Perfect Pumpkin Blondies (Simple to Make Recipe)

These Pumpkin Blondies are soft, chewy, and absolutely addictive. Full of pumpkin flavor and chocolate chips, they make a great fall dessert. You won’t be able to eat just one! They’re made completely from scratch but remain SUPER EASY to make.

Pumpkin Blondies

It has snuck up on us again folks, pumpkin season. Ok, it didn’t exactly sneak up, I have been stalking it since last year, looking for recipes to highlight it. I really love the taste of pumpkin and cannot wait to break a can out of the pantry every year.

If you’re like me and you eagerly await pumpkin spice season, you should also try some of my other pumpkin recipes: easy pumpkin pie, pumpkin bread, and pumpkin pancakes!

These easy Pumpkin Blondies are dense and full of fall flavors like pumpkin and spices. Baked goods especially benefit from not only the flavor, but the moistness that pumpkin adds.

Keep them all to yourself or box up a few to share with friends, family, or a favorite teacher. My favorite way to enjoy them is with a hot cup of coffee with generous amounts of homemade coffee cream.

I also may or may not have eaten my Pumpkin Blondies topped with cream cheese frosting too!

Blondie Vs Brownie

Blondies and brownies are both delicious desserts, but they have a few differences that make some people prefer blondies, especially when pumpkin blondies are in the mix (or is that just me?).

Blondies are like brownies, but without cocoa powder, so they have a lighter color. They get their rich flavor from brown sugar or brown butter, which gives them a caramel-like taste.

Blondies are great for adding mix-ins like white chocolate chips, nuts, or butterscotch chips.

Brownies, on the other hand, rely on cocoa or melted chocolate for their flavor, making them more chocolatey and dense.

Why You’ll Love My Pumpkin Blondies Recipe

I seriously love these chewy pumpkin blondies so much, and I know you will too! Even through they’re the perfect fall treat, I’d eat them all year long.

• Perfect Fall Flavor: These blondies are packed with the rich taste of pumpkin puree and fall spices like cinnamon and pumpkin pie spice. They make a great treat for this time of year when you’re craving something seasonal.
• Chewy and Delicious: The combination of melted butter, brown sugar, and pumpkin puree creates a chewy texture that’s hard to resist. Each bite is soft, moist, and full of flavor.
• Loaded with Mix-ins: The white chocolate chips, butterscotch chips, and chopped walnuts add a fun crunch and sweetness.
• One-Bowl Recipe: This recipe is simple. You mix the wet ingredients like butter, sugar, and pumpkin in one large bowl, then slowly add the dry ingredients. It’s easy to follow and great for quick baking.
• Minimal Cleanup: With only a large mixing bowl and a spatula, this recipe doesn’t leave you with a mountain of dishes. Plus, the batter bakes in one pan, so cleanup is a breeze.

Ingredients for Pumpkin Blondies

This recipe uses simple ingredients, which makes it easy to whip up and pop into the oven. Here’s what you need to make my pumpkin blondie recipe:

• All-Purpose Flour: This is the base of the recipe. It helps give the blondies their structure and chewy texture.
• Brown Sugar: Brown sugar adds sweetness and a rich, caramel flavor. It also helps keep the blondies moist and chewy.
• Pumpkin Pie Spice: This spice blend brings out the warm, cozy flavors of fall. It typically includes cinnamon, nutmeg, ginger, and cloves, which pair perfectly with the pumpkin.
• Ground Cinnamon: Cinnamon adds an extra layer of warmth and spice, enhancing the overall flavor of the blondies.
• Vanilla Extract: Vanilla adds some great flavors o my Pumpkin Blondies.
• Unsalted Butter, Melted: The melted butter adds richness and moisture to the blondies. Using unsalted butter lets you control the salt in the recipe. Make sure it’s melted for easy mixing.
• Egg: The egg helps bind the ingredients together and gives the blondies a soft, chewy texture.
• Butterscotch Chips: These chips add a sweet, buttery flavor that complements the pumpkin and spices. They melt into the blondies for a gooey texture.
• White Chocolate Chips: White chocolate chips add sweetness and a creamy texture.
• Chopped Walnuts: Walnuts add crunch and a nutty flavor, providing a nice contrast to the soft blondies. You can leave them out or replace them with pecans if you prefer.
• Pumpkin Purée: Pumpkin puree brings moisture, color, and the unmistakable pumpkin flavor to the blondies. Be sure to use pure pumpkin, not pumpkin pie filling.

