Pumpkin Blondies

Name: Pumpkin Blondies Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ cup salted butter ((melted)); 1 cup light brown sugar; 1 tsp vanilla extract; ½ cup pumpkin puree; 1 egg; 1 ¾ cups all-purpose flour; 1 tsp pumpkin pie spice; 1 tsp ground cinnamon; ½ tsp fine sea salt; ½ tsp baking soda; ¼ tsp baking powder; 1 cup mix-ins ((chocolate chips, nuts, dried fruit, etc.))

By Laura Sandford

Posted Sep 16, 2026

No Comments

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These pumpkin blondies are buttery, chewy, and perfectly spiced with a shiny top and lots of pumpkin flavor. They are easy to make in one bowl!

a stack of 3 pumpkin blondies with cinnamon chips inside on parchment paper, the top one has a bite taken out of it, and the stack is surrounded by more pumpkin blondies and cinnamon chips

If you’re craving pumpkin spice, you need to make these pumpkin blondies!

They’re easy to make in one bowl in 30 minutes, so you can have a delicious dessert ready in no time with basically no effort!

They’re rich and buttery with a perfectly chewy texture and that irresistible shiny, crackly top—just like the best bakery-style blondies. Add your favorite mix-ins to make them your own!

Whether you’re baking for a gathering, a holiday dessert table, or just because the air is cooler and pumpkin spice is calling your name, these pumpkin blondies are guaranteed to become a fall favorite.

2 pumpkin blondies with cinnamon chips on their side so the chewy texture is showing on parchment paper surrounded by more pumpkin blondies and cinnamon chips

Pumpkin Blondies: Ingredients & Substitutions

overhead photo of the ingredients in this pumpkin blondies recipe all in bowls and labeled like flour, pumpkin puree, butter, egg, brown sugar and more

Salted Butter. Unsalted butter works well in this recipe; also try using browned butter!
Light Brown sugar. If you like a deeper, molasses taste, use dark brown sugar.
Pumpkin Puree. Use canned, or you can learn how to make pumpkin puree with this recipe.
All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Fine Sea salt. If you use table salt (iodized), I recommend halving the salt.
Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 1 tsp of the mixture (and use the rest in some of my other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
Mix-ins. You can choose your favorite mix-ins. Suggestions include (but are not limited to): chocolate chips, white chocolate chips, dried fruit (cranberries, cherries, etc.), nuts (pecans, walnuts), cinnamon chips, etc.

overhead view of 7 pumpkin blondies on parchment paper surrounded by cinnamon chips

How to Make Pumpkin Blondies

This recipe is super easy to make in one bowl, but as always, we’ll walk through it together, and don’t forget to watch the video.

Start by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and lining a 9×9″ (23cm) baking dish with parchment paper and lightly greasing.

Then, melt the butter in a large mixing bowl.

Next, whisk the pumpkin puree, light brown sugar, and vanilla extract into the melted butter until the sugar is dissolved. You want to whisk vigorously – this is key to a shiny top.

making pumpkin blondies - melted butter, brown sugar, pumpkin puree and vanilla in a glass mixing bowl before mixing

making pumpkin blondies - melted butter, brown sugar, pumpkin puree and vanilla in a glass mixing bowl after mixing

Then, whisk in the egg, again, vigorously. I like to wait to whisk in the egg last because adding the sugar and pumpkin puree cools down the melted butter, just in case it’s too warm. If the butter is too warm, it could partially cook the egg, which will affect the outcome of the pumpkin blondies.

making pumpkin blondies - egg added to the wet ingredients before mixing

making pumpkin blondies - wet ingredients in a glass mixing bowl

Next, add the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder and whisk or stir until the batter is smooth.

making pumpkin blondies - flour, baking soda, baking powder, cinnamon, salt and pumpkin pie spice added to the wet mixture in a glass bowl before mixing

making pumpkin blondies - batter in a glass mixing bowl with a gray spatula

If desired, stir your favorite mix-ins into the batter. Again, here are some suggestions:

Chocolate Chips (milk, dark, light, etc.)
Walnuts
Pecans
Cinnamon chips
White chocolate chips
Dried fruit (cranberries, rasins, etc.)
Swirl of Nutella

making pumpkin blondies - cinnamon chips added to the batter in a glass mixing bowl with a gray spatula before mixing

making pumpkin blondies - final batter with cinnamon chips mixed in, in a glass bowl with a gray spatula

Evenly spread the batter into the prepared baking dish and bake in the preheated oven for 25 minutes, or until top is set and sides are very lightly browned. The pumpkin blondies should be slightly jiggly when they are done. Don’t overbake!

making pumpkin blondies - batter spread into a red, 9" ceramic baking dish before baking

pumpkin blondies in a 9" red ceramic baking dish after baking

Let the pumpkin blondies cool in the baking pan for at least 1 hour. Then, cut into 16 squares and serve.

To get clean cuts

To get clean cuts, make sure the blondies are completely cooled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, then make a cut. Then, wipe the knife off and repeat with each cut.

pumpkin blondies with cinnamon chips on parchment paper cut into 16 squares surrounded by cinnamon chips, cinnamon sticks and there's a bowl of pumpkin puree int he top right corner

Serve

I love serving these pumpkin blondies slightly warm because I love a gooey dessert. However, they’re easier to cut and serve and have a chewier texture when they are completely cool.

More Must-Make Pumpkin Recipes

If you love fall baking, you have to make all of these pumpkin recipes!

The best soft pumpkin cookies with cream cheese frosting
Better than Sara Lee pumpkin cake with cream cheese frosting
The only pumpkin bread recipe you’ll ever need
#1 pumpkin pie made completely from scratch
Well, unless you want to make double chocolate pumpkin bread!
Pumpkin bread pudding is so cozy and delicious
If you need a single-serve dessert, make these pumpkin cupcakes!
Pumpkin roll cake – as beautiful as it is delicious.

a hand holding a pumpkin blondie with a bite taken out of it so the chewy texture is visible. It's being held over parchment paper and more blondies

Store/Freeze

Store any leftover pumpkin blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to one week, and in the freezer for up to 1 month. Serve at room temperature or slightly warmed in the microwave to restore the fresh-from-the-oven texture.

close up photo of a stack of 3 pumpkin blondies so the chewy, gooey texture and cinnamon chips inside are visible. The stack is on parchment paper and there are more blondies in the background

Pumpkin Blondies Recipe FAQS

How do you get clean cuts when cutting pumpkin blondies?

To get clean cuts, make sure the blondies are completely cooled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, and then make a cut. Then, wipe the knife off and repeat with each cut.

Do pumpkin blondies need to be refrigerated?

They can be stored at room temperature in an airtight container for 2–3 days, but for longer storage (up to 1 week), refrigerate them.

Can I double this recipe?

Yes. Double the ingredients and bake in a 9×13″ baking dish for 25 to 30 minutes (or until the edges are golden brown and the top is lightly browned and set).

Why do my blondies not have a shiny top?

A shiny top usually comes from properly dissolving sugar into the butter and mixing well. Beating the batter slightly helps create that signature crackly finish.

Can I make pumpkin blondies gluten-free?

Yep, just use gluten-free baking flour.

3 pumpkin blondies with cinnamon chips on their side so the chewy texture is showing on parchment paper surrounded by more pumpkin blondies and cinnamon chips

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!