Dessert

Pumpkin Blondies with White Chocolate Chips Recipe

ByJack Voss February 25, 2026February 25, 2026

Introduction

Pumpkin blondies are a deliciously moist and spiced treat perfect for cozy autumn days. Combining the rich flavor of pumpkin with warm spices and sweet white chocolate chips, these blondies are easy to make and irresistibly tasty.

The image shows two stacked layers of thick, golden brown blondies with a slightly crumbly texture at the edges and a moist inside. Each layer is dense with small, lighter spots of white chocolate chips scattered throughout. The top layer has a cracked surface with a shiny finish, adding texture and shine. They sit on a dark surface with a few crumbs visible around. The background is plain and out of focus, emphasizing the blondies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
1/2 cup melted butter
1 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan, then line it with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a large mixing bowl, cream together the melted butter and brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
Step 3: Beat in the pumpkin puree until well combined. Then add the egg and vanilla extract, beating well after each addition until the batter is smooth.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Step 5: Gradually add the dry ingredients to the wet pumpkin mixture, mixing on low speed just until no streaks of flour remain. Avoid overmixing to keep the blondies tender.
Step 6: Gently fold in the white chocolate chips using a rubber spatula until evenly combined.
Step 7: Spoon the batter evenly into the prepared pan. Bake for 30-38 minutes, or until the edges are set and lightly golden, and a toothpick inserted into the center comes out with moist crumbs, avoiding chocolate chips.
Step 8: Remove the pan from the oven and let it cool completely on a wire rack for at least 2-3 hours. Once cool, lift the blondies from the pan using the parchment paper overhang and slice into squares.

Tips & Variations

For a richer flavor, try substituting half the butter with browned butter.
Add chopped pecans or walnuts for extra crunch.
Use milk chocolate or dark chocolate chips instead of white chocolate for a different twist.
Make sure not to overbake to keep the blondies moist and chewy.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for longer storage. Reheat gently in the microwave for a few seconds to soften before serving.

How to Serve

The image shows two thick square blondie bars stacked on a dark flat surface with a white marbled texture in the background. The blondies have a rough and crumbly texture on the sides with a golden brown color. The top layer is slightly crackled and shiny with visible pieces of white chocolate embedded inside, giving a mix of creamy white and golden tones. The bottom blondie forms the base layer, and the top blondie sits neatly on it, showing a dense and moist interior. There are few small crumbs scattered around on the dark surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly for this recipe and is the most convenient option.

How do I know when the blondies are done baking?

They are done when the edges are set and lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs, but not wet batter.