These thick, chewy Pumpkin Blondies are everything you want in a fall dessert bar. They're loaded with warm pumpkin pie spice, rich browned butter, and sweet white chocolate chips that melt into every bite. I first made these on a chilly October afternoon when I wanted something pumpkin-flavored but didn't feel like making a whole cake, and they've been my favorite easy fall treat ever since.
If you're craving more cozy autumn flavors, you'll also love my Pineapple Coconut Bread for a tropical twist or these White Chocolate Cupcakes for something extra sweet. These blondies come together in about 45 minutes with ingredients you probably already have, and the browned butter gives them a depth of flavor that tastes like you spent hours in the kitchen.
Why You'll Love This Pumpkin Blondies
You'll love these moist pumpkin blondies because they're easier than pie but taste just as impressive. The browned butter gives them a deep, nutty flavor that regular melted butter can't match. They're chewy around the edges, soft in the middle, and packed with cozy pumpkin spice that makes your whole kitchen smell like fall.
The white chocolate pumpkin treats are perfect for sharing at potlucks, packing in lunchboxes, or keeping all to yourself with a cup of coffee. They taste even better the next day once the flavors have had time to settle.
These Pumpkin Blondies are the perfect easy pumpkin dessert recipe for anyone who loves fall flavors but wants something simple and foolproof. The browned butter and white chocolate make them feel special, while the warm pumpkin pie spice brings all those cozy autumn vibes. Whether you're baking for a crowd or treating yourself to something sweet, these blondies deliver every time. If you love this recipe, don't forget to check out my Hawaiian Guava Cake or Lemon Curd Cookies for more unique dessert ideas.
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Pumpkin Blondies Ingredients
Here's a simple introduction to what goes into these chewy pumpkin blondies.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Browned butter is the secret ingredient that gives these blondies their rich, caramel-like flavor. Browning it takes just a few extra minutes but makes a huge difference in taste.
- Canned pumpkin puree: Make sure you're using pure pumpkin, not pumpkin pie filling. Libby's is my go-to brand. Patting it dry removes excess moisture so your blondies stay dense and fudgy instead of cakey.
- All-purpose flour: Spooned and leveled flour keeps the texture just right. Too much flour makes them dry, so don't pack your measuring cup.
- Pumpkin pie spice: This warm spice blend includes cinnamon, ginger, nutmeg, and cloves. It's what gives these their signature fall flavor.
- Baking soda and baking powder: These work together to give the blondies a slight lift without making them too puffy. You want them dense and chewy, not fluffy.
- Salt: Balances the sweetness and brings out all the warm spices.
- Light brown sugar: Adds moisture and a deep molasses flavor that pairs perfectly with pumpkin. It also helps create those chewy edges.
- Egg yolks: Using just the yolks instead of whole eggs makes these extra rich and fudgy. The yolks add fat without adding extra liquid.
- Vanilla: A tablespoon of vanilla adds warmth and rounds out the pumpkin flavor.
- White chocolate chips: These melt into sweet pockets throughout the blondies and add a nice contrast to the spiced pumpkin. You can fold half into the batter and sprinkle more on top after baking.
- Granulated white sugar: Mixed with a bit of pumpkin pie spice and sprinkled on top before baking, this creates a lightly sweet, spiced crust.
How to Make Pumpkin Blondies
Here's how to make the best pumpkin blondies recipe from start to finish.
Preheat and prep: Preheat your oven to 350°F (175°C). Spray your 9×9-inch pan with non-stick spray and line it with parchment paper so the blondies lift out easily once they're done.
Brown the butter: Melt the butter in a small pot over medium heat. Let it simmer and bubble, stirring occasionally, until it smells nutty and turns golden brown, about 5 minutes. Watch it closely so it doesn't burn. Remove from heat and let it cool to room temperature but keep it liquid.
Dry the pumpkin: This step is important. Spread the pumpkin puree on a plate, cover it with a paper towel, and gently press to soak up the moisture. Repeat this 5 to 6 times until you've reduced it from ¾ cup down to ⅓ cup. This keeps your blondies from being soggy.
Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set it aside.
Combine the wet ingredients: In a large mixing bowl, combine the cooled browned butter, light brown sugar, egg yolks, vanilla, and your prepared pumpkin puree. Use a hand mixer on medium speed to beat everything together until smooth and fully combined, about 2 minutes.
Add the dry ingredients: Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix or your blondies will be tough.
Fold in the white chocolate: Use a rubber spatula to gently fold in the white chocolate chips. Make sure they're evenly distributed throughout the batter.
Press into the pan: Scoop the dough into your prepared pan and press it down evenly with your hands or the back of a spatula. The batter will be thick and sticky.
Add the spiced sugar topping: In a small bowl, mix the granulated white sugar with ¼ teaspoon pumpkin pie spice. Sprinkle this mixture evenly over the top of the blondies for a sweet, spiced crust.
Bake: Bake for 26 to 28 minutes, or until the center looks slightly puffy and a toothpick inserted in the middle comes out with just a few moist crumbs. Don't overbake or they'll be dry.
Cool: Let the blondies cool in the pan for 15 minutes. If you want extra white chocolate on top, sprinkle some chips over the warm blondies so they melt slightly. Let them cool completely before lifting them out of the pan and cutting into 16 squares.
Substitutions and Variations
Different chocolate chips: Swap the white chocolate for dark chocolate chips, milk chocolate, or even cinnamon chips for a different flavor twist.
Make them vegan: Use vegan butter instead of regular butter, and replace the egg yolks with 3 tablespoons of aquafaba (the liquid from a can of chickpeas). The texture won't be quite as rich, but they'll still be delicious.
Gluten-free option: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Make sure it includes xanthan gum for the best texture.
