Pumpkin Spice Blondies are the chewy, buttery autumn bars you didn’t know you needed until right now. These are not cake-like pumpkin squares — they’re dense, fudgy, and loaded with warm spices, and yes, you can swirl in gooey caramel or toss in cinnamon chips if you want to go full-on decadent.
Why you’ll love this recipe
You want that Blondies Recipe mouthfeel — rich, chewy, and slightly gooey in the middle — but with all the cozy fall vibes. These bars deliver pumpkin flavor without becoming cakey. They keep well, they’re easy to portion for parties, and they scream “comfort” with every forkful. Bold tip: Treat the pumpkin like pumpkin butter (reduce moisture) and your blondies will stay chewy, not cakey.
The story behind the bars
I’ve chased a perfect Pumpkin Blondies Recipe for years. Pumpkin often adds water to a batter and turns desserts fluffy like cake — which is great sometimes, but not for blondies. The trick that changed the game for me was cooking the pumpkin with brown sugar and butter briefly — basically making pumpkin butter — so the mixture reduces and concentrates. That simple step keeps the texture dense and glorious. My first batch with salted caramel in the center? Game over. My husband eats them warm with vanilla ice cream and disappears into bliss. IMO, a la mode is mandatory.
Ingredients — what each one does (short blurbs)
- Brown sugar — gives chew, depth, and that signature blondie chewiness.
- Unsalted butter — richness and structure; don’t skimp.
- Canned pumpkin (or cooked pumpkin butter) — pumpkin flavor without extra water. If you can, use a Pumpkin Spice Blondie Recipe With Pumpkin Puree that’s been reduced.
- Eggs — bind and add moisture without fluffing.
- Vanilla extract — rounds and lifts flavors.
- All-purpose flour — structure; measure carefully.
- Baking powder — tiny lift so they don’t go rock-hard.
- Salt — makes all the flavors pop.
- Cinnamon + pumpkin pie spice — the soul of the bars; use fresh for best aroma.
- Caramels + cream (optional) — for a molten salted-caramel center.
- Cinnamon chips, chocolate chips, or chopped pecans (optional) — add texture and interest. If you like nuts, pecans are a classic pairing.
How to make them — step-by-step (simple, no-nonsense)
- Make pumpkin butter (optional but recommended): In a small saucepan, combine 1/2 cup canned pumpkin, 2–3 tablespoons brown sugar, and 1 tablespoon butter. Cook, stirring, over low heat until thickened, 6–8 minutes. Let cool. Bold tip: Reducing the pumpkin avoids cakey blondies.
- Prep: Preheat oven to 350°F. Line an 8×8 pan with parchment, leaving an overhang for easy removal.
- Cook base: In a saucepan, melt 1 cup (2 sticks) unsalted butter with 1 1/2 cups brown sugar, stirring until glossy and combined. Remove from heat and let cool 3–5 minutes.
- Mix wet ingredients: Whisk in 2 large eggs, one at a time, then add 1/2 cup pumpkin (or pumpkin butter) and 2 tsp vanilla.
- Combine dry ingredients: In a bowl, whisk 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1 tsp pumpkin pie spice.
- Make batter: Fold dry mix into wet just until combined. Batter should be thick — like a fudgy dough. Stir in 1 cup cinnamon chips or chocolate chips if using.
- Optional caramel layer: Heat 10–12 caramels with 2 tablespoons heavy cream until smooth. Spread half the blondie batter in the pan, spoon or drizzle the warm caramel over it, then dollop and spread the rest of the batter on top. Use a spatula to smooth. Bold tip: Work quickly so caramel doesn’t set before the top layer goes on.
- Bake: Bake 25–30 minutes. They should be set at the edges and slightly jiggly in the center — not wet, but not toothpick-dry. That jiggly center gives you the perfect chewy texture.
- Cool & slice: Cool completely in the pan (cooling finishes the cook). Lift out with parchment and slice into squares. Warm with ice cream? Yes.
Pro tips for perfect Pumpkin Spice Blondies
- Don’t overmix. Overworking flour creates gluten and a cakier texture. Fold gently.
- Measure flour correctly. Fluff, spoon, level. Too much flour = dry blondies.
- Chill slightly before baking if your batter seems very soft — a 10–15 minute chill helps control spread.
- Use room-temp eggs to keep batter cohesive and to prevent seizing the butter.
- Check early. Ovens vary; start checking at 22 minutes. You want edges browned and center set but still soft.
- Salt matters. A finishing pinch of flaky sea salt over caramel or chips amplifies flavors. Bold tip: Salt + sweet = magic.
- Allergy note: If nuts are a no-go at home, omit them or swap with seeds.
Variations to try (because variety = more fun)
- Pumpkin Blondies With Cinnamon Chips: Fold in a cup of cinnamon chips for warm, spicy crunch. These are perfect for Pumpkin Blondies With Cinnamon Chips fans.
- Chocolate-studded: Add semi-sweet chips for a Pumpkin Brownies vibe but keep blondie texture.
- White-chocolate & pecan: White chocolate + toasted pecans = a buttery, Southern twist.
- Spiced-up: Add a pinch of cardamom or nutmeg for a more complex Pumpkin Pie Spice Blondies flavor profile.
- Halloween Blondies: Drop in orange candy melts and Halloween sprinkles to make festive Halloween Blondies for parties.
- Healthier swap: Replace half the butter with mashed banana or applesauce (affects texture but lowers fat).
Best ways to serve (and show off)
- Serve warm with a scoop of vanilla ice cream and a drizzle of caramel. Bold serving tip: Warm blondies + cold ice cream = bliss.
