Description
Pumpkin blondies are soft, chewy dessert bars infused with pumpkin purée and warm spices like cinnamon, nutmeg, and cloves. Their buttery texture and cozy fall flavors make them the perfect seasonal treat for gatherings, gifting, or an easy homemade dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- Optional: chocolate chips, chopped nuts, or white chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in pumpkin purée and vanilla extract.
- Gradually add flour, baking powder, salt, cinnamon, nutmeg, and cloves; mix until just combined (do not overmix).
- Fold in optional mix-ins like chocolate chips or nuts if desired.
- Spread batter evenly into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely before slicing into bars.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- For extra chewiness, add an extra egg yolk or slightly underbake.
- Vegan option: substitute flax eggs and plant-based butter.
- Store in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: ~220
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg