These Pumpkin Blondies. Soft, chewy, and perfectly spiced, they’re packed with pockets of gooey white chocolate chips that melt in your mouth and make every bite feel like a tiny celebration.
No complicated steps, no fancy equipment, just one pan, a few simple ingredients, and a whole lot of deliciousness.
These pumpkin blondies are the kind of treat that makes you forget about the clock, makes your friends and family smile, and gives you a little moment of pure joy.
What Makes These Pumpkin Blondies So Good
Secretly impressive – serve them to friends or family and watch everyone act like you spent hours on them.
They taste like a bakery secret – rich flavor, perfect texture, and no one will guess how simple they were to make.
The “just one more” effect – they’re so moreish, you’ll lose count of how many you’ve eaten.
Mix, pour, done – no chilling, no waiting, no fuss.
The best balance of spice and sweet – enough warmth to be comforting, enough sweetness to keep you coming back.
The kind of recipe you bookmark forever – after one bake, it becomes your go-to fall treat.
The Ingredients You’ll Need
- All-purpose flour: The base that gives these blondies their perfect structure, it’s best if you measure it correctly for that soft-but-sturdy bite.
- Baking powder: Helps the batter rise just enough so they’re light but still chewy.
- Cinnamon: You can’t skip this, it’s that warm, cozy note that makes these so inviting.
- Ground nutmeg: Adds a sweet, earthy depth; I recommend using freshly grated if you can.
- Ground ginger: Maybe unexpected, but it gives a gentle zing that balances the sweetness.
- White chocolate chips: Melty, creamy bursts of goodness, you can swap for chunks if you want bigger bites of chocolate.
- Salted butter: For rich flavor and that signature blondie chew, it’s best if it’s melted but not piping hot.
- Light brown sugar: You can count on this for moisture, sweetness, and a hint of caramel flavor.
- Granulated sugar: Makes the flavor pop and gives the edges a light crisp.
- Egg + egg yolk: I recommend this combo for extra richness and a tender, fudgy texture.
- Vanilla extract: Maybe simple, but it ties all the flavors together beautifully.
- Pumpkin puree (patted dry): The star of the show, it’s best if you remove excess moisture so your blondies bake perfectly.
How to Make Pumpkin Blondies
Step 1 – Prep like a pro (but easy)
First, set your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, letting the ends stick out for quick and easy lifting. A tiny swipe of butter on the paper is optional, but trust me, it helps those squares come out looking picture-perfect.
Step 2 – Spice it up
Combine flour, baking powder, cinnamon, nutmeg, and ginger in a medium mixing bowl. This little ritual makes sure your spices are evenly spread, so every bite has that perfect hint of warmth.
Step 3 – Sweet, buttery goodness
In a large bowl, stir together the melted salted butter, light brown sugar, and granulated sugar until it looks glossy and dreamy. Add the egg and extra yolk, whisking until everything’s just blended. Pour in the vanilla extract and you’re basically one step away from pure happiness.
Step 4 – Pumpkin, the unsung hero
Fold in your pumpkin puree (well-drained) gently. Drying it a little first keeps the blondies perfectly tender.
Step 5 – Mix the wet and dry
Add the flour mixture to the wet ingredients. Use a rubber spatula, and stir just until you can’t see any flour streaks. This isn’t bread, so a little arm workout goes a long way, but don’t overdo it.
Step 6 – Sweet little surprises
Fold in the white chocolate chips, saving a handful for sprinkling on top. It’s a tiny move, but it makes the blondies look like they came from a bakery (without actually leaving your kitchen).
Step 7 – Into the oven
Transfer the batter to the prepared pan, smooth it out, and gently press the remaining chocolate chips on top. Bake for 25–29 minutes.
Let the blondies cool completely in the pan. Yes, I know it’s hard, but it’s worth it. When cooled, lift the squares out using the parchment edges, cut, and get ready for a bite of chewy, spiced, chocolatey bliss.
Common Issues and How to Fix Them
Blondies turned out too cakey
If your blondies are leaning more toward pumpkin cake than that soft, chewy texture we want, the likely culprit is either too much pumpkin puree or overmixing the batter. Pumpkin holds a lot of water, so it’s best to pat it dry with paper towels before adding it in. Once the flour disappears, put down the spoon; too much mixing traps air and leads to a cakier texture.
