Pumpkin Blondies

These soft and chewy Pumpkin Blondies combine pumpkin, brown sugar, warm fall spices, and white chocolate chips with an optional cinnamon-maple glaze. They're an easy fall dessert that's perfect for Thanksgiving and making ahead.

Prep Time15

Cook Time30

Cool Time1

Total Time1 45

Servings:

Calories: 346kcal

Author: Karin and Ken

Ingredients

¾ cup unsalted butter melted and slightly cooled
1 cup light brown sugar packed
1 large egg yolk
½ cup canned pumpkin purée not pumpkin pie filling
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
¾ cup white chocolate chips divided

Cinnamon-Maple Glaze

½ cup powdered sugar
1 tablespoon maple syrup
1–2 teaspoons milk
⅛ teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg yolk, pumpkin purée, and vanilla until fully combined.
Add the flour, cinnamon, ginger, nutmeg, baking powder, and salt. Stir gently just until no dry streaks remain; do not overmix. Fold in ½ cup of the white chocolate chips.
Spread the batter evenly in the prepared pan and sprinkle the remaining ¼ cup white chocolate chips over the top. Bake for 25–30 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 30–60 minutes before lifting out and slicing. The longer you wait, the cleaner the cuts.
Whisk the powdered sugar, maple syrup, 1 teaspoon milk, and cinnamon until smooth, adding the remaining milk as needed for a drizzling consistency. Drizzle over the completely cooled blondies, or leave them unglazed.

Notes

Use Pumpkin Purée: Use plain canned pumpkin purée, not pumpkin pie filling.
Best Pan: An 8×8-inch metal pan gives the best results and is what the baking time is based on.
Check for Doneness: Remove the blondies when the edges are set and lightly golden, the center looks slightly soft, and a toothpick has a few moist crumbs. A completely clean toothpick means they're likely overbaked.
Cool Before Cutting: Cool for at least 30 minutes; 60 minutes gives the cleanest slices.
Glaze: Start with 1 teaspoon milk and add the second only if needed for a drizzling consistency. The blondies are also delicious without the glaze.
Storage: Store airtight at room temperature for up to 3 days or refrigerate for 4–5 days.
Freeze: Freeze glazed or unglazed blondies for up to 2 months and thaw at room temperature.
Make Ahead: These taste even better the next day, making them an excellent make-ahead dessert.

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