Pumpkin Blondies
Updated Oct. 3, 2025
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Nonstick baking spray
- 2cups/260 grams all-purpose flour
- 1tablespoon pumpkin pie spice (see Tip)
- 1teaspoon baking soda
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1cup/227 grams unsalted butter, at room temperature
- 1¼cups/262 grams granulated sugar or brown sugar
- 1large egg
- 2teaspoons vanilla extract
- 1cup/244 grams pumpkin purée
- 1cup/193 grams white chocolate chips
- 1cup/185 grams butterscotch chips
- ½cup/56 grams chopped, toasted pecans or walnuts (optional)
Preparation
- Step 1
Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray.
- Step 2
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
- Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
- Step 4
With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)
- Step 5
Add the dry ingredients and mix until just incorporated. With the mixer still on low, add the white chocolate and butterscotch chips (and nuts, if using), and mix until combined.
- Step 6
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with just a few crumbs, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting.
- Step 7
To serve, lift the blondies from the pan using the foil, transfer to a cutting board and peel off the foil. Cut into 24 squares using a sharp knife.
- If you don’t have pumpkin pie spice, add 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger and ⅛ teaspoon ground cloves or allspice.
Private Notes
Comments
Occasionally I have the wild idea to try and bake something despite having 3 kids and working full time, and this time it worked out! My toddler was standing at the counter banging and grabbing things as usual while I quickly mixed the ingredients. So of course I mistakenly put the entire can of pumpkin into the mix. In a panic, I grabbed another 1/2 cup of flour to try and make up for the mistake. I had also forgot I had toasted the pecans and spread the mix into the pan before I realized it. I figured it was already too late anyway considering I screwed up the amount of pumpkin so I just pressed them into the mix before baking. They really came out absolutely perfect and moist and rich like a fudge brownie! Was a mess to clean up, but a win!
@name The trick to getting a fudgy texture instead of a cakey one is drying out the pumpkin puree. You spread it on a plate and gently press paper towel on it repeatedly until very little liquid comes up on the paper towel. Not sure how it would work with this recipe, but I thought I’d pass on the knowledge. I like the pumpkin blondie recipe from In Bloom Bakery.
Opting for the brown sugar and adding an egg yolk to the recipe helped these come out with a denser texture. Delicious.
So I made this with 1 cup of whole wheat flour and 1cup regular. I think it takes care of the possible funniness issue. Parchment paper to cook. Devine!
Roasted butternut squash and used that, because I already had it. The result was still quite cakey. I must remember to never buy the Chipits butterscotch chips, which are the only ones available in my grocery store in Quebec. They taste very artificial and nearly ruined this.
I made this recipe with only one stick of butter and it came out like a perfect coffee cake texture!