Pumpkin Blondies Recipe

I absolutely adore this Pumpkin Blondies Recipe because it perfectly captures the cozy spirit of fall in every bite. There’s something so comforting about the rich pumpkin flavor mingling with the sweetness of white chocolate and the lovely crunch of toffee bits. Every time I make these blondies, I’m amazed at how simple they are to put together in just one bowl, yet they deliver such a decadent treat that feels like a celebration in every square. If you’re looking for a dessert that’s both effortless and full of warmth, this is exactly what you need to have in your recipe collection.

Why You’ll Love This Pumpkin Blondies Recipe

What I really appreciate about this Pumpkin Blondies Recipe is how it balances flavors so beautifully. The pumpkin puree adds a natural moistness and subtle earthiness that keeps each bite tender and rich, while the white chocolate chips melt into gooey pockets of sweetness. Then, there’s the toffee bits sprinkled on top, which provide an irresistible crunch and buttery depth that makes these blondies stand out from typical pumpkin desserts. The cinnamon and spice that usually accompany pumpkin desserts aren’t overpowering here, letting the pumpkin shine alongside these lovely sweet notes.

Another thing that makes me recommend this recipe is how incredibly easy it is to make. The whole batter comes together quickly in just one bowl—making clean-up a breeze—and it bakes up perfectly in a standard 9-inch pan. It’s such a crowd-pleaser at fall parties, holiday dinners, or even a casual weeknight treat when you want something baking without spending hours in the kitchen. The chill time after baking also helps the blondies set up beautifully, making them easy to slice and serve. I always find myself coming back to this recipe whenever the mood for seasonal sweets strikes.

Ingredients You’ll Need

The ingredients for this Pumpkin Blondies Recipe are straightforward but each one plays an important role in the final texture and taste. From the creamy melted butter that adds richness to the tender pumpkin puree, every component works in harmony to create that perfect soft yet chewy bite.

• Light brown sugar: packed brown sugar gives a deep, caramel-like sweetness and moisture to the blondies.
• Unsalted butter: melted to infuse the batter with richness and help keep the texture tender.
• Pumpkin puree: not pumpkin pie filling, for that authentic pumpkin flavor and moist crumb.
• Egg yolk: adds extra richness and binds the blondies without making them cakey.
• Kosher salt: just a pinch to balance sweetness and enhance the flavors.
• All-purpose flour: the base that creates structure but keeps the blondies soft.
• White chocolate morsels: for melty, sweet pockets that contrast wonderfully with the pumpkin.
• Powdered sugar: for making the silky glaze that tops the blondies beautifully.
• Milk: to create a smooth icing that perfectly coats the top.
• Toffee bits: sprinkled on top to add delightful crunch and buttery flavor.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 9-inch square baking dish with parchment paper. This makes cleanup so much easier and helps you lift the blondies out once they’re cooled.

Step 2: In a large mixing bowl, beat together the packed light brown sugar, melted unsalted butter, and pumpkin puree until the mixture is smooth and well combined. This ensures your blondies will be moist and flavorful.

Step 3: Add the egg yolk and a pinch of kosher salt to the bowl, mixing just until incorporated. The yolk adds richness without making the batter too dense.

Step 4: Sprinkle in the all-purpose flour and gently fold it into the wet ingredients until just combined. Overmixing here can make the blondies tough, so I slow down and mix carefully.

Step 5: Fold the white chocolate morsels into the batter evenly. These little pockets of sweetness are one of my favorite surprises in the blondies.

Step 6: Pour the batter into your prepared baking pan, smoothing out the surface with a spatula for even baking.

Step 7: Bake in the preheated oven for 25 to 30 minutes. You want the edges to be set and slightly golden, but the center should still feel just a little soft when you gently press it—that guarantees moistness without being undercooked.

Step 8: Remove from the oven and let the blondies cool completely in the pan before you add the glaze. This step is crucial so the icing doesn’t melt and slide off.

Step 9: To make the glaze, whisk the powdered sugar with the milk until smooth and pourable. Spread it evenly over the cooled blondies.

Step 10: Immediately sprinkle the toffee bits over the glaze so they stick and add that perfect crunch.

Step 11: Refrigerate the blondies for at least one hour to set the glaze and firm up the bars. When ready, lift the blondies out using the parchment paper and cut into 16 squares. Enjoy!

Servings and Timing

This recipe makes 16 delicious bars, perfect for sharing at any gathering or keeping on hand for multiple sweet cravings. The prep time is a quick 10 minutes thanks to the simple, one-bowl method. Baking takes about 25 to 30 minutes, plus you’ll want to allocate an hour for chilling so the glaze firms up nicely. Altogether, you’re looking at just under 2 hours from start to finish, but the hands-on time is minimal, which I always appreciate when juggling busy days.

