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Pumpkin Blondies are a cross between brownies and pumpkin cookies: soft, chewy, and fudgy with tons of pumpkin and pumpkin spice flavor. These are the ultimate fall cookie bar recipe!

Three stacked blondies with white chocolate chips, surrounded by more blondies and cinnamon sticks on a white surface.

I created this Pumpkin Blondie recipe from my regular all-purpose blondie recipe, the one I’ve made hundreds of times. By adjusting the amount of brown sugar and eggs, I was able to add pumpkin puree without the bars being too wet. They’re the perfect fall blondies!

Labeled ingredients for baking: brown sugar, sugar, spices, egg, baking soda, melted butter, pumpkin, flour, salt, vanilla, and white chocolate chips, all arranged in clear bowls on a white surface.

Pumpkin Blondie Ingredients

  • Unsalted Butter along with the brown sugar are the backbone of this recipe. Dark or light brown sugar may be used. You’ll also need granulated sugar.
  • Just a little Pumpkin Puree makes the bars soft and gives them that orange color you expect from a pumpkin cookie or dessert.
  • Because of the pumpkin you don’t need an entire egg, so you only need the egg yolk. Pumpkin adds a lot of moisture to baked goods and too much will give you a soggy mess.
  • Pumpkin Spices include Ground nutmeg, cinnamon, ginger, and allspice. This is also known as DIY Pumpkin Pie Spice.
  • I added white chocolate chips to the blondies, but I’ve also used chocolate chips. Bakers choice!
Three stacked pumpkin blondies with white chocolate chips, surrounded by more blondies and two cinnamon sticks on a white surface.

Dorothy’s Testing Notes

  • For best results use a metal 9×13-inch pan. Metal conducts heat more evenly and will ensure your blondies are baked properly.
  • Make sure to under bake these blondies. They finish cooking as they cool so take them out when they still look a bit jiggly in the center.
  • When pressing the bars into the pan, spray your hands with nonstick cooking spray so it doesn’t stick to your hands.
  • Using foil is optional, but help for easy removal and cutting of even bars.
4.91 from 11 votes

BEST Pumpkin Blondie Recipe

By: Dorothy Kern
The BEST Pumpkin Blondie Recipe – an easy pumpkin cookie turned into a cookie bar! These are fall heaven and perfect for a crowd or just because you want a blondie.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 bars
Three stacked blondies with white chocolate chips, surrounded by more blondies and cinnamon sticks on a white surface.
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Ingredients

  • ½ cup (113g) unsalted butter, melted
  • ⅓ cup pumpkin puree
  • ¾ cup (150g) light or dark brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon  ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups (217g) all-purpose flour
  • 1 ½ cups (255g) white chocolate chips or chocolate chips

Instructions 

  • Preheat oven to 350°F. Line a metal 9×13-inch pan with foil and spray with nonstick cooking spray.
  • Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in your chips.
  • Press dough into prepared pan. Bake for about 18-25 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Notes

Always bake in metal pans for best results!

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 0.003g | Protein: 0.04g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 1mg | Sugar: 0.003g | Vitamin A: 118IU | Calcium: 1mg | Iron: 0.001mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Variations

  • Add nuts like chopped pecans or walnuts! They will add an extra texture to this already incredible recipe! 
  • Instead of using chocolate chips, use semi-sweet, milk, white, peanut butter, butterscotch or even toffee bits

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process shot of pumpkin blondies.
process shot of pumpkin blondies.
process shot of pumpkin blondies.

How to make Pumpkin Blondies

  1. Because we start with melted butter you can use a mixer or do this by hand.
  2. The batter will be orange and sticky. White chocolate or any kind of chocolate chips may be used.
  3. The dough will press evenly in the pan.

FAQs

Can you freeze pumpkin blondies?

Yes! You can freeze in an airtight container for up to a month!

Other Blondie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.91 from 11 votes (7 ratings without comment)

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21 Comments

  3. Loved this recipe! Soooo good. Also, instead of using my hands to spread the batter I simply used my rubber spatula without a sticky mess. Thank you for sharing 😊

    Reply

  5. Thanks for the great recipe. I initially thought the pan was too big since the batter didn’t quite make it all around, but they turned out great!!

    Reply