Name: Pumpkin Blondies : Amazing Soft Fall Dessert
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons baking soda; 1 teaspoon kosher salt, or 1/2 teaspoon regular salt; 1 cup unsalted butter; 1 3/4 cups granulated sugar; 1 large egg; 1 1/2 cups pumpkin puree; 2 tablespoons vanilla extract; 1 to 1 1/2 cups chocolate chips

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Pumpkin Blondies are the kind of fall bake that makes the whole kitchen smell warm before you even check the oven. Pumpkin, vanilla, chocolate, and pumpkin pie spice fill every thick square with cozy flavor. I especially like how the edges turn slightly chewy while the middle stays soft and moist.

Why You’ll Love These Pumpkin Blondies

These Pumpkin Blondies need only 10 minutes of prep. Also, one 9×13 inch pan makes 24 bars, so they work well for parties, bake sales, or an easy weekend treat.
Unlike dense brownies, these bars sit somewhere between a classic blondie and soft cake. However, they still have enough richness from butter and chocolate chips to feel like a proper dessert.

What Do Pumpkin Blondies Taste Like?

Pumpkin brings gentle sweetness and moisture. Meanwhile, pumpkin pie spice adds cinnamon scented warmth, and vanilla rounds out those fall flavors.
Chocolate chips add little pockets of richness in every bite. As a result, the finished bars taste sweet, warmly spiced, buttery, and chocolatey without hiding the pumpkin.
Prep time: 10 minutes
Cook time: 40 minutes
Cooling time: 20 minutes
Total time: 1 hour 10 minutes
Servings: 24
Pan: 9×13 inches
Oven: 350°F

Ingredients for Pumpkin Blondies

You will need:

2 1/2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon kosher salt, or 1/2 teaspoon regular salt
1 cup unsalted butter
1 3/4 cups granulated sugar
1 large egg
1 1/2 cups pumpkin puree
2 tablespoons vanilla extract
1 to 1 1/2 cups chocolate chips

Pumpkin Puree and Pumpkin Pie Spice

Use 1 1/2 cups pumpkin puree for moisture, color, and pumpkin flavor. Then add 1 tablespoon pumpkin pie spice for that familiar fall warmth.
For a stronger spice note, also add 1/2 to 1 teaspoon ground cinnamon.

Butter, Sugar, Egg, and Vanilla

Butter gives Pumpkin Blondies richness, while granulated sugar adds sweetness and helps create their soft texture. Meanwhile, one egg brings the batter together.
Finally, 2 tablespoons vanilla add a noticeable sweet aroma that works especially well with pumpkin and chocolate.

Flour, Baking Soda, and Salt

All purpose flour gives these bars their thick structure. Also, baking soda supports the softer, slightly cake like texture.
Salt balances the sweetness. Use 1 teaspoon kosher salt or 1/2 teaspoon regular salt.

Chocolate Chips and Optional Mix-Ins

Use 1 to 1 1/2 cups chocolate chips, depending on how chocolatey you want each square. Semi sweet chips give the pumpkin a nice contrast.
However, you can swap them for white chocolate chips. You can also try dried cranberries, cherries, walnuts, hazelnuts, cinnamon chips, or candied pecans.

How to Make Pumpkin Blondies

Prepare the 9×13-Inch Baking Pan

First, preheat your oven to 350°F. Then grease parchment paper and use it to line a 9×13 inch baking dish.
Leave enough parchment around the sides to help lift the cooled bars from the pan.

Whisk the Dry Ingredients

Next, add the flour, pumpkin pie spice, baking soda, and salt to a large bowl. Whisk everything together well.
This quick step spreads the spice and baking soda evenly through the flour.

Mix the Butter, Sugar, Pumpkin, and Wet Ingredients

In another bowl, beat the butter until pale and creamy. Then beat in the granulated sugar until the mixture looks light and fluffy.
Next, mix in the egg, pumpkin puree, and vanilla. The mixture should look smooth and evenly combined.

Combine the Wet and Dry Ingredients

Gradually add the dry mixture to the pumpkin mixture. Then stir only until you no longer see dry streaks of flour.
Do not keep mixing after that point. Otherwise, you can lose some of the tender texture.

Fold in the Chocolate Chips

Next, gently fold in 1 to 1 1/2 cups chocolate chips. Spread the thick batter evenly across your prepared pan.
Try to push the batter into the corners as well. As a result, the bars will bake more evenly.

