Pumpkin Blondies

Ultimate Pumpkin Blondies: Your New Fall Obsession

Hey friends! Jackson here from Food Meld. Can you smell it? That gorgeous, spicy-sweet aroma of pumpkin, cinnamon, and melted chocolate wafting through the kitchen? That’s the smell of pure fall magic, and today we’re bottling it up in the coziest, chewiest, most ridiculously delicious Pumpkin Blondies you’ll ever bake. Forget dry, cakey squares – these beauties are THICK. They’re FUDGY. They’re packed with pools of melty chocolate and that warm, hug-in-a-bowl pumpkin spice vibe we all crave when the leaves start turning. Picture this: you pull a pan out of the oven, the edges are golden and slightly crisp, the center is perfectly set but still gloriously gooey, and there’s just enough pumpkin flavor to whisper “autumn” without shouting “PIE!” Best part? This recipe makes a double batch because, trust me, you’ll want extras. Hide some for midnight snacks, surprise your neighbors, or wow your coworkers – these blondies are your secret weapon for creating those “OH MY GOSH, can I get the recipe?!” moments. Whether you’re a baking newbie or a seasoned pro, grab your favorite mixing bowl and let’s turn simple ingredients into something unforgettable. Ready to make your kitchen smell like a pumpkin spice dream? Let’s dive in!

The Blondie That Started It All: A Sweet Slice of Nostalgia

Okay, story time! These pumpkin blondies? They’re basically my edible love letter to my Grandma Mae. Every October, without fail, she’d transform her tiny kitchen into a pumpkin wonderland. The woman could make magic with a can of pumpkin puree! One chilly afternoon when I was about ten, I was “helping” (read: sneaking chocolate chips) while she whipped up her famous pumpkin bread. Inspired by the chocolate stash, I blurted out, “Grandma, what if we made pumpkin… but like BROWNIES?” She paused, wiped her hands on her flour-dusted apron, and gave me that mischievous grin. “Jackson Walker,” she declared, “that’s either genius or madness. Let’s find out!” We ditched the cocoa, doubled the vanilla, threw in a whole bag of chips, and hoped for the best. What emerged from the oven wasn’t cake, wasn’t brownie… it was something entirely new and utterly perfect. Thick, chewy, spicy-sweet, with molten chocolate pockets. We called them “Pumpkin Blondies” on the spot. That pan disappeared faster than you could say “seconds, please!” Every time I bake these, I’m right back in her warm, cinnamon-scented kitchen. It’s that spirit of joyful experimentation – that “what if we tried this?” energy – that I bring to every recipe at Food Meld. Thanks for the inspo, Grandma Mae!

Your Pumpkin Blondie Toolkit: Simple Ingredients, Big Flavor

Gather your squad! These ingredients are pantry staples for a reason. Here’s the lineup and my chef-y insights to make sure your blondies shine:

• 5 cups all-purpose flour: The sturdy foundation! It gives structure without making things tough. Chef Tip: Fluff it in the bag first, then spoon into your measuring cup and level it off. Packing it down = dense blondies! Swap: Gluten-free 1:1 blend works great here.
• 2 tbsp pumpkin pie spice: The autumnal heartbeat! This blend of cinnamon, ginger, nutmeg, cloves, and allspice is non-negotiable for that cozy flavor. Chef Tip: Make your own if you’re out! Mix 1.5 tbsp cinnamon + 2 tsp ginger + 1 tsp nutmeg + 0.5 tsp cloves + 0.5 tsp allspice.
• 3 tsp baking soda: Our lift master! It reacts with the pumpkin’s acidity for the perfect rise and chewy texture. Chef Tip: Make sure it’s fresh! Old baking soda = flat blondies. Test it with a splash of vinegar – it should fizz vigorously.
• 2 tsp kosher salt (or 1 tsp regular salt): Flavor booster! Kosher salt is less salty by volume, so adjust if using table salt. Salt makes the chocolate pop and balances the sweetness. Don’t skip it!
• 2 cups unsalted butter: Richness and chew central! Unsalted lets us control the salt level. Chef Tip: Melt it gently – don’t let it brown! We want flavor, not nuttiness. Swap: Vegan butter sticks work perfectly.
• 3½ cups granulated sugar: Sweetness and that signature chewy/crisp edge! It dissolves beautifully in the melted butter. Swap: For deeper flavor, use half white, half light brown sugar.
• 2 large eggs: Binders and structure givers! Bring them to room temp for smoother mixing. Swap: Flax eggs (2 tbsp ground flax + 5 tbsp water, sit 5 mins) for vegan.
• 3 cups pumpkin purée: The star! Use pure pumpkin purée, NOT pumpkin pie filling. Chef Tip: Blot excess moisture with a paper towel if it looks watery. Canned is perfect! Homemade? Make sure it’s thick.
• 4 tbsp vanilla extract: Flavor magic! Yes, that’s 1/4 cup – it seems wild, but vanilla mellows the pumpkin and spices beautifully. Use the good stuff!
• 2–3 cups chocolate chips: Melty pockets of joy! Semi-sweet is classic, but… Chef Tip: Use a mix! Try 1.5 cups semi-sweet + 1 cup white chocolate or butterscotch chips. Fold them in last to avoid smashing.

