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Pumpkin Blondies Recipe

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These Pumpkin Blondies are a delightful fall-inspired dessert featuring rich brown butter, spiced pumpkin puree, and a tender crumb studded with creamy white chocolate chips. Perfectly spiced with pumpkin spice, these blondies combine the comforting flavors of pumpkin and warm autumn spices into an easy-to-make bar that’s ideal for dessert or a sweet snack.

  • Total Time: 2 hours
  • Yield: 16 squares

Ingredients

Pumpkin Blondies

  • 10 tablespoons (141 g) unsalted butter, cubed
  • 1 cup (260 g) canned pumpkin puree
  • 1¾ cup (350 g) light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 2¾ cup (330 g) all purpose flour
  • 2 teaspoons pumpkin spice
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ – 1 cup (85 – 170 g) white chocolate chips

Spiced Sugar Topping

  • 2 tablespoons (25 g) granulated sugar
  • ¼ teaspoon pumpkin spice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9 x 9 inch (23 cm) pan with parchment paper along the bottom and two sides for easy removal of the blondies.
  2. Make Brown Butter: In a saucepan, melt the cubed unsalted butter over low heat until it begins to foam. Stir frequently as it cooks until the foam subsides and the butter develops a nutty aroma with lightly browned bits at the bottom. Pour the brown butter into a heat-safe bowl and let it cool to room temperature for about 20 minutes.
  3. Remove Moisture from Pumpkin: Line a medium bowl with 4 layers of paper towels. Place the 1 cup pumpkin puree on the towels and let it sit for 5-10 minutes. Gather the paper towels and gently squeeze out excess moisture, reducing the puree to about ½ cup (130 g) that is tacky, not wet.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled brown butter together with the light brown sugar until well blended. Add the blotted pumpkin puree, egg, egg yolk, and vanilla extract. Whisk until smooth and evenly combined.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt until well combined.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in white chocolate chips if using.
  7. Pour Batter into Pan: Spread the blondie batter evenly into the prepared pan using a flexible spatula to smooth the surface.
  8. Prepare Spiced Sugar (Optional): In a small bowl, whisk together granulated sugar and pumpkin spice. Sprinkle this spiced sugar evenly over the top of the blondie batter if desired.
  9. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are firm and the top is crisp with cracks forming.
  10. Cool and Serve: Allow the blondies to cool completely in the pan to room temperature, about 1 hour. Then slice into 16 squares and enjoy.

Notes

  • Removing excess moisture from pumpkin puree is key to avoiding soggy blondies and ensuring a chewy texture.
  • Brown butter adds a rich, nutty flavor that deepens the pumpkin spice profile.
  • Using parchment paper on two sides makes lifting the blondies out of the pan easier for clean slicing.
  • White chocolate chips complement the pumpkin and spice flavors but can be omitted or substituted with nuts if preferred.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Daisy
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pumpkin-blondies-recipe/