Oh, pumpkin blondies – where have you been all my life? I remember the first time I baked these, completely by accident (thanks to a pumpkin puree surplus). One bite, and I was hooked! That rich, moist texture with just the right amount of chew, those cozy cinnamon and nutmeg whispers – it’s like autumn hugged a brownie and refused to let go. And the best part? They’re easier than pie (literally). No fancy techniques, no waiting for butter to soften – just dump, stir, bake, and try not to eat the whole pan in one sitting. Spoiler: that last part’s impossible. Let’s make some magic!

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Why You’ll Love These Pumpkin Blondies

Trust me, these aren’t just any blondies – they’re little squares of autumnal joy. Here’s why they’ll become your new go-to:

Moist like a dream: The pumpkin puree keeps them soft for days (if they last that long!)
Foolproof baking: No mixer needed – just one bowl and 10 minutes of prep
Cozy spice magic: Cinnamon and nutmeg give that warm hug of fall flavor
Crowd-pleaser alert: Kids beg for the white chocolate chips, adults adore the sophisticated twist

Seriously – I’ve brought these to every potluck since discovering the recipe. The pan always comes home empty!

Ingredients for Pumpkin Blondies

Here’s the shopping list for your new favorite fall treat! A quick note before we start: I’m very particular about a few of these ingredients – they make all the difference between good and “oh-my-gosh-I-need-the-recipe” blondies.

1 cup pumpkin puree (not pie filling – we want pure pumpkin here)
1/2 cup melted butter, cooled slightly (I usually zap mine for 30 seconds)
1 cup packed brown sugar (press it down in your measuring cup – this affects moisture!)
1 large egg, room temperature (cold eggs can make the butter seize up)
1 tsp vanilla extract (the real stuff, please – imitation just won’t do)
1 1/2 cups all-purpose flour (spoon and level it – don’t scoop!)
1 tsp baking powder (check it’s not expired – fresh is best)
1/2 tsp salt (I like kosher, but table salt works too)
1 tsp cinnamon (go for Ceylon if you have it – so fragrant)
1/2 tsp nutmeg (freshly grated if you’re feeling fancy)
1/2 cup white chocolate chips (or chunks – more melty goodness)

See? Nothing weird or hard-to-find. Just simple ingredients that create magic when combined!

How to Make Pumpkin Blondies

Okay, let’s get baking! I promise this is so easy you’ll wonder why you haven’t been making these weekly. Just follow these simple steps, and you’ll have perfect pumpkin blondies in no time.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite mixing bowl (I always use my big yellow one – it’s my lucky charm). Start by whisking together the pumpkin puree, melted butter, brown sugar, egg, and vanilla. Don’t be shy – really give it a good mix until it’s smooth and gorgeous. You’ll know it’s ready when it looks like a creamy orange dream.

In another bowl (or hey, just wash that first one if you’re lazy like me sometimes), whisk together all the dry ingredients – flour, baking powder, salt, cinnamon, and nutmeg. Now here’s the important part: gradually add the dry stuff to the wet mixture. Fold it in gently with a spatula – no aggressive stirring! Overmixing is the enemy of tender blondies. When it’s just combined, fold in those glorious white chocolate chips. The batter will be thick and spoonable – perfect!

Baking and Cooling Tips

Pour your beautiful batter into your greased 8×8 pan (I like to line mine with parchment paper for super easy removal). Smooth the top with your spatula, then pop it in the oven for 25-30 minutes. Here’s my secret doneness test – the edges should pull away slightly from the pan, and a toothpick inserted in the center should come out with just a few moist crumbs (not wet batter).

Now the hardest part – let them cool completely before cutting! I know, I know, the smell is intoxicating. But trust me, if you wait (about an hour), you’ll get clean, perfect squares instead of a gooey mess. Pro tip: For ultra-neat cuts, chill them in the fridge for 15 minutes before slicing. Then try not to eat four at once – I dare you!

Tips for Perfect Pumpkin Blondies

After making approximately a million batches (okay, maybe just dozens), I’ve learned a few tricks to guarantee blondie perfection every time:

Room temp eggs are non-negotiable – cold eggs make the melted butter seize up into weird little clumps
Parchment paper is your BFF – line that pan with overhanging edges for the easiest blondie removal ever
Don’t overbake! They’ll continue cooking as they cool – pull them when the center just barely jiggles
Chill before slicing – 15 minutes in the fridge gives you those Instagram-worthy clean edges

Oh, and one bonus tip – always make a double batch. These disappear faster than you can say “pumpkin spice!”

Variations and Add-Ins

One of my favorite things about these pumpkin blondies is how easily you can mix them up! Here are some of my go-to twists:

Nutty delight: Swap white chocolate for toasted pecans or walnuts – that crunch is everything
Spice it up: Add 1/4 tsp ginger or allspice for extra warmth
Chocolate lovers: Use semi-sweet chips instead of white chocolate (trust me, it works!)
Adult version: Fold in 1/4 cup bourbon-soaked raisins – game changer for holiday parties

The possibilities are endless – make them your own!

Serving and Storing Pumpkin Blondies

Oh, the joy of serving these beauties! They’re fabulous at room temperature, but hear me out – warm them slightly and top with vanilla ice cream for the ultimate fall dessert. As for storage, just tuck them in an airtight container (if there are any left!). They’ll stay moist and delicious for up to 3 days – though in my house, they never last that long!

Nutritional Information

Here’s the scoop on nutrition per blondie (because yes, you’ll absolutely eat just one…ha!): approximately 150 calories, 6g fat, and 22g carbs. Remember – these values are estimates and can vary based on your exact ingredients!

Frequently Asked Questions

I’ve gotten so many questions about these pumpkin blondies over the years – here are the ones that pop up most often:

Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast and puree your pumpkin first – but make sure it’s thick like canned puree. Too watery, and your blondies will be soggy. I actually prefer canned for consistency (and laziness!).

How do I make these gluten-free?
Easy swap – use a 1:1 gluten-free flour blend. My favorite is the one with xanthan gum already added. The texture comes out nearly identical!

Can I freeze pumpkin blondies?
You bet! Freeze them in a single layer first, then stack in an airtight container with parchment between layers. They’ll keep for 2 months – not that they’ll last that long!

Why did mine turn out cakey instead of chewy?
Ah, probably overmixed the batter or added too much flour. Next time, fold gently until just combined – lumps are okay!

Share Your Feedback

Did you bake these pumpkin blondies? Snap a pic and tag me – I live for your kitchen triumphs (and happy accidents)!