Pumpkin Blondies Recipe
Indulge in the rich, autumnal flavors of our delectable chewy Pumpkin Blondies recipe. Moist, spiced, and loaded with real pumpkin, these blondies are a perfect seasonal treat for any dessert lover.
All bets are off when it comes to sweets during the months of October, November and December. Even though I, Alex am a registered dietitian by day, I find all of the temptations of the endless cascade of baked goods nearly impossible to resist the minute the calendar switches to fall.
Halloween candy, pumpkin pie, caramel apples… you name it. We can’t resist! ‘Tis the season for overindulgence and our kitchen smelling like the most wonderful holiday potpourri, right?
We first made this chewy Pumpkin Spice Blondies recipe a few weeks ago when we were hosting my in-laws for the weekend. We’re a firm believer in having a pan of freshly baked goods ready to go when company arrives. It’s the perfect sweet to welcome friends or family with.
After traveling, it’s a treat to unpack, sip a cup of coffee, nibble on a blondie and visit. With the addition of both pumpkin puree and pumpkin pie spice, this fall infused easy Pumpkin Blondies are one you will make over and over again this season.
Ingredients Needed
- All-purpose flour
- Pumpkin pie spice — Also known as pumpkin spice
- Salt
- Unsalted butter — Make sure the butter is melted and cooled to prevent curdling the eggs when mixed.
- Light brown sugar — This is the key ingredient additional between a blondie and a brownie.
- Granulated sugar
- Egg
- Vanilla extract
- Canned pumpkin — Use 100% pure pumpkin, not pumpkin pie filling, to avoid extra sugars and spices.
- Milk
- Butterscotch chips — Optional for extra creaminess and extra sweetness
- Chocolate chips — Optional for extra creaminess and extra sweetness. Feel free to substitute the sweet chocolate chips for white chocolate chips or incorporate both.
- Chopped pecans — Optional for added texture and flavor
How to Make Pumpkin Chocolate Chip Blondies
1 — Preheat your oven to 350°F (175°C).
2 — Lightly grease a 9×13″ baking dish with cooking spray to prevent sticking, and set aside. Or line with parchment paper.
3 — In a medium bowl, whisk together the dry ingredients: the all-purpose flour, pumpkin pie spice, and salt. Set aside.
4 — In a separate large mixing bowl, mix the melted and cooled butter with the light brown sugar and granulated sugar until well combined. Add the egg and vanilla extract to the sugar-butter mixture, and beat until smooth and evenly blended. Stir in the milk and canned pumpkin until fully incorporated.
5 — Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to dense blondies.
6 — Optional: Fold in the butterscotch chips, chocolate chips, and chopped pecans, if using.
7 — Pour the batter into the prepared baking pan, and use a spatula to spread it out evenly. If desired, sprinkle with chopped pecans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the blondies to cool completely for at least 10 minutes or to room temperature in the pan on a wire rack before slicing into squares.
Recipe Notes and Tips
- What’s the difference between a blondie and a brownie? Blondies are a lighter, caramel-flavored alternative to brownies, which are rich, chocolatey, and often darker in color. Ingredients include brown butter and vanilla extract. Blondies typically do not contain cocoa powder as with brownies.
- Pairings: For added indulgence, top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add-ins: Experiment with different mix-ins like nuts, dried fruits, or even a drizzle of caramel sauce.
- Brown butter pumpkin blondies: For an additional nutty flavor that compliments the chips and pecan, substitute the butter for brown butter. You can easily make your own brown butter by melting regular butter over medium heat just before its melting point but not to a boil.
- Storage: Save any of your leftover chocolate chip pumpkin blondies in an airtight container at room temperature for about 1 week.
- Freezing: Place them in a single layer on a baking sheet to freeze. Then, transfer to a zip-top bag for up to 3 months, and enjoy in no time!
More Pumpkin Recipes
Do you have any winter weather recipe spin-offs that you always make? For more easy pumpkin flavor recipes, check out a few of our favorites below —
- Pumpkin Cream Puffs
- Pumpkin Chocolate Chip Cookies
- No Bake Gingersnap Pumpkin Pie
- Spiced Pumpkin Punch
Pumpkin Blondies Recipe
Equipment
- 9″x13″ baking dish
- Medium mixing bowl
- Large mixing bowl
- Whisk
Ingredients
- 2 cup all-purpose flour
- 1 1/2 cup canned pumpkin 100% pure pumpkin
- 3/4 cup unsalted butter melted and cool to the touch
- 3/4 cup brown sugar
- 1/2 cup white granulated sugar
- 1/4 cup milk
- 1 egg
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup butterscotch chips optional
- 3/4 cup chocolate chips optional
- 1/2 cup chopped pecans optional
Nutrition
Instructions
- Lightly grease a 9×13″ baking dish with cooking spray to prevent sticking, and set aside. Or line with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, pumpkin pie spice, and salt. Set aside.
- In a separate large mixing bowl, mix the melted butter with the light brown sugar and granulated sugar until well combined. Add the egg and vanilla extract to the sugar-butter mixture, and beat until smooth and evenly blended. Stir in the milk and canned pumpkin until fully incorporated.
- In a separate large bowl, beat together the wet ingredients (butter, granulated sugar, and brown sugar). Mix until completely smooth and no lumps remain.Then, add the egg, vanilla extract, pumpkin puree and milk. Mix until the mixture is smooth and evenly blended.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to dense blondies.
- Optional: Fold in the butterscotch chips, chocolate chips, and chopped pecans, if using.
- Pour the batter into the prepared baking pan, and use a spatula to spread it out evenly. If desired, sprinkle with chopped pecans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the blondies to cool completely for at least 10 minutes or to room temperature in the pan on a wire rack before slicing into squares.
Don’t forget to share your pumpkin blondies with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here!
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