Easy Pumpkin Blondies Recipe
Chewy, cinnamon-spiced pumpkin blondies studded with creamy white chocolate chips. Perfectly cozy, simple to mix, and irresistibly soft.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 7 tbsp unsalted butter, melted and slightly cooled
- 0.8 cup light brown sugar packed
- 0.3 cup granulated sugar
- 0.8 cup pumpkin puree use pure pumpkin, not pie filling
- 2 tsp vanilla extract
- 1.7 cup all-purpose flour spooned and leveled
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon for extra warmth
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 1 cup white chocolate chips
- 0.5 cup chopped pecans optional, for crunch
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Stir melted butter, brown sugar, and granulated sugar in a large bowl until glossy and smooth.
- Whisk in pumpkin puree and vanilla until fully combined.
- In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Fold dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
- Stir in white chocolate chips and pecans, if using.
- Spread batter into the prepared pan and smooth the top.
- Bake 26–30 minutes, until the center is set and a tester comes out with a few moist crumbs.
- Cool completely in the pan, then lift out and slice into 16 squares.
Notes
For a maple twist, drizzle warm blondies with 2–3 tbsp maple glaze (powdered sugar mixed with maple syrup). To store, cover and keep at room temperature for 2 days or refrigerate up to 5 days; freeze sliced squares for up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Blondies Recipe flavors. All ingredient ratios and instructions are independently developed.