Description
These pumpkin blondies are a one-bowl wonder with a fudgy center, crisp edges, and rich pumpkin spice flavor. Easy to make, endlessly versatile, and perfect for fall gatherings or a cozy weeknight treat.
Ingredients
1 cup (226g) canned pumpkin puree (not pumpkin pie filling)
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
1/2 cup (113g) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 1/2 cups (188g) all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1 cup (170g) white chocolate chips (or butterscotch chips)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang.
2. In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth.
3. Add flour, pumpkin pie spice, baking soda, and salt. Fold gently until just combined.
4. Fold in white chocolate chips until evenly distributed.
5. Spread batter evenly in pan. Bake 28–32 minutes until edges are set and a toothpick has moist crumbs.
6. Cool completely in pan on a wire rack for at least 1 hour before slicing.
Notes
Store in an airtight container at room temperature up to 4 days.
Freeze slices up to 3 months; thaw at room temperature.
Do not overmix batter or overbake to maintain fudgy texture.
Always use pure pumpkin puree, not pie filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg