Dessert

Perfect Pumpkin Blondies Recipe

ByLily Cross October 24, 2025October 24, 2025

Introduction

These perfect pumpkin blondies are a delightful twist on the classic treat, combining the warm flavors of pumpkin and spices with creamy white chocolate chips. They make a cozy dessert for fall or any time you crave something sweet and comforting.

A close-up view of a thick square piece of golden brown baked cake with a soft, moist texture. The top layer is slightly crunchy and features white chocolate chips melted into the surface, scattered unevenly. The cake is resting on a white plate, which sits on a white marbled surface. The edges of the cake are browned and crumbly, showing slight cracks revealing the dense inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
1/2 cup melted butter
1 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
Step 2: In a large bowl, combine pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Mix until smooth and well blended.
Step 3: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the white chocolate chips for bursts of sweetness.
Step 5: Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the blondies to cool completely in the pan before cutting into squares to ensure clean slices.

Tips & Variations

For extra moisture, try stirring in 1/4 cup of sour cream or Greek yogurt into the batter.
Swap white chocolate chips for dark chocolate or butterscotch chips to change the flavor profile.
Add a handful of chopped walnuts or pecans for a nice crunch.
Make these gluten-free by using a 1:1 gluten-free flour blend.

Storage

Store leftover pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or until soft.

How to Serve

The image shows a close-up of a thick, square slice of pumpkin cake on a white plate, sitting on a white marbled surface. The cake has two visible layers: the bottom layer is a moist, dense, golden-orange pumpkin base with a soft texture, and the top layer is a slightly darker brown crust that looks firm and crumbly. Scattered on the top are a few melted white chocolate chips that add small blobs of creamy white contrast. There is a slight crack on the side of the cake, showing its soft interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient. Just make sure it’s plain pumpkin puree, not pumpkin pie filling which contains extra spices and sugar.

How can I tell when the blondies are done baking?

The blondies are done when the edges are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them moist and tender.