These Pumpkin Blondies are a delicious twist on classic fall flavors! They are loaded with pumpkin spice and have a decadent brown sugar swirl throughout.
Make-ahead
Easy cleanup
You’ll Learn: What my favorite type of sugar is
Worth It: It builds a freezer stash for stress-free meals later
Bonus: Customizable mix-ins
Why You’ll Love This Recipe
- Easy fall treat – Combine your ingredients for the blondies and bake! They require very little prep time and are so tasty.
- Make ahead dessert – These blondies need to cool completely before serving, they are great to make ahead of time and have ready to serve later in the day!
- Perfect for parties – Blondies make for a great party dessert! I love cutting them into bite-size pieces for a perfect little snack.
Serving suggestions
This pumpkin blondie recipe is amazing for a quintessential fall meal. Serve these as dessert after your favorite fall recipes! I love making this zuppa toscana, or this pumpkin one pot pasta.
To pair with your pumpkin blondies, make a pumpkin spice latte! For another dessert to serve with them at a party, you could make chocolate chess pie.
I like to have one as an afternoon pick me up with a homemade pumpkin spice latte. If thats too much pumpkin for you, you can also enjoy them alongside a caramel brulee latte.
Ingredients
- Salted butter – salted butter is best for this recipe to enhance all the flavors in your blondies!
- Light brown sugar – brown sugar is my favorite to use in this recipe because it adds some depth of flavor and caramelizes in the blondies
- Pumpkin puree – the pumpkin puree provides a creamy texture and moisture to your blondies
- Eggs – for the best results and even baking, use room temperature eggs
- Vanilla extract – the vanilla intensifies all of the flavors in your pumpkin blondies!
- All purpose flour – I used all purpose flour to bring these blondies together.
- Pumpkin pie spice – pumpkin doesn’t have a ton of flavor on its own, so the added pumpkin pie spice will provide that classic pumpkin flavor.
Ingredient Substitutions
If you only have unsalted butter, be sure to add about half teaspoon salt to your batter. If you don’t have pumpkin pie spice, you can make your own with a mix of fall spices, like a teaspoon cinnamon, nutmeg, allspice, ginger and cloves. I used two teaspoons, but you could use up to a tablespoon pumpkin pie spice.
You can add any mix ins you would like to your blondies! White chocolate chips, chocolate chunks, butterscotch chips, pecans, or walnuts would all be amazing stirred into your batter.
For brownies instead of blondies, you could add a bit of cocoa powder in place of some of the flour. I find this recipe doesn’t require baking soda, but if you like a fluffier texture, you could add a small pinch.
How to make
Step 1: Combine Ingredients
Preheat oven to 350F and line an 8×8 baking dish with parchment paper. Set the prepared pan to the side.
To make batter, whisk melted butter, brown sugar, a cup pumpkin puree, large eggs and two teaspoons vanilla extract together in a large mixing bowl (Image 1). In a separate bowl combine flour and pumpkin pie spice (Image 2).
Step 2: Mix the Batter
Fold dry ingredients into wet with a rubber spatula until the flour mixture is fully mixed in (Image 3 & 4).
Pour batter into the prepared baking pan and spread into an even layer (Image 5).
Step 3: Add Swirl and bake
Mix swirl ingredients with a fork until evenly combined – this mixture should be slightly crumbly.
Pour over the top of the batter and swirl the crumble into batter with a toothpick or clean knife (Image 6). Place in the oven and bake for an estimate of 40 minutes. If you stick a toothpick in it, you should have a few moist crumbs on it. Allow to cool completely before cutting into squares.
If you would like, top your blondies with a sprinkle of sea salt!
Storage, reheating and freezing
Once the pumpkin blondies cool completely, cover in plastic wrap or transfer to an airtight container and store in the fridge for up to 7 days.
Freeze after cooking and cooling in an airtight container for up to 3 months. I like to cut into squares before freezing.
Check out these other Pumpkin Dessert Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Pumpkin Blondies
Ingredients
Batter
- ½ cup salted butter melted
- 1 ½ cups light brown sugar packed
- 1 cup pure pumpkin puree
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp pumpkin pie spice
Swirl Topping
- 2 tbsp salted butter softened
- ¼ cup light brown sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line an 8×8 baking pan with parchment paper.
- To make batter, whisk melted butter, brown sugar, pumpkin puree, eggs and vanilla extract together in a large mixing bowl. In a separate bowl combine flour and pumpkin pie spice. Fold dry ingredients into wet with a flat spatula.
- Pour batter into the prepared pan and spread into an even layer.
- Mix swirl ingredients with a fork until evenly combined – this mixture should be slightly crumbly.
- Pour over the top of the batter and swirl the crumble into batter with a toothpick or clean knife.
- Place in the oven and bake for 40 minutes. Allow to cool completely before cutting into squares.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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