These pumpkin spice blondies are soft, chewy bars with warm autumn spices, rich brown sugar flavor, and a buttery texture that melts in your mouth. They strike the perfect balance between cozy fall baking and an easy, everyday dessert, making them ideal for gatherings, holidays, or a simple treat with coffee or tea.
Why You’ll Love This Recipe
These blondies are wonderfully chewy with lightly crisp edges and tender centers that stay soft for days. The pumpkin purée adds moisture without overpowering the flavor, while pumpkin spice brings warmth without being overwhelming. They are easy to prepare with basic pantry ingredients, slice cleanly once cooled, and can be customized with white chocolate or nuts for extra texture and sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, melted and slightly cooled
1 ½ cups light brown sugar, packed
1 cup plain pumpkin purée
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips (optional)
½ cup chopped pecans or walnuts (optional)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the pumpkin purée, egg, and vanilla extract, and mix until fully combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir gently until just combined, being careful not to overmix.
Fold in the white chocolate chips and chopped nuts if using. Spread the batter evenly into the prepared pan.
Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the blondies to cool completely in the pan before lifting out and cutting into squares.
Servings and timing
This recipe makes about 20 to 24 blondies, depending on how large you cut them.
Preparation time is approximately 15 minutes, and baking time is about 30 minutes. Including cooling, plan for around 1 hour total.
Variations
You can leave out the white chocolate chips for a more classic blondie flavor or replace them with dark chocolate chunks for a deeper taste. Chopped nuts can be omitted or swapped for almonds. For extra spice, add a pinch of cinnamon or nutmeg, or for a sweeter finish, dust the cooled blondies lightly with powdered sugar.
Storage/Reheating
Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. They can also be frozen for up to 2 months; wrap individual pieces tightly and thaw at room temperature before serving. These bars are best enjoyed at room temperature and do not require reheating.
FAQs
Do these blondies taste strongly like pumpkin?
No, the pumpkin is mainly used for moisture and texture. The dominant flavors are brown sugar, butter, and warm spices.
Can I make these without white chocolate chips?
Yes, they are delicious on their own. The white chocolate simply adds extra sweetness and contrast.
How do I know when the blondies are fully baked?
The edges should be set, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Why do the blondies seem very soft in the middle?
They are meant to be soft and chewy. They firm up as they cool completely.
Can I prepare these ahead of time?
Yes, they actually taste even better the next day as the flavors settle.
Can I freeze pumpkin spice blondies?
Yes, wrap them well and freeze for up to 2 months. Thaw at room temperature before serving.
What type of pumpkin should I use?
Use plain pumpkin purée, not pumpkin pie filling, as the filling contains added sugar and spices.
Can I reduce the sugar?
You can slightly reduce the brown sugar, but it may affect the texture and chewiness.
Do I need a mixer for this recipe?
A mixer is helpful but not required. You can mix everything by hand using a whisk and spatula.
Can I use a smaller baking pan?
Yes, but the blondies will be thicker and may require a slightly longer baking time.
Conclusion
Pumpkin spice blondies are a simple yet satisfying fall-inspired dessert that delivers warmth, chewiness, and rich flavor in every bite. With easy preparation, flexible add-ins, and a texture that stays soft for days, this recipe is a reliable choice for both casual baking and special occasions.
Soft, chewy pumpkin spice blondies with rich brown sugar flavor and cozy fall spices. Easy to make, versatile, and perfect for sharing or enjoying with coffee or tea.
Ingredients
1 cup unsalted butter, melted and slightly cooled
1 1/2 cups light brown sugar, packed
1 cup plain pumpkin purée
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
Add pumpkin purée, egg, and vanilla extract. Mix until fully combined.
In a separate bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
Stir dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in white chocolate chips and chopped nuts if using.
Spread batter evenly into the prepared pan.
Bake for 28–32 minutes, until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely in the pan before lifting out and slicing into squares.
Notes
Do not use pumpkin pie filling; use plain pumpkin purée for best results.
Let blondies cool fully before slicing for the cleanest cuts.
White chocolate chips and nuts are optional; customize to your taste.
Blondies firm up as they cool but stay chewy and soft for days.
Dust with powdered sugar for a simple finishing touch if desired.