Edges are done but the center feels raw
Blondies like to trick you, they keep baking a little after you take them out. If the center has moist crumbs (not wet batter) on a toothpick, they’re ready. Let them cool fully to set.
They came out dry
A few extra minutes in the oven can make a big difference. Try checking them earlier next time, and remember: slightly underbaked is better than overbaked for blondies.
White chocolate chips sank to the bottom
Toss them lightly in a spoonful of flour before folding them into the batter, this helps them stay suspended and spread evenly.
Spices taste uneven
Always whisk the spices with the flour before adding them to the wet mixture, this keeps one bite from being all cinnamon and the next tasting plain.
What to Serve With Pumpkin Blondies
- Warm apple cider: That gentle spiced sweetness makes every bite feel like a hug.
- Cinnamon latte: Coffee meets cozy spice, and your blondies just found their best friend.
- Salted caramel drizzle: Sweet, salty, and sticky in the best way possible.
- Vanilla gelato: Cool, smooth, and just the right balance for the warm, soft blondies.
- Roasted pumpkin seeds: A crunchy, festive finish that celebrates all things pumpkin.
How to Store Pumpkin Blondies
Room temperature magic: Keep them in an airtight container for up to 3 days so they stay soft and chewy.
Fridge for a firmer bite: Store in a sealed container for up to a week; the flavors deepen, almost like pumpkin fudge.
Freeze for later cravings: Wrap each blondie in parchment, then pop into a freezer bag; they’ll last up to 2 months and taste just as good after a quick thaw.
Warm them back up: A 10-second zap in the microwave makes them taste like they just came out of the oven.
More Pumpkin Treats to Try
Once you whip up a batch of these blondies, I’d love to hear how they turned out for you! Drop a comment and tell me if they brought that cozy fall magic to your kitchen.
Easy Pumpkin Blondies That Always Impress
Ingredients
- 1 ¼ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- 1½ teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup salted butter melted
- ¾ cup light brown sugar packed
- 3 tablespoons granulated sugar
- 1 large egg + 1 egg yolk
- ¾ cup canned pumpkin puree drained of excess liquid
- 1½ teaspoons pure vanilla extract
- ¾ cup white chocolate chips
Instructions
- Set your oven to 350°F (175°C) so it’s nice and hot by the time you’re ready to bake. Line an 8×8-inch pan with parchment paper, leaving some extra over the edges so you can lift the blondies out later. If you want them to pop out effortlessly, give the paper a quick butter swipe, optional, but worth it.
- Mix the flour, baking powder, cinnamon, nutmeg, and ginger in a medium bowl until the spices are evenly distributed. This way, every bite will have that perfect cozy, spiced flavor.
- In a larger bowl, stir the melted salted butter with both sugars until the mixture is smooth and a little shiny. Crack in the egg along with the extra yolk, then mix just until combined. Add the vanilla extract and give it a quick stir, your kitchen should already smell amazing at this point.
- Now, fold in your well-drained pumpkin puree. Removing some of the moisture first is key, it keeps the blondies chewy instead of airy and cake-like.
- Tip the dry mixture into the wet ingredients and gently fold everything together with a spatula. Stop as soon as you no longer see dry streaks, mixing too much will make them dense instead of tender.
- Gently stir in most of the white chocolate chips, keeping a small handful aside for the top. Those extra chips will melt into little pools of sweetness while baking.
- Spread the batter evenly in your prepared pan and sprinkle over the remaining chips, pressing them lightly into the surface. Slide the pan into the oven and bake for about 24 minutes, until the edges are set and the middle still looks soft.
- Let the blondies cool completely in the pan before lifting them out with the parchment overhang. Cut into squares, then enjoy.
Notes
- You can rotate the pan halfway through baking for more even browning.
- Let your melted butter cool slightly before mixing so it doesn’t scramble the egg.
- Use a light-colored baking pan for more even baking, dark pans can make the edges over-brown.
- Check doneness a couple of minutes early, every oven runs a little differently.
