Pumpkin Blondies

These pumpkin blondies hit the sweet spot between a classic blondie and soft spice cake. The edges are golden and chewy, but the center stays plush and tender, thanks to a mix of brown sugar and canned pumpkin. Warming cinnamon and clove, from a dose of pumpkin pie spice, work their way into every bite, giving the bars a cozy fragrance that fills the kitchen long before they’re out of the oven. A handful of chocolate chips (if you add them) melt into rich, bittersweet streaks that contrast the spiced crumb.

You don’t need a mixer, a frosting or even a reason to bake these festive treats. These bars come together in a single bowl and cook in under half an hour, so they are quick enough for a weeknight yet satisfying enough for a fall bake sale or Friendsgiving. They hold their shape like a brownie but slice with the softness of cake, and they’re just sweet enough to enjoy a large square for dessert or as an afternoon treat with coffee.

Pumpkin Blondie Ingredients

• Brown sugar
• Butter
• Canned pumpkin
• Egg
• Vanilla extract
• All-purpose flour
• Pumpkin pie spice
• Baking powder
• Salt
• Ground cinnamon
• Semisweet chocolate chips (optional)

Directions

Step 1: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F. Grease a 9-inch square baking pan.

Step 2: Mix the batter

In a large bowl, beat the brown sugar and melted butter until fluffy, two to three minutes.

Beat in the canned pumpkin, egg and vanilla extract until well combined, two to three minutes.

Sift in the flour, pumpkin pie spice, baking powder, salt and cinnamon.

Stir until smooth and then fold in the chocolate chips, if desired.

Pour the mixture into the prepared pan and spread into an even layer.

Step 3: Bake and cool

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack. Cut into squares.

How to Store Pumpkin Blondies

Store the cooled pumpkin blondies in an airtight food storage container at room temperature for up to three days. For longer storage, place the bars in a freezer-proof container in a single layer or between sheets of parchment and freeze for up to three months. Thaw at room temperature and enjoy as-is, or warm briefly in the microwave for an extra-soft and melty texture.

Pumpkin Blondie Tips

What can you use instead of pumpkin pie spice in pumpkin blondies?

You can make a pumpkin blondie without pumpkin pie spice by replacing the blend with all cinnamon or crafting your own mix of spices. Try a combination of 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger for a similar warming flavor. If you like some heat in your desserts, add a few pinches of freshly ground black pepper, as in pfeffernuesse cookies.

Do the eggs and butter need to be at room temperature for the pumpkin blondies recipe?

This pumpkin blondies recipe uses melted butter, so there is no need to soften it to room temperature first. However, using a room-temperature egg helps it blend evenly into the batter, which gives the bars a more consistent texture. If you are in a hurry, cover a cold egg with hot tap water and let it sit for about five minutes to take the chill off before making the batter.

What should you serve with pumpkin blondies?

Pumpkin blondies pair well with a cup of slightly sweetened hot hazelnut coffee, a mug of chai or warm spiced apple cider. You can also treat them like a brownie sundae and top a big square with a scoop of vanilla ice cream, a drizzle of chocolate sauce and a swirl of homemade whipped cream.

Can you make pumpkin blondies gluten-free?

Pumpkin bars are not a delicate dessert, so they will still be great if you need to replace the all-purpose flour with a homemade gluten-free flour mix or store-bought blend. If you aren’t sure what brand to try, we think these are the best gluten-free flour blends on the market.