How to Serve This Pumpkin Blondies Recipe

When it comes to serving these Pumpkin Blondies, I love presenting them as bite-sized bars during fall get-togethers or holiday parties. The combination of pumpkin and sweet white chocolate makes them a fantastic dessert option that pairs wonderfully with a scoop of vanilla ice cream for an extra indulgent touch. I often garnish each bar with a dusting of cinnamon or a few extra toffee bits for added visual appeal.

If you’re serving these at a casual family dinner or weeknight treat, I recommend enjoying them slightly chilled or at room temperature. They hold their shape well but still have that soft, chewy texture that makes every bite irresistible. For an elegant presentation, I like to stack a few on a pretty dessert plate, drizzle a little extra glaze on top, and serve alongside a warm cup of spiced chai tea or a rich latte—the flavors complement each other beautifully.

For beverage pairings at holiday gatherings, these blondies also go surprisingly well with a light, fruity white wine such as a Riesling or even an autumn-inspired cocktail featuring apple cider or bourbon. Their buttery, sweet richness can stand up to these drinks without overpowering the palate, making them a versatile and crowd-pleasing dessert choice.

Variations

I love customizing this Pumpkin Blondies Recipe depending on the occasion or dietary needs. For a gluten-free version, I swap the all-purpose flour with a blend of gluten-free flour that often contains xanthan gum to keep the texture tender and chewy. It works wonderfully without compromising flavor.

If you want to make this recipe vegan, I’ve experimented by using a plant-based butter alternative and replacing the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). I also choose dairy-free white chocolate chips to keep that creamy sweetness intact. The results are surprisingly close to the original and still perfectly satisfying.

For flavor twists, I sometimes add warm spices like cinnamon, nutmeg, or ginger into the batter to deepen the pumpkin flavor profile. You could also swap the toffee bits for chopped pecans or walnuts for a different kind of crunch. Another fun variation I’ve tried is swirling in a bit of cream cheese frosting before baking to create a marbled effect that adds a tangy richness.

Storage and Reheating

Storing Leftovers

I always store leftover Pumpkin Blondies in an airtight container at room temperature if I plan to eat them within two days. This keeps them soft and fresh. If your kitchen is warm, refrigerating them is a safe bet, but make sure to bring them back to room temperature before serving to enjoy their full flavor and texture. The parchment paper lining makes it easy to transfer bars into containers without sticking.

Freezing

These blondies freeze beautifully, which is great if you want to prepare them ahead for special occasions. After baking and cooling completely (but before icing), I cut them into individual squares and place them in a single layer on a baking sheet to freeze until firm. Then I transfer them to a freezer-safe zip-top bag or container with parchment or wax paper between layers to prevent sticking. They can be frozen for up to 3 months. Before serving, just thaw in the fridge overnight and then add the glaze fresh as directed.

Reheating

To reheat, I recommend warming the bars slightly in the microwave for about 10-15 seconds if desired, just enough to soften them without melting the glaze completely. Avoid reheating in the oven after glazing, as it can cause the icing to become runny or dull the toffee bits’ crunch. Bringing them back to room temperature works wonderfully too and preserves the chewy texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using pure pumpkin puree rather than pie filling because the filling already contains spices and sweeteners that can alter the flavor and texture of your blondies. Pure pumpkin puree gives you better control over the taste.

What’s the best way to melt the butter?

I usually melt the butter gently in the microwave or on the stovetop over low heat. Make sure it’s just melted and not browned, so it blends smoothly into the batter without changing the flavor.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans are delicious additions that bring an extra crunch and nutty flavor. I suggest folding about ½ cup into the batter along with the white chocolate chips.

How do I know when the blondies are done baking?

Look for golden edges and a set surface with a slightly soft center that springs back when touched gently. Avoid overbaking to keep them moist. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.

Can I skip the glaze and toffee bits?

Yes, if you prefer a simpler blondie, you can skip the glaze and toffee bits. They’re delicious on their own just baked and cooled. However, the glaze and toffee add delightful sweetness and texture that really elevate the pumpkin flavors.

Conclusion

Making this Pumpkin Blondies Recipe is one of my favorite ways to celebrate fall’s cozy flavors while keeping things simple in the kitchen. I hope you enjoy the perfect mix of moist pumpkin, creamy white chocolate, and buttery toffee as much as I do. It’s a delightful treat that’s easy to whip up, share, and savor any time you want a little slice of autumn magic. Give it a try and let these blondies become your new seasonal favorite!

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