These are the best pumpkin blondies! They're super chewy, full of pumpkin flavor, fall spices and white chocolate chips. This perfect fall treat will be your new favorite blondie recipe!
Why You'll Love This Pumpkin Blondies Recipe
They're chewy and "fudgy". Each bite melts in your mouth.
They have the perfect amount of pumpkin spice. The dough is flavored with the perfect amount of pumpkin pie spice and then is topped with spiced sugar before baking.
They're so easy to make. These blondies are simple and come together so quickly.
Ingredients for Pumpkin Spice Blondies
- Unsalted Butter- will be browned for the best flavor
- Brown Sugar- we're using only brown sugar to keep these blondies extra chewy
- Egg Yolks- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor, but vanilla extract will work perfectly fine as well
- Canned Pumpkin Puree- I recommend using Libby's canned pumpkin. It's the best pumpkin to use because almost all cans of it I've used have had the same consistency and are not too wet. Make sure it's puree and not pumpkin pie filling.
- Flour- just the right amount of all purpose flour helps give these blondies their perfect texture
- Pumpkin Pie Spice- a blend of cinnamon, nutmeg, allspice, ginger and cloves is used to bring warm fall flavors to these blondies
- Baking Soda & Baking Powder- equal parts are used to just slightly leaven these blondies
- Salt- brings out all the flavors
- Granulated White Sugar-used in spiced sugar for sprinkling on top
Step by Step Instructions
STEP ONE: Brown the butter, then transfer it to a bowl to cool to room temperature. It should be cool but still liquid.
STEP TWO: Dry your pumpkin. This may seem weird but it is the only way these blondies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least five more times. (It needs to reduce down to ⅓ cup from ¾ cup). Set aside.
STEP THREE: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside the flour mixture.
STEP FOUR: To a large bowl add the brown butter, brown sugar, egg yolks, vanilla and pumpkin puree and mix with a hand mixer on medium speed. (You can also use a stand mixer with a paddle attachment.)
STP FIVE: Add in the dry ingredients to the wet ingredients and combine on low speed.
STEP SIX: Fold in the white chocolate chips with a rubber spatula.
STEP SEVEN: Press the dough into the lightly greased, prepared pan lined with parchment paper. Sprinkle some pumpkin spice sugar over top and bake the blondies.
STEP EIGHT: Let the blondies cool in the pan for 15 minutes, then sprinkle extra white chocolate chips over top if you desire. Then let the blondies cool completely in the pan. Once cool, cut into 16 squares and serve the blondies!
Why did my blondies come out cakey? The number one reason this could happen is because not enough moisture was removed from the pumpkin. It absolutely has to be pressed with paper towels prior to being added to the dough or the cookies will not bake properly. Wet dough equals cakey blondies. The pumpkin should be dry enough that it goes from being ¾ cup dried down to ⅓ cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet. Other brands of pumpkin can be really soupy in my opinion.
Can I use fresh pumpkin puree? I would say no because fresh pumpkin puree tends to be even more liquidy than canned. It may cause the blondies to bake incorrectly.
How do I store these blondies? Store them in an airtight container for up to three days, or freeze them for up to two weeks!
Can I swap the white chocolate chips for something else? Yes! Try chocolate chunks or butterscotch chips!
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Use Libby's canned pumpkin. I can not stress this enough! It really makes all the difference.
Other Desserts to Try
- 1 ¼ cups (280 g) unsalted butter
- ¾ cup (183 g) canned pumpkin puree Libby's
- 2 ½ cups + 2 tablespoon (329 g) all-purpose flour, spooned and leveled
- 1 ½ tablespoon pumpkin pie spice
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups (330 g) light brown sugar
- 3 egg yolks
- 1 tablespoon (15 ml) vanilla
- ½ cup (100 g) white chocolate chips
- 2 tablespoon (25 g) granulated white sugar
- ¼ teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees. Spray a 9x9 pan with non stick spray and line it with parchment paper.
- Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is giving off a nutty scent and has browned. The whole process should take about 5 minutes. Remove the butter from the heat and allow it to cool until it's room temperature but still liquid.1 ¼ cups (280 g) unsalted butter
- Then dry your pumpkin. This may seem weird but it is the only way these blondies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least five more times. (It needs to reduce down to ⅓ cup from ¾ cup). Set aside.¾ cup (183 g) canned pumpkin puree
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside the flour mixture.2 ½ cups + 2 tablespoon (329 g) all-purpose flour, spooned and leveled, 1 ½ tablespoon pumpkin pie spice, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- To a large bowl add the brown butter, brown sugar, egg yolks, vanilla and pumpkin puree and mix with a hand mixer on medium speed until combined and smooth. (You can also use a stand mixer with a paddle attachment.)1 ½ cups (330 g) light brown sugar, 3 egg yolks, 1 tablespoon (15 ml) vanilla
- Add in the dry ingredients to the wet ingredients and combine on low speed.
- Fold in the white chocolate chips with a rubber spatula.½ cup (100 g) white chocolate chips
- Press the dough into the prepared pan.
- Mix the granulated white sugar and pumpkin pie spice together in a small bowl. Sprinkle it over top of the blondies.2 tablespoon (25 g) granulated white sugar, ¼ teaspoon pumpkin pie spice
- Bake the blondies for 26-28 minutes until the center is slightly puffy and a toothpick comes out from the center with just a few moist crumbs.
- Let the blondies cool in the pan for 15 minutes, then sprinkle extra white chocolate chips over the top if you wish. Then let the blondies cool completely.
- Remove the blondies from the pan and cut into 16 squares. Then enjoy!