Irresistible Pumpkin Blondies Recipe in 25 Minutes Flat

Nothing says “hello, autumn” like the smell of warm spices and pumpkin wafting through my kitchen. These pumpkin blondies have become my go-to fall treat – quicker than pie but packed with all that cozy seasonal flavor I crave. I discovered this recipe when I desperately needed a last-minute dessert for a pumpkin-carving party (oops, forgot to bake!) and now it’s my little secret for impressing people with minimal effort.

The magic happens in one bowl with simple ingredients I bet you already have – pumpkin purée, brown sugar, butter, and a generous pinch of cinnamon. Unlike fussy pumpkin breads that need hours, these blondies bake up in just 25 minutes while filling your home with the most incredible aroma. Trust me, you’ll want to make a double batch because these disappear fast – my husband once ate three before they even cooled completely!

What makes them special? That perfect chewy texture with crispy edges, just sweet enough with a hint of spice. They’re like pumpkin pie and chocolate chip cookies had a delicious baby. Perfect with coffee in the morning or as an after-school snack, these blondies have become my edible autumn hug.

Why You’ll Love These Pumpkin Blondies

Oh my goodness, where do I even start? These pumpkin blondies are my absolute favorite fall baking project because:

• They come together in a flash – Seriously, from bowl to oven in about 10 minutes flat (perfect for when pumpkin cravings strike suddenly)
• That rich pumpkin flavor – Not too overwhelming, just the right balance of earthy pumpkin and warm cinnamon that makes you want to curl up with a blanket
• They’re the perfect texture – Chewy blondies with slightly crisp edges and that magical fudgy middle (no cakey disappointments here!)
• Fall baking at its easiest – One bowl, no mixer needed, and they make your whole house smell like autumn happiness
• Endless possibilities – Dress them up with chocolate chips or keep them classic with just that glorious pumpkin spice flavor

Honestly, I make these at least once a week during fall – they’re that good and that easy. My neighbors have started dropping hints when they smell them baking!

Ingredients for Pumpkin Blondies

Let’s talk ingredients – because getting these right makes all the difference between good pumpkin blondies and knock-your-socks-off amazing ones! Here’s exactly what you’ll need:

• 1 cup packed brown sugar – Dark brown sugar gives these blondies their deep caramel flavor and chewy texture (light brown works in a pinch, but trust me, go dark!)
• 1/2 cup pure pumpkin purée – Not pumpkin pie filling! The plain canned stuff is what we want here (Libby’s is my go-to brand)
• 1/2 cup unsalted butter, melted and slightly cooled – This helps create those dreamy fudgy centers
• 1 large egg at room temperature – Takes about 30 minutes out of the fridge (cold eggs can make your batter separate – learned that the hard way!)
• 1 teaspoon vanilla extract – The vanilla really makes the pumpkin flavor pop
• 1 cup all-purpose flour – Spoon and level it, don’t scoop!
• 1/2 teaspoon baking powder – Just enough lift without making them cakey
• 1 1/2 teaspoons cinnamon – Freshly opened if possible (old spices lose their punch)
• 1/4 teaspoon salt – Balances all that sweetness perfectly

A quick pantry check before you start will save you last-minute store runs (been there!). Oh, and have your measuring spoons ready – this recipe doesn’t need a mixer, just a good wooden spoon and some muscle!

How to Make Pumpkin Blondies

Okay, here’s where the magic happens! These pumpkin blondies are so simple to make, I’ve literally whipped them up while my morning coffee was brewing. Just follow these easy steps (and try not to eat all the batter – I won’t judge if you do!).

Step 1: Prep the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab a big bowl and let’s make some batter magic happen!

Start by whisking together your melted (but not hot!) butter and brown sugar until they’re completely combined. You’ll want to really work it – about 1-2 minutes of good stirring until it looks like thick caramel sauce. Then beat in the egg and vanilla until everything’s smooth and glossy.

Now for the pumpkin! Gently fold in your pumpkin purée – don’t worry if it looks a bit separated at first, just keep mixing until you’ve got this beautiful orange batter that smells like autumn in a bowl.

In a separate bowl, whisk together all your dry ingredients – flour, baking powder, cinnamon and salt. Add this to your wet ingredients in two additions, mixing just until combined after each. The key here? Don’t overmix! A few flour streaks are better than tough blondies. Scrape down the sides of the bowl with a rubber spatula to get everything incorporated evenly.

Step 2: Bake to Perfection

Pour your gorgeous pumpkin batter into an 8×8 inch pan lined with parchment paper (trust me, this makes cleanup a breeze). Smooth the top with your spatula – I like to make little swirls because they create the most delicious crispy edges!

