Warm and chewy, Pumpkin Blondies bake into soft squares made with brown butter, pumpkin, and spice. White chocolate melts in gently, adding a creamy contrast to the pumpkin-rich batter.
These Pumpkin White Chocolate Blondies turn into soft, creamy bars that taste like spiced pumpkin pie with sweet, melty chocolate throughout.
Table of Contents
Why We Love These Pumpkin Blondies with White Chocolate Chunks
- Slices hold up well for stacking, packing, or serving without falling apart or getting messy.
- Texture lands somewhere between pumpkin bread and fudgy brownies, which is pretty perfect.
- Sweetness from the white chocolate works so well with the pumpkin and warm spices.
Recipe Ingredients
Pumpkin Purée – Use canned pumpkin, and Libby’s is a solid choice for its thick, smooth consistency. It adds moisture and a lightly sweet, earthy flavor. Just double-check that it’s pure pumpkin, not pumpkin pie filling.
White Chocolate Chunks – White chocolate melts into creamy pockets throughout the blondies. It adds sweetness and smoothness that contrasts with the warm spices.
Warm Spices – A blend of ground cinnamon, ginger, nutmeg, and allspice gives these blondies their signature fall flavor. Each spice adds warmth, depth, and a subtle kick that complements the pumpkin.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Pecans or Walnuts – Stir in ¾ cup of chopped nuts for crunch. It balances the sweetness and adds texture that makes each square more satisfying.
Use Chips Instead of Chunks – If you don’t have white chocolate chunks, semi-sweet chocolate chips, white chocolate chips, or butterscotch chips are easy substitutes. They melt smoothly and blend well with the spiced pumpkin batter.
How to Make Pumpkin Blondies
Step #1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang.
Step #2: Cook the butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 or 6 minutes. Pour the browned butter into a glass measuring cup with a handle to cool slightly.
Step #3: In a large bowl, combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.
Step #4: In another medium bowl, whisk together the cooled browned butter, brown sugar, egg, vanilla, and pumpkin.
Step #5: Add the butter mixture to the flour mixture, stirring until just combined. Fold in the white chocolate chunks. Pour the batter into the prepared baking pan.
Step #6: Bake for 35 minutes, or until a cake tester or toothpick inserted into the center comes out clean with a few moist crumbs. Set the pan on a wire rack to cool completely before cutting into squares.
Expert Tips
Tent With Foil If Browning Too Fast – If the top of your blondies starts to brown before the center is fully baked, loosely cover the pan with foil during the last 10 minutes of baking.
Use a Rubber Spatula to Fold and Spread Easily – A rubber spatula works well for folding in the dry ingredients and chocolate without overmixing. It also makes it easier to spread the thick batter evenly into the pan.
FAQs
Yes, you can use pumpkin pie spice as a shortcut if you don’t have all the individual spices on hand. It usually includes cinnamon, ginger, nutmeg, allspice, and cloves, making it a convenient one-to-one replacement.
Yes, you can top them with frosting if you want a sweeter finish. A light cream cheese frosting or maple glaze works well, but keep it thin so it doesn’t overpower the flavor or weigh down the texture. Let the blondies cool completely before spreading them on.
Storage Information
To store, keep Pumpkin Blondies in an airtight container at room temperature for up to 3 days. If your kitchen tends to be warm, refrigerate them in a sealed container and they’ll stay good for up to 1 week.
To freeze, let them cool completely, then wrap each square in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for 2 to 3 months. To reheat, thaw at room temperature or microwave a square for about 10 to 15 seconds if you want it soft and warm again.
More Delicious Desserts to Try
Pumpkin Blondies Recipe
Ingredients
- 2 sticks - 1 c. butter
- 2 1/2 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/2 tsp. salt
- 1 1/4 c. packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tsp. bourbon
- 1 15 oz can pumpkin puree
- 2 c. white chocolate chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang.
- Cook the butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 or 6 minutes. Pour the browned butter into a glass measuring cup with a handle to cool slightly.
- In a large bowl, combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.
- In another medium bowl, whisk together the cooled browned butter, brown sugar, egg, vanilla, and pumpkin.
- Add the butter mixture to the flour mixture, stirring until just combined. Fold in the white chocolate chunks. Pour the batter into the prepared baking pan.
- Bake for 35 minutes, or until a cake tester or toothpick inserted into the center comes out clean with a few moist crumbs. Set the pan on a wire rack to cool completely before cutting into squares.
NOTES
Nutrition
I love white chocolate and making bars so i’d love these!
Go for it! They are so yummy 🙂
I’ll never get sick of pumpkin recipes! Just pinned these, they have a great look with the big chunks of white chocolate!
I never get sick of white chocolate, either!