Easy pumpkin blondies made with pumpkin puree, pumpkin pie spices, and studded with sweet milk chocolate chips!
The decadent blondie bars are fudgy, chewy, and just perfect for a Halloween treat!
These pumpkin spice blondies are made with simple store cupboard ingredients, are super quick and easy to whip up, and best of all, bake in under 25 minutes!
The hardest part of the whole recipe is waiting for them to cool!
👩🍳 Love pumpkin? Try my easy pumpkin muffins with a smooth cream cheese frosting next!
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✔️ Why you'll love this recipe!
- Fudgy chewy texture.
- Made with store cupboard ingredients.
- Recipe using pumpkin puree.
- Baked in an 8'' (20cm) square tin.
- Perfect for Halloween.
- Freezer-friendly.
🛒 Ingredient notes
Pumpkin Puree - canned pumpkin puree or homemade pumpkin puree can be used for this recipe.
Butter - unsalted butter is best.
Sugar - use a combination of light brown sugar and white caster sugar for the best texture. You can substitute the caster sugar for granulated sugar.
Egg - one large egg at room temperature.
Vanilla Extract - use a good quality vanilla extract and not vanilla essence which has an inferior synthetic taste.
Flour - white plain flour.
Salt - a pinch of sea salt helps to balance out the sweetness.
Baking Powder - helps to give the blondies a chewy texture.
Pumpkin Pie Spices - ground cinnamon, ground ginger, and nutmeg.
Chocolate Chips - I used milk chocolate chunks, but white chocolate chips or dark chocolate chips would also work well. You could also choose to leave them out altogether or swap them for pecan nuts.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter in the microwave then mix in the sugars.
Two: Beat in the egg, pumpkin puree, and vanilla extract with a wooden spoon.
Three: Fold in the dry ingredients (plain flour, salt, baking powder, cinnamon, ginger, nutmeg, and chocolate chips) until the blondie batter is smooth.
Four: Spoon the mixture into the prepared tin and bake for 20-25 minutes. Bake until the edges begin to pull away from sides of the tin and a skewer inserted into the centre comes out with just a few moist crumbs on it. Cool completely before cutting into bars!
💭 Expert tips
- Use unsweetened pumpkin puree (canned or homemade) and not pumpkin pie filling. Pumpkin pie filling already has sugar added to it and is not suitable for this recipe.
- Use freshly grated nutmeg if you can. Ground nutmeg loses its flavour quickly, so grating it fresh is best.
- Line your tin with baking paper to prevent the mixture from sticking to the pan.
- Cool completely before cutting into bars. To speed up the process pop the baking tin in your fridge for 20 minutes!
- Make the blondies in a stand mixer with the paddle attachment if you prefer.
🍴 Serving suggestions
Serve the pumpkin pie spice blondies for after-school snacks, Halloween parties, Christmas buffets, or even as an easy dessert with a scoop of no-churn honeycomb ice cream and a drizzle of maple syrup!
📖 Variations
- Swap the chocolate chips for dried cranberries, butterscotch chips, peanut butter chips, or chopped nuts (walnuts and pecans work well).
- Use coconut sugar instead of caster sugar.
- Sprinkle the top of the blondies with cinnamon sugar before baking, or spread on a simple cream cheese frosting once cool.
🥡 Storage
Store: Place the cooled blondies in an airtight container or cake tin and store them at room temperature for up to 3 days.
Reheat: If you'd like to serve the pumpkin blondies as a dessert, simply reheat them in the microwave for 30 seconds.
Freeze: Once completely cool, place the blondies in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
The main difference is chocolate. Brownies are made with chocolate and/or cocoa powder in the batter, giving them that wonderful dark brown colour, and blondies are not.
They'll start to pull away from the sides of the tin and the edges will be a golden brown colour. Be careful not to overcook your blondies or they might turn out dry and cakey rather than soft and fudgy.
Yes, just like brownies, blondies are meant to be gooey, fudgy and dense in texture.
Yes, just substitute the egg with flaxseed egg or apple sauce, and swap the chocolate chips with dried fruit or nuts.
😋 More blondie recipes
- Cranberry and White Chocolate Blondies
- Nutella Blondies
- Biscoff Blondies
- Lemon and Blueberry Blondies
- Creme Egg Blondies
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Recipe
Easy Pumpkin Blondies
Equipment
Ingredients
- 115 g Unsalted Butter melted and cooled for 5 minutes
- 150 g Light Brown Sugar
- 50 g Caster Sugar
- 100 g Pumpkin Puree
- 1 Egg large
- 1 teaspoon Vanilla Extract
- 150 g Plain Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 100 g Chocolate Chips
- 1½ teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ⅛ teaspoon Nutmeg grated
Instructions
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line a 20cm (8'') square baking tin with baking paper.
- Mix together the melted butter and sugars.115 g Unsalted Butter, 150 g Light Brown Sugar, 50 g Caster Sugar
- Beat in the egg, pumpkin puree, and vanilla extract.1 Egg, 1 teaspoon Vanilla Extract, 100 g Pumpkin Puree
- Fold in the dry ingredients (plain flour, salt, baking powder, cinnamon, ginger, nutmeg, and chocolate chips) until the blondie batter is smooth.150 g Plain Flour, ½ teaspoon Salt, ½ teaspoon Baking Powder, 100 g Chocolate Chips, 1½ teaspoon Cinnamon, 1 teaspoon Ground Ginger, ⅛ teaspoon Nutmeg
- Spoon the mixture into the prepared tin and bake for 20-25 minutes. Bake until the edges begin to pull away from sides of the tin and a skewer inserted into the centre comes out with just a few moist crumbs on it. Cool completely before cutting into bars!
Notes
- Use unsweetened pumpkin puree (canned or homemade) and not pumpkin pie filling. Pumpkin pie filling already has sugar added to it and is not suitable for this recipe.
- Use freshly grated nutmeg if you can. Ground nutmeg loses its flavour quickly, so grating it fresh is best.
- Line your tin with baking paper to prevent the mixture from sticking to the pan.
- Cool completely before cutting into bars. To speed up the process pop the baking tin in your fridge for 20 minutes!
- Swap the chocolate chips for dried cranberries, butterscotch chips, peanut butter chips, or chopped nuts (walnuts and pecans work well).
- Use coconut sugar instead of caster sugar.
- Sprinkle the top of the blondies with cinnamon sugar before baking, or spread on a simple cream cheese frosting once cool.
Kathleen
Oh wow, these pumpkin blondies with chocolate chips are fabulous! Definitely making these all Holiday season.
Qashang
I am all about easy desserts so this recipe was right up my alley. My house smells like Fall! Thanks for these amazing blondies.
Sharon
These easy pumpkin blondies were just the Fall treat I was looking for! Planning on making them for the holidays too.
Ava M.
And this is why I LOVE this season! Cozy weather, nice light for photos, delicious recipes and lots of inspiration, like those yummy blondies 🙂
Michelle
I love the combination of the pumpkin and chocolate. Perfect fall dessert