Made in one bowl with simple ingredients, these pumpkin blondies have a thick and chewy texture similar to brownies. Pumpkin spice adds a cozy, warming flavor, making these a perfect fall dessert!
These pumpkin blondies are like a cross between pumpkin bars and pumpkin loaf, landing somewhere in between with a thick, slightly chewy, and dense texture similar to brownies.
The blondies are pumpkin-spiced but they also include pumpkin puree to really drive the pumpkin theme home. They are great frosted or unfrosted, with or without chocolate chips, and come together quickly in one bowl!
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Ingredients
- Pumpkin puree: Not to be confused with pumpkin pie filling. Leftover puree is great in pumpkin baked oatmeal and pumpkin smoothies.
- Pumpkin pie spice: This typically includes ginger, nutmeg, cloves, and allspice. We also add extra cinnamon to the pumpkin blondies.
- Butter: Unsalted butter works best. I typically slice the butter then melt in the microwave, but it can also be melted on the stovetop.
- Flour: Standard all-purpose flour works here.
- Dark brown sugar: If you only have light brown sugar that's okay, but I prefer dark brown sugar for this recipe because it has a deeper, richer flavor that works well with pumpkin spice.
Step by step instructions
Equipment note: I use this 8x8-inch metal pan. This recipe will work in an 8x11-inch, 9x9-inch, or similarly sized pan. Larger pans yield thinner blondies that bake more quickly. Check at the 18 minute mark.
- In a medium mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Once well combined, whisk in the egg.
- Stir in the all-purpose flour, baking powder, salt, cinnamon, and pumpkin pie spice. The batter will be on the thicker side.
- Add the batter to a greased and parchment paper-lined 8x8-inch baking pan. Bake at 350F for 20-25 minutes. The blondies are ready when the edges are pulling away from the side of the pan and the top appears set.
- Let cool in the pan for 5 minutes before transferring to a cooling rack. Let cool completely before slicing or slicing.
Cassidy's tips
- Pumpkin spice blondies are great with chocolate chips or chopped nuts. I typically add half a bag of chocolate chips, or a little under one cup.
- I recommend using parchment paper in the baking pan. This makes the pumpkin blondies easier to remove from the pan. If you don't have parchment paper, make sure to grease the entire pan well with oil or butter.
- For the best texture, let the blondies cool before slicing.
- These would be great with frosting, specifically the ginger cream cheese frosting from my ginger carrot cake.
Storage notes
If stored at room temperature, the blondies are best within 2-3 days. They do freeze well. Let thaw at room temperature when ready to eat.
More pumpkin desserts
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Pumpkin Blondies
Ingredients
- ½ cup (1 stick) unsalted butter melted
- ¾ cup pumpkin puree
- 1 ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour spooned and leveled into the cup (240 grams)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- powdered sugar for serving
Instructions
- Preheat the oven to 350F. Lightly grease an 8x8-inch baking dish and line with parchment paper (optional, makes the blondies easier to remove.)
- In a medium mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until well combined. Whisk in the egg until just combined.
- Whisk in the all-purpose flour, baking powder, salt, cinnamon, and pumpkin pie spice until just combined. The batter will be on the thicker side.
- Transfer the batter to the prepared baking dish. Bake at 400F for 20-25 minutes, or until the center appears fully baked and the edges are pulling away from the sides of the pan.
- Remove from the oven and let cool in the baking dish for 5 minutes before transferring to a cooling rack. Dust with powdered sugar, if desired. Enjoy!
Matteo Streppone says
Made these yesterday, excellent recipe, very easy and delicious. Our family of 2 had them finished the next day, so tomorrow I’m making a double batch. Doubled all the spices otherwise stuck to the recipe. Made it all in one bowl. Thanks, even I ate 3 of them, normally I eat only one to make sure The spices came through okay.
Matteo says
Easy recipe to make, they were okay, light but for us we needed more spice, and the taste of pumpkin. Next time maybe add more spices, nutmeg, cloves, maybe even some ginger.