Pumpkin Blondies

Happy Halloween!

It’s hard to believe that it’s already the last day of October; talk about time flying! When we ushered in October I had only been back home from Florida for a mere week, the sun was still shining and my flip flops were still in my shoe rotation. Thirty-one days later, my feet are more than ready for my fuzzy, cozy boots, many parts of the country are already seeing their first snowfall, and the East coast was just walloped by a massive storm. I hope any of you that were in Sandy’s path are staying safe and warm! I decided that since I kicked off October by sharing my favorite pumpkin recipes¬†with you,¬†that I should close it out with yet another fantastic way to use up that can of pumpkin hanging out in your pantry!

I absolutely adore brownies, and believe that their lesser-known cousins, blondies, can be terribly underrated. Sure, they don’t include chocolate, but if you prepare them in just the right way, they have that same dense, fudge-like texture and thin, crackly crust that brownies have. Throw in the incredible array of flavors that you can add to blondies, and you have a blank canvas of possibilities that would make Bob Ross jealous.

In addition to pumpkin, these bars are chock full of butterscotch chips, white chocolate chips and chopped pecans. Every bite is an explosion of flavors, textures and gooey pumpkin deliciousness. If you’re looking for a quick and easy dessert to get you through passing out candy or a scary movie marathon tonight, these definitely have your name written all over them.

Goodbye October, thank you for the beautiful leaves. I’ll see you next year!

One year ago: Favorite (Hardcore Chili)
Two years ago: Homemade Caramel Apples

Pumpkin Blondies

Yield: 24 bars

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Gooey Pumpkin Blondies loaded with butterscotch chips, white chocolate and pecans.


2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped


1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.

2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.

3. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixtur until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.

4. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.

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77 Responses to “Pumpkin Blondies”

  1. Averie @ Averie Cooks on October 31, 2012 at 12:06 am

    I lovvvve blondies! Yours look so dense and moist, just the way I like them! I have a blondie recipe on Nov 1. I can’t post it til then, feels too early :) lol I love that you made these pumpkin, on the last day of the month. Perfectly fitting!


  2. Miriam @ Overtime Cook on October 31, 2012 at 12:19 am

    I love blondies, and I’m kinda obsessed with pumpkin desserts- love mixing the two! I’ve got to make these!


  3. Ashley @ Wishes and Dishes on October 31, 2012 at 2:49 am

    These are going to be making their way into my oven very soon. They look so moist!!


  4. Amanda on October 31, 2012 at 5:23 am

    As a girl allergic to all things chocolate, these look heavenly!


  5. Blog is the New Black on October 31, 2012 at 5:56 am

    I adore blondies!


  6. Stephanie on October 31, 2012 at 6:17 am

    wow…I couldn’t agree more, this is a perfect way to end the month. I made pumpkin puree and have still some left, guess what I’m going to bake ;-) Thanks and Happy Halloween!


  7. Jennifer @ Peanut Butter and Peppers on October 31, 2012 at 8:01 am

    LOVE Blondies!! Love Pumpkin Blondies even more! Yours look incredible!!!


  8. Jessica @ Portuguese Girl Cooks on October 31, 2012 at 8:36 am

    These look awesome! Love the addition of butterscotch.


  9. Abby@ Totes Delish on October 31, 2012 at 9:05 am

    I loooove this combo, couldn’t be more perfect!!


  10. bridget {bake at 350} on October 31, 2012 at 9:14 am

    Love the Bob Ross reference…and of course, the blondies!


  11. Ali | Gimme Some Oven on October 31, 2012 at 9:21 am

    These look so great! Blondies are my favorite…I imagine the pumpkin version would be even more fabulous!!


  12. Eva @ Eva Bakes on October 31, 2012 at 10:21 am

    I love pumpkin, and I Love blondies! The marriage of the two is genius!


  13. Kevin (Closet Cooking) on October 31, 2012 at 10:30 am

    Pumpkin and white chocolate are such a great combo and those blondies look amazing!


