Dessert

Pumpkin Blondies with White Chocolate Chips Recipe

Byluca Carter October 10, 2026October 10, 2026

Introduction

Pumpkin blondies are a moist, rich treat perfect for fall and beyond. Infused with warm pumpkin pie spice and studded with white chocolate chips, they offer a delightful twist on traditional blondies. These bars combine the comforting flavors of pumpkin and browned butter for a truly irresistible dessert.

A close-up view of three stacked square blondies with a moist and slightly crumbly texture, each blondie having a light brown top layer sprinkled with sugar granules and adorned with white chocolate chips. The top blondie has a bite taken out, revealing a rich, darker brown interior with white chocolate chips scattered inside. The blondies are set against a white marbled texture surface, with more blondies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (280 g) unsalted butter
3/4 cup (183 g) canned pumpkin puree (Libby’s)

2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled
1 1/2 tbsp pumpkin pie spice

3/4 tsp baking soda
3/4 tsp baking powder

3/4 tsp salt
1 1/2 cups (330 g) light brown sugar
3 egg yolks

1 tbsp (15 ml) vanilla
1/2 cup (100 g) white chocolate chips
2 tbsp (25 g) granulated white sugar

1/4 tsp pumpkin pie spice

Instructions

Step 1: Preheat the oven to 350 degrees. Spray a 9×9 inch pan with non-stick spray and line it with parchment paper.
Step 2: Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Continue simmering until it emits a nutty scent and has browned, about 5 minutes. Remove from heat and let cool to room temperature but remain liquid.

Step 3: Dry the pumpkin puree by spreading it on a plate and covering with a paper towel. Lightly press to absorb excess liquid. Repeat this process at least five more times until the puree reduces to about 1/3 cup. Set aside.
Step 4: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside the flour mixture.
Step 5: In a large bowl, combine the browned butter, brown sugar, egg yolks, vanilla, and dried pumpkin puree. Mix with a hand mixer on medium speed until smooth and well combined.

Step 6: Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Step 7: Fold in the white chocolate chips gently with a rubber spatula.
Step 8: Press the batter evenly into the prepared pan.

Step 9: In a small bowl, mix together the granulated white sugar and 1/4 tsp pumpkin pie spice. Sprinkle this mixture evenly over the top of the batter.
Step 10: Bake for 26-28 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Step 11: Let the blondies cool in the pan for 15 minutes. Optionally, sprinkle extra white chocolate chips on top, then allow to cool completely.

Step 12: Remove from the pan and cut into 16 squares. Serve and enjoy!

Tips & Variations

Drying the pumpkin puree is essential to avoid cakey blondies—don’t skip this step for best texture.
Substitute white chocolate chips with chopped pecans or walnuts for added crunch.

Use canned pumpkin puree that is unsweetened for proper flavor balance.
For a subtle twist, swirl in some cream cheese before baking for a marbled effect.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving if chilled or frozen.

How to Serve

A stack of three square blondies with a rough, crumbly brown top layer sprinkled with white chocolate chips evenly placed on top and partially melted inside, the middle layer is moist and dense with a slightly darker brown color showing a rich texture, the bottom blondie acts as a sturdy base with a golden-brown crust, all set on a white marbled surface with some blurred blondies in the background; the top blondie has a bite taken out of the front edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can be used but must be cooked and pureed first, then drained well to avoid excess moisture. Canned puree is preferred for consistent texture.

Why do I need to brown the butter?

Browned butter adds a rich, nutty flavor that enhances the overall taste of the blondies. It also deepens the aroma, making the dessert more flavorful.