Pumpkin Blondies Recipe

If you adore the warm, cozy flavors of fall and crave a treat that’s both rich and subtly spiced, then you’re going to fall head over heels for these Pumpkin Blondies. They’re the perfect marriage of moist, pumpkin-infused batter studded with luscious white chocolate, topped with a creamy pumpkin-spiced glaze that feels like a comfy sweater for your taste buds. Whether as a festive centerpiece for your next gathering or a special treat to enjoy with afternoon tea, these Pumpkin Blondies bring a delightful twist to a classic dessert that’s sure to impress everyone.

Ingredients You’ll Need

Don’t let the list intimidate you—these ingredients are wonderfully straightforward, yet each plays a pivotal role in delivering that perfect texture, rich flavor, and inviting autumnal color that make these Pumpkin Blondies so irresistible.

• Chopped white chocolate (1 cup): Provides creamy sweetness and melt-in-your-mouth pockets throughout the blondies.
• Unsalted butter (3/4 cup + 1 tbsp): Adds luscious richness and smoothness to both the blondie base and the glaze.
• Granulated sugar (1 1/4 cups): Sweetens the batter perfectly without overpowering the pumpkin’s natural earthiness.
• Large egg (1) and egg yolks (2): Give structure, moisture, and a velvety texture to the blondies.
• Pumpkin puree (1/2 cup): The star ingredient that brings moistness, color, and that unmistakable autumn vibe.
• All-purpose flour (2 1/4 cups): The foundation that holds everything together with just the right density.
• Salt (1/4 tsp): Balances sweetness and enhances overall flavor depth.
• Pumpkin spice (1 tsp + 1/2 tsp for glaze): A classic warming blend of cinnamon, nutmeg, and cloves that defines the season.
• Cinnamon powder (1 tsp): Adds a rich, warm aroma and cozy spice notes.
• Cream cheese (2 tbsp): Gives the glaze a tangy creaminess that complements the sweet blondie base perfectly.
• Powdered sugar (1/2 cup): Sweetens the glaze and helps achieve that silky smooth texture.
• Milk (1 tbsp): Thins the glaze just enough to drizzle beautifully over the blondies.

How to Make Pumpkin Blondies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350ºF and prepping an 8×8 inch square pan with grease and parchment paper. This simple step is crucial—not only does the parchment prevent sticking, but using a metal pan rather than glass ensures your blondies bake evenly and develop that tender crumb.

Step 2: Melt Butter and White Chocolate

Gently melt the white chocolate and butter together in short bursts in the microwave, stirring in between to ensure a smooth, velvety blend. This luxurious melted mixture will infuse the batter with a rich sweetness and creamy texture that’s utterly divine.

Step 3: Whisk Eggs and Sugar

Using a mixer or vigorous whisking, beat the egg yolks and whole egg with granulated sugar for about a minute. This step aerates the mixture, lending the final blondies a light yet fudgy crumb that’s hard to resist.

Step 4: Combine Wet Ingredients

Add the melted butter blend to your sugar and eggs, mixing to combine smoothly. Then stir in the pumpkin puree. If you want to deepen the color, a few drops of orange food coloring are a fun, optional touch that doesn’t affect flavor.

Step 5: Add Melted White Chocolate

Pour in the cooled melted white chocolate mixture and gently fold until fully incorporated. This keeps your batter silky, rich, and packed with subtle pockets of sweet white chocolate.

Step 6: Mix Dry Ingredients and Combine

Sift together flour, salt, pumpkin spice, and cinnamon, then add them gradually to your wet mixture. Using low speed or gentle folding helps prevent overmixing, ensuring your Pumpkin Blondies bake up tender and soft rather than tough.

Step 7: Bake to Perfection

Pour the batter into your prepped pan and smooth the top with a spatula. Bake for approximately 30 minutes but keep an eye on them; they might take a little longer. Look for the edges to set and a toothpick inserted in the center to come out clean or with just a few moist crumbs attached.

Step 8: Cool Completely Before Glazing

Patience is key here—let your blondies cool fully in the pan. This eases slicing and prevents the glaze from melting right off, allowing it to set beautifully on top.

Step 9: Whip Up the Cream Cheese Glaze

Beat together cream cheese and butter until creamy, then add powdered sugar and pumpkin spice. Mix until smooth, then stir in milk little by little until your glaze reaches a pourable but thick consistency. This glaze adds a tangy sweetness that seals the deal.

Step 10: Glaze and Serve

Drizzle or spread the glaze evenly over the cooled Pumpkin Blondies, then sprinkle a pinch more pumpkin spice over top for that extra pop of flavor and inviting aroma. Let the glaze set for about 10 minutes before slicing and serving your fall-inspired masterpiece.

How to Serve Pumpkin Blondies

Garnishes

Enhance these blondies by sprinkling chopped toasted pecans or walnuts on top right after glazing for a crunchy contrast. A light dusting of cinnamon or a few edible gold flakes can also make your Pumpkin Blondies look as special as they taste.

Side Dishes

Pair Pumpkin Blondies with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for that delightful hot-and-cold sensation. For a warm drink, chai tea or a spiced latte perfectly accompany these flavors and elevate the cozy experience.

Creative Ways to Present

Cut these blondies into bite-sized squares and layer them on a festive platter with autumn leaves or mini pumpkins for a charming display. You can also serve them warm with a drizzle of caramel sauce or pumpkin syrup for a decadent treat that feels like dessert magic.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Blondies airtight at room temperature for up to 3 days to maintain their soft texture, or refrigerate them for up to a week if you want them to stay extra fresh. Just make sure the glaze is set before storing to avoid messiness.

Freezing

These blondies freeze beautifully. Slice them first, then layer with parchment paper between squares in a freezer-safe container. They’ll keep for up to 3 months, making them a perfect make-ahead treat for busy days or surprise guests.

Reheating

To warm up frozen or refrigerated blondies, pop them in the microwave for 15 to 20 seconds or reheat gently in a low oven (around 300ºF) for 5–10 minutes. This revives that freshly baked softness and melds the flavors together wonderfully.

FAQs

Can I use canned pumpkin for the puree?

Absolutely! Canned pumpkin puree works perfectly and ensures consistent texture and flavor. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar.

What if I don’t have pumpkin spice?

No worries—simply mix your own with ground cinnamon, nutmeg, ginger, and cloves. This lets you customize the spice level to your liking and still get that classic warm flavor that Pumpkin Blondies are known for.

Can I substitute the white chocolate?

While white chocolate gives a lovely sweetness and creaminess, you can experiment with milk or dark chocolate chips for a different twist. Keep in mind the flavor balance will change, so taste the batter before baking if you decide to switch.

Are these Pumpkin Blondies gluten-free?

Not as written. However, you can swap the all-purpose flour for a gluten-free blend designed for baking. Make sure it includes xanthan gum or another binder to maintain the yay-worthy texture.

How do I know when the blondies are done baking?

Look for the edges to look firm and set and test with a toothpick in the center. It should come out clean or with a few moist crumbs—gooey batter means they need a few more minutes. Remember oven times can vary!

Final Thoughts

These Pumpkin Blondies are a cozy hug baked into a pan, perfect for any time you want to bring the magic of fall right to your kitchen table. The rich yet tender texture, combined with that luscious cream cheese glaze, makes each bite a little celebration. Give this recipe a whirl—you might just find yourself craving Pumpkin Blondies all year round!

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