  14. natalie@thesweetslife on October 31, 2012 at 11:21 am

    I love pumpkin blondies and haven’t made them in a few years–thanks for the reminder :)


  15. marie//littlekitchie on October 31, 2012 at 11:27 am

    i LOVE blondies, and this is a great spin on them! i’m down for anything with the addition of butterscotch :) thanks for sharing! xx


  16. Erin on October 31, 2012 at 11:48 am

    Yes! Best fall blondies ever


  17. Erin @ Dinners, Dishes and Desserts on October 31, 2012 at 1:30 pm

    Blondies are one of my favorites! These look gooey and perfect!


  18. Mary @ Bake Break on October 31, 2012 at 1:31 pm

    Yum! What a delicious take on a traditional blondie!


  19. Katie @ Blonde Ambition on October 31, 2012 at 1:40 pm

    I’ve always had an aversion to blondies because the ones I tried were never fudgey like brownies, but rather dry and crumbly. But I love what you added to these, and if you say they’re fudgey and crackly I may just have to try them!


  20. Laura Dembowski on October 31, 2012 at 3:23 pm

    Blondies are one of my favorite treats since I’m allergic to chocolate. I love how moist and gooey these look with all thoae chips. I’ve looking for a gooey, not cakey, pumpkin blondie recipe and this looks like it.


  21. Katharine on October 31, 2012 at 5:34 pm

    I love blondies AND pumpkin….but you sold me when you said butterscotch chips!!! Bookmarking now! :)


  22. Maggie on October 31, 2012 at 7:23 pm

    Oh YUM! These look just delicious! I just cannot get enough pumpkin this time of year!


  23. Lisa {Sweet 2 Eat Baking} on October 31, 2012 at 9:54 pm

    Oh my, these look so moist, tasty, perfectly spiced, and divine! This is definitely going on my “to make and bake” list! Thanks for sharing and happy Halloween!


  24. Paula on November 1, 2012 at 3:49 am

    I agree with you, well done, blondies also can have that brownie-texture we love!!

    This one looks amazing!! I’m going to try the recipe, even if for me, it won’t be the end of october, but the beginning of november ;)

    Thanks for the recipe, and excuse me for my english!! I love your new look!! ;) Fresh and fun ;)


  25. Tom @cheesecakeforbreakfast.com on November 1, 2012 at 6:07 am

    I found that I had a few extra cans of pumpkin in the pantry and have been baking things this week to use them up…these will be quickly added to the list!


  26. Kristi on November 1, 2012 at 1:44 pm

    I made these last night. They were so good. I had to stop myself from eating more!!


  27. Ashley @ Wishes and Dishes on November 1, 2012 at 8:40 pm

    These are in my oven right now :)


  28. Loretta | A Finn In The Kitchen on November 1, 2012 at 11:19 pm

    I love that you added pumpkin to these! They look so moist and delicious!


  29. Jolene on November 2, 2012 at 5:46 am

    These blondies are delicious!! I just made them, and the house smells like Christmas :) I was concerned that the recommended amount of sugar would make the blondies too sweet; so, I halved the sugar. Also, I skipped the butterscotch chips because I couldn’t easily find them. But the rest of the recipe, I followed to the tee. It’s Perfect! Thanks for the fantastic recipe.


  30. Mary on November 2, 2012 at 12:00 pm

    I made these last night, but mine rose to about 2″ and are more like a cake than a blondie. The batter was stiff when I put it into the baking pan, not pourable. Any thoughts on where I went wrong?? p.s. They still tasted great!!


  31. morri on November 2, 2012 at 3:08 pm

    That was one weird pastry :D This Halloween my sister and I decided to do a bake-off – I made whoopie pies while she was making pumpkin blondies. We couldn’t get any butterscotch chips, so we used chopped toffees. During baking they melted in the batter completely, to the point of leaving holes in the cake – do butterscotch chips do that too? Our blondies were definitely more cakey than regular brownies, but also supremely – extremely – moist. Still more cake-like than fudge-like, but very dense and chevy at the same time. I only managed to get one piece for myself, so I might try this again some times to get some other impressions than: “Oh wow… so many flavours!”.