Baking Bliss: Your Foolproof Pumpkin Blondie Journey

Let’s get baking! Follow these steps for blondie nirvana. I’ve packed in my best hacks to make this smooth sailing:

1. Preheat & Prep (The Warm Welcome): Fire up that oven to 350°F (175°C). This isn’t just busywork! A properly preheated oven ensures even baking and prevents dense middles. Now, tackle your pan(s): Grease a 9×13-inch pan REALLY well with butter or non-stick spray. For absolute foolproof removal? Line it with parchment paper, leaving an overhang on two sides. Boom! Instant sling. Want slightly thinner, crispier-edged blondies? Use TWO 9×13 pans. Chef Hack: Spritz your measuring cup with oil before scooping the pumpkin puree – it slides right out!
2. Whisk the Dry Dream Team (No Lumps Allowed!): Grab a medium bowl. Whisk together the flour, pumpkin pie spice, baking soda, and salt. Whisk it like you mean it for a solid minute! Why? This isn’t just mixing; it’s aerating the flour and ensuring every speck of baking soda and spice is evenly distributed. No one wants a bite of pure baking soda! Chef Insight: Sifting isn’t strictly needed if you whisk vigorously. Set this golden spiced dust aside.
3. Butter & Sugar: The Liquid Gold (One-Pan Wonder!): Use a LARGE saucepan for this – we’re minimizing dishes! Melt the butter over medium-low heat. Swirl the pan – don’t let it bubble or brown. As soon as it’s melted, pull it off the heat! Immediately add the sugar and stir like crazy with a sturdy wooden spoon or spatula for about 1-2 minutes. It’ll look gritty at first, then become thick, glossy, and pale. This step dissolves the sugar into the butter, creating the foundation for that perfect chewy texture. Pro Tip: Let it cool for 3-4 minutes before adding eggs – we don’t want scrambled eggs!
4. Wet Team Assemble! (Embrace the Pumpkin Power): To the warm butter-sugar mixture, add the eggs, pumpkin puree, and that glorious vanilla extract. Stir, stir, stir until it’s completely smooth and homogenous. It will be thick, shiny, and smell incredible! Chef Hack: Crack eggs into a small bowl first to avoid shell surprises in your main mix.
5. The Grand Meld (Gentle Does It!): Time to marry wet and dry! Add the dry ingredients to the wet mixture in two additions. Stir with that wooden spoon or spatula, mixing just until the flour disappears. A few streaks? Okay. Overmixing? NO! Overworking the flour develops gluten = tough blondies. Stop BEFORE it looks perfectly smooth. Key Insight: The batter will be VERY thick – that’s perfect! Thick batter = thick, chewy blondies.
6. Chocolate Chip Celebration (Fold with Love!): Dump in those beautiful chocolate chips. Now, gently FOLD them in with a spatula. Folding means cutting down through the center, scraping along the bottom, and turning the batter over itself. We’re preserving that thick texture and avoiding smashing the chips. Feel free to reserve a handful to sprinkle on top before baking for bakery-worthy looks!
7. Pan & Spread (Patience is a Virtue): Scrape every last bit of that luscious batter into your prepared pan(s). Use your spatula or slightly wet fingers to spread it evenly into all corners. It’s thick, so be patient and press it down gently. Chef Tip: For extra fudgy centers, leave the batter slightly thicker in the middle than at the edges.
8. Bake to Perfection (The Golden Window): Slide your pan(s) into the preheated oven. Bake for 30-35 minutes. DO NOT OVERBAKE! This is crucial. The top should look set and be lightly golden, especially around the edges. The center might look slightly soft but shouldn’t be liquidy. Chef Test: Gently press the center – it should spring back slightly. A toothpick inserted near the edge should come out clean, but inserted in the center should come out with moist crumbs (not wet batter). Remember, they keep cooking as they cool! If using two pans, start checking at 25 minutes.
9. The Crucial Cool Down (Resist the Urge!): This is the HARDEST part. Take the pan(s) out and place them on a wire rack. LET. THEM. COOL. COMPLETELY. I mean it! Cutting into warm blondies = gooey mess (delicious, but messy). Cooling allows the structure to set, giving you those clean, chewy squares. Give them at least 2 hours. Chef Survival Tip: Distract yourself with coffee or washing dishes!
10. Slice & Savor (Victory Lap!): Once completely cool, use the parchment sling to lift the blondie slab out onto a cutting board. Use a large, sharp knife. Wipe it clean between cuts for perfect squares. Admire your handiwork, then DEVOUR!

How to Serve Your Pumpkin Blondie Masterpieces

These blondies are superstars all on their own, but let’s make them shine! For pure, unadulterated bliss, serve them simply at room temperature. Want to level up? Gently warm a square for 10 seconds in the microwave – hello, melty chocolate! Feeling fancy? Place a warm blondie in a bowl, top with a scoop of vanilla bean ice cream, and drizzle with salted caramel sauce. The contrast of cold ice cream and warm, spiced blondie is mind-blowing. For a brunch twist, cut them into smaller bites and dust lightly with powdered sugar. Coffee? Milk? Spiked apple cider? They’re the perfect partner. Stack them high on a rustic plate or arrange them on a festive fall platter – they look as good as they taste!

Mix It Up! 5 Fun Pumpkin Blondie Twists

Got the basics down? Let’s play! Here are my favorite ways to riff on this recipe:

1. Nutty Professor: Fold in 1.5 cups of toasted chopped pecans or walnuts with the chocolate chips. The crunch and toasty flavor are divine!
2. Cream Cheese Swirl Sensation: Beat together 8 oz softened cream cheese, 1/4 cup sugar, and 1 egg yolk until smooth. Pour half the blondie batter into the pan, dollop with cream cheese mixture, top with remaining batter, and swirl gently with a knife before baking. Marbled heaven!
3. Salty-Sweet Symphony: Use 1.5 cups semi-sweet chips + 1 cup salted caramel chips. Sprinkle the top with flaky sea salt before baking. Irresistible!
4. Gluten-Free & Fabulous: Swap the all-purpose flour for a trusted gluten-free 1:1 baking blend. Ensure your other ingredients (like baking soda, vanilla) are GF certified. Texture stays perfect!
5. Fruit & Spice Delight: Reduce chocolate chips to 1.5 cups. Fold in 1 cup of dried cranberries or chopped dried apricots + 1/2 cup white chocolate chips. Tart fruit + sweet chocolate = amazing balance.

Pumpkin Blondies FAQ: Your Burning (and Baking) Questions, Answered!

Q: Can I use pumpkin pie filling instead of pumpkin purée?
Nope! Pumpkin pie filling has added sugar and spices, which will throw off the balance of the blondies. Be sure to use 100% pure pumpkin purée for the best flavor and texture.

Q: Why are my blondies cakey instead of chewy?
Great question! Cakey blondies usually mean too much flour or overmixing. Spoon and level your flour (never scoop!), and stir just until the dry ingredients are incorporated. Also, don’t overbake—pull them when the center still looks slightly soft!

Q: Can I cut the recipe in half?
Totally! Halve all ingredients and bake in an 8×8 or 9×9 pan. Start checking for doneness at around 20–25 minutes. But honestly? You’ll wish you made the full batch.

