Dessert

Perfect Pumpkin Blondies Recipe

ByElla Hart November 16, 2025November 16, 2025

Introduction

These Perfect Pumpkin Blondies are a delightful twist on the classic treat, combining the creamy sweetness of pumpkin with warm spices and white chocolate chips. They’re moist, flavorful, and easy to make — perfect for cozy autumn days or any time you want a comforting dessert.

A close-up image of two thick square pieces of golden brown pumpkin cake with white chocolate chips on top, showing a moist and soft texture. The cake is placed on a clean white plate with crumbs scattered around. The background is a white marbled surface, softly lit to highlight the warm colors and texture of the cake. 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, mix together pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening.
Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the blondies tender.
Step 5: Gently fold in the white chocolate chips, then pour the batter into the prepared baking pan and spread evenly.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into squares.

Tips & Variations

For extra flavor, add a pinch of ground cloves or ginger to the spice mix.
Substitute white chocolate chips with chopped pecans or walnuts for added crunch.
If you prefer a richer texture, use browned butter instead of melted butter.
Make sure not to overbake; the blondies should be moist and soft, not dry.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. When reheating, warm gently in the microwave or oven to maintain moisture.

How to Serve

The image shows a close-up of a square piece of golden brown cornbread with a slightly rough texture, sitting on a white plate. The top layer is dotted with melted white butter spots that give a creamy contrast to the warm, crumbly surface beneath. The inside looks moist and dense, with a few visible air pockets that add texture. The edges are slightly crisp and darker brown, framing the soft interior well. In the background, there is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices, which can affect the recipe’s balance. Use plain pumpkin puree for best results.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that your baking powder is gluten-free as well.