These Pumpkin Blondies capture everything you love about fall in one delicious bite. They’re thick, chewy, and soft all at once, with just the right touch of pumpkin spice and chocolate for a cozy, seasonal flavor.
This recipe skips the traditional brown sugar and uses granulated sugar instead, but the taste is still incredible. Made with simple pantry staples, these Pumpkin Blondies are an easy dessert that’s perfect for autumn gatherings or anytime you crave a sweet fall treat.
Pumpkin Blondies
These Pumpkin Blondies capture everything you love about fall in one delicious bite. They’re thick, chewy, and soft all at once, with just the right touch of pumpkin spice and chocolate for a cozy, seasonal flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon Kosher salt , or 1/2 tsp salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 1 large egg
- 1 ½ cups pumpkin puree
- 2 Tablespoons vanilla extract
- 1 to 1 ½ cups chocolate chips
Instructions
Step-By-Step Instructions
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Notes
Note: This doesn’t have the texture of a typical blondie. It is a mix in between a blondie and a cake.
Variations:
- If you prefer extra spice, add in an extra 1/2 to 1 teaspoon ground cinnamon.
- You can also swap the semi-sweet chocolate for white chocolate or omit completely.
Freeze: Wrap in saran wrap and place in a freezer-safe container. Store in the freezer up to 3 months. Let thaw at room temperature for a few hours when ready to enjoy.
Storage: Let cool completely and store in an airtight container or bag up to 3 days.
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