Amazing pumpkin blondies that are easy to make. With chewy centers and crispy crackly tops, you will love this one-bowl dessert.
My sister’s engagement party is just a couple of weeks away and I’m so excited! It feels like a big kick off to about a year of celebrations. Of course for her shower and bachelorette party I’ll have to do a ton of planning, but for this event, I didn’t have a lot of responsibilities. In fact, my mom will have about 64 different desserts (or so it seems), and just asked me to make pumpkin blondies. Of course I was happy to oblige.
Lucky for me, these pumpkin blondies are not only delicious, but they are also so easy to make. Only one bowl (okay, really a pot) is required so there is less cleanup, too! A recipe that allows me to stir by hand, put something in the oven and do a yoga workout during naptime is pretty ideal. I really need to start making one-bowl desserts more often.
- 700g (~3 cups firmly packed) light brown sugar
- 170g (3/4 cup) unsalted butter
- 120g (½ cup) canned pumpkin (NOT pumpkin pie filling)
- 110 (~2 large) whole eggs at room temperature
- 10 milliliters (2 teaspoons) vanilla extract
- 460g (~3 cups + 6 tablespoons) all-purpose flour
- 5g (1 teaspoon) baking powder
- 5g salt (1 teaspoon)
- 3g (1½ teaspoons) ground cinnamon
- 1g (½ teaspoon) ground nutmeg
- 90g (3/4 cup) white chocolate chips
- 90g (3/4 cup) cinnamon chips
- Pre-heat oven to 350 degrees
- Line a 13×9 pan with parchment paper; set aside
- In a medium heavy duty saucepan, heat brown sugar, butter and pumpkin over medium heat and stir constantly until melted into a thick golden brown mixture; remove from heat
- Whisk in eggs and vanilla until combined
- Whisk in flour, salt, baking powder, cinnamon and nutmeg just until combined; stir in chips
- Pour batter into prepared pan; Bake for 36-40 minutes or until top begins to crack and a knife or toothpick comes out clean
- Allow to cool before removing from pan and slicing; wrap leftovers tightly in seran wrap or tin foil and enjoy within one week; can be frozen for up to one month
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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These look so wonderful! I really try to get my fill on pumpkin right now. These bars are the perfect way to help me on that plan.
Thanks, Emily!!
Mmmm, my hubs loves blondies, and all things pumpkin this time of year. I have GOT to make these!
I’m learning the power of short recipes that can fit during nap time which for us is less than 30mins. I love this easy blondie
Ah the naps will get better! But yes, quick recipes are lifesavers. Thanks, Zainab!
Oh my gosh those look like perfection! Not that I am surprised after falling in love with your bars when you were doing the business.
These look so great! I might be baking these this weekend!
Let me know what you think!
This recipe is not written properly. When you whisk the eggs into the hot sugar/butter/pumpkin mix they basically cook in the sugar mix, clumpy egg bits. Then when do you add the chips? Not in the recipe. I added them before pouring them into the baking dish but they melted into nothing. There are some major steps missing. The blondies are now in the oven and I really don’t know how they will come out. I hope decent but I have a feeling they are going to be super sweet with all the white chips melted into the batter and I don’t think they will rise properly since the eggs cooked into bits in the batter (I tempered the eggs first too). Just a heads up bc I hate wasting ingredients and this recipe calls for a lot of them! And it is also definitely not one bowl. More like one pan and an egg bowl and dry ingredient bowl.
Hi Emily – I’m so sorry you were disappointed with the recipe. I amended it to add the step of adding chips. Hopefully your blondies turned out better than you anticipated!
I have a question about your conversions from grams to cups. You have 700 g of brown sugar converting to 3 cups. Then 460g of flour also converting to 3 cups + 6 tablespoons. Please clarify. Thank you
Hi Rhonda – since the ingredients all have different densities they have different weights cup for cup. Brown sugar is much denser than flour so it weighs more when you measure it by volume. I hope that helps!
i had a couple of problems with this recipe. The amount of dry ingredients overwhelmed the wet ingredients and the blondies turned out kind of dry and tasting like flour. Also, because I melted the butter and sugar together as the recipe instructed, even though I kept the heat very low and waited a few minutes for it to cool, most of the chips melted when I added it all together.
If I make them again I will reduce the amount of flour and sugar and skip the heating of the wet ingredients.
Thanks for posting though! I’m just going to tell people they are a cross between a cookie and a bar.
