Indulge in the heartwarming flavors of autumn with these incredibly easy and utterly delicious Pumpkin Blondies. Far from the traditional brownie, these delightful bars offer a unique, moist, and chewy texture, elevated by the comforting essence of pumpkin and a medley of warm spices. Perfect for a cozy weekend treat, a festive gathering, or simply when you crave a taste of fall, this recipe promises a delightful experience ready in less than an hour. Prepare to fall in love with every pumpkin-y, chocolate-studded bite!
There’s something truly magical about a dessert that effortlessly combines simplicity with spectacular flavor. These Pumpkin Blondies are a testament to that magic. Forget complicated techniques or hard-to-find ingredients; this recipe relies on readily available pantry staples to create a dessert that tastes gourmet. The beauty of blondies lies in their rich, buttery, vanilla-based profile, and when pumpkin is introduced, it transforms them into an autumnal dream. The pumpkin puree not only infuses a subtle, earthy sweetness but also contributes to an unbelievably moist and tender crumb, making these blondies wonderfully soft with just the right amount of chew.
Each square is a harmonious blend of textures and tastes, studded generously with both white and dark chocolate chips. These chips melt just enough during baking to create pockets of gooey sweetness, contrasting beautifully with the spiced pumpkin base. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed for success. It’s ideal for sharing with friends and family, bringing to potlucks, or simply savoring as a personal indulgence with a warm cup of coffee or tea. Gathering your ingredients is the first step towards a batch of blondies that will undoubtedly become a seasonal favorite.
What Exactly Are Blondies?
Before we dive into the delicious details of this pumpkin version, let’s clarify what a blondie is. Often described as a “brownie without cocoa,” a blondie is a chewy, dense bar dessert with a dominant vanilla and brown sugar flavor profile, resulting in its characteristic “blonde” color. Unlike brownies, which get their rich color and flavor from cocoa powder, blondies rely on butter, brown sugar, and vanilla extract for their depth. They typically feature a slightly crisp top and a wonderfully moist, chewy interior. The addition of pumpkin puree to a classic blondie recipe introduces a seasonal twist, making it particularly popular during the fall months. It enhances the moistness, adds a subtle pumpkin flavor, and complements the warm spices beautifully, creating a comforting and irresistible treat that stands apart from its chocolatey cousin.
Why You’ll Adore This Pumpkin Blondie Recipe
There are countless reasons why these Pumpkin Blondies will quickly become a cherished part of your fall baking repertoire:
- Effortless Preparation: This recipe is incredibly straightforward, perfect for bakers of all skill levels. You won’t encounter any complex techniques or lengthy steps.
- Remarkably Quick: From mixing to baking, these blondies are ready in under an hour, making them an excellent choice for last-minute desserts or spontaneous cravings.
- Irresistibly Moist and Chewy: Thanks to the pumpkin puree, these blondies boast an exceptionally moist crumb that stays fresh for days, coupled with that satisfyingly chewy texture characteristic of a perfect blondie.
- Bursting with Autumnal Flavors: The combination of pumpkin, pumpkin pie spice, and cinnamon creates a symphony of warm, inviting flavors that perfectly capture the essence of fall.
- Versatile Treat: Whether served warm with a scoop of ice cream, at room temperature with coffee, or packed for a picnic, these blondies are suitable for any occasion.
- Chocolate Lover’s Dream: The generous inclusion of both white and dark chocolate chips provides delightful bursts of sweetness and a rich contrast that enhances every bite.
Essential Ingredients for Perfect Pumpkin Blondies
Crafting these delectable Pumpkin Blondies begins with a selection of common pantry items. Each ingredient plays a vital role in achieving their signature flavor and texture. Here’s a closer look at what you’ll need and why:
- All-purpose flour: This forms the foundational structure of our blondies, providing body and chewiness. Ensure it’s measured accurately, preferably by weight if possible, to avoid a dense or dry result.
- Pumpkin pie spice: The star spice blend that truly brings out the fall essence. It typically contains cinnamon, nutmeg, ginger, cloves, and sometimes allspice, delivering that quintessential autumnal warmth.
- Ground cinnamon: While pumpkin pie spice includes cinnamon, an extra touch of ground cinnamon enhances the aromatic depth and classic fall flavor profile.
- Baking soda: Acts as a leavening agent, helping the blondies rise slightly and contributing to their tender, cake-like consistency without making them too airy.
