Soft Pumpkin Blondies – Chewy, Spiced, and Perfectly Sweet
If you love pumpkin desserts but want something different from the usual pumpkin pie or cookies, these Soft Pumpkin Blondies are the perfect treat. They’re dense, chewy, and full of warm fall spices — the ideal cross between a cookie bar and a cake. Every bite melts in your mouth with the cozy flavors of pumpkin, brown sugar, and cinnamon.
Made with simple pantry ingredients and no mixer required, these blondies come together in under 15 minutes of prep. Whether you’re baking for a fall gathering, a holiday dessert table, or a simple afternoon snack, these pumpkin blondies are always a hit.
Moist, rich, and perfectly spiced — they taste like autumn in bar form.
Why You’ll Love These Soft Pumpkin Blondies
1. Easy one-bowl recipe
No need for fancy equipment or long prep time — just mix, pour, and bake.
2. Perfectly soft and chewy texture
Pumpkin puree adds moisture while brown sugar gives a chewy, caramelized crumb.
3. Packed with fall flavor
Cinnamon, nutmeg, and cloves infuse every bite with cozy spice.
4. Great for sharing or gifting
Cut them into squares or bars — ideal for fall parties and bake sales.
5. Customizable mix-ins
Add chocolate chips, nuts, or white chocolate for extra texture and flavor.
6. Freezer-friendly
They store beautifully, so you can bake ahead and enjoy them all season long.
What You’ll Need
These pumpkin blondies use simple ingredients you probably already have in your pantry.
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional for extra spice)
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk (discard the white)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
Optional Mix-Ins:
- 3/4 cup white chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1/2 cup butterscotch chips or dark chocolate chips
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later.
Lightly grease the paper or spray with nonstick baking spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg yolk, pumpkin puree, and vanilla extract.
Whisk again until everything is fully combined and the mixture looks silky and well blended.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Make sure there are no lumps and the spices are evenly distributed.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon just until combined.
Be careful not to overmix — this keeps the blondies soft and tender.
The batter will be thick and slightly sticky.
Step 5: Fold in Mix-Ins (Optional)
If using chocolate chips, nuts, or other add-ins, fold them gently into the batter at this stage.
White chocolate chips pair especially well with pumpkin for a sweet, creamy contrast.
Step 6: Spread and Bake
Transfer the batter to your prepared pan.
Spread it evenly with a spatula, smoothing the top so it bakes uniformly.
Bake for 25–30 minutes, or until the edges are set and slightly pulling away from the pan.
A toothpick inserted into the center should come out mostly clean — a few moist crumbs are perfect.
Step 7: Cool and Slice
Let the blondies cool completely in the pan on a wire rack — about 1 hour.
Once cooled, lift them out using the parchment overhang and cut into squares or bars.
For clean slices, use a sharp knife and wipe it between cuts.
Tips for Perfect Pumpkin Blondies
- Don’t overmix the batter.
Too much stirring can make blondies dense and cakey instead of chewy. - Use pure pumpkin puree.
Avoid pumpkin pie filling — it contains added sugar and spices that will alter the texture. - Measure flour accurately.
Spoon it into the measuring cup and level it off. Too much flour will make the bars dry. - Don’t overbake.
The blondies continue to set as they cool. Take them out once the edges are golden and the center is slightly soft. - Customize the flavor.
Add chocolate, nuts, or drizzle with caramel for an indulgent touch. - Chill before slicing (optional).
For cleaner, fudgier bars, chill for 30 minutes before cutting.
Flavor Variations
These pumpkin blondies are incredibly versatile. Here are some delicious ways to change them up:
Sweet Additions
White Chocolate Pumpkin Blondies:
Fold in white chocolate chips and top with a light drizzle of melted white chocolate.
Pumpkin Pecan Blondies:
Mix in chopped pecans or walnuts for a nutty crunch.
Chocolate Chip Pumpkin Blondies:
Add semisweet or dark chocolate chips for a bakery-style twist.
Maple Glazed Blondies:
Drizzle cooled blondies with a simple glaze made from powdered sugar and maple syrup.
Spiced Up
Extra Cinnamon Blondies:
Add an extra 1/2 teaspoon of cinnamon for more warmth.
Chai Pumpkin Blondies:
Replace cinnamon, nutmeg, and cloves with 1 1/2 teaspoons of chai spice blend.
