These pumpkin blondies are loaded with rich flavors of fall and a thick gooey texture. Cookie bars packed with white chocolate chips, butterscotch chips and pecans.
Everyone loves this trusty pumpkin blondies recipe! With moist crumbs and pumpkin pie spice flavors, they are a fall favorite. I love all things pumpkin, like Pumpkin Sheet Cake, Pumpkin Bread and Pumpkin Scones. We also enjoy Pumpkin Waffles and Pumpkin Pancakes, I think the list could on and on. So, why not pumpkin blondies!?
What are Blondies?
What is the difference between a blondie a brownie? Blondies contain brown sugar for a more butterscotch type flavor, while brownies are chocolaty. So, although blondies are dessert bars similar to brownies, they are different.
Blondies can include a limitless amount of add-ins like nuts, butterscotch chips, chocolate chips, etc. Or, they can be left plain focusing on its buttery caramel-y goodness. You must also try our apple blondies and peanut butter cup blondies!
Ingredients and Instructions
What I love about this recipe is that it is very easy with simple ingredients you probably already have in your pantry.
Here's What You Need:
- Pumpkin puree
- Pumpkin pie spices (cinnamon, ginger, allspice, nutmeg)
- Flour and salt
- Butter
- Brown sugar
- Vanilla
- Egg
- Butterscotch chips, white chocolate chips
- Pecans
Make sure you use the canned pumpkin puree and NOT the pumpkin pie filling that is already filled with pumpkin pie spice.
Here's How You Make Them:
- Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
- Using a hand mixer or stand mixer with paddle attachment, beat the butter and sugars in a large bowl. Add the egg and vanilla, then the pumpkin.
- In a separate bowl, whisk the dry ingredients (flour, salt and spices). Add to the pumpkin mixture.
- Fold in the pecans and baking chips.
- Spread batter into pan and bake 35 minutes.
- Cool completely and cut into squares.
I brought a batch of these Pumpkin Blondies into the clinic to share with my co-workers and they ate them right up! They've been my recipe taste testers lately and I love it! (Pretty sure they love it, too.) One of them explained the dessert bars well -- "they are rich and gooey delicious!"
Helpful Tips
- Line your pan with parchment paper or foil for easy clean up.
- Use room temperature butter, not cold, to quickly mix in the sugar.
- Many blondie recipes call for dark brown sugar, but you can use either light or dark. I typically use light brown because it's what I have on hand.
- Let the bars cool completely before you cut them for pretty clean-cut bars. (But, they taste great warm and ugly, too!)
- Try serving them warm with ice cream. You'll thank me later.
More Cookie Bar Recipes
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This article was originally published October 2018 and updated with more recipe tips November 2022.
Pumpkin Blondies
Ingredients
- 1 cup unsalted butter , at room temperature
- ½ cup granulated sugar
- 1 cup brown sugar , light or dark
- 2 teaspoons vanilla extract
- 15 oz. pure pumpkin puree (NOT pumpkin pie filling)
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 cup pecan pieces
- 1 cup butterscotch chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x13-inch pan with foil -- allow the foil to hang over the edge for easy removal. Grease with nonstick spray. Set aside.
- In a large mixing bowl, beat the butter and sugars until combined. Add the egg and vanilla; mix well. Beat in the pumpkin.
- In a separate medium bowl, whisk together the flour, salt and spices. Gradually add to the pumpkin mixture. Fold in the pecan pieces and chips.
- Pour batter into the prepared pan and spread into even layer. Bake on center rack for 35 to 40 minutes, until toothpick comes out clean. Do not overbake -- they will continue to bake after you remove from oven and while they cool.
- Remove from oven and allow to cool completely. Lift foil to remove bars from pan and slice into 24 squares.
Notes
- Store in an airtight container for 3 to 5 days at room temperature.
- Nutrition information is an estimate only.
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