Add nuts: Fold in ½ cup of chopped pecans or walnuts along with the white chocolate chips for a crunchy contrast.
Skip the browned butter: If you're short on time, you can use regular melted butter instead. The flavor won't be quite as deep, but the blondies will still be tasty.
8x8 pan: If you only have an 8x8 pan, your pumpkin blondies 8x8 will be thicker. Increase the baking time by 5 to 8 minutes and check for doneness with a toothpick.
Equipment For Pumpkin Blondies
Here's what you'll use to make these fall Pumpkin Blondies dessert.
- 9×9-inch pan: This is the perfect size for thick, chewy Pumpkin Blondies. A metal pan works best for even baking.
- Small pot for browning butter: Any small saucepan will do. Just make sure it has a light-colored bottom so you can see when the butter starts to brown.
- Medium and large mixing bowls: You'll need one for the dry ingredients and one for mixing the wet ingredients.
- Hand mixer or stand mixer: A hand mixer makes creaming the butter and sugar easy. If you don't have one, you can use a whisk and some elbow grease.
- Rubber spatula: Perfect for folding in the white chocolate chips and scraping down the sides of the bowl.
How to Store Pumpkin Blondies
Store your Pumpkin Blondies in an airtight container at room temperature for up to 3 days. They'll stay soft and chewy if you keep them well sealed.
For longer storage, refrigerate them for up to a week. Let them come to room temperature before serving, or warm them in the microwave for 10 to 15 seconds.
You can also freeze these pumpkin dessert bars for up to 3 months. Wrap individual squares in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature or warm them straight from the freezer.
Serving Suggestions
These Pumpkin Blondies delicious on their own, but here are a few ways to make them even better.
Serve them warm with a scoop of vanilla ice cream melting over the top. The contrast between the warm spiced blondie and cold ice cream is amazing.
Drizzle them with caramel sauce or cream cheese frosting for an extra-sweet treat. A little goes a long way.
Pair them with a mug of hot apple cider or a pumpkin spice latte for the ultimate cozy fall afternoon snack.
Pack them in lunchboxes or bring them to a fall gathering. They travel well and always disappear fast. If you're looking for more easy desserts to share, try my No Bake Chocolate Tart or Bananas Foster Cheesecake.
Expert Tips
Don't skip drying the pumpkin. This step removes excess moisture and keeps your Pumpkin Blondies dense and fudgy instead of wet and cakey.
Watch the browned butter carefully. It can go from perfectly nutty to burned in seconds. Stir it often and remove it from heat as soon as it smells toasty.
Use room temperature browned butter. If it's too hot when you add it to the sugar and eggs, it can scramble the yolks. Let it cool but keep it liquid.
Don't overbake. The center should look slightly underdone when you pull them out. They'll continue to set as they cool, and this keeps them chewy.
Let them cool completely before cutting. Warm Pumpkin Blondies are too soft to cut cleanly. If you can wait, they'll slice into perfect squares once cool.
FAQ
Can I add pumpkin puree to blondie mix?
Yes, you can add pumpkin puree to boxed blondie mix, but you'll want to reduce the wet ingredients slightly since pumpkin adds moisture. Start by patting the pumpkin dry like in this recipe, then follow the box instructions but cut back on any oil or water by about 2 tablespoons. The texture won't be quite as dense as homemade brown butter pumpkin blondies, but it's a quick shortcut.
What makes a blondie different from a brownie?
Blondies are made with brown sugar and no cocoa powder, which gives them a butterscotch-like flavor instead of chocolate. Brownies get their rich, dark color and flavor from cocoa or melted chocolate. Both are dense and chewy, but blondies have a lighter, sweeter taste that lets other flavors like pumpkin spice really shine.
How does 7 Brew make their pumpkin blondie?
I don't have the exact recipe for the 7 Brew Pumpkin Blondies, but this version with browned butter, white chocolate, and dried pumpkin puree captures that same rich, spiced flavor. The key is using real pumpkin and warm spices, not artificial flavoring. If you're trying to recreate that coffeehouse taste at home, this recipe is a great starting point.
How far in advance can I make blondies?
You can make these up to 3 days ahead and store them in an airtight container at room temperature. They actually taste better on day two once the flavors have had time to develop. For longer storage, freeze them for up to 3 months. Just thaw at room temperature or warm them slightly before serving. My mom always makes a double batch and freezes half for unexpected guests.
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Pairing
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Pumpkin Blondies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Prepare a 9x9-inch pan by spraying with non-stick spray and lining it with parchment paper.
- In a medium pot, melt the butter over medium heat. Allow it to simmer until it turns golden brown and emits a nutty aroma, which should take about 5 minutes. Remove from heat and let it cool to room temperature but remain liquid.
- Spread the canned pumpkin puree on a plate, then cover it with a paper towel. Gently press to absorb excess moisture. Repeat this step until the pumpkin is reduced from ¾ cup to about ⅓ cup. Set aside.
- In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the cooled brown butter, brown sugar, egg yolks, vanilla extract, and pumpkin puree. Use a hand mixer (or stand mixer) to blend until smooth and fully incorporated.
- Add the dry flour mixture to the wet ingredients and mix on low speed until just combined.
- Using a rubber spatula, fold in the white chocolate chips until evenly distributed throughout the dough.
- Press the dough evenly into the prepared pan.
- In a small bowl, mix the granulated sugar and remaining pumpkin pie spice together. Sprinkle this mixture over the top of the blondie dough.
- Bake for 26-28 minutes, or until the center is slightly puffed and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the blondies cool in the pan for about 15 minutes, then sprinkle additional white chocolate chips on top if desired. Allow the blondies to cool completely before cutting into 16 squares.
- Enjoy these chewy and spiced pumpkin blondies!
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