Pumpkin Blondies That Break the Internet: Gooey, Spiced, and Ridiculously Easy

Forget waiting for fall—your taste buds want a promotion today. These Pumpkin Blondies are the kind of treat that make people ask for the recipe before they’ve finished the first square. They’re chewy at the edges, fudgy in the middle, and loaded with warm spice and melty pockets of chocolate.

Zero fancy skills required, maximum bragging rights secured. Bake once and watch them “mysteriously” vanish… faster than your screen time goals.

Why You’ll Love This Recipe

• Chewy-meets-fudgy texture: Pumpkin keeps the blondies moist without turning them cakey—yes, that’s a common fail we’re avoiding.
• One bowl, minimal mess: Because dishes are the real enemy.
• Big flavor, simple pantry staples: Brown sugar, butter, pumpkin, spices—boom. Cozy dessert unlocked.
• Customizable: Chocolate chips, white chocolate, pecans, or a swirl of cream cheese—your kitchen, your rules.
• Freezer-friendly: Bake now, flex later when guests “randomly” drop by.

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) light brown sugar, packed
• 1 large egg yolk (omit the white; see notes below)
• 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 1/4 cups (155 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice (or sub: 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp clove)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (130 g) chocolate chips (semi-sweet or dark)
• 1/3 cup (35 g) chopped pecans or walnuts (optional)

Pan: 8×8-inch (20×20 cm) metal pan, lined with parchment with overhang.

Step-by-Step Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).

   Line your 8×8 pan with parchment, leaving handles for easy lift-out later.

2. Melt butter: Melt the butter and let it cool for 3–4 minutes so it doesn’t scramble the yolk. Warm, not hot, is the goal.
3. Whisk the wet crew: In a large bowl, whisk brown sugar, melted butter, egg yolk, pumpkin puree, and vanilla until smooth and glossy.
4. Combine dry ingredients: In a separate bowl, whisk flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
5. Fold, don’t beat: Add dry to wet and fold gently just until the flour disappears. Overmixing = tough blondies, and we’re not doing that today.
6. Stir in goodies: Fold in chocolate chips and nuts (if using).

   Reserve a few chips for the top because presentation matters.

7. Pan it: Spread batter evenly in the pan. It’s thick—use a spatula. Sprinkle remaining chips on top.
8. Bake: 22–28 minutes, until edges are set and the center is slightly puffed with a few moist crumbs on a toothpick.

   Slight underbake = fudgy win.

9. Cool: Let cool in the pan for at least 30–45 minutes. Lift out by parchment and slice into 16 squares. Yes, waiting is hard.

   No, you don’t want molten chocolate on your shirt.

How to Store

• Room Temp: Store in an airtight container for 2–3 days. Place parchment between layers to avoid sticking.
• Fridge: Up to 5 days. Texture becomes extra fudgy when chilled—low-key amazing.
• Freezer: Wrap individual squares in plastic, then bag.

  Freeze up to 2 months. Thaw at room temp 30–45 minutes or microwave 10–15 seconds.

Why This is Good for You

• Pumpkin brings legit nutrition: Beta-carotene for eye health, fiber for satiety, and antioxidants that play defense for your cells.
• Mindful sweetness: Brown sugar adds moisture and flavor, so you get big taste without needing an over-the-top sugar bomb.
• Better fats option: Swap half the butter for almond butter or use grass-fed butter for a richer nutrient profile. Balance over perfection, IMO.
• Built-in portion control: They’re rich, so a small square hits the spot—your craving gets satisfied without a spiral.

Avoid These Mistakes

• Using pumpkin pie filling: It’s pre-sweetened and spiced.

  You’ll get cloying, weirdly wet bars. Not the vibe.

• Adding a whole egg: Extra whites = cakey blondies. Use just the yolk for dense, chewy texture.
• Overmixing the batter: This develops gluten and dries them out.

  Fold gently until just combined.

• Overbaking: Pull when the center is set but soft. They continue to cook as they cool—trust the process.
• Cutting too soon: Hot bars fall apart. Let them firm up for clean, bakery-style squares.

  Patience = prettier pieces.

Variations You Can Try

• Maple White Chocolate: Swap half the brown sugar for maple syrup (use 3/4 cup brown sugar + 1/4 cup maple). Add white chocolate chips.
• Salted Pecan Crunch: Stir in toasted pecans and finish with flaky sea salt right after baking.
• Brown Butter Upgrade: Brown the butter until nutty and golden, cool slightly, then proceed. Flavor level: chef’s kiss.
• Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.

  Keep everything else the same.

• Dairy-Free: Use vegan butter or coconut oil and dairy-free chocolate chips. Texture stays awesome.
• Cream Cheese Swirl: Beat 4 oz cream cheese with 2 tbsp sugar and 1 tsp vanilla. Dollop over batter and swirl with a knife.
• Espresso Kick: Add 1 teaspoon instant espresso to the dry mix.

  Coffee amplifies the chocolate like a hype man.