Hi Carla- I’m sorry that you had problems with the recipe! I’ve made it a few times without any issues in terms of measurements. Have you tried weighing your ingredients? If not, just be sure to lightly spoon flour into a measuring cup and then level it off when measuring by volume (don’t pack it in). I also sometimes let my pot cool a little before adding the chips, but I actually think they taste even better when the chips are somewhat melted:-) Thanks so much for your feedback!
How much brown sugar are you supposed to use? I’m an accomplished baker and I’ve NEVER seen a recipe using 3 cups of brown sugar. So I’m guessing it has to be a mistake. Please clarify. Thanks!
Hi April- The 3 cups is correct, the recipe makes a large batch of blondies. I hope that you try the recipe and enjoy!
Thanks for letting me know. If I make them I’ll cut the sugar in half-I have a feeling it would crack my teeth to have so much sugar in a recipe! Even a full cake doesn’t have that much! Yikes!!
Another reader just commented that she reduced the sugar by 1/2 cup with positive results. If you do cut it back some more, I hope you let us know how they turn out!
Is this recipe correct? 3 cups of brown sugar? I’ve never seen a recipe with that much sugar. If you could reply and let me know I’d appreciate it! Thanks!
I made these last night on a whim, and they turned out wonderfully! I made them as written, except I decreased the sugar by 1/2 cup (and didn’t miss it), and I added a cinnamon stick to the butter/sugar/pumpkin mixture as it cooked. The blondies cooked up much faster than I thought they would (in about 24 minutes) — next time, I’ll try to underbake them slightly so that they’ll turn out more gooey. But even still, they have a great chewy texture and mild spiced pumpkin flavor. Thank you so much for the recipe :)…my freezer is now stocked with pumpkin blondies whenever I have a craving!
Thanks so much for the kind comment, Emily! I’m glad to hear that the reduced amount of sugar worked out well. Enjoy!
In looking for other ways to use my homemade pumpkin puree, I stumbled upon these delicious-looking Blondies. Living in a third world country with plummeting currency, I was apprehensive about using a recipe that calls for 3 cups of brown sugar (very expensive here) , but dived in, sacrificing 700 grams of the 6 and a half boxes in my pantry. Contrary to what was mentioned in some of the comments; too much sugar, too much flour, eggs cooking into the melted mixture, I didn’t have any problems with the recipe. Instead of white chocolate chips and cinnamon chips I used chocolate chips and crushed walnuts. Everything combined beautifully and yes the chocolate chips did melt slightly but it gave me that chocolatey pumpkiny goodness that I was originally seeking. The blondies are still in the oven baking….My kitchen is full of the wonderful aroma. I’ll check in again after my family had tasted them. I’m confident these Blondies will be a hit.
Thank you so much for the nice comment, Suzanne. I do hope that your blondies turned out delicious!
These were delicious! After reading the other remarks about the egg I waited until the sugar, pumpkin, butter mix was cooled off a bit and then added the egg. I didn’t have any problems. It is a lot of brown sugar but I think people need to understand that there is no white sugar in this. Other recipes may have less brown sugar but then have white sugar as well. Also I need to be gluten free & dairy free so I used gluten free flour and earth balance buttery sticks and it came out great!
I’m so happy to hear that. Thanks so much for your comment and the additional information!
I made these for a group get together last night and they were a big hit! Everyone asked for the recipe, which I’ve happily shared :)
I did make a few modifications:
1. I used 1 C of canned pumpkin instead of 1/2 C. I still could have used more pumpkin flavor but I didn’t want to throw the balance of wet/dry ingredients off too much. Maybe next time I’ll try 1.5 C and see what happens.
2. I used chocolate chips instead of cinnamon chips because I couldn’t find cinnamon chips. I think it may be a little to early in the fall season for them to be out yet, so I’ll keep an eye out for cinnamon chips and try those next time.
3. After melting down the butter/sugar/pumpkin mixture, I put it in a mixing bowl on the counter and let it cool for about 15 minutes since some people complained about the eggs cooking when added directly into the hot mixture, or about the chips melting. My eggs didn’t cook, but the chocolate chips did start melting before I could get everything mixed up and in the oven. Next time I’ll either let it cool for 30 min or stick the mixing bowl into an ice bath before adding the eggs, dry ingredients and chips.
I am about to make this recipe for the first time. I bake a lot so will probably tweak a few things to make it my ‘own’. That being said, In response to the cooked egg issue, either cool down the mixture or temper the eggs with a little bit of the sugar and pumpkin mixture before adding to the batter.