Best Ever Pumpkin Blondies Recipe

Introduction

These Best Ever Pumpkin Blondies are rich, moist, and packed with warm spices, making them the perfect autumn treat. The addition of white chocolate chips adds a delightful sweetness that complements the pumpkin flavor beautifully. Easy to make and perfect for sharing, they’re sure to become a seasonal favorite.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
3. Step 3: In a large mixing bowl, beat the melted and slightly cooled butter with the brown sugar using an electric mixer for 2-3 minutes until the mixture is light and fluffy.
4. Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed for 1-2 minutes until smooth and well combined. Scrape down the sides of the bowl as needed.
5. Step 5: Gradually add the dry ingredients to the wet ingredients in two batches. Mix on low speed just until everything is combined; avoid overmixing to keep the blondies tender.
6. Step 6: Gently fold in the white chocolate chips with a rubber spatula until they are evenly distributed throughout the batter.
7. Step 7: Spread the batter evenly into the prepared pan. Bake for 28-35 minutes, or until the edges turn golden brown and a wooden skewer inserted into the center comes out with moist crumbs but no wet batter.
8. Step 8: Let the blondies cool completely in the pan on a wire rack for 2-3 hours, or ideally overnight. Use the parchment paper overhang to lift the blondies out and slice into squares.

Tips & Variations

• For extra flavor, try adding 1/2 cup chopped pecans or walnuts along with the white chocolate chips.
• If you prefer a richer taste, substitute half the butter with browned butter.
• Use canned pumpkin puree if fresh pumpkin is unavailable, but avoid pumpkin pie filling.
• For a dairy-free version, replace butter with melted coconut oil and use dairy-free white chocolate chips.

Storage

Store leftover pumpkin blondies in an airtight container at room temperature for 3-4 days. To keep them longer, refrigerate for up to one week or freeze in a sealed container or freezer bag for 2-3 months. When ready to enjoy, thaw at room temperature and warm slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can cook and puree fresh pumpkin to use, but make sure it is smooth and measured after cooking. Avoid using pumpkin pie filling, which contains added spices and sugar.

How do I know when the pumpkin blondies are done baking?

The blondies are done when the edges turn golden brown and a wooden skewer inserted into the center comes out with moist crumbs but no wet batter. Bake time may vary slightly depending on your oven, so start checking around 28 minutes.

Best Ever Pumpkin Blondies Recipe

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★★★★★

4.9 from 132 reviews

These Best Ever Pumpkin Blondies are soft, moist, and bursting with warm fall spices and creamy white chocolate chips. Perfectly sweetened and packed with pumpkin puree, they offer a delightful seasonal twist on classic blondies, ideal for autumn gatherings or cozy afternoons.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes plus cooling time
• Yield: 12–16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Add-ins

• 1/2 cup white chocolate chips

Instructions

1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang to easily lift the blondies out after baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly mixed. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the melted and slightly cooled butter with the brown sugar using an electric mixer for 2-3 minutes until the mixture is light, fluffy, and well aerated.
4. Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed for 1-2 minutes until the ingredients are thoroughly combined and smooth. Scrape down the sides of the bowl to ensure even mixing.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in two additions. Mix on low speed just until combined to avoid overmixing, which could make the blondies tough.
6. Fold in Chocolate Chips: Using a rubber spatula, gently fold the white chocolate chips into the batter, making sure they are evenly distributed without deflating the batter.
7. Spread Batter and Bake: Evenly spread the batter into the prepared 9×13 inch baking pan. Bake in the preheated oven for 28-35 minutes or until the edges turn golden brown and a wooden skewer inserted in the center comes out with moist crumbs but no wet batter.
8. Cool and Slice: Remove the pan from the oven and allow the blondies to cool completely on a wire rack for at least 2-3 hours or preferably overnight to set properly. Once cooled, use the parchment paper overhangs to lift the blondie slab onto a cutting board. Slice into squares.
9. Store: Store any leftover pumpkin blondies in an airtight container at room temperature for 3-4 days. For extended freshness, refrigerate up to one week or freeze for 2-3 months.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Make sure the melted butter is cooled slightly before mixing with sugar to prevent cooking the egg when added.
• Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
• Cooling the blondies completely before cutting helps achieve clean edges and prevents crumbling.
• White chocolate chips can be substituted with regular chocolate chips or butterscotch chips as preferred.
• These blondies keep well and their flavor develops after a day, making them perfect for make-ahead treats.

Keywords: pumpkin blondies, pumpkin dessert, pumpkin recipe, white chocolate blondies, fall dessert, easy blondies