Name: Pumpkin Blondies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup chopped white chocolate (170 grams); 3/4 cup unsalted butter (170 grams); 1 1/4 cups granulated sugar (250 grams); 1 large egg; 2 large egg yolks; 1/2 cup pumpkin puree (124 grams); 2 1/4 cups all-purpose flour (287 grams); 1/4 tsp salt; 1 tsp pumpkin spice; 1 tsp cinnamon powder; 2 tbsp cream cheese (room temperature (30 grams)); 1 tbsp unsalted butter (room temperature (14 grams)); 1/2 cup powdered sugar (67 grams); 1/2 tsp pumpkin spice; 1 tbsp milk

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Hello friends! This Pumpkin Blondies recipe is an irresistible autumn delight that captures the essence of fall in every bite. With the warm, comforting flavors of pumpkin, cinnamon, and nutmeg, these blondies are elevated by luscious swirls of white chocolate that melt beautifully into the batter. Topped with a smooth and creamy cream cheese glaze, they make for a stunning dessert that’s perfect for gatherings, potlucks, or simply indulging yourself on a chilly evening.

This recipe is almost like a pumpkin pie filling, but in brownie form! Whether you’re hosting a festive party or enjoying a quiet night at home, these blondies are sure to become a seasonal favorite!

Two stacked pumpkin blondie bars, topped with a creamy frosting, placed on a wooden board. The blondies have a rich, golden-orange color and a moist texture, with the frosting glistening under soft lighting. The warm, blurred background adds to the inviting, fall-themed atmosphere.

Best Pumpkin Blondies Recipe

In this post, I’ll guide you through each step of creating these delectable pumpkin blondies, from straining the pumpkin puree to whipping up a silky glaze that complements the rich flavors of the blondies. You’ll find tips for achieving the perfect moist crumbs and suggestions for fun variations to make this recipe your own.

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Exact ingredient amounts, prep time, and detailed instructions can be found below at the end of the post!

Make the Pumpkin Blondies

Start by preheating your oven to 350ºF and greasing an 8×8” square baking pan. Line the pan with parchment paper, making sure to leave some overhang for easy removal later.

Next, in microwave-safe bowls, melt the white chocolate and butter, heating in 15 to 30-second increments and stirring each until completely smooth. You can actually melt them together, I just didn’t do it because I was still trying to measure out each ingredient separate to test out the recipe. So you can melt them together and add them together to the recipe, or add separately as I did.

In a large mixing bowl, whisk together the egg, egg yolks, and granulated sugar until the mixture becomes creamy and pale. Add the melted butter and mix until combined.

Then add the pumpkin puree, mixing until well blended. For a pop of color, feel free to add a few drops of orange food coloring!

A panel with 4 images showing the steps for making pumpkin blondies: The first image shows a mixing bowl with eggs and sugar being mixed using a hand mixer, with small pumpkins and cinnamon sticks in the background for a fall ambiance. The second image displays the mixture being blended until smooth and combined. In the third image, melted butter is being poured into the bowl as the mixing continues, enhancing the richness of the batter. The fourth image shows the pumpkin puree added into the batter, ready to be mixed, with a warm, autumnal setting surrounding the bowl.

Now, fold in the melted white chocolate until fully combined. In another bowl, whisk together the dry ingredients: flour, salt, teaspoon pumpkin spice, and teaspoon cinnamon. Then gradually add this flour mixture to the pumpkin batter, stirring gently until just combined.

A panel with 4 images showing steps of preparing the batter for pumpkin blondies: The first image shows a mixing bowl with pumpkin mixture being mixed, surrounded by fall-themed decor like small pumpkins and cinnamon sticks. The second image captures sweetened condensed milk being poured into the mixture, creating a creamy texture. The third image highlights flour and spices added on top of the batter, ready to be mixed further. The fourth image displays the fully combined batter, smooth and thick, with a warm orange color, surrounded by festive autumnal accents.

Pour the luscious batter into the prepared baking dish, smoothing the top with a rubber spatula.

Baking

Bake for about 30 mins, keeping an eye on them; they should be set around the edges, and a toothpick inserted in the center should come out clean. If it still has gooey batter on it, pop them back in the oven for a few more minutes. Once baked, let the blondies cool in the pan on a wire rack before adding the glaze.

Two images showing the preparation of pumpkin blondie batter: The first image captures the batter being spread evenly in a parchment-lined square baking pan using an offset spatula, surrounded by small pumpkins and cinnamon sticks for a warm, autumnal feel. The second image displays the batter smoothed out in the pan, ready for baking, with a soft glow highlighting the rich orange color and festive background decor.

Make the Cream Cheese Glaze

Make the glaze while the blondies are in the oven. Grab a small mixing bowl and beat together the softened cream cheese and room-temperature butter until creamy and smooth. Gradually mix in the powdered sugar and pumpkin spice, beating until fully incorporated. Finally, stir in the milk, adjusting the amount until you achieve a pourable but thick consistency—perfect for drizzling over your blondies. If the glaze is too thick, add a bit more milk; if it’s too thin, sprinkle in some additional powdered sugar. You want it to be slightly thinner than a cream cheese frosting.

A panel with 4 images showing the process of making cream cheese frosting for pumpkin blondies: The first image shows softened cream cheese and butter being mixed in a bowl, surrounded by small pumpkins and fall-themed decor. The second image captures powdered sugar and spices being added to the creamed mixture. The third image highlights the addition of milk while mixing to create a smooth texture. The final image displays the finished creamy frosting, with a light and fluffy consistency, ready to be spread on top of the pumpkin blondies. The warm background complements the autumnal theme.

