Pumpkin Spice Blondies

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Soft, chewy Pumpkin Spice Blondies made with brown sugar, melted butter, and pumpkin purée for rich flavor and perfect texture. Warmly spiced, easy to bake, and great for making ahead.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 333kcal

Author: Joanna Cismaru

Equipment

5-speed Hand Mixer

Ingredients

1 cup unsalted butter melted
1 ½ cups light brown sugar packed
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips optional
½ cup chopped pecans or walnuts

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Stir in the pumpkin puree, egg, and vanilla extract.
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir until just combined.
Fold in the white chocolate chips and nuts if using.
Spread the batter evenly into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow to cool completely in the pan before cutting into squares.

Notes

Use plain pumpkin purée, not pumpkin pie filling. The added sugar and spices in pie filling will throw off the balance.
Measure flour correctly. Spoon it into the measuring cup and level it off rather than scooping.
If the top browns too quickly, loosely tent with foil for the last few minutes of baking.
Let the blondies cool completely before slicing. They set as they cool and slice much more cleanly.
These bars stay soft for several days, making them a great make-ahead dessert for gatherings or holiday baking.

Nutrition