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A stack of warm, freshly baked Pumpkin Blondies with a bite taken out of the top one, revealing its soft, chewy interior and white chocolate chips.

Pumpkin Blondies

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Chewy pumpkin blondies packed with fall spices and white chocolate chips, perfect for cozy autumn treats.
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Prep Time 15 minutes
Cook Time 28 minutes
cooling 15 minutes
Total Time 58 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¼ cups 280 g unsalted butter (melted and browned for rich flavor)
  • ¾ cup 183 g canned pumpkin puree (use pumpkin puree with reduced moisture for best results)
  • 2 ½ cups + 2 tbsp 329 g all-purpose flour (spooned and leveled)
  • 1 ½ tablespoon pumpkin pie spice adds warmth and spice
  • ¾ teaspoon baking soda helps with rising
  • ¾ teaspoon baking powder for a soft texture
  • ¾ teaspoon salt balances the sweetness
  • 1 ½ cups 330 g light brown sugar (for a rich molasses-like sweetness)
  • 3 egg yolks adds moisture and richness
  • 1 tablespoon 15 ml vanilla extract (for flavor depth)
  • ½ cup 100 g white chocolate chips (melts beautifully for sweetness)
  • 2 tablespoon 25 g granulated white sugar (for topping)
  • ¼ teaspoon pumpkin pie spice for sprinkling on top

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  5. 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.
  6. Add the dry flour mixture to the wet ingredients and mix on low speed until just combined.
  7. Using a rubber spatula, fold in the white chocolate chips until evenly distributed throughout the dough.
  8. Press the dough evenly into the prepared pan.
  9. In a small bowl, mix the granulated sugar and remaining pumpkin pie spice together. Sprinkle this mixture over the top of the blondie dough.
  10. 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.
  11. 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.
  12. Enjoy these chewy and spiced pumpkin blondies!

Nutrition

Serving: 1ServingCalories: 210kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 3500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These pumpkin blondies are the ultimate fall dessert – rich, flavorful, and perfect for sharing with friends and family.

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