• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Effortless Foodie
  • About
  • Contact
  • Recipes
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Ebooks
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Ebooks
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Bars & Brownies

    Easy Pumpkin Blondies Recipe

    Published: Oct 25, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Pumpkin blondies pin image.

    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!

    A stack of pumpkin blondies on a wooden board.

    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!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More blondie recipes
    • Recipe
    • 💬 Comments

    ✔️ 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

    Ingredients for pumpkin blondies.

    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!

    Step by step photo instructions collage for making pumpkin blondies.

    💭 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!

    A stack of pumpkin spice blondies.

    📖 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.

    Chewy pumpkin blondies on a wooden board.

    ❓ Frequently asked questions

    What is the difference between brownies and blondies?

    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.

    How can you tell when the blondies are done?

    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. 

    Are blondies supposed to be gooey?

    Yes, just like brownies, blondies are meant to be gooey, fudgy and dense in texture.

    Can I make these vegan?

    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
    A stack of fudgy pumkpin spice blondies.

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    A stack of pumpkin blondie bars.
    Email
    Print Pin
    5 from 9 votes

    Easy Pumpkin Blondies

    Easy pumpkin blondies made with pumpkin puree, pumpkin pie spices, and studded with sweet milk chocolate chips!
    Course Baking
    Cuisine British
    Keyword pumpkin blondies, pumpkin chocolate chip blondies, pumpkin spice blondies
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 16
    Calories 172kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Mixing Bowl
    • Wooden Spoon
    • 20 cm (8'') Square Baking Tin
    • Baking Paper

    Ingredients

    Metric - US Customary
    • 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

    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!
     
    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.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Pumpkin Blondies
    Amount per Serving
    Calories
    172
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    26
    mg
    9
    %
    Sodium
     
    94
    mg
    4
    %
    Potassium
     
    62
    mg
    2
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    1168
    IU
    23
    %
    Vitamin C
     
    0.3
    mg
    0
    %
    Calcium
     
    28
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Bars & Brownies

    • Easy Air Fryer Flapjacks Recipe
    • Easy Air Fryer Brownies Recipe
    • Easy No Bake Flapjacks Recipe
    • Easy Mini Egg Rice Krispie Squares Recipe

    Reader Interactions

    Comments

    1. Kathleen

      October 25, 2022 at 3:02 pm

      5 stars
      Oh wow, these pumpkin blondies with chocolate chips are fabulous! Definitely making these all Holiday season.

      Reply
    2. Qashang

      October 25, 2022 at 3:04 pm

      5 stars
      I am all about easy desserts so this recipe was right up my alley. My house smells like Fall! Thanks for these amazing blondies.

      Reply
    3. Sharon

      October 25, 2022 at 3:26 pm

      5 stars
      These easy pumpkin blondies were just the Fall treat I was looking for! Planning on making them for the holidays too.

      Reply
    4. Ava M.

      October 25, 2022 at 3:56 pm

      5 stars
      And this is why I LOVE this season! Cozy weather, nice light for photos, delicious recipes and lots of inspiration, like those yummy blondies 🙂

      Reply
    5. Michelle

      October 25, 2022 at 6:20 pm

      5 stars
      I love the combination of the pumpkin and chocolate. Perfect fall dessert

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

    Easy Air Fryer Snacks

    • Best Air Fryer Cheese on Toast Recipe
    • Cheesy Air Fryer Crumpets
    • Best Ever Air Fryer Cheese Toastie
    • Easy Air Fryer Scones Recipe

    See more air fryer recipes →

    Trending Recipes

    • Easy Slow Cooker Chicken Curry Recipe
    • Simple Savoury Mince Recipe
    • Easy Leftover Roast Beef Stroganoff
    • Pan Fried Pheasant Breasts in a Creamy White Wine Sauce

    My Web Stories

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Effortless Foodie