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Pumpkin Blondies

Pumpkin blondies with a fudgy, chewy crumb and crackly tops, made with pumpkin puree, pumpkin pie spice, and creamy white chocolate chips. Baked in a parchment-lined 9x9 pan until the edges are golden and the center is set with moist crumbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 blondies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 0.5 cup unsalted butter melted
sugar
  • 1 cup packed light brown sugar
  • 0.25 cup granulated sugar
pumpkin
  • 0.5 cup pumpkin puree
egg
  • 1 large egg yolk
flavorings
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
mix-ins
  • 1 cup white chocolate chips
  • 0.5 cup chopped pecans

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350 F (175 C) and line a 9x9-inch pan with parchment paper, leaving overhang for easy lifting.
Make the blondie batter
  1. Whisk the melted butter with both sugars until smooth and glossy, with no dry sugar pockets.
  2. Whisk in the pumpkin puree, egg yolk, and vanilla extract until the mixture looks evenly orange and thick.
  3. Stir in the all-purpose flour, baking soda, salt, and pumpkin pie spice just until combined, stopping as soon as no streaks of flour remain.
Add chips and pecans
  1. Fold in 3/4 cup of the white chocolate chips and the chopped pecans so they are evenly distributed through the batter.
  2. Spread the batter in the pan and sprinkle the remaining white chocolate chips over the top for a crackly finish.
Bake and cool
  1. Bake at 350 F (175 C) for 25 to 30 minutes, until the edges are golden and a toothpick comes out with moist crumbs.
  2. Cool completely in the pan so the blondies set and lift cleanly before cutting.

Notes

For the fudgy-chewy texture, don’t overbake—pull the pan when the center still looks slightly underdone with moist crumbs on a toothpick. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked blondies (well wrapped) for up to 2 months. Swap option: use dairy-free white chocolate chips and plant-based butter to make them dairy-free without changing bake time.