Pumpkin Blondies
Pumpkin Blondies are chewy, spiced pumpkin bars with a buttery, caramel-like finish. This cozy recipe is simple and perfect for fall gatherings.
Ingredients
For the Blondies:
- ½ cup 115 g unsalted butter, melted
- ¾ cup 150 g light brown sugar
- ¼ cup 50 g granulated sugar
- ½ cup 120 g pumpkin purée (not pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup 125 g all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- Pinch of ground cloves optional
- ½ cup 90 g white chocolate chips (optional)
- ⅓ cup 40 g chopped pecans (optional)
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal of this chewy pumpkin bar.
Mix Wet Ingredients
- In a bowl, I whisk ½ cup melted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until glossy. I add ½ cup pumpkin purée, 1 egg, and 1 tsp vanilla, mixing until smooth for this cozy recipe.
Combine Dry Ingredients
- I add 1 cup flour, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and optional pinch of cloves to the wet mixture, folding gently with a spatula to avoid overmixing this spiced blondie treat.
Add Mix-Ins and Bake
- I fold in ½ cup white chocolate chips and ⅓ cup pecans (if using), spread the batter evenly in the pan, and bake for 28–32 minutes until golden with moist crumbs. I avoid overbaking for this chewy pumpkin bar.
Cool and Slice
- I cool completely in the pan, then lift out using parchment and slice into 16 squares with a serrated knife for this Pumpkin Blondies cozy recipe.
Notes
Use pure pumpkin purée, not pumpkin pie filling, for best results.
For extra warmth, add a pinch of cloves or allspice to the spice mix.
Blondies keep well in an airtight container at room temperature for up to 4 days.
For extra warmth, add a pinch of cloves or allspice to the spice mix.
Blondies keep well in an airtight container at room temperature for up to 4 days.