Into the oven it goes for 20-25 minutes. You’ll know they’re done when the edges are golden and start pulling away from the pan, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The top will look set but still feel slightly soft when pressed gently – that’s how you know they’ll be perfectly fudgy inside!

Resist the urge to cut them right away! Let them cool in the pan for at least 20 minutes – this helps them set so you get clean cuts. Then lift them out using the parchment paper and cut into squares. Warning: They’ll disappear fast, especially if served warm with a scoop of vanilla ice cream!

Tips for Perfect Pumpkin Blondies

After making these pumpkin blondies more times than I can count (okay, maybe I have a problem!), I’ve learned a few tricks to guarantee perfect results every time:

• Fresh spices are non-negotiable – That sad cinnamon sitting in your cabinet since last Christmas? Toss it! Fresh spices make all the difference in flavor (I buy small amounts and replace them every fall season)
• Don’t even think about overbaking – Pull them out when the edges are set but the center still looks slightly underdone – they’ll keep cooking as they cool for that dreamy fudgy texture
• Parchment paper is your best friend – Not only for easy cleanup, but it helps you lift the whole batch out for perfect cutting (no more stuck corners!)
• Room temperature ingredients matter – Cold eggs can make your batter separate, so plan ahead (or place the egg in warm water for 5 minutes)
• Let them cool before cutting – I know it’s hard to wait, but 20 minutes makes all the difference in getting clean squares instead of crumbly messes

Follow these simple tips and you’ll have blondies so good, your friends will think you slaved over them for hours!

Pumpkin Blondies Variations

One of my favorite things about this recipe? How easily you can switch it up! Sometimes I stick with the classic pumpkin spice version, but when I’m feeling fancy, these add-ins take the blondies to the next level:

• Chocolate chips – A no-brainer! Fold in 1/2 cup semi-sweet or white chocolate chips for melty pockets of joy (my kids beg for this version)
• Toasted pecans or walnuts – About 1/3 cup adds the perfect crunch and nutty flavor that pairs beautifully with pumpkin
• Cinnamon swirl – Before baking, swirl 2 tablespoons cinnamon sugar through the batter for pretty ribbons of spice
• Cream cheese pockets – Drop spoonfuls of sweetened cream cheese into the batter and lightly swirl for a pumpkin cheesecake vibe
• Sea salt sprinkle – A flaky salt sprinkle before baking balances the sweetness so nicely

Honestly, you can’t go wrong – I’ve even tried butterscotch chips and candied ginger with amazing results. Get creative and make these blondies your own!

Storing and Freezing Pumpkin Blondies

Here’s my tried-and-true method for keeping these pumpkin blondies as delicious as day one (if they last that long!). At room temperature, store them in an airtight container with a slice of bread – sounds weird, but the bread helps maintain perfect moisture! They’ll stay fresh for 3 days this way.

For longer storage, freeze them like I do: cut cooled blondies into squares, place on a parchment-lined tray to freeze solid (about 1 hour), then transfer to freezer bags with parchment between layers. They’ll keep for 3 months – just pop one out whenever that pumpkin craving hits!

Pumpkin Blondies FAQs

Over the years, I’ve gotten so many questions about these pumpkin blondies – here are the answers to everything you might wonder!

Can I use fresh pumpkin instead of canned?
Oh honey, I learned this the hard way! Fresh pumpkin purée is way too watery and will give you soggy blondies that never set properly. Stick with canned pumpkin purée (not pie filling!) for perfect texture every time.

How do I make these gluten-free?
Easy peasy! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great results with King Arthur’s measure-for-measure flour – no one could tell the difference!

Why did my blondies turn out cakey instead of chewy?
You probably overmixed the batter! Once you add the flour, mix just until combined – some small lumps are okay. Overworking develops gluten and makes them cake-like instead of dense and fudgy.

Can I double this recipe?
Absolutely! Just use a 9×13 inch pan instead and add about 5 minutes to the baking time. Check for doneness the same way – golden edges pulling away from the pan.

Nutritional Information

Just so you know what you’re diving into (not that calories count when pumpkin’s involved, right?), here’s the scoop: Each blondie packs about 180 calories with that perfect balance of sweet and spice. These numbers are estimates – your exact counts might dance a bit depending on your specific ingredients and how generously you cut them! I calculate based on standard brands, but homemade always has its own delicious math.

Share Your Pumpkin Blondies

Did you make these pumpkin blondies? I’d love to see your creations! Snap a photo and tag me on Instagram with your blondie masterpieces. Nothing makes me happier than seeing your pumpkin spice adventures in the kitchen!

For more delicious recipes, check out our Pinterest page!

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