Fall Baking Bliss: Your New Favorite Pumpkin Blondies

Oh, hello there, friend! Can you smell that? That warm, inviting aroma filling your kitchen? That’s the scent of pure autumn magic, and it’s all thanks to this incredible Pumpkin Blondies recipe. Remember those cozy days of childhood, the crisp air, and the comfort of home-baked treats? Well, get ready to recapture that feeling, because these blondies are ridiculously easy to make and taste like a warm hug. Seriously, if you’re looking for a simple, crowd-pleasing dessert that screams “fall,” you’ve found your match. Let’s get baking!

Why You’ll Absolutely Adore These Pumpkin Blondies

Fast & Easy: From pantry to pan in under 20 minutes, these blondies are a weeknight savior.
Giftable Goodness: Package them up in a cute tin or box – they make the most delightful edible gifts!
Crowd-Pleasing Charm: Even the pickiest eaters will be begging for more of these moist, flavorful bars.
Perfectly Spiced: The warm spices and rich pumpkin flavor are a match made in baking heaven.

Gather Your Cozy Baking Companions

Alright, let’s talk ingredients. The beauty of this recipe is how simple it is, using pantry staples with a little pumpkiny twist. Here’s what you’ll need:

2½ cups all-purpose flour: The backbone of our delicious blondies.
2 tsp pumpkin pie spice: This is where the fall flavor really shines! You can buy a pre-made blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
1 tsp baking soda: Our leavening agent, making these blondies wonderfully soft.
½ tsp fine sea salt: A little salt goes a long way to balance out the sweetness and enhance all those yummy flavors.
1½ cups dark brown sugar, packed: This is key for that rich, caramel-like flavor and super moist texture.
1 cup unsalted butter, softened: Make sure it’s softened, not melted! This helps create that perfect creamy batter.
¼ cup granulated sugar: Just a touch to add a little extra sweetness and a slight crispness on top.
1 large egg: Binds everything together and adds richness.
1 cup pure pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling! This is what gives our blondies that gorgeous color and subtle flavor.
1 tsp vanilla extract: Vanilla is like the silent star, making all the other flavors sing.
1½ cups semi-sweet chocolate chips: Because what’s a blondie without chocolate? You can use milk or dark chocolate too!

Let’s Bake Some Happiness Together!

Ready to transform these simple ingredients into something truly special? It’s easier than you think. Grab your apron, and let’s get started!

Preheat & Prep: First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grease and flour a 9×13 inch baking pan. This ensures our beautiful blondies won’t stick.
Dry Ingredients Unite: In a medium bowl, grab a whisk and combine your flour, pumpkin pie spice, baking soda, and salt. Give them a good whisk until everything is nicely blended. This way, the leavening agents and spices are evenly distributed.
Creaming Magic: In a large bowl, this is where the magic really starts! Cream together your softened unsalted butter, dark brown sugar, and granulated sugar. You want this mixture to be light and fluffy. An electric mixer makes this super easy, but a sturdy whisk and some elbow grease will do the trick too!
Egg Addition: Beat in your large egg until it’s fully incorporated. We’re building a beautiful, cohesive batter here.
Pumpkin & Vanilla Swirl: Now, gently stir in that pure pumpkin puree and vanilla extract until the mixture is smooth and beautifully colored.
Marrying Wet & Dry: Gradually add your dry ingredients (the flour mixture) into the wet ingredients. Mix until just combined. Be careful not to overmix here; we want tender blondies, not tough ones! A few streaks of flour are okay.
Chocolate Chip Joy: Fold in those glorious semi-sweet chocolate chips. I like to save a few to sprinkle on top before baking for that extra visual appeal!
Pan It Up: Spread the batter evenly into your prepared baking pan. Use a spatula to get it nice and smooth.
Bake to Perfection: Pop the pan into your preheated oven and bake for 25-30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with moist crumbs attached. We don’t want them dry!
Cool Down: This is the hardest part – letting them cool completely in the pan. Trust me, it’s worth the wait! Once cool, cut them into bars and prepare for the compliments.

Get Creative: Swaps & Upgrades!

While these Pumpkin Blondies are divine as is, feel free to get a little creative! Here are some ideas I love:

Nutty Crunch: Fold in about ½ cup of chopped pecans or walnuts along with the chocolate chips for a delightful nutty texture.
White Chocolate Dreams: Swap the semi-sweet chips for white chocolate chips for a sweeter, creamier contrast.
Spicy Kick: If you love a little heat, add a pinch of cayenne pepper to the dry ingredients for a subtle warmth that plays beautifully with the pumpkin.
Cream Cheese Swirl: For an extra decadent treat, swirl a few dollops of cream cheese (mixed with a tablespoon of sugar and a splash of vanilla) into the batter before baking.
Gluten-Free Option: Try using a good quality gluten-free all-purpose flour blend. You might need to adjust the baking time slightly.

Baking Like a Pro: My Top Tips

Even the simplest recipes can have little quirks. Here are my tried-and-true tips for perfect Pumpkin Blondies every single time:

Don’t Overmix: I can’t stress this enough! Overmixing develops gluten, which can lead to tough blondies. Mix until just combined.
Measure Flour Correctly: Spoon your flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour, making your blondies dry.
Room Temperature Ingredients: Using softened butter and a room temperature egg helps create a smoother, more cohesive batter, leading to a better texture.
Prep Ahead: You can whisk together all the dry ingredients a day or two in advance and store them in an airtight container.
Cool Completely: Cutting into warm blondies can be messy. Allowing them to cool fully in the pan makes for clean cuts and a better texture.

Keeping Your Blondies Fresh and Delicious

Once your gorgeous Pumpkin Blondies have cooled, you’ll want to keep them that way! Here’s how:

Room Temperature: Store cooled blondies in an airtight container at room temperature for up to 3-4 days. They stay wonderfully moist.
Freezer Friendly: These blondies freeze beautifully! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.

Your Burning Questions Answered!

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which will alter the flavor and texture of your blondies significantly.

Why are my blondies dry?

This is usually due to overbaking or too much flour. Make sure to bake only until a toothpick comes out with moist crumbs, and measure your flour correctly by spooning and leveling.

Can I make these vegan?

You can try substituting the butter with vegan butter and the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes). You might also need to ensure your chocolate chips are vegan.

Cozy Pumpkin Blondies

Ridiculously easy to make pumpkin blondies that taste like a warm hug, perfect for fall baking and gifting.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 16 bars

Equipment

9x13 inch baking pan greased and floured
Medium bowl
Whisk
Large bowl
Electric mixer optional, but helpful for creaming
Spatula

Ingredients

Dry Ingredients

2.5 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp fine sea salt

Wet Ingredients

1.5 cups dark brown sugar, packed
1 cup unsalted butter, softened
0.25 cup granulated sugar
1 large egg
1 cup pure pumpkin puree not pumpkin pie filling
1 tsp vanilla extract

Add-ins

1.5 cups semi-sweet chocolate chips can also use milk or dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
In a large bowl, cream together softened butter, dark brown sugar, and granulated sugar until light and fluffy.
Beat in the egg until fully incorporated.
Gently stir in pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips, reserving some for the top if desired.
Spread the batter evenly into the prepared baking pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let cool completely in the pan before cutting into bars.

Notes

These blondies can be stored in an airtight container at room temperature for up to 3-4 days, or frozen for up to 2-3 months.