Need more blondie recipes? Try my banana blondies, peanut butter blondies, and gingerbread blondies next. We start celebrating the holidays early at my house, so baking season is currently kicked into high gear. Lately, my newfound obsession is pumpkin spice blondies. They’re soft, cakey, and filled with the warming flavors of healthy pumpkin pie and the decadence of pumpkin brownies.
Why I love this recipe
Made in one bowl. So prep time and clean up are done in minutes. Perfect year-round. Whoever said pumpkin desserts are only appropriate during fall is sorely mistaken. Diet-friendly. Without even trying, these blondies are free of flour and dairy, and they’re easily made vegan with one swap! Perfect for sharing. When it comes to convenience, baking dessert bars is the way to go. They’re better for sharing, and you don’t have to fret about making them a few days in advance.
Ingredients needed
Almond butter. Gives these bars a soft and chewy texture and rich flavor. I use my homemade almond butter, but store-bought brands are fine. Alternatively, use peanut butter or sunflower seed butter for a nut-free version. Pumpkin puree. For pumpkin flavor, of course! I like to use homemade pumpkin puree, but the canned stuff works just as well. Just make sure to get pumpkin puree and NOT pumpkin pie filling, which is overloaded with sugar and spices. Maple syrup. For sweetness. Large egg. Use room-temperature eggs if possible. For an egg-free recipe, use a flax egg by combining three tablespoons of water with one tablespoon of flax seeds. Baking soda. To help the bars rise. Pumpkin spice. A must for pumpkin desserts. If you don’t have pumpkin pie spice, make your own by combining cinnamon, nutmeg, allspice, ground cloves, and ginger powder. Vanilla extract. For flavor. Sea salt. Just a pinch to bring out the sweetness of the bars. Chocolate chips. Because everything’s better with chocolate! I also like to use chocolate chunks for those melty pools of chocolate.
How to make pumpkin blondies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Save time and use a stand mixer. Only mix the batter until smooth. More mixing means more air gets lost, making for dense, cakey bars. Don’t overbake the bars. Since they’ll continue to bake as they cool, pull them from the oven as soon as a toothpick inserted comes out with a few moist crumbs. Keep an eye on the tops of the blondies. Everyone’s ovens are different, and if you notice the blondies are browning too quickly on top, cover them with tin foil for the final 15 minutes of baking.
Storage instructions
To store: Store leftover bars in an airtight container at room temperature for up to two days or in the refrigerator for up to two weeks.
Swap the chocolate chips. Try white chocolate chips or butterscotch chips, or swap the chocolate for chopped pecans or walnuts. Top the bars with brown sugar. So they get a sweet, slightly crisp top. Or top them with a cream cheese frosting. Cream together softened cream cheese, powdered sugar, and a splash of milk until smooth and frost-worthy.
To freeze: Wrap the blondies in plastic wrap and place them in a freezer-safe container. Freeze them for up to six months.
Frequently asked questions
More pumpkin desserts
Healthy pumpkin cookies Healthy pumpkin bread Pumpkin fudge Pumpkin protein balls Pumpkin bars
Originally published October 2021, updated and republished August 2024
