Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (based on 24)
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