- Cut small for party bites or bigger squares for dessert.
- Plate over a smear of mascarpone or a dollop of whipped cream for a restaurant vibe.
- For brunch, serve alongside coffee and a bowl of fresh fruit to balance richness.
Storage & leftovers — make them last
- Room temp: Store in an airtight container for up to 2 days. They’ll stay chewy.
- Refrigerator: Keep up to 7 days; bring to room temp or microwave 10 seconds to revive chew.
- Freezing: Individually wrap squares and freeze up to 3 months. Thaw at room temp or microwave briefly. Bold tip: Freeze in single layers with parchment between pieces to prevent sticking.
FAQs — fast answers to common questions
My blondies turned out cakey. What went wrong?
Likely too much liquid or overmixing. Use reduced pumpkin (pumpkin butter) and measure flour properly.
Can I use fresh pumpkin?
Yes — roast and puree, then reduce on stovetop to remove excess moisture. That gives the best pumpkin flavor in a Pumpkin Spice Blondie Recipe With Pumpkin Puree.
Will these work in a 9×13 pan?
Yes — they’ll be thinner, so reduce bake time by a bit. Watch closely.
Can I make them nut-free?
Absolutely. Skip nuts or use pepitas for crunch without tree nuts.
Are these the same as Pumpkin Brownies?
They’re related but different — brownies are chocolate-forward. These blondies use brown sugar and butter, giving a caramel-like base with pumpkin spices.
Final thoughts — why these belong on your fall baking list
If you love classic Pumpkin Blondies Recipe texture — chewy, buttery, a little sticky — this version nails it while packing in fall spice. You get the cozy comfort of pumpkin, the caramel warmth if you add it, and the perfect chewy bar that’s ideal for school bake sales, cozy nights, or a special brunch. Want to impress guests? Make a batch, slice small, and serve warm with a tiny scoop of ice cream and a sprinkle of cinnamon. They vanish fast.
So… are you baking these tonight? If you try the caramel center, don’t blame me when they disappear before the coffee’s cold. FYI, they freeze brilliantly, so double the recipe and stash some for later — that’s called smart planning, not indulgence.
Follow me on Pinterest for daily new recipes.
Epic Pumpkin Spice Blondies — Soft, Chewy & Totally Addictive
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Category: Dessert
Description
These pumpkin blondies stay dense and chewy (think brownie-ish), not fluffy. The optional caramel swirl is pure decadence, but the bars are excellent without it.
Ingredients
- 2 3/4 cups packed brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, lightly beaten and at room temperature
- 2 tsp vanilla extract
- 3 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp kosher salt, divided (or use table salt, reduce slightly)
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 10 oz bag caramels (about 30–32 squares), unwrapped — optional
- 2 Tbsp heavy cream (or milk) for melting caramels
Instructions
- Heat the oven to 350°F. Line a 13×9-inch pan with parchment, leaving an overhang on two sides for easy removal. Lightly spray the parchment with nonstick spray (this helps with sticky caramel).
- In a medium saucepan over medium heat combine the packed brown sugar, butter, and pumpkin. Stir continuously until the butter melts and the mixture becomes smooth and glossy. Remove from heat and let it cool until warm but not hot.
- While that cools, whisk together the flour, baking powder, 1 tsp of the salt, cinnamon, and pumpkin pie spice in a large bowl.
- When the sugar-pumpkin-butter mixture has cooled enough that it won’t scramble eggs, whisk in the beaten eggs and the vanilla until smooth.
- Fold the wet mixture into the dry ingredients just until incorporated. Stop as soon as the flour disappears — the batter should be fairly thick, between a dough and a batter.
- Prepare the caramel: place the unwrapped caramels and the cream (or milk) in a microwave-safe bowl. Heat at full power for 60 seconds, stir, then continue in 30–second bursts at 50% power, stirring between bursts, until the caramels are completely melted and silky. Be careful not to scorch.
- Spoon about half of the blondie batter into the prepared pan and press or spread it into an even layer. Drizzle the warm caramel over that first layer (use as much or as little as you like). Dollop the remaining batter on top of the caramel and gently smooth to cover (it will be sticky — a lightly wet spatula helps).
- Bake 33–38 minutes, or until the top looks set and a toothpick or knife inserted near the center comes out mostly clean (a few moist crumbs are fine). The edges should be slightly firm while the center remains tender.
- Cool the pan on a wire rack completely before lifting out with the parchment and slicing into squares. Serve at room temperature or warm briefly (10–20 seconds in the microwave) and top with vanilla ice cream if you like.
Notes
- Storage & make-ahead
- Keep cooled bars in an airtight container at room temperature for up to 3 days.
- Refrigerate up to 7 days; bring to room temp or warm briefly before serving.
- Freeze individual squares wrapped in parchment and stored in a zip bag for up to 3 months; thaw at room temperature.
- Easy swaps & add-ins
- Fold in 1 cup chopped pecans or walnuts, 1 cup chocolate chips, white chocolate, or butterscotch chips for variation.
- Leave out the caramel if you don’t have it — the blondies are still terrific.
- If using fresh pumpkin puree, reduce it briefly on the stove to remove excess moisture for chewier results.
- Tips & troubleshooting
- Don’t overmix after adding flour — overworking makes the bars cakier.
- Line and grease the pan well; caramel can stick if the pan isn’t prepared.
- If the centers seem too soft after cooling, a few extra minutes in the oven will firm them up — check carefully so they don’t dry out.
Nutrition
- Calories: 272kcal
- Sugar: 33g
- Sodium: 241mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 31mg
