Spread the love

Pumpkin blondies bring the cozy flavor of pumpkin pie spice to a thick, chewy bar, with white chocolate chips tucked throughout. They’re a simple dessert to make when you want pumpkin flavor in a format that’s easy to slice and share.

The batter comes together in one large bowl, and the blondies bake in a square pan. A little care with the mixing and cooling helps the finished bars hold their shape while staying tender in the center.

What each ingredient brings

Pumpkin puree gives the batter its pumpkin flavor and contributes to the soft, substantial texture. Choose plain pumpkin puree rather than pumpkin pie filling: pie filling already contains sweeteners and spices, which would change the balance of this recipe. Pumpkin pie spice supplies the familiar warm flavor without requiring a separate blend of spices.

Melted butter and packed light brown sugar give the blondies their rich, caramel-like base. Let the butter cool before mixing it with the other ingredients. The egg yolk helps bind the batter, while vanilla bean powder rounds out the flavor. White chocolate chips add creamy sweetness throughout, contrasting with the pumpkin and spice.

Mix gently for a tender center

Stir the butter and brown sugar together until combined, then mix in the pumpkin puree, egg yolk, and vanilla bean powder until smooth. When you add the flour, pumpkin pie spice, baking powder, and fine salt, switch to folding. Stop as soon as the dry flour disappears, then fold in the white chocolate chips.

A few folds are better than prolonged mixing once the flour goes in. Overworking the batter can make the bars less tender. Scrape along the bottom of the bowl as you fold so pockets of dry flour don’t get left behind, but avoid stirring after the batter is evenly combined.

Save On Pinterest For Later!

Look for set edges and moist crumbs

Line the square pan with parchment, leaving an overhang on two sides to make the cooled blondies easier to lift out. Spread the batter evenly so it bakes at a consistent pace. Follow the temperature and baking time on the recipe card; the edges should look set, and a toothpick in the center should come out with a few moist crumbs.

The center can still look soft when the pan comes out of the oven. Let the blondies cool completely in the pan before lifting them by the parchment and slicing. Cutting too soon can compress the tender middle and make neat bars harder to achieve. Once cool, the white chocolate chips and pumpkin-colored crumb show up clearly in each slice.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Use plain pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, so it would change the flavor balance alongside the brown sugar and pumpkin pie spice.

How do I know when the blondies are done baking?

Check for edges that look set and a toothpick inserted in the center that comes out with a few moist crumbs. Follow the baking temperature and time on the recipe card, then let the pan cool completely.

Why should the blondies cool in the pan before slicing?

Cooling in the pan gives the soft center time to set, which helps the blondies hold together when you lift them out with the parchment. Slicing while they’re still warm can make the bars harder to cut neatly.