How to Make Pumpkin Blondies

Preheat the Oven: Set your oven to 400°F. Grease a 9×13 inch baking pan with nonstick spray or lightly coat it with butter to prevent sticking.

Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter and brown sugar. Use a hand mixer or stand mixer to blend them until smooth. Add the egg, vanilla extract, and pumpkin puree. Mix until fully combined and smooth.

Combine Dry Ingredients: In a separate small bowl, whisk together the flour, pumpkin pie spice, and cinnamon.

Add Dry Ingredients to Wet Mixture: Gradually add the flour mixture to the wet ingredients, mixing a little at a time until fully combined. This will form a thick, smooth batter.

Fold in the Mix-ins: Gently fold in the chopped walnuts, butterscotch chips, and white chocolate chips using a rubber spatula.

Spread the Batter: Pour the batter into the prepared baking pan. Use a spatula to smooth it out evenly across the bottom of the pan.

Bake the Blondies: Place the pan in the preheated oven and bake for 40-45 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.

Cool and Cut: Once done, remove the blondies from the oven and let them cool completely. Cut them into squares and go ahead and devour them — I do!

Flavor Variations and Add-ins

• Dark Chocolate Chunks: Swap white chocolate chips for dark chocolate chunks to add a rich, intense flavor that balances the sweetness of the pumpkin.
• Cream Cheese Swirl: Add a cream cheese swirl by mixing softened cream cheese with a little sugar. Swirl it into the batter before baking for a cheesecake-like layer.
• Dried Cranberries: Fold in dried cranberries for a tart contrast to the sweet butterscotch and white chocolate. It adds a chewy texture and a pop of flavor.
• Pecans: Replace the walnuts with pecans for a buttery, nutty crunch. This adds another layer of richness to the blondies.
• Cinnamon Sugar Topping: Before baking, sprinkle a mixture of cinnamon and sugar on top of the batter. It creates a sweet, crunchy layer as it bakes.
• Peanut Butter Chips: Swap the butterscotch chips for peanut butter chips to give the blondies a nutty, creamy flavor that pairs well with pumpkin.
• Chopped Dates: For a natural sweetness, fold in chopped dates. They’ll melt into the batter and give the blondies a gooey texture.
• Shredded Coconut: Add shredded coconut to the batter for a tropical twist. It pairs surprisingly well with the warm pumpkin spices.

Storing Leftover Pumpkin Blondies

It’s important to store your blondies properly so they keep their chewy texture. It also helps to prevent them from drying out.

1. Let the pumpkin blondies cool completely to room temperature after baking. Cooling them first helps keep them from getting soggy.
2. Cut the blondies into squares using a sharp knife.
3. Grab an airtight container and some parchment paper. Put a piece of parchment paper between layers to prevent sticking. You can also wrap individual blondie squares in plastic wrapif you prefer.
4. Store the container at room temperature for up to 4-6 days. For longer storage, you can freeze the blondies.
5. To freeze, wrap the blondies tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe airtight container. Frozen pumpkin blondies can last for up to 3 months.
6. When ready to eat, thaw frozen blondies at room temperature or in the refrigerator overnight. You can also warm them in the microwave for a few seconds.

More Cookie Bars to Try

• Red Velvet Bars
• Chocolate Chip Cookie Bars
• Cashew Cookie Larabar Recipe
• Candy Cane Bars

Print Pin

Butterscotch Pumpkin Blondies

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups brown sugar
• 1 Tbsp Pumpkin Pie Spice
• 1 tsp ground Cinnamon
• 1 Tbsp Vanilla extract
• 1 cup unsalted butter melted
• 1 whole egg
• ¾ cup butterscotch chips
• ¾ cup white chocolate chips
• ¾ cup chopped walnuts
• 1-15 oz can Pumpkin puree

Instructions

• Preheat oven to 400° Lightly grease or coat with non stick spray a 9x13 inch pan.
• In the large bowl of a hand or stand mixer combine butter and sugar, mix until smooth. Add egg, vanilla, and pumpkin - mixing well to combine thoroughly.
• In a separate bowl whisk flour, pumpkin pie spice, and cinnamon. Incorporate flour a little at a time to pumpkin mixture until fully mixed. Fold in walnuts, butterscotch and white chocolate chips.
• Pour batter into baking pan and smooth with spatula. Bake for 400-45 minutes until top is golden and center is done (insert toothpick, if it comes out clean-its done).
• Allow to completely cool, cut into squares, and store in an airtight container for 4-6 days.