The air is crisp, leaves are falling, and the aroma of pumpkin spice fills the kitchen. It’s officially pumpkin season, which means it’s time for one of my all-time favorite treats: Pumpkin Blondies! These aren’t your average blondies – they have a wonderfully soft and chewy texture that’s somewhere between a blondie and a cake.
Loaded with warm spices and studded with chocolate chips, these pumpkin blondies are guaranteed to become a new fall staple. This easy recipe is perfect for busy weeknights or weekend baking projects with the kids. So grab your apron, preheat your oven, and let’s bake!
Why You’ll Love It
These Pumpkin Blondies aren’t just delicious; they are also incredibly easy to make. The recipe comes together quickly, making it perfect for both seasoned bakers and beginners. The warm, comforting flavors of pumpkin and spice make them a perfect treat for cozy fall evenings. Plus, they are sure to be a hit at any gathering, from potlucks to holiday parties!
Ingredient Lowdown
Here’s what you’ll need to make these irresistible Pumpkin Blondies. I’ve listed substitutions where possible, so feel free to get creative!
- 2 ½ cups all-purpose flour: Provides the structure for our blondies. You can substitute up to half with whole wheat flour for a nuttier flavor.
- 1 Tablespoon pumpkin pie spice: The heart of the fall flavor! Make your own blend with cinnamon, nutmeg, ginger, and cloves if you prefer.
- 1 ½ teaspoons baking soda: The leavening agent that gives our blondies their lift. Make sure it’s fresh for the best results.
- 1 teaspoon Kosher salt, or 1/2 tsp salt: Enhances the sweetness and balances the flavors.
- 1 cup (2 sticks) unsalted butter, softened: Adds richness and moisture. I don’t recommend substituting with margarine for this recipe.
- 1 ¾ cups granulated sugar: Sweetens the blondies. You can reduce this slightly if you prefer a less sweet treat.
- 1 large egg: Binds the ingredients together.
- 1 ½ cups pumpkin puree: The star ingredient! Be sure to use pure pumpkin puree, not pumpkin pie filling.
- 2 Tablespoons vanilla extract: Adds warmth and depth of flavor.
- 1 to 1 ½ cups chocolate chips: Semi-sweet is my favorite, but milk or dark chocolate would also be delicious. You can even get creative with white chocolate chips!
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides to make lifting the blondies out easier. Grease the parchment paper as well.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This creates a tender crumb. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips using a rubber spatula or wooden spoon.
Step 6: Bake
Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. If the edges start to brown too quickly, cover loosely with foil.
Step 7: Cool and Cut
Let the blondies cool completely in the pan before cutting into squares. This will prevent them from crumbling. Lift the cooled blondies from the pan using the parchment paper overhang.
Better-Than-Grandma Tips
- Don’t overbake! Start checking for doneness around the 35-minute mark. A toothpick inserted into the center should come out with a few moist crumbs attached. If it comes out completely clean, the blondies might be dry.
- Cool completely before cutting. This allows the blondies to set properly and prevents them from crumbling when you slice them.
- For extra-fudgy blondies, slightly underbake them and let them cool completely in the pan.
- Line your baking dish with parchment paper for easy removal and cleanup. I like to grease the parchment too for extra insurance. For more baking tips, check out our guide on essential baking tools.
- If the edges start to brown too quickly, loosely tent the pan with aluminum foil.
Flavor Twists
- Spice Lover: Add an extra ½ to 1 teaspoon of ground cinnamon or a pinch of ground cloves to the batter.
- Nutty Delight: Fold in ½ cup of chopped walnuts or pecans.
- Cranberry Bliss: Add ½ cup of dried cranberries to the batter. For extra flavor, soak them in orange juice for 30 minutes before adding. They are also great with white chocolate chips instead of semi-sweet.
- Double Chocolate: Use dark chocolate chips and add ⅓ cup of unsweetened cocoa powder to the dry ingredients. For other delicious dessert ideas, check out our dessert recipes.
- Cream Cheese Swirl: Mix 4 ounces of softened cream cheese with ¼ cup of powdered sugar and a teaspoon of vanilla extract. Dollop spoonfuls of the cream cheese mixture over the blondie batter and swirl it in with a knife or toothpick for a beautiful marbled effect.
What is the texture of these pumpkin blondies like?
These blondies offer a delightful balance of textures. They’re wonderfully soft and chewy, with a moist crumb that melts in your mouth. The edges bake to a perfect golden brown, adding a touch of crispness to each bite.
Can I freeze these pumpkin blondies?
Yes, these blondies freeze beautifully! Ensure they cool completely, then wrap tightly in plastic wrap and place in a freezer-safe container. They can be stored frozen for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours.
Can I use different types of chocolate chips?
Absolutely! White chocolate chips or even butterscotch chips would be a delicious substitute for semi-sweet chocolate. You could also add nuts, dried cranberries, or chopped pecans for extra flavor and texture. For a richer flavor, try swirling in a tablespoon or two of cream cheese.
What occasions are these blondies good for?
These blondies are perfect for fall gatherings, potlucks, or simply as a cozy treat to enjoy with a warm beverage on a chilly evening. They also make a thoughtful homemade gift during the holiday season.
How to Serve
These Pumpkin Blondies are delicious on their own, but here are a few ideas to make them extra special:
- Warm with a scoop of vanilla ice cream: A classic combination that’s hard to beat.
- Drizzled with caramel sauce: For an extra touch of sweetness.
- Sprinkled with powdered sugar: Simple and elegant. Use festive sprinkles for holidays!
- With a dollop of whipped cream and a sprinkle of cinnamon: A cozy and comforting treat.
- Alongside a warm cup of coffee or tea: Perfect for a fall afternoon snack.
- Pack them in lunchboxes for a sweet midday surprise. For more lunch ideas, check out our lunch recipes.
That’s a Wrap
These Pumpkin Blondies are a delicious treat to share with loved ones or savor as a personal indulgence. Whether you stick to the classic recipe or try out some variations, the comforting flavors of pumpkin and spice are sure to brighten your day. For more delectable dessert ideas, check out our Desserts category. Come share your baking adventures with us on social media—we’d love to see your creations! Find us on Facebook, Instagram, and Pinterest.