- Butter: Essential for richness and flavor. Using softened butter is key for proper creaming with the sugars, which creates a light and fluffy base. You can use either salted or unsalted butter, adjusting added salt as needed (see Chef Jenn’s Tips).
- Granulated sugar: Provides sweetness and contributes to the crispness of the blondies’ edges and top crust.
- Dark brown sugar: This is a crucial ingredient for blondies, offering deep molasses notes, additional moisture, and that signature chewy texture. Its slight acidity also reacts with baking soda to aid in leavening.
- Large egg: Acts as a binder, helping to hold the ingredients together and providing structure, moisture, and richness.
- Vanilla extract: A fundamental flavor enhancer for any blondie recipe. Use good quality pure vanilla extract for the best results, as its warm, sweet aroma complements the pumpkin and spices perfectly.
- Pumpkin puree: (Use pure canned pumpkin, *not* pumpkin pie filling.) This is the heart of our pumpkin blondies, adding moisture, a delicate pumpkin flavor, and a beautiful orange hue. Pumpkin pie filling contains added spices and sugar, which would alter the recipe’s balance.
- White chocolate chips: Offer a sweet, creamy counterpoint to the rich pumpkin and dark chocolate. Their mild flavor allows the pumpkin to shine while adding another layer of indulgence.
- Dark chocolate chips: Provide a delightful bittersweet contrast to the sweetness of the blondies and white chocolate. Their intensity balances the overall flavor profile beautifully.
Step-by-Step Guide: How to Make Irresistible Pumpkin Blondies
Creating these delightful pumpkin blondies is a simple process. Follow these straightforward steps to achieve perfectly moist, chewy, and flavorful bars every time.
- Prepare Your Baking Environment: Begin by preheating your oven to 350°F (180°C). This ensures the oven is at the correct temperature for even baking from the moment your blondies enter. Next, take a 9 x 13-inch baking pan and line it generously with parchment paper. Make sure to leave an overhang on all sides; this thoughtful step will act as “handles,” making it incredibly easy to lift the cooled blondies out of the pan for neat slicing. Set this prepared dish aside.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together your all-purpose flour, pumpkin pie spice, ground cinnamon, and baking soda. Whisking ensures that these dry ingredients are thoroughly combined and evenly distributed, preventing pockets of unmixed spice or leavening agents in your final product. Once mixed, set this bowl aside.
- Cream Wet Ingredients (Butter and Sugars): In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl if you don’t have a stand mixer), cream together the softened butter, granulated sugar, and dark brown sugar. Beat on medium-high speed until the mixture is light, fluffy, and smooth. This creaming process incorporates air into the butter and sugar, which is crucial for a tender crumb and a slightly chewy texture in your blondies.
- Incorporate Egg, Vanilla, and Pumpkin: Reduce the mixer speed to medium-low. Add the large egg and vanilla extract to the creamed mixture and continue to beat until they are fully incorporated, ensuring no streaks of egg remain. Next, add the pumpkin puree. Mix until it is just blended into the batter. Don’t be alarmed if the mixture appears slightly curdled at this stage; this is completely normal due to the varying liquid content and will resolve as you add the dry ingredients.
- Gently Mix in Dry Ingredients: With the mixer speed reduced to low, gradually add the reserved mixed dry ingredients (flour, spices, baking soda) to the wet mixture. Mix only until the dry ingredients are just combined and no pockets of flour are visible. Overmixing at this stage can develop the gluten in the flour too much, leading to tough, dry blondies. Scrape down the sides of the bowl with a spatula as needed to ensure everything is thoroughly incorporated.
- Fold in Chocolate Chips: Remove the bowl from the mixer. Using a wooden spoon or a sturdy spatula, gently fold in both the white and dark chocolate chips. Continue folding until the chips are evenly distributed throughout the thick batter. Folding rather than mixing with the electric mixer helps to avoid overmixing the batter and prevents the chocolate chips from sinking to the bottom of the pan.
- Bake to Perfection: Spread the blondie batter evenly into your prepared 9×13-inch baking pan. Use the back of the spoon or a spatula to smooth the top. Transfer the pan to your preheated oven and bake for 35 to 40 minutes. The blondies are done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Avoid overbaking, as this can lead to dry blondies. The edges should be golden brown, and the center should look set.
- Cool Completely: This step is critical for perfectly structured blondies. Allow the blondies to cool completely in the pan on a wire rack before attempting to cut them. Cooling allows the blondies to firm up and fully set, making for clean, neat squares. If you cut them while warm, they might be too soft and crumble.
