Easy Pumpkin Blondies Recipe: Soft Chewy Pumpkin Cookie Bars

There’s a reason these pumpkin blondies have become a go-to recipe in my fall stack. They land right between the soft lift of a pumpkin cookie and the dense bite of a brownie. You get the chew. You get the spice. You don’t get the fuss.

This isn’t just another pumpkin squares recipe dressed up for Pinterest. This version holds its texture and flavor with balance. The sweetness doesn’t overwhelm the spices. The pumpkin doesn’t make the bars soggy. And unlike many pumpkin desserts that lean on pumpkin pie filling, this one starts with real purée and a solid one-bowl base.

You’ll learn how to build a blondie that holds its shape, keeps its chew, and doesn’t drown under too much spice or sweetness. If you’ve struggled to get blondies that aren’t cakey or underdone, this recipe fixes that.

Why This Pumpkin Blondies Recipe Works

The melted butter and brown sugar form the foundation. They create that soft, caramel-like crumb without extra steps or chilling. Add to that a modest amount of flour and just enough baking powder to give structure, not fluff. Pumpkin blondies should feel like bars, not cake squares.

The pumpkin brings both moisture and subtle flavor. You’re not looking for the dessert to scream pumpkin. You want it to whisper cinnamon and nutmeg and then leave you with a buttery finish.

You can dress these up as Pumpkin Blondie Brownies with chocolate swirls or go plain and simple for a more classic bar. They travel well, they cut clean, and they’re just right for fall potlucks or snack boxes.

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Essential Ingredients for the Best Pumpkin Sweets

Start with unsalted butter and light brown sugar. The melted butter gives the blondies their signature chew, and the brown sugar deepens the flavor without making them sticky.

Use pumpkin purée, not pie filling. The filling includes spices and sugar you don’t want here. Pumpkin should bring texture and color, not overpower everything else.

Spices matter. Cinnamon does most of the work, but a pinch of nutmeg and ginger rounds it out. I sometimes add a dash of cloves if I want a stronger spice note.

White chocolate chips and chopped pecans are optional, but I include them for contrast. They break up the softness and give you that sweet-savory balance. If you’re leaning toward a more subtle bar, leave them out.

Comparison Tip: White Chocolate vs Dark Chocolate Chips

I’ve tested both. White chocolate adds sweetness that lifts the pumpkin, especially when paired with ginger. Dark chocolate fights the pumpkin and turns the bar into something heavier. If you want a brighter flavor, go with white chocolate chips.

You’ll notice the difference once they cool. Dark chips mute the warmth. White chocolate keeps the bar tasting soft and toasty.

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How to Make Pumpkin Blondies Without Dry Edges

The blondies bake in a standard 8×8-inch pan lined with parchment. That overhang helps you lift them cleanly without breaking the corners.

Mix the butter and sugar until glossy. This gives you a good base. Add pumpkin, egg, and vanilla, and whisk just until smooth.

The dry ingredients go straight into the same bowl. Fold gently with a rubber spatula. Overmixing here will toughen the crumb. You want the batter thick, but not airy.

Once everything’s combined, smooth the batter into the pan and bake until the top is golden. You should see small cracks but no deep splits. A toothpick should come out with moist crumbs, not wet batter.

Try not to overbake. That’s how pumpkin blondies turn into dry snack cake. I usually check at the 28-minute mark and go no longer than 32.

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Serving and Storage Tips from My Kitchen Notes

Cool completely before slicing. This gives the bars time to set and prevents crumbling. I use a serrated knife and wipe between cuts for clean edges.

You can store these blondies at room temperature in an airtight container for four days. They stay soft, and the spices deepen as they sit.

If you’re stacking them, place a small square of parchment between layers. This keeps them from sticking and preserves their chewy tops.

Serve them as-is, or warm them slightly and pair with a dollop of whipped cream. For a full fall tray, you can mix them with Pumpkin Oatmeal Cookies and Pumpkin Cheesecake.

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Related Recipes for Fall Baking Inspiration

• Quick Pumpkin Desserts – shortcut treats with cozy fall flavor

• Pumpkin Pie Bars – sliceable and freezer-friendly

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Bake These and Tell Me What You Think

Pin this recipe to your Best Pumpkin Desserts board for easy access next time the leaves turn. These blondies hold up well on their own, but they also work as a base for more layered pumpkin sweets, like Pumpkin Cheesecake Bars or Pumpkin Cookie Bars.

I’d love to know how yours turned out. Did you try them with nuts or go for the simpler version? Tell me in the comments. Ask questions if you need to tweak for your oven or ingredients. I’m happy to help.

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