  32. Jason on November 2, 2012 at 3:10 pm

    Hi Michelle: my boyfriend and I tried this recipe last night – so delicious!! We had the same problem as Mary describes, however – they came out more like cake than like blondies. Any suggestions?


    • Michelle on November 6th, 2012 at 11:46 am

      Hi Jason, I just checked and it looks like there was a typo in the recipe. I’ve edited it and it should work as described now!


      • Mary on November 7th, 2012 at 12:06 pm

        Aha…I thought the baking soda was the culprit! lol! Gonna try them again this weekend. Nice to know there’s an option if I want them more like a cake. Thanks Michelle!


      • Jenny on November 9th, 2012 at 9:35 am

        I just made these last night but I had printed the recipe last week. Mine are cakey too (delicious nontheless). I see that you completely omitted the baking soda. Is that correct?


        • Marcus on November 12th, 2012 at 5:58 pm

          HI Jenny,
          If you still have your old recipe what was the amount of baking soda ?



          • tehan on November 12th, 2012 at 6:18 pm

            1 teaspoon.
            But that is not right – why would you not have baked soda?


            • Marcus on November 12th, 2012 at 7:55 pm

              It was just 1 tsp? I thought it was 2 thanks.. Soda must react with the pumpkin to make it rise…

  33. Elizabeth on November 4, 2012 at 9:49 am

    Just made these last night. They were delicious — so very moist and the best combination of spices. I made mine without the nuts as I was taking them to a party and didn’t know if anyone would be allergic. Everyone loved them! The only question is: How do you keep them from becoming cakey? Like a lot of other people, mine came it a cake consistency, not quite as hard as blondies. Any suggestions?


  34. Kelly on November 4, 2012 at 8:13 pm

    I just made these, and mine are also more cakey than chewy.:( The recipe says to pour and spread the batter into a 9×13 baking dish, but my batter was way too thick to pour. I ended up spreading it in a greased and parchmented cookie sheet, worked fine. I also reduced the amount of butterscotch and white chocolate chips and replaced what I took out with chocolate chips (I LOVE chocolate and pumpkin), and threw in some chia seeds. Perhaps these changes contributed to the cake-iness, I don’t know. Either way, these are WONDERFUL. Thanks for the recipe!:)


  35. Alice on November 5, 2012 at 7:23 am

    I tried to make these yesterday and even though I cooked them way longer than recommended, they still came out too gooey in the middle to even cut into squares, sort of undercooked. Suggestions?


  36. Deb on November 5, 2012 at 9:27 am

    Made these yesterday and they were delicious and very moist. The batter was very thick, not pourable. Came out of the oven like cake, about 1 1/2 inch thick. Maybe a cookie sheet or jelly roll pan would be a better pan choice. Will definitely make again and try a larger pan.


  37. Toni McFadden on November 5, 2012 at 2:19 pm

    My friend, Jim, brought these to work today. They are so good. Thanks for sharing the recipe. I’ll be making them for home, myself!


  38. Cindy Silva on November 6, 2012 at 10:51 pm

    I’m totally adding these to my Thanksgiving dessert table!


  39. Becky on November 7, 2012 at 7:25 pm

    THESE WERE HEAVENLY. Wow. My husband and I had to wrap them up for a friend to not eat every single piece. I added 1/2 teaspoon baking powder. Is that right? Thanks for this recipe… already shared with friends!


  40. Tracy on November 8, 2012 at 12:19 pm

    These look gorgeous! Chock full of my favorite fall things…pumpkin, white chocolate, and spices, yum!


  41. LW on November 8, 2012 at 8:35 pm

    Is this picture really from this recipe? The picture shows dense bars, but this recipe yields cakey ones. I think either the picture is off or the recipe.


  42. Ophelia pedersen on November 10, 2012 at 1:17 pm

    Why do the instructions say to whisk baking soda with the flour when baking soda isn’t listed in the ingredients list?


    • Michelle on November 10th, 2012 at 9:23 pm

      Hi Ophelia, My apologies, that was a typo in the recipe and has since been corrected.


