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Pumpkin Blondies Recipe: Easy Homemade Bars with White Chocolate Chunks

pumpkin blondies - featured image

These pumpkin blondies are soft, chewy, and packed with creamy white chocolate chunks. With warm spices and a rich pumpkin flavor, they’re the perfect autumn treat for any occasion.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate chunks or chips

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease well.
  2. In a large bowl, whisk together melted butter and brown sugar until smooth and glossy (1-2 minutes).
  3. Add egg, pumpkin puree, and vanilla extract. Whisk until fully blended.
  4. In a separate bowl, stir together flour, cinnamon, nutmeg, ginger, baking powder, and salt.
  5. Add dry ingredients to wet mixture. Fold gently with a spatula until just combined.
  6. Fold in white chocolate chunks (and any optional mix-ins like nuts or dried fruit).
  7. Spread batter evenly in prepared pan. Sprinkle extra white chocolate chunks on top if desired.
  8. Bake for 25-30 minutes, until top is set and a toothpick comes out with moist crumbs.
  9. Cool in pan on a rack for at least 30 minutes.
  10. Lift blondies out using parchment, slice into 16 squares, and serve.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free white chocolate. Add nuts or dried fruit for extra texture. Do not overmix the batter, and let bars cool completely before slicing for best texture.

Nutrition

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