- Slice and Serve: Once completely cool, use the parchment paper overhang to carefully lift the entire slab of blondies out of the pan and onto a cutting board. Cut them into your desired size squares (24 squares is a common yield for a 9×13 pan). Serve and enjoy these delightful pumpkin treats!
Step-By-Step Visual Guide
For those who prefer a visual reference, these images illustrate key stages of the Pumpkin Blondies baking process, ensuring you can follow along with confidence.
Chef Jenn’s Expert Baking Tips for Flawless Blondies
Even though this recipe is designed to be simple, a few expert tips can ensure your Pumpkin Blondies turn out absolutely perfect every time:
- Butter Type Matters (Slightly): You can use either salted or unsalted butter for this recipe. If you opt for unsalted butter, make sure to add ½ teaspoon of fine salt to your dry ingredients mixture. This balances the sweetness and enhances all the other flavors. If using salted butter, you can generally omit the extra salt, as butter brands vary in salt content.
- Don’t Skip the Parchment Paper: Lining your baking pan with parchment paper, leaving an overhang on all sides, is a game-changer. This isn’t just for easy cleanup; it’s essential for effortless removal of the entire blondie slab from the pan once cooled. Trying to pry them out without it can lead to crumbling or damaged edges.
- The Art of Cooling for Perfect Slices: Patience is a virtue, especially when it comes to cutting blondies. Allow the blondies to cool completely in the pan before attempting to slice them into squares. For even cleaner, neater cuts, you can even chill the cooled blondies in the refrigerator for about 30 minutes, or partially freeze them for 15-20 minutes. A cold blondie is a happy blondie for cutting!
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, resulting in dense, tough blondies instead of the desired soft and chewy texture.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more efficiently, creating a smoother, more emulsified batter that traps air better, leading to a lighter texture.
Delicious Variations and Creative Add-ins
While these Pumpkin Blondies are perfect as is, they also serve as an excellent canvas for customization. Feel free to experiment with these delicious variations to make them truly your own:
- Nutty Crunch: Add 1/2 to 1 cup of chopped pecans or walnuts to the batter along with the chocolate chips for an extra layer of texture and a complementary nutty flavor. Toasted nuts will enhance their aroma even further.
- Spice It Up: For an extra kick, consider adding a pinch of ground ginger or a tiny dash of freshly grated nutmeg to the dry ingredients. You can also play with the balance of pumpkin pie spice to cinnamon based on your preference.
- Different Chocolates: Instead of or in addition to white and dark chocolate chips, try milk chocolate chips, butterscotch chips, or even chopped toffee bits for different flavor profiles.
- Dried Fruit Delight: Fold in 1/2 cup of dried cranberries or chopped dried apricots for a burst of tartness that beautifully complements the sweet pumpkin and spices.
- Cream Cheese Swirl: For an extra decadent touch, prepare a simple cream cheese mixture (4 oz softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla) and swirl it into the top of the batter before baking.
- Streusel Topping: Create a simple streusel topping (butter, flour, brown sugar, cinnamon) and sprinkle it over the batter before baking for a delightful crumbly crust.
Frequently Asked Questions About Pumpkin Blondies
Here are answers to some common questions you might have about making these delightful blondies:
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, you can! Just make sure it’s 100% pure pumpkin puree, not pumpkin pie filling. Fresh pumpkin puree might have a slightly different moisture content, so if it seems very watery, you might need to blot out some excess moisture. However, canned pure pumpkin is generally more consistent and recommended for baking.
Q: How do I know when my blondies are perfectly baked?
A: The edges should be golden brown and the center should appear set. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Remember, blondies are meant to be dense and chewy, not airy like a cake, so a few moist crumbs are a good sign of doneness without being overbaked.
Q: Can I make these blondies gluten-free?
A: You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture, but many blends work well in bar recipes like blondies.
Q: Is it possible to reduce the amount of sugar in the recipe?
A: While some sugar reduction is possible, it can affect the texture and moistness of the blondies. Brown sugar, in particular, contributes significantly to chewiness and moisture. You could try reducing the granulated sugar by a quarter, but for the best results, it’s recommended to stick to the recipe.
Q: My blondies turned out dry. What went wrong?
A: The most common reason for dry blondies is overbaking. Keep a close eye on them during the last few minutes of baking and remove them from the oven as soon as the toothpick test indicates they are done. Ensuring your butter and sugars are creamed properly and not overmixing after adding flour also helps maintain moisture.
More Seasonal Sweet Treats You’ll Love
If you’re a fan of these Pumpkin Blondies and looking for more delightful treats, here are some recommended recipes that capture similar comforting flavors and baking joy:
Make It a Memorable Meal or Dessert Spread
These Pumpkin Blondies are wonderfully versatile and can be enjoyed in many ways. For a truly cozy fall experience, serve them slightly warm alongside a creamy pumpkin spice latte, a rich hot chocolate, or a steaming mug of spiced apple cider. The warmth of the drink perfectly complements the sweet and spicy notes of the blondies.
If you’re hosting a gathering or contributing to a potluck, these blondies make a fantastic addition to any dessert platter. Arrange them artfully with other seasonal delights such as a rustic apple cake, fluffy cinnamon rolls, or decadent maple pecan pie bars. For an added touch of elegance, drizzle a little caramel sauce over the blondies just before serving, or pair them with a scoop of vanilla bean ice cream for an irresistible á la mode treat. They are also delicious with a dollop of fresh whipped cream or a dusting of powdered sugar.
Storage and Freezing Instructions
Proper storage ensures your Pumpkin Blondies remain fresh and delicious for as long as possible. They are incredibly forgiving and store wonderfully.
- Room Temperature: Once completely cooled, store the blondies in an airtight container at room temperature. They will maintain their delicious moistness and flavor for up to 5 days. Layer them with parchment paper between layers if stacking to prevent sticking.
- Refrigeration: While not strictly necessary for short-term storage, if your kitchen is particularly warm or humid, you can store them in an airtight container in the refrigerator for up to a week. Bring them back to room temperature before serving for the best texture.
- Freezing for Longer Enjoyment: These blondies freeze exceptionally well, making them perfect for meal prepping desserts or saving some for a rainy day. To freeze, first ensure they are completely cooled. Then, wrap each individual blondie tightly in plastic wrap, or wrap the entire slab tightly if you plan to thaw and serve a large portion. Place the wrapped blondies in a freezer-safe bag or an airtight container. They will keep beautifully in the freezer for up to three months.
- Thawing and Reheating: When you’re ready to enjoy a frozen blondie, simply remove it from the freezer and let it thaw at room temperature for about an hour. If you prefer them warm, you can pop a thawed blondie into the microwave for 10-20 seconds until heated through, or warm them gently in a low oven for a few minutes.
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Pin
Pumpkin Blondies
Course
Dessert
Cuisine
American
Keyword
Easy pumpkin blondies for fall, Fall-spiced pumpkin treats, Pumpkin dessert bars, Soft pumpkin bars
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
24
Calories
241
kcal
Author
Chef Jenn
Ingredients
-
2 ¼
cups
all-purpose flour
-
1
tablespoon
pumpkin pie spice -
1
teaspoon
ground cinnamon -
1
teaspoon
baking soda
-
1
cup
salted butter
-
½
cup
granulated sugar -
¾
cup
dark brown sugar -
1
large
egg -
1
tablespoon
vanilla extract
-
⅔
cup
pumpkin puree
-
1
cup
white chocolate chips -
1
cup
dark chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on all sides. Set the dish aside.
- Whisk together the flour, pumpkin pie spice, cinnamon, and baking soda in a medium bowl, and set it aside.
- Cream the butter, granulated sugar, and dark brown sugar on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl) until smooth.
- Add the egg and vanilla extract and beat until fully incorporated. Mix in the pumpkin puree until just blended. A curdled look is okay.
- Reduce the mixer speed to low and gradually add the mixed dry ingredients, scraping down the bowl as needed.
- Using a wooden spoon or spatula, fold in the white and dark chocolate chips until they are evenly distributed.
- Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, or until an inserted toothpick comes out with a few moist crumbs clinging to it.
- Allow the blondies to cool completely in the pan before cutting them into squares.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- You can use salted or unsalted butter. If using unsalted, add 1/2 teaspoon of salt to the batter.
- Don’t skip lining the pan with parchment paper; it makes it much easier to remove the blondies.
- Fully cool or even partially freeze the blondies to make cutting them into neat squares easier.
Nutrition
Serving:
1
square
|
Calories:
241
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
30
mg
|
Sodium:
127
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
1311
IU
|
Vitamin C:
0.4
mg
|
Calcium:
53
mg
|
Iron:
1
mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.