Assemble the Pumpkin Blondies

Once the blondies are out of the oven and cooled completely, generously pour the creamy glaze over the top, using a spatula to spread it evenly across the surface. For an extra festive touch, sprinkle a bit more pumpkin pie spice on top of the glaze to enhance the seasonal flair. Allow the glaze to set for about 10 minutes before slicing the blondies into squares. Serve these delightful treats to friends and family, and watch as they disappear in no time!

Two images showing the final steps of making pumpkin blondies: The first image displays the baked blondie block, golden and slightly domed, sitting on a wooden board surrounded by floral napkins and rustic utensils. The second image shows a hand using an offset spatula to spread a creamy frosting over the top of the blondie, giving it a smooth, glossy finish and readying it for serving. The warm, soft background adds a cozy, homemade touch to the scene.

Storage

Store any leftover blondies in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy them, allow them to come to room temperature for a soft, melt-in-your-mouth experience, or warm them briefly in the microwave for a delightful treat that feels fresh out of the oven.

A freshly glazed pumpkin blondie block sits on a wooden board, topped with a thick layer of creamy glaze sprinkled with spices. The smooth frosting is generously spread over the blondie, with a few drips along the edges for a rustic touch. The warm fall-themed setting, complete with cinnamon sticks, wooden utensils, and a floral napkin, creates a cozy and inviting atmosphere for this autumn dessert.

Tips & Tricks

Cool Before Glazing: Allow the blondies to cool completely before adding the glaze. If they are still warm, the glaze can melt and become runny, losing its intended thickness and smooth finish.
Cut Clean Slices: To achieve clean, neat slices, chill the blondies in the refrigerator for about 30 minutes before cutting. Use a sharp knife and wipe it clean between each cut for the best presentation.
Mixing the Batter: Don’t over mix the batter once you add the dry ingredients. Overmixing can lead to dense blondies, so stir just until combined to maintain that light, chewy texture.
Baking Time: Keep a close eye on your blondies during the last few minutes of baking. The perfect blondie should have a slight jiggle in the center but be set around the edges for that ideal texture.
Smooth Glaze: For the creamiest glaze, make sure both the cream cheese and butter are softened to room temperature before mixing. This ensures a smooth and even consistency.

A batch of pumpkin blondies cut into squares, topped with a creamy, spiced glaze, and beautifully arranged on a wooden board. Two blondie squares are placed in the foreground, showcasing their moist texture and smooth glaze, while the blurred background highlights autumn-themed decor. The wooden surface and floral napkin enhance the warm, inviting fall atmosphere of this delectable treat.

Variations

Nutty Twist: Stir in 1/4 cup of chopped pecans or walnuts for a delightful crunch that complements the soft blondies beautifully. Make sure to sprinkle a pinch of sea salt on top too!
Chocolate Chip Pumpkin Blondie: Add 1/2 cup of mini chocolate chips, white chocolate chips, chocolate chunks, butterscotch chips, or whatever you’re craving for bursts of melty chocolate in every bite.
Maple Cream Cheese Glaze: Swap the milk in the glaze with 1 tablespoon of maple syrup for a sweet, seasonal twist that pairs wonderfully with pumpkin. Maybe even add a teaspoon of vanilla extract. This recipe also works well with other cake recipes.
Extra Spiced Pumpkin Blondies: Experiment with adding a different blend of cinnamon, nutmeg, cloves, ginger, or allspice to the batter for a more complex spice flavor that captures the essence of fall. Do what you like most!

Image features a close-up of a single pumpkin blondie piece stacked on another, emphasizing the dense, moist crumb and creamy frosting on top. The wooden surface adds a rustic touch, and the blurred background enhances the cozy, seasonal feel.

Why You Will Love This Pumpkin Blondies Recipe

These pumpkin blondies bring the best of both worlds—warm and cozy fall flavors combined with the chewy, dense texture of a blondie!

You’ll love how the spiced pumpkin and hints of white chocolate blend perfectly, offering a treat that’s flavorful without being overly sweet. The cream cheese glaze adds a creamy, tangy touch that perfectly balances the spices, giving you that “wow” factor in every bite.

They’re easy to make, with simple ingredients, and the recipe is versatile enough for your own twist—add nuts, chocolate chips, or swap in a maple glaze to match your favorite flavors. Whether you’re a pumpkin spice lover or just looking for a crowd-pleasing dessert, these blondies will bring a delicious taste of fall to your table, making them a go-to for gatherings or a special treat just for you!

A close-up image of a single pumpkin blondie square topped with creamy glaze, sitting on a white speckled plate with a small wooden spoon beside it. The blondie's soft, dense texture and glossy frosting are beautifully highlighted, with a sprinkle of spices on top, while blurred blondies in the background add to the warm, inviting autumn feel.

If you like this pumpkin recipe, you’ll love these other fall inspired treats!

I can’t wait to hear how your Pumpkin Blondies turn out! Be sure to share your photos and tag me on Instagram—I love seeing your creations! Or leave a comment down below in the comment section!

Pumpkin Blondies

Camila Hurst

This festive treat is perfect for fall! Try out these delicious and moist Pumpkin Blondies.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 240 kcal

Ingredients

Pumpkin Blondies

1 cup chopped white chocolate 170 grams
3/4 cup unsalted butter 170 grams
1 1/4 cups granulated sugar 250 grams
1 large egg
2 large egg yolks
1/2 cup pumpkin puree 124 grams
2 1/4 cups all-purpose flour 287 grams
1/4 tsp salt
1 tsp pumpkin spice
1 tsp cinnamon powder

Cream Cheese Glaze

2 tbsp cream cheese room temperature (30 grams)
1 tbsp unsalted butter room temperature (14 grams)
1/2 cup powdered sugar 67 grams
1/2 tