Loaded with cozy pumpkin flavor, these Pumpkin Blondies are an exciting and delicious spin on traditional blondies. They have a dense and chewy center with a crispy top layer and pockets of white chocolate chips for a sweet surprise.
One thing I’ve learned over the years cooking for you guys is that you can put pumpkin puree in almost any dessert to make it better — Pumpkin Bread, Pumpkin French Toast, or Pumpkin Muffins to name a few. These pumpkin blondies are no exception. They are perfect for fall and will make you wanna snuggle up with a warm cup of coffee or tea and enjoy the season.
Making them is easy. Just make the batter, spread it in a pan, and bake! Enjoy them with some Pumpkin Pie Banana Nice Cream for pumpkin overload!!
- All-purpose flour: The base of these blondies. Flour is the main structure of any baked good, so don’t skimp on quality here!
- White chocolate chips: A sweet and creamy addition to the blondies. You can use any kind of chocolate chip you like, but I find white chocolate pairs deliciously with pumpkin.
- Melted unsalted butter: This will give your blondies a rich and buttery flavor. Make sure to melt the butter before adding it to your batter.
- Brown sugar: A key ingredient for a moist and chewy blondie. The molasses in brown sugar adds depth of flavor.
- Egg yolks: Separating the egg yolks and whites is important for achieving a dense and chewy blondie. The whites will add airiness, and the yolks will add richness.
- Pumpkin puree: Of course, you can’t have pumpkin blondies without the pumpkin puree! Make sure to use 100% pure pumpkin puree for best results.
- Electric mixer: An electric mixer will make the process of mixing the batter much easier and faster. If you don’t have one, a whisk and some elbow grease will do the trick.
Fun Ways to Customize Pumpkin Blondies
This recipe for pumpkin blondies is great for adding and swapping out different ingredients to suit what you have at home or what you’re craving. Here are some ideas:
here’s a tip!
These blondies come out of the oven a little fluffy. Don’t panic! After letting them cool completely for about 3 hours, they will be dense and chewy.
To store these pumpkin blondies, let them cool completely and then wrap them tightly in plastic wrap or place them in an airtight container. They will stay fresh for 2-3 days at room temperature or up to a week in the refrigerator.
Preheat the oven to 350℉. Line an 8×8-inch baking pan with parchment paper and spray with nonstick cooking spray.
Add the dry ingredients to a large mixing bowl and whisk together. Set aside.
Next, add the melted butter and brown sugar to a bowl and mix together using an electric mixer.
Add the vanilla, egg yolks, and pumpkin puree to the creamed butter and sugar and mix until combined.
Slowly add the dry ingredients to the wet ingredients on low speed, scraping the sides of the mixing bowl a few times.
Transfer the blondie batter to the lined baking pan and bake the pumpkin blondies for 25-30 minutes or until a toothpick comes out clean.
Serve as is, or sprinkle powdered sugar on top.
- Kick up the pumpkin flavor by adding 1 teaspoon of pumpkin pie spice to the dry ingredients.
- These blondies come out of the oven a little fluffy. After letting them cool completely, about 3 hours, they will be dense and gooey.
Calories: 309 kcal, Carbohydrates: 42 g, Protein: 3 g, Fat: 15 g, Fiber: 1 g, Sugar: 30 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
