Pumpkin Blondies

Pumpkin Blondies have the cozy pumpkin flavor everyone expects, but with a richer, bakery-style finish. Browned butter adds deep toasted notes, while the pumpkin cooks briefly in that butter to concentrate its flavor. It also helps the blondies stay dense and chewy instead of turning cakey.

Warm cinnamon, ginger, and nutmeg give the bars just enough spice without hiding the pumpkin. Then white chocolate melts into creamy little pockets while toasted pecans add a buttery crunch. The contrast makes these blondies especially good without piling on extra toppings or frosting.

They are simple enough for an afternoon baking project, yet they look special once sliced and stacked. Best of all, the centers stay soft and rich while the edges develop that slightly firmer blondie chew.

Recipe Yield: 16 servings

INGREDIENTS

1 3/4 cups all-purpose flour
12 tbsp unsalted butter
3/4 cup chopped pecans
1/2 cup pure pumpkin puree
1 cup packed light brown sugar
1/4 cup granulated sugar
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 large egg
1 large egg yolk
2 tsp vanilla extract
3/4 tsp fine sea salt
1/4 tsp baking powder
1 cup white chocolate chips, divided

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F. Lightly grease an 8-inch square metal baking pan and line with parchment paper.

2. Toast the pecans:
Spread pecans on a baking sheet. Bake for 4–5 minutes until fragrant, then cool.

3. Brown the butter:
Melt butter in a saucepan over medium heat. Cook for 5–7 minutes, stirring often, until golden with browned milk solids.

4. Concentrate the pumpkin:
Reduce heat to medium-low. Carefully stir in pumpkin and cook for 2 minutes, stirring constantly, until slightly thickened.

5. Build the batter:
Transfer the pumpkin mixture to a large bowl. Whisk in both sugars, then cool for 5 minutes. Whisk in egg, egg yolk, and vanilla.

6. Finish the batter:
Whisk flour, cinnamon, ginger, nutmeg, salt, and baking powder separately. Fold into the pumpkin mixture just until no dry flour remains.

7. Add the mix-ins:
Fold in 3/4 cup white chocolate chips and 1/2 cup pecans. Spread evenly into the prepared pan. Sprinkle remaining chips and pecans over top.

8. Bake the blondies:
Bake for 30–34 minutes until the edges are set and the center no longer looks wet. A toothpick should have several moist crumbs, but no raw batter.

9. Cool and slice:
Cool completely in the pan for about 2 hours. Lift out with the parchment, then cut into 16 squares.

Helpful Tips to Perfect This Recipe

• Use pure pumpkin: Choose canned pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices and will change the recipe balance.
• Measure flour lightly: Spoon flour into the measuring cup and level it without packing. Too much flour is one of the easiest ways to lose the soft, chewy center.
• Watch the center closely: Remove the blondies when moist crumbs remain on a toothpick. Waiting for a completely clean toothpick can lead to dry bars.
• Let them cool fully: The blondies continue setting as they cool. The full cooling time gives them their dense, chewy finish and cleaner slices.