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Pumpkin Blondies

45 Reviews

Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

It’s pumpkin season! I’m Ashley from Spoonful of Flavor and I am back today to share one of my favorite pumpkin recipes. Delicious, sweet and full of pumpkin goodness, these Pumpkin Blondies are a must-make this fall. Even if you don’t usually like pumpkin or have never tried it in a dessert, I highly recommend that you make a batch of these bars. White chocolate and pumpkin is the best combination. These bars are completely irresistible.

Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

I love that these bars are thick, a little bit gooey and loaded with my favorite fall spices. The pecans add a nice crunch and the white chocolate chips are a sweet complement to the pumpkin flavor. I try to keep a stash of these blondies available at all times. We love sharing them with friends and family that visit and they are the perfect midnight snack. I’m warning you though, they are addicting!

Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

The white chocolate and pecans are the undercover stars of these blondies. You could even add some milk or dark chocolate chips to these bars for a rich chocolate flavor.

Is Pumpkin Nutritious?

Eating pumpkin is good for the heart.

Pumpkin is high in  fiber, potassium, and vitamin C.

Can Pumpkin Puree Be Frozen?

You can freeze pumpkin puree in freezer containers or in heavy duty freezer bags.

The puree will last for several months.

Can Pumpkin Blondies Be Stored At Room Temperature?

Blondies can be stored at room temperature, but for even chewier blondies, store in an airtight container in the refrigerator for up to 5 days.

Pumpkin Blondies

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Pumpkin Blondies on OhSweetBasil.com - easy, flavorful and delicious!

Pumpkin Blondies

3.72 from 45 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg large
  • 2 teaspoons vanilla extract
  • 15 oz. pumpkin puree (not pumpkin pie filling)
  • 1 cup white chocolate chips
  • 1 cup pecans coarsely chopped


  • Preheat the oven to 350 degrees F.
  • Line and grease a 8x8-inch* pan with parchment paper, letting the paper overhang the sides.
  • Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, all spice, ground cloves and salt.
  • Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugars on medium speed for one minute.
  • Add the egg and vanilla and mix until combined.
  • Add the pumpkin puree and beat until incorporated.
  • Slowly add the flour mixture to the pumpkin mixture and mix well until combined.
  • Gently fold in the chocolate chips and pecans.
  • Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let cool.
  • Remove bars from pan and cut into squares.
  • Store in an airtight container for up to 5 days.


*You may also use a 9x9-inch pan, depending on how thick you want the bars.
Recipe from Spoonful of Flavor
you can freeze blondies for up to 3 months
Nutrition Facts
Pumpkin Blondies
Amount Per Serving (1 g)
Calories 640 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g113%
Cholesterol 77mg26%
Sodium 165mg7%
Potassium 185mg5%
Carbohydrates 76g25%
Fiber 3g13%
Sugar 47g52%
Protein 7g14%
Vitamin A 669IU13%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Are you craving more pumpkin recipes?

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Pumpkin Olive Oil Cake with Brown Butter Glaze 3

No Bake Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes | Recipe Runner | The cutest, creamiest, no bake pumpkin dessert you'll make this fall! #pumpkin #cheesecake #dessert

Pumpkin Cupcakes with Nutella Frosting

Pumpkin Cupcakes with Nutella Frosting

Pumpkin Chocolate Chip Cookies


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I just put these in the oven and read the reviews after, which I never do, when I always read them before. I made them in an 8×8 pan and now I am reading that they need a 13×9, and I am nervous.

    Not much I can do now. Just keeping my fingers crossed that these turn out. I have made blondies and they are supposed to be chewy, not crunchy as you mentioned. With the amount of flour in your recipe it seems that will be more cakey in consistency, not a bad thing, just wanted blondies.

    I will let you know 🙂 Thanks for the recipe. I did eliminate the white chocolate chips because I thought it would make them more sweet than I want since I am planning on a vanilla drizzle to top them.

    Thank you for the recipe. I’m sure I will enjoy these!

    • Reply
  • You definitely need a 9×13 pan for these bars. There is no baking soda or powder listed in the ingredients. That is why they turn out so dense. If I made them again I would add some baking soda so they rise and not be so dense.

    • Reply
  • These bars look incredible, but unfortunately the recipe does not deliver anything remotely resembling the photos!
    I’m normally a highly successful and competent baker, but these bars were duds. The texture was nothing like a blondie, more of a dense chewy gummy wet fudge. They weren’t sweet enough, and there was no gooeyness or crumbliness like a normal blondie. These tasted vaguely “healthy,” yet there’s 2 full sticks of butter! The spices didn’t really come through either. I wonder if there’s a typo in the recipe somewhere? I literally followed the instructions to a T and they came out disappointingly yucky. I’ll stick to my tried and true blondie recipe next time.

    • Reply
    • Hi, Meg! I am sorry to hear that you did not enjoy these bars. You are right, they are not a hard crumbly blondie, but have a dense consistency due to the pumpkin. There is no typo in the recipe, that is the amount of spices that I use in the recipe every time.

      • Reply
  • I made these tonight for Turkey day tomorrow. Unfortunately, they did not turn out at all. There is far too much batter for an 8×8 pan, should have trusted my instinct and used a 9×13 instead. The middle bars did not cook at all despite being in the oven at the recommended temperature for over an hour. The taste is good, there was just too much batter for the pan…!

    • Reply
  • Looks like a bar of gooey deliciousness! I’ve never made pumpkin into cookie or bar before, definitely a must try next time I get my hand on some pumpkin!

    • Reply
  • Looks delicious! I have tried and failed many times at Blondies… But I might just try again!

    • Reply
  • These look oh so good! Pumpkin blondies, quite possibly the best idea every! 🙂

    • Reply
    • She’s awesome at desserts!

      • Reply
  • Yum and double yum! Love the looks of these gooey, delicious blondies!

    • Reply
  • Oh yeah, these certainly do look like they would be highly addicting! I love the combo of white chocolate with pumpkin!

    • Reply

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