Get ready to fall in love with the ultimate autumn dessert. These Pumpkin Blondies are everything you want in a fall treat: incredibly moist, perfectly spiced, and loaded with a rich brown sugar and pumpkin flavor. Unlike cakey pumpkin bars, this recipe is specifically designed to give you that dense, fudgy, and chewy texture that makes a blondie truly irresistible. We’ve cracked the code for the perfect chewy bite, and it’s surprisingly simple to achieve at home.
Whether you’re baking for a holiday gathering, a cozy weekend, or just need a sweet treat to go with your afternoon coffee, this easy pumpkin blondie recipe is a guaranteed winner. It’s a one-bowl wonder that comes together in minutes!
Why You’ll Love These Chewy Pumpkin Blondies
Forget dry, cake-like pumpkin bars. This recipe is the real deal, and here’s why it will become your new go-to fall dessert:
- Unbelievably Chewy Texture: We use specific techniques, like melted butter and the right ratio of brown sugar, to ensure a dense, fudgy blondie every single time.
- Rich Fall Flavor: Packed with real pumpkin puree and a warm blend of pumpkin pie spice, these blondies deliver the perfect taste of autumn in every bite.
- Incredibly Easy to Make: This is a straightforward, no-fuss recipe. You only need one bowl and a whisk, making prep and cleanup an absolute breeze.
- Perfectly Customizable: While delicious on their own, you can easily add your favorite mix-ins like white chocolate chips, pecans, or even a swirl of cream cheese. For another customizable treat, try our classic chewy chocolate chip cookies.
Key Ingredients for the Perfect Texture
The secret to a truly great blondie lies in the ingredients and how they work together. Here’s a breakdown of the key players in our Pumpkin Blondies recipe:
Melted Butter: The Secret to Chewiness
Using melted butter, rather than creamed softened butter, is non-negotiable for a chewy blondie. It coats the flour proteins, limiting gluten development and resulting in a denser, fudgier texture instead of a light, cakey one.
Brown Sugar for Moisture and Flavor
This recipe uses only brown sugar. The molasses content in brown sugar not only adds a wonderful depth of flavor that complements the pumpkin but also contributes significant moisture, which is crucial for that sought-after chewy texture.
Pumpkin Puree (And How to Blot It!)
Pumpkin puree adds incredible flavor and moisture. However, too much moisture can make blondies gummy. Our secret tip is to blot the pumpkin puree with a paper towel before adding it to the batter. This removes excess water without sacrificing any of the pumpkin flavor, ensuring the perfect dense texture.
Step-by-Step Instructions for Making Pumpkin Blondies
Ready to bake? Follow these simple steps for flawless pumpkin blondies. It’s so easy, you’ll be making these all season long.
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on the sides to act as handles. This will make it easy to lift the blondies out later.
- Melt the Butter: In a large microwave-safe bowl, melt your butter. Let it cool slightly for a minute or two.
- Combine Wet Ingredients: Whisk the brown sugar into the melted butter until fully combined. Add the blotted pumpkin puree, egg, and vanilla extract, whisking until the mixture is smooth and glossy.
- Add Dry Ingredients: Add the all-purpose flour, pumpkin pie spice, baking powder, and salt to the wet ingredients. Gently fold everything together with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. If you’re adding mix-ins like white chocolate chips or nuts, fold them in now.
- Bake to Perfection: Pour the batter into your prepared pan and spread it into an even layer. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should be set and lightly golden brown.
- Cool Completely: This is the most important step! Let the blondies cool completely in the pan on a wire rack. Cooling allows them to set up properly and develop their chewy texture. If you cut into them while they’re still warm, they will be gooey and fall apart.
Pro Tips for a Perfect Batch Every Time
- Don’t Overmix the Batter: Overmixing develops gluten in the flour, which will result in a tough, cakey blondie. Mix only until the ingredients are just combined.
- Measure Flour Correctly: For the best results, spoon the flour into your measuring cup and then level it off with a knife. Scooping directly from the bag can pack the flour, leading to a dry blondie.
- Don’t Overbake: The key to a fudgy center is to pull the blondies from the oven when they are slightly underdone. The residual heat will continue to cook them as they cool.
Delicious Pumpkin Blondie Variations
Take your pumpkin blondies to the next level with these delicious additions. Simply fold about 1 cup of your chosen mix-in into the batter at the end.
- White Chocolate Chip Pumpkin Blondies: Creamy white chocolate is a perfect match for the warm pumpkin spices.
- Pecan or Walnut Pumpkin Blondies: Add a delightful crunch and nutty flavor with toasted pecans or walnuts.
- Cream Cheese Swirl: Beat 4 oz of softened cream cheese with 2 tablespoons of sugar and 1 egg yolk. Dollop over the batter and gently swirl with a knife before baking.
* Salted Caramel Pumpkin Blondies: Drizzle caramel sauce over the top of the batter before baking and sprinkle with flaky sea salt. This variation is reminiscent of our amazing caramel apple cheesecake bars.
Storing Your Blondies
To keep your pumpkin blondies fresh and chewy, store them in an airtight container at room temperature for up to 4 days. If you’ve added a cream cheese swirl, they should be stored in the refrigerator. They taste even better the next day as the flavors have more time to meld together!
Frequently Asked Questions About Pumpkin Blondies
Yes, you can use fresh pumpkin puree. However, homemade puree often contains more water than canned. It’s extra important to blot it thoroughly with paper towels or even strain it through a cheesecloth to remove as much liquid as possible for the best texture.
The key to chewy, not cakey, pumpkin blondies is to use melted butter instead of creamed butter, avoid overmixing the batter, and blot the pumpkin puree with a paper towel to remove excess moisture before adding it to the batter.
Blondies should be moist and fudgy, but not raw or gooey. The perfect time to take them out of the oven is when a toothpick inserted into the center comes out with moist crumbs, but no wet batter. They will continue to set as they cool, achieving that perfect dense texture.
Pumpkin blondies are very versatile! Some of the best mix-ins are white chocolate chips, butterscotch chips, toasted pecans, walnuts, or a swirl of cream cheese filling. We recommend adding about 1 cup of your chosen mix-in.
Store your pumpkin blondies in an airtight container at room temperature for up to 4 days. Storing them in the refrigerator can dry them out. They often taste even better on the second day!
More Fall Recipes You’ll Love
If you enjoyed these blondies, you’re sure to love some of our other autumn favorites. Be sure to check out our favorite moist pumpkin bread for another amazing pumpkin treat!
Share Your Creation!
We love seeing what you bake! If you make these incredible Pumpkin Blondies, be sure to snap a photo and share it with us on Pinterest. Your feedback and creations make our day!
Pumpkin Blondies Recipe
Pumpkin Blondies: The Ultimate Chewy & Easy Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the melted butter and brown sugar until combined. Add the blotted pumpkin puree, egg, and vanilla extract, and whisk until smooth and glossy.
- Add the flour, pumpkin pie spice, baking powder, and salt. Fold with a spatula until just combined, being careful not to overmix. If using, fold in the white chocolate chips or pecans.
- Spread the batter evenly into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan on a wire rack before cutting and serving. This step is crucial for them to set properly and become chewy.
Notes
Don't Overbake: For that perfect fudgy center, it's better to slightly underbake than overbake. The blondies will continue to set as they cool.
Let Them Cool: Be patient! Cutting the blondies while warm will result in a gooey mess. They need time to cool completely to develop their signature chewy texture.