  43. Marcus on November 11, 2012 at 2:10 pm

    Hi Michelle,

    Love your site! How much baking soda did you have in the recipe before? Was it 2tsp?


    • tehan on November 12th, 2012 at 6:19 pm

      1 teaspoon.
      But that is not right – why would she not have baking soda?


  44. Karen on November 11, 2012 at 7:14 pm

    I made these today and they did not turn out. I am an experienced baker and followed the recipe exactly as written. They don’t look anything like your photos. It was very disappointing. I see that there was an omission of baking soda in the recipe, there is supposed to be a correction, but I still don’t see baking soda in the recipe that I’m seeing. It makes me sad to take the time and get the ingredients, for the recipe to be incorrect and therefore, not turn out. :-(


    • tehan on November 12th, 2012 at 6:21 pm

      I completely agree. I made the originial with the baking soda and it was way too cake-like and not gooey the pic. my friend made it without the baking soda and they did not turn out at all. I wonder if she had too much flour to begin with?


      • Marcus on November 12th, 2012 at 7:54 pm

        Hi Tehan

        HOw much baking soda did you add to your recipe?


  45. Cathleen on November 12, 2012 at 9:48 pm

    I wish I’d read the recipe more carefully before making it. I had thought it was pretty similar to my brownie recipe but then there was no baking soda (I think I came into this mid-recipe-correction). It is strange that there is no leavening at all. The blondies turned out gooey and dense inside but the top looks raw and unappealing. I am going to try this again and use the flour and baking soda measurements from my standard brownie recipe and probably less pumpkin too. This recipe has potential but just needs thorough testing and some tweaking.


  46. Katie on November 16, 2012 at 3:13 am

    After reading the comments, I added 1/4 tsp baking soda to the recipe when I made it tonight. 1/8 might have been better as they’re a little cakier than I wanted, at least on the edge that I’ve tried; but they still have a texture closer to fudgy brownies than to cake. The top and edges browned, though, so I’m going to stick with this addition the next time I make this recipe (unless it gets tweaked better in the meantime). And I WILL be making it again. Yum.


  47. Ari on November 23, 2012 at 1:39 am

    Made these for thanksgiving dinner… TOTAL HIT!
    Everyone loved them and they were super yummy.
    Only thing i would change is instead of using artificially flavored white chocolate chips and artificially flavored butterscotch is to find a more natural alternative because it tasted a tad artificial. Otherwise, they came out moist and oh so yummy!
    Was told to make them again and again. Ill be trying more recipes. Thanks!


  48. Cindy Silva on November 23, 2012 at 5:20 pm

    OMG, these were amazing!! I made these as my Thanksgiving desert as I don’t care for the texture of pumpkin pie. I topped them with home made vanilla ice cream and hubby loved them. Only thing was mine were done after 30 minutes.


  49. Sophia Ciora on December 9, 2012 at 4:18 pm

    I made them using the recipe posted on the site that didn’t call for baking soda. I baked them for 40 minutes as the recipe stated. A toothpick inserted into the middle came out clean, however they were extremely gooey…most of the blondies, except for those around the edge, are inedible.
    Does this recipe require baking soda? If yes, please post the correct amount.


    • Michelle on December 9th, 2012 at 5:18 pm

      Hi Sophia, No, there is not supposed to be baking soda in this recipe. They are meant to be gooey; sort of a cross between a gooey blondie and a pumpkin pie consistency. If you want them more cake-like, I also have a recipe for pumpkin bars: http://www.browneyedbaker.com/2011/11/09/pumpkin-bars-with-cream-cheese-frosting/


      • Sophia Ciora on December 14th, 2012 at 11:53 am

        Thank you for letting me know.
        I think the blondies taste great, but to me, the consistency is like eating pureed pumpkin right out of the can.


  50. Jessie on December 9, 2012 at 8:35 pm

    Can you sub a non gluten flour for the dwheat flour and have them come out okay?


