Pumpkin Blondies

You’ve been lied to. Fall baking doesn’t have to be a multi-hour ordeal involving pie crusts and a prayer. What if you could get all the cozy, spiced flavor of a pumpkin dessert in a fraction of the time?

These aren’t just another basic cookie bar.

They are the ultimate cheat code. We’re talking about a one-bowl wonder that delivers maximum pumpkin satisfaction with minimal chef effort. Your kitchen will smell like a Hallmark movie, and you’ll look like a genius.

Ready to become the hero of your next potluck or Tuesday night?

What Makes This Recipe So Good

This recipe is the culinary equivalent of a weighted blanket. It’s comforting, satisfying, and ridiculously easy. The texture is the star: a perfectly dense, fudgy center with a slightly crisp edge.

It captures the essence of autumn in every bite with warm spices and rich pumpkin flavor.

Best of all, it’s a one-bowl situation. Fewer dishes means more time for eating. It’s a no-fuss, high-reward operation that consistently delivers crowd-pleasing results.

Ingredients

Gather these simple ingredients.

Using room temperature items is non-negotiable for the right texture.

• 1 cup (226g) canned pumpkin puree (not pumpkin pie filling)
• ¾ cup (150g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (113g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1 ½ cups (188g) all-purpose flour
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (170g) white chocolate chips (or butterscotch chips)

Step-by-Step Instructions

1. Prep and Preheat. Heat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is your lifeline later.
   

   Don’t skip it.

2. Combine Wet Ingredients. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, and vanilla extract until the mixture is completely smooth and homogenous.
3. Add Dry Ingredients. Sprinkle the flour, pumpkin pie spice, baking soda, and salt over the wet ingredients. Gently fold everything together with a spatula until just combined. A few streaks of flour are okay; overmixing is the enemy of tenderness.
4. Fold in Chips. Add your white chocolate chips (or alternative) and fold them into the batter until they are evenly distributed.
5. Bake. Spread the thick batter evenly into your prepared pan.
   

   Bake for 28-32 minutes. The edges will be set and pulling away from the pan, and a toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

6. Cool Completely. This is the hardest step. Let the blondies cool in the pan on a wire rack for at least one hour before attempting to slice them.
   

   They need this time to set up properly. IMO, they are even better the next day.

Storage Instructions

Store any leftovers (a optimistic concept) in an airtight container at room temperature. They will stay perfectly soft and delicious for up to 4 days.

For longer storage, you can freeze them.

Place sliced blondies in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They’ll keep for up to 3 months.

Thaw at room temperature whenever a pumpkin emergency strikes.

Benefits of This Recipe

The benefits are almost too many to list. You get the iconic flavor of pumpkin pie without the fuss of a crust. It’s a single-bowl recipe, meaning your cleanup time is virtually zero.

It’s incredibly versatile.

Swap the mix-ins, add nuts, or drizzle with caramel. It’s a guaranteed crowd-pleaser for parties, bake sales, or a random Wednesday. It also makes your house smell incredible, which is a benefit we should all value more highly.

Common Mistakes to Avoid

Avoid these pitfalls to ensure blondie perfection.

Using cold eggs or butter will re-solidify your melted butter and create a weird, clumpy batter.

Do not use pumpkin pie filling. This is the most common error. You want pure pumpkin puree. The filling has added sugar and spices that will throw the entire recipe off balance.

Do not overbake them.

You’re going for fudgy, not cakey. Take them out when the toothpick has moist crumbs. Finally, for the love of all that is good, do not try to slice them while they are warm.

You’ll have a delicious, spicy mess.

Alternatives

This recipe is a fantastic base for experimentation. Not a fan of white chocolate? Swap it for an equal amount of semi-sweet chocolate chips, butterscotch chips, or even toasted pecans or walnuts.

For a little texture, fold in ½ cup of rolled oats along with the flour.

Feeling extra? After spreading the batter in the pan, swirl a few tablespoons of cream cheese frosting on top before baking. You’re welcome.

Frequently Asked Questions

Can I make these gluten-free?

Absolutely.

Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum, which helps mimic the structure normally provided by gluten. The results are fantastic.

My batter seems too wet.

Is that normal?

Yes, this is a very thick and wet batter. That’s exactly what you want for a dense, fudgy final product. Trust the process.

It will bake up perfectly, as long as you didn’t accidentally use pumpkin pie filling.

Why did my blondies turn out cakey?

You likely overmixed the batter after adding the flour, or you overbaked them. Mixing develops gluten, which leads to a tougher, cake-like texture. Next time, fold until the ingredients are just combined, and set a timer to avoid overbaking.

Can I double this recipe?

Of course.

Double all the ingredients and pour the batter into a 9×13 inch baking pan. You may need to add a few extra minutes to the baking time. Keep a close eye on it and use the toothpick test for doneness.

Final Thoughts

This isn’t just a recipe; it’s a solution.

It solves the problem of wanting something incredible without wanting to do a ton of work. These pumpkin blondies are consistently delicious, foolproof, and impress everyone.

They are the ultimate fall treat. FYI, you might want to make a double batch.

The first one tends to disappear at a speed that defies physics. Now go preheat that oven.

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