kids loved them. i was lazy and didn’t brown the butter, but were still yummy.
So glad you liked them!
Did you mean to leave out the leavenings in this recipe, Shelly?
Wow, great catch! Yes, the baking powder was not in the recipe, but there should be 1 teaspoon of baking powder. I fixed it and it shuold be there now. Thank you so much for letting me know!
Did you mean to leave out leavenings in this recipe, Shelly?
The new fall flavored Cinnamon or Caramel chips might be fun to try in this recipe!
They TOTALLY would! I actually wanted to use those in this recipe, but wasn’t sure how readily available they were for everyone. But they would be so seriously delicious in these 🙂
I wonder how they would taste as a pie?!