    • Michelle on December 10th, 2012 at 12:28 am

      Hi Jessie, I’ve not had much experience with gluten-free baking, so unfortunately I can’t give you a definitive answer, but I don’t think there would be any harm in trying. Let me know how it turns out!


      • Melissa on October 29th, 2013 at 7:35 pm

        i used 1/2c tapioca starch, 1/2c potato starch, and 1 1/2c white rice flour, plus a teaspoon of xanthan gum and a 1/2t of baking soda, and they turned out great. not too cake like, held together without crumbling, and texturally very good.


  51. Susan C on December 11, 2012 at 10:35 am

    These pumpkin blondies are FANTASTIC. I made them for Sunday Dinner and everyone over-indulged. Most preferred them topped with vanilla ice cream. Also took them to work on treat day and for the first time ever, people asked for the recipe. I sent them the link to your site, so hope you get some new followers!


  52. Mariell @ HealthyPantz on December 16, 2012 at 2:32 am

    These blondies are fantastic! In my second batch I experimented to see if I could “healthify” the recipe a little. I used whole wheat flour, substituted the butter for unsweetened applesauce (1:1 ratio) and omitted the 1/2 c granular sugar – and they were just as great as the first batch. Plus I felt slightly better about eating them straight out of the pan. :)


  53. Jen on October 5, 2013 at 11:39 am

    These just popped up on my twitter. They look so good! Can’t wait to try them. Check out my site too. topateonyourplate.com


  54. Magz on October 5, 2013 at 7:01 pm

    Just made these and there are soooooooo good. Perfect for a cold and dreary Minnesota Saturday! They are being eaten al la mode of course still warm from the oven! Thanks for wonderful recipe!


  55. Katie on October 11, 2013 at 9:34 pm

    Same problem as many of the above posters…super, super thick batter – almost cookie-like. Definitely not pourable. Never firmed up, had a shiny/plasticy sort of sheen to it, and tasted slightly off. Bummer, as the smell was delicious and the batter tasted great.


  56. Jenny on October 20, 2013 at 12:31 pm

    I made these and was happy with the result. I am not eating chocolate though, so I used white chocolate , butter scotch, pecans, and for spices , fresh ground clove cardimom cinnamon and nutmeg. I would increase the spices next time. Thanks for the wonderful recipe.


  57. Michelle Child on October 26, 2013 at 4:46 pm

    Hi Michelle!

    Quick question about these, as they’re in the oven as we speak. I’m a huge fan of your “baked brownie”! After reading all the comments, I’m wondering if these are supposed to be the same consistency? Fingers crossed they turn out amazing, like everything else I make of yours!


  58. Bella G on December 8, 2013 at 12:26 am

    I read the comments before I baked these Blondies, and I was surprised by the variation of opinions on how they turned out! However, for everyone that said the batter was thick – well that’s what brownie and Blondie batters are supposed to be like! What brownie batter is ever thin”??! I followed the recipe exactly as written except I forgot to stir the chips into the batter – So before I put it in the oven, I sprinkled them on top and then baked for one minute, then took it out and swirled / marbleized it, then continued to bake them for another 30 minutes. Well, it came out PERFECTLY!! OMG, these are sooo good! So glad I made them :-)


  59. angie on August 20, 2014 at 10:45 am

    Hello, if I wanted to add a 1/2 cup more of flour, could I add 1/4 cup of pumpkin and 1/4 cup of applesauce to the above ingredients? Do you think the bars would have the same taste and texture?


    • Michelle on August 20th, 2014 at 3:15 pm

      Hi Angie, I haven’t played around with any additional quantities so unfortunately I can’t guarantee how it would turn out.


  60. angie on August 20, 2014 at 12:26 pm

    Do you think that Greek yogurt or applesauce is a better substitute for oil/butter in brownies?


    • Michelle on August 22nd, 2014 at 8:15 am

      Hi Angie, I’ve never used either, so I couldn’t say :(


  61. Megan on September 28, 2014 at 1:25 am

    I served these tonight with vanilla ice cream after an autumn-ish dinner. Delicious. Thank you.


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