The Best Pumpkin Blondies Recipe: Easy, Chewy, and Delicious

Pumpkin Blondies are that cozy fall treat you didn’t know you needed until now. Imagine the fudgy chewiness of a brownie but dressed up in pumpkin pie spice and brown sugar comfort. These bars come together quickly, making them a lifesaver when you want a homemade dessert without spending hours in the kitchen. The swirl topping takes them from “yum” to “wow,” and trust me, they’ll disappear faster than your PSL on a Monday morning. Whether you’re baking for your family, a work potluck, or just because, Pumpkin Blondies are the perfect mix of easy, indulgent, and downright irresistible.

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What are Pumpkin Blondies?

Pumpkin Blondies are the autumn cousin of brownies. Instead of cocoa, they rely on brown sugar, butter, and pumpkin puree for their flavor and texture. They’re chewy, moist, and spiced with pumpkin pie seasoning to hit all the cozy fall notes. The swirl topping—brown sugar, butter, and spice—adds a bakery-style finish that makes every bite taste like fall wrapped in a blanket. Unlike pumpkin bread, blondies are denser, with that soft, chewy texture we crave in bars. They’re a great alternative if you’re tired of pumpkin pie but still want a seasonal dessert that feels festive.

Reasons to Try Pumpkin Blondies

There are plenty of reasons to whip up a batch of Pumpkin Blondies. First, they’re simple—just one bowl for wet ingredients, one for dry, and boom, you’re in business. Second, they check all the fall flavor boxes without being overly sweet. Third, they’re versatile: enjoy them plain, dress them up with whipped cream, or sneak a square into a lunchbox. Plus, if you’ve got picky eaters who side-eye pumpkin pie, these bars might just win them over. And let’s be real—who doesn’t want their house smelling like warm spices and brown sugar?

Ingredients Needed to Make Pumpkin Blondies

When it comes to baking Pumpkin Blondies, the ingredients are simple, pantry-friendly, and designed to highlight that warm, spiced pumpkin flavor we all crave in fall. Below, I’ll break down not just what you need, but why each ingredient matters. This way, you can bake with confidence and know exactly how each item works together to create chewy, flavorful blondies.

For the Batter:

• ½ cup salted butter, melted – Butter is the backbone of any blondie. It adds richness and helps create that chewy, fudgy texture. Melting it first allows the brown sugar to dissolve beautifully, giving the blondies a caramel-like depth.
• 1 ½ cups light brown sugar, packed – Brown sugar is what gives blondies their signature chewiness and cozy, molasses-like sweetness. Don’t skimp here—this is where the magic happens.
• 1 cup pure pumpkin puree – Pumpkin puree not only adds seasonal flavor but also keeps the bars moist. Be sure to use pure pumpkin and not pumpkin pie filling (which has added sugar and spices).
• 2 large eggs, room temperature – Eggs bind the batter together and give the blondies structure. Bringing them to room temp ensures they whisk in smoothly.
• 2 tsp vanilla extract – Vanilla rounds out the sweetness and enhances the pumpkin spice. It’s like a flavor amplifier in every bite.
• 2 cups all-purpose flour – Flour provides the base. Measured correctly (spoon and level, don’t scoop!), it keeps the blondies soft yet sturdy.
• 2 tsp pumpkin pie spice – This blend of cinnamon, nutmeg, ginger, and cloves is the heartbeat of the recipe. It gives the blondies that unmistakable “fall in a bite” flavor.

For the Swirl Topping:

• 2 tbsp salted butter, softened – This mixes with the sugar to create a buttery swirl that melts into the blondies as they bake.
• ¼ cup light brown sugar – Adds a sweet crunch on top while caramelizing into little pockets of flavor.
• 1 tsp pumpkin pie spice – Reinforces the spice in the batter, so each bite tastes layered and complex.

If you love pumpkin treats, you might also enjoy my Vanilla Pudding Pumpkin Bread, which uses similar pantry staples with a totally different texture and flavor profile. Together, they make the ultimate fall baking duo.

Instructions to Make Pumpkin Blondies

Making Pumpkin Blondies is easier than you might think, and the results are well worth the short time it takes to prep. Follow these step-by-step directions for bars that come out chewy, spiced, and bakery-worthy every single time.

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F. While that’s warming up, line an 8×8-inch baking pan with parchment paper. This step may feel skippable, but trust me—it makes removing and cutting your blondies so much easier. If you’ve ever fought to pry bars out of a pan, you know the struggle! Leave a little parchment overhang so you can lift the blondies out once cooled.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and glossy. Add the pumpkin puree, eggs, and vanilla extract. Keep whisking until everything is well combined. The mixture should look silky and smell like pumpkin pie already.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the flour and pumpkin pie spice. This prevents clumps of spice from sneaking into one corner of the batter. Slowly fold the dry mixture into the wet ingredients using a spatula. Be gentle here—overmixing can make your blondies dense instead of chewy.

Step 4: Spread the Batter

Pour the batter into your prepared baking pan. Use the back of your spatula to spread it evenly, pressing gently into the corners. This ensures your Pumpkin Blondies bake up level and cut into perfect squares later.

Step 5: Make the Swirl Topping

In a small bowl, mash together the softened butter, brown sugar, and pumpkin pie spice with a fork. The mixture should look crumbly but hold together when pressed. Sprinkle this topping over the batter. Now the fun part: take a clean butter knife or toothpick and swirl it gently into the batter. Don’t go overboard—you want pretty ribbons of sugar and spice, not a muddy mix.

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for about 40 minutes. Your kitchen will smell like fall at its finest! To test for doneness, insert a toothpick in the center. It should come out with a few moist crumbs but not wet batter.

Step 7: Cool and Slice

This part is the hardest—waiting. Let your blondies cool completely in the pan before lifting them out by the parchment edges. Once cooled, cut into neat squares or bars. If you slice too soon, they’ll be too soft and won’t hold their shape.

Step 8: Serve and Enjoy

Your homemade Pumpkin Blondies are now ready! Serve them plain, with whipped cream, or even topped with a scoop of ice cream. If you’re a pumpkin lover, pair them with these Pumpkin S’mores Cookies for the ultimate fall dessert spread.

What to Serve with Pumpkin Blondies

Pumpkin Blondies shine on their own, but pairing them takes them to another level. Serve them with a scoop of vanilla ice cream for a warm-and-cold contrast. A drizzle of caramel or maple glaze never hurt anyone, either. Coffee or spiced chai makes a perfect companion, especially on crisp fall mornings. If you’re entertaining, pair them with savory bites like cheese boards or even something light like a fruit salad for balance. Looking for more pumpkin pairings? Check out these Pumpkin Pie Tacos for another creative seasonal treat.

Key Tips for Making Pumpkin Blondies

Don’t overmix the batter—just fold until combined, or you’ll lose that chewy texture. Room temperature eggs help the batter blend smoothly. If you love stronger spice, add an extra dash of pumpkin pie spice or a pinch of cinnamon. Want them extra gooey? Pull them out of the oven just shy of 40 minutes, as they’ll keep baking a bit in the pan. Finally, line your pan with parchment—it makes cutting clean squares much easier. For a fun twist, add white chocolate chips or chopped pecans to the batter.

Storage and Reheating Tips for Pumpkin Blondies

Store Pumpkin Blondies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To keep them extra fresh, separate layers with parchment. If freezing, wrap individual squares in plastic wrap, then place in a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature or microwave for 15–20 seconds. To revive that fresh-baked texture, pop them into a 300°F oven for about 5 minutes. Warm Pumpkin Blondies with a little whipped cream taste just as heavenly as the day you baked them.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s blended smooth and not watery.

Can I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend.

Can I double the recipe?
Absolutely—just bake in a 9×13 pan and adjust baking time to 45–50 minutes.

Can I add chocolate?
Yes! White or dark chocolate chips pair beautifully with pumpkin.

How do I know when they’re done?
A toothpick should come out with a few moist crumbs, not wet batter.

Final Thoughts

Pumpkin Blondies are the kind of dessert that make fall feel complete. They’re quick, simple, and satisfy that pumpkin spice craving without being over the top. Whether you’re baking for family, friends, or just yourself (no judgment here), these bars deliver comfort and flavor in every bite. If you’re already planning your next bake, don’t miss my Pumpkin Chocolate Chip Bread for another crowd-pleasing seasonal treat.

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