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My Pumpkin Spice Blondies are the BEST fall blondie recipe with white chocolate chips! These are soft and chewy and have been one of the most popular recipes I make for years.

Stack of four pumpkin spice blondies with pumpkin candy and cinnamon stick

Pumpkin Spice Bars are SO GOOD!

Blondies get a bad wrap because so many of them are dry or flavorless – but not these! You will LOVE these blondies because:

  • They are ALWAYS soft – they stay soft for days
  • RICH in flavor because of all the brown sugar
  • TONS of flavor – never bland with all that pumpkin spice!
  • The BEST fall dessert – and you can make them in no time!
  • Add white chocolate chips for some extra fall flavor!
Ingredients in pumpkin spice bars

Ingredients in Pumpkin Spice Bars

  • Butter: All the best blondies start with butter! Be sure to use softened butter.
  • Brown Sugar: 2 FULL cups of brown sugar – be sure to pack it. All that brown sugar keeps them super soft.
  • Eggs: These add moisture and fat for a nice soft and chewy cookie bar.
  • Baking Powder: While normal cookie bars have baking soda, these have baking powder which helps with the structure.
  • Pumpkin Pie Spice: Gives these that warm fall flavor! Make homemade pumpkin pie spice if you don’t have the mix.
  • White Chocolate Chips: These are optional but I love the sweet flavor mixed with the pumpkin spice. You can also use nuts or leave them plain.
Overhead shot of four photos showing the process in making pumpkin spice blondies

How to make Pumpkin Spice Blondies

  1. Cream the butter and brown sugar with a hand or a stand mixer.
  2. Add the eggs, vanilla, baking powder, salt and pumpkin pie spice.
  3. Stir in the flour, then mix in the white chocolate chips. I don’t bother whisking my dry ingredients separately for these bars.
  4. Press into a 9×13 inch baking dish that’s been lined with foil and sprayed with nonstick cooking spray. The mixture is sticky so spray your hands with cooking spray so it won’t stick to you. For best results use a metal pan!
Stack of four pumpkin spice blondies with pumpkin candy and cinnamon stick

Variations and Tips for making Blondies

  • Using a hand or a stand mixer will help mix the dough easily.
  • Make sure your butter is softened by leaving it out on the counter for an hour before making the cookie bars.
  • Omit the white chocolate chips if you prefer, or add nuts or toffee bits, or even chocolate chips.
  • Don’t want pumpkin spice? Just use cinnamon!
  • The dough is sticky so spray your hands with cooking spray to press them into the pan.
  • These finish baking as they set and cool so take them out when they are still a little jiggly in the center.
  • Want icing? Add cream cheese frosting! You can make my cream cheese frosting recipe with 8 ounces cream cheese, unsalted butter, and a few cups powdered sugar.
  • Use a metal pan for best results – glass may not allow the center to cook properly.
Stack of four pumpkin spice blondies with top blondie missing one bite


How to store blondies?

Store these in an airtight container for up to 5 days. They stay soft for at least that long!

Can you freeze pumpkin spice blondies?

Yes, freeze them in an airtight container or bag for up to 3 months.

Why are my blondies dry?

Overbaking the blondies is the #1 reason why they will be dry or crunchy. They should be slightly under baked for best results.

Are blondies supposed to be gooey?

They shouldn’t be wet looking but these stay fudgy because of all the brown sugar.

How do you know when pumpkin bars are done baking?

These are done when they still are a little jiggly and glossy. They’ll finish baking as they set and cool.

How much pumpkin pie spice do I use?

2 teaspoons pumpkin spice go in these bar cookies. You can also use 1 teaspoon cinnamon with 1/2 teaspoon nutmeg and 1/4 teaspoon each ginger and allspice.

Stack of four pumpkin spice blondies with pumpkin candy and cinnamon stick

Pumpkin Spice Blondies

4.67 from 3 votes
Easy blondies with pumpkin pie spice for a warm fall cookie bar.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 24 blondies
Serving Size 1 bar


  • 2 cups (400g) packed light brown sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 2 cups (340g) white chocolate chips
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  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
  • Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, pumpkin pie spice, and flour and mix. Stir in white chocolate chips.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Bake for about 22-25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Recipe Video

Recipe Nutrition

Serving: 1bar | Calories: 229kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 103mg | Fiber: 1g | Sugar: 27g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Pumpkin Spice Blondies are a soft and chewy cookie bar full of pumpkin pie spice and white chocolate chips – the perfect blondie recipe for fall.

Favorite Pumpkin Spice Recipes

Last Updated on September 6, 2023

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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Recipe Rating


  1. This was very tasty and makes a nice change from chocolate. It was easy to make but it was tricky to get the timing right – and it was bit too underdone in the centre but already drying out around the edges.