Dessert Bar Upgrade
Pumpkin Cheesecake Swirl Blondies:
Swirl in a mixture of cream cheese, sugar, and vanilla before baking for a creamy marbled effect.
Pumpkin Caramel Blondies:
Add a thin layer of caramel sauce in the middle or drizzle on top for a gooey finish.
Serving Suggestions
These soft pumpkin blondies are delicious on their own, but you can easily dress them up:
- Serve warm with a scoop of vanilla ice cream.
- Top with a dollop of whipped cream and a sprinkle of cinnamon.
- Pair with a hot cup of coffee, pumpkin spice latte, or chai tea.
- Cut into mini bars and serve on a fall dessert platter.
They’re the ultimate cozy dessert for autumn gatherings, potlucks, or Thanksgiving parties.
How to Store and Reheat
Room Temperature:
Store in an airtight container at room temperature for up to 3 days.
Place parchment paper between layers to prevent sticking.
Refrigerator:
Keep in the fridge for up to 1 week. Let come to room temperature before serving for the best texture.
Freezer:
Wrap each blondie tightly in plastic wrap, then place in a freezer bag.
They’ll keep for up to 2 months. Thaw at room temperature before serving.
To reheat, microwave for 10–15 seconds for a warm, soft bite.
Make-Ahead Option
You can prepare the blondie batter up to 24 hours in advance and refrigerate it (covered tightly).
When ready to bake, bring the batter to room temperature, spread into the pan, and bake as directed.
Alternatively, bake the blondies, cool completely, and store in the freezer. They thaw beautifully for last-minute dessert needs.
Troubleshooting
Blondies turned out cakey:
This happens if too much flour or too much pumpkin puree is added. Measure accurately and don’t overmix.
Edges overbaked but center underdone:
Use an oven thermometer to check temperature accuracy, or lower the rack slightly next time.
Too dry:
Slightly underbake next time, or add an extra tablespoon of pumpkin puree to the batter.
Not enough flavor:
Increase spices or use dark brown sugar for deeper caramel notes.
Sticky top:
Let them cool completely before cutting, or chill briefly to set the top crust.
Frequently Asked Questions
Can I use almond or oat flour instead of all-purpose flour?
Yes, though the texture will differ. Almond flour makes them denser and more moist, while oat flour gives a softer, cake-like crumb.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. Make sure it includes xanthan gum for proper texture.
Can I double the recipe?
Absolutely. Bake in a 9×13-inch pan and increase the bake time to about 35–40 minutes.
Can I use coconut sugar instead of brown sugar?
Yes. It will give a deeper caramel flavor and slightly darker color.
Can I add frosting?
Definitely. A cream cheese frosting or maple glaze pairs beautifully with pumpkin blondies.
Nutrition Information (Approximate per bar)
- Calories: 210
- Protein: 3g
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 18g
(Values may vary slightly based on mix-ins and ingredient brands.)
Why This Recipe Works
Pumpkin puree naturally adds moisture, giving these blondies their soft, tender crumb. The combination of melted butter and brown sugar creates a rich caramel flavor, while the warm spices balance the sweetness perfectly.
Using just the egg yolk (instead of a whole egg) keeps them dense and chewy rather than cakey. Baking them slightly underdone ensures the centers stay soft, while the edges develop that classic blondie chew.
It’s the perfect balance of comfort and indulgence — with a flavor that feels like fall in every bite.
Tips for Customizing Your Pumpkin Blondies Routine
- Double-batch for gifting.
They package beautifully for homemade treats or fall gift boxes. - Add seasonal mix-ins.
Try cranberries, toffee bits, or white chocolate chunks for festive flair. - Cut them into mini squares.
Perfect for dessert platters or bite-sized snacks. - Top with a cream cheese drizzle.
Mix cream cheese, powdered sugar, and a little milk for a simple glaze. - Turn leftovers into dessert parfaits.
Layer blondie chunks with whipped cream and caramel sauce for a quick trifle.
Final Thoughts
These Soft Pumpkin Blondies are everything you love about fall desserts — warm, cozy, and full of spiced sweetness. With their tender, chewy texture and irresistible pumpkin flavor, they’re bound to become a seasonal favorite in your kitchen.
Simple to make, easy to customize, and perfect for sharing, these blondies deliver big flavor without the fuss. Whether you serve them as a quick snack, holiday dessert, or after-dinner treat, one bite will remind you why pumpkin season is the best time of the year.
Soft, spiced, and absolutely delicious — these pumpkin blondies are pure autumn comfort in every square.