Bake the Pumpkin Blondies

Bake the Pumpkin Blondies for 35 to 45 minutes. Then check the center with a toothpick.
If the top gets too brown while the center still needs time, loosely cover the pan with foil. Then continue baking until the center finishes.

Cool and Cut Into Bars

Cool the bars in their pan for 20 minutes. Next, transfer them to a wire rack and let them cool completely.
Finally, cut them into 24 squares. A plastic knife can also help you make cleaner cuts through the soft crumb.

Pumpkin Blondies with chocolate chips stacked to show their soft, moist centers — Thick Pumpkin Blondies with chocolate chips and soft, moist pumpkin centers.

Tips for Soft and Moist Pumpkin Blondies

Avoid Overmixing the Batter

Once you add flour, mix gently and stop as soon as everything comes together. In fact, extra mixing can make the crumb tougher.

How to Tell When Pumpkin Blondies Are Done

Insert a toothpick into the center after about 35 minutes. When it comes out clean, remove the pan from the oven.
However, oven temperatures can vary. Therefore, use the toothpick rather than relying only on the clock.

Prevent the Top From Browning Too Quickly

If the surface darkens too fast, loosely place foil over the pan. Meanwhile, let the middle continue baking.

Let the Blondies Cool Before Slicing

Warm Pumpkin Blondies smell incredibly tempting, but give them time to cool. Otherwise, the soft centers can crumble when you cut them.
Once cool, the crumb settles and slicing becomes much easier.

Pumpkin Blondie Variations and Mix-In Ideas

White Chocolate Pumpkin Blondies

Swap semi sweet chips for white chocolate chips. As a result, you get sweeter, creamier pockets against the warm pumpkin spice.

Pumpkin Blondies Without Chocolate Chips

You can simply leave the chocolate out. Instead, let the pumpkin, vanilla, butter, and spices carry the flavor.

Nuts, Dried Fruit, and Cinnamon Chips

For extra texture, try walnuts, hazelnuts, candied pecans, dried cranberries, or dried cherries. Also, cinnamon chips add another layer of warm spice.

How to Add More Pumpkin Spice Flavor

Add another 1/2 to 1 teaspoon ground cinnamon. However, start with the smaller amount if you prefer a softer spice flavor.

How to Store Pumpkin Blondies

Storing at Room Temperature

First, let the Pumpkin Blondies cool completely. Then place them in an airtight container or sealed bag.
Keep them at room temperature for up to 3 days.

How to Freeze Pumpkin Blondies

Cool the bars completely before freezing. Then wrap them well in plastic wrap and place them inside a freezer safe container.
You can freeze the bars for up to 3 months.

How to Thaw Frozen Blondies

Remove as many bars as you need from the freezer. Then let them thaw at room temperature for a few hours before serving.

Pumpkin Blondies FAQs

Are pumpkin blondies cakey or chewy?

They have qualities of both. Pumpkin gives the bars a soft, moist, cake like crumb, while butter and sugar add some chewiness and richness.

Can I use pumpkin pie filling?

Stick with pumpkin puree for this recipe. Pumpkin puree gives you control over the sugar and spices already included in the ingredient list.

Can I make Pumpkin Blondies without chocolate?

Yes. Simply leave out the chocolate chips. You can also add nuts, dried fruit, or cinnamon chips instead.

Why should I cool Pumpkin Blondies before cutting them?

The bars remain very soft while warm. Therefore, cooling gives the crumb time to settle and helps prevent messy, crumbly slices.

How long do Pumpkin Blondies last?

Store fully cooled bars in an airtight container for up to 3 days. Alternatively, freeze them for up to 3 months.

What is the nutrition per serving?

Each serving has about 240 calories, 34 g carbohydrates, 2 g protein, 11 g fat, 7 g saturated fat, 30 mg cholesterol, 178 mg sodium, 54 mg potassium, 1 g fiber, and 22 g sugar.
It also provides about 2,657 IU vitamin A, 1 mg vitamin C, 24 mg calcium, and 1 mg iron. Nutrition values remain estimates and can change according to the ingredients you use.
For more baking ideas and recipe inspiration, you can also follow Kai Recipes on Pinterest and Kai Recipes on Facebook.

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Final Thoughts

Pumpkin Blondies give you plenty of fall flavor without turning baking into an afternoon project. They come out thick, soft, moist, and a little chewy, with warm spice and melted chocolate tucked throughout.
Also, the recipe gives you plenty of room to play with the mix ins. Keep the chocolate, switch to white chocolate, add nuts, or skip the chips completely. Either way, give those bars enough cooling time before you reach for the knife.

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