Dessert

Perfect Pumpkin Blondies: 3 Secrets for Irresistible Fall Treats Recipe

ByRafael Mansero October 18, 2025October 18, 2025

Introduction

These perfect pumpkin blondies bring the warmth of fall right to your kitchen. Soft, moist, and packed with cozy spices, they offer a delicious twist on a classic treat. White chocolate chips add a delightful sweetness that makes them irresistible.

A close-up view of a single square slice of pumpkin cake resting on a white plate, showing two main layers: a dense, moist, orange-brown pumpkin base layer with a textured crumb and a thinner, slightly cracked golden-brown top layer studded with chunks of white chocolate. The edges are slightly crisp, and small crumbs are scattered on the plate. The background is a white marbled texture with natural light casting soft shadows around 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 thoroughly.
Step 2: In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth.
Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices.
Step 4: Gradually combine the dry ingredients with the wet ingredients, stirring gently until just mixed. Fold in the white chocolate chips.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 6: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Step 7: Allow the blondies to cool completely in the pan before cutting into squares to ensure clean slices.

Tips & Variations

For a nutty crunch, add 1/2 cup chopped walnuts or pecans along with the white chocolate chips.
Use fresh pumpkin puree or canned pumpkin for convenience—either works well.
If you prefer a spicier treat, increase the cinnamon to 1 1/2 teaspoons and add a pinch of ground cloves.
To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or until soft.

How to Serve

Two square slices of soft, golden-brown cake with a dense and moist texture sit on a white plate placed on a white marbled surface. The cake has a slightly crisp top layer with small, evenly spaced white chips embedded throughout, creating a contrast of creamy white and warm brown colors. The sides reveal a crumbly, textured interior with white chips dispersed inside. There are a few crumbs scattered on the plate near the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time. Just ensure it is plain pumpkin puree without added spices or sugar.

How do I know when the blondies are done baking?

Insert a toothpick in the center. When it comes out clean or with a few moist crumbs, the blondies are done. Overbaking can dry them out, so check at 25 minutes.