Q: Can I make these ahead of time?
Yes! Pumpkin blondies store beautifully. Keep them covered at room temperature for up to 4 days, or freeze them (uncut or sliced) for up to 2 months. Thaw overnight or microwave briefly to revive that gooey magic.

Q: What’s the best way to slice them cleanly?
Let them cool completely—at least 2 hours. Use a large sharp knife, and wipe the blade clean between each slice for bakery-perfect bars.

Q: Can I make them gluten-free or dairy-free?
Absolutely! Use a 1:1 gluten-free flour blend, and swap in vegan butter and dairy-free chocolate chips. The texture stays rich and chewy, just like the original.

Still got questions? Drop them in the comments on the blog—I’ve got you, fellow fall baker! 🍁

Pumpkin Blondies Nutrition Facts (Per Serving)

• Calories: 320

• Total Fat: 16g

  • Saturated Fat: 9g

  • Trans Fat: 0g

• Cholesterol: 45mg

• Sodium: 180mg

• Total Carbohydrates: 42g

  • Dietary Fiber: 2g

  • Sugars: 25g

• Protein: 3g

Key Nutrients:

• Vitamin A: ~60% DV (thanks to all that pumpkin!)

• Calcium: ~4% DV

• Iron: ~8% DV

💡 Ingredient Notes:

• Using half white and half brown sugar adds depth but also slightly increases sugar content.

• Substituting dark chocolate or butterscotch chips may increase fat and sugar slightly.

• For a lighter version, you could reduce sugar by ½ cup or use part applesauce in place of oil—but texture will shift slightly.

Pumpkin Blondies

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• Author: Jackson Walker
• Total Time: 50 mins
• Yield: 36 blondies 1x

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Description

These Pumpkin Blondies are thick, chewy, and filled with warm spices, melty chocolate, and the cozy essence of fall. Whether for a bake sale, a holiday tray, or a sweet snack at home, this double batch ensures you have plenty to go around—and maybe just enough to keep a few hidden for yourself.

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Ingredients

Scale 1x2x3x

5 cups all-purpose flour

2 tbsp pumpkin pie spice

3 tsp baking soda

2 tsp kosher salt (or 1 tsp regular salt)

2 cups unsalted butter

3½ cups granulated sugar

2 large eggs

3 cups pumpkin purée

4 tbsp vanilla extract

2–3 cups chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan (or two for thinner blondies).

In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.

In a large saucepan, melt butter. Remove from heat and stir in sugar until combined.

Add eggs, pumpkin purée, and vanilla to the butter mixture. Mix well.

Stir in dry ingredients until just combined, then fold in chocolate chips.

Spread evenly into prepared pans and bake 30–35 minutes, or until the center is set.

Cool completely before slicing into bars.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 320 / Blondie
• Sodium: 180mg / Blondie
• Fat: 16g / Blondie
• Saturated Fat: 9g / Blondie
• Cholesterol: 45mg / Blondie

🍂 Final Thoughts: A Blondie a Day Keeps the Blahs Away

Here’s the truth, friend — these blondies are more than just dessert. They’re a warm hug from the oven, a throwback to kitchen memories that make your heart smile, and your new go-to for turning “meh” days into mmm days.

Every square is packed with flavor and feeling — golden edges for crisp autumn walks, gooey centers for quiet Sunday mornings, and melty chocolate chips that taste a little like childhood. They’re simple, they’re soulful, and they’re a sweet reminder that magic doesn’t have to be complicated. Just a little butter, a little pumpkin, a little love.

So whether you’re slicing them up for a Halloween potluck, sneaking one for breakfast with a mug of strong coffee (no judgment here), or wrapping a few in parchment to leave on a neighbor’s porch… know this: you’re creating joy. Bite-sized joy, sure — but that’s the best kind.

If Grandma Mae taught me anything, it’s that recipes are stories. Passed down, played with, made your own. These blondies are mine. Now they’re yours too.

Bake a batch, share the love, and if someone asks for the recipe? Hand it over like the treasure it is — or wink and say, “It’s a Food Meld original.”

Until next time, keep the oven warm, your spices stocked, and your heart full.

— Jackson 💛