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.
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!
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.
- 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.
Are you craving more pumpkin recipes?
Pumpkin Olive Oil Cake with Brown Butter Glaze
No Bake Mini Pumpkin Cheesecakes
Pumpkin Cupcakes with Nutella Frosting
Pumpkin Chocolate Chip Cookies
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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!
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.
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.
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.
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…!
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!
Nora @ Savory Nothings
Looks delicious! I have tried and failed many times at Blondies… But I might just try again!
Julie @ This Gal Cooks
These look oh so good! Pumpkin blondies, quite possibly the best idea every! 🙂
She’s awesome at desserts!
Yum and double yum! Love the looks of these gooey, delicious blondies!
Liz @ Floating Kitchen
Oh yeah, these certainly do look like they would be highly addicting! I love the combo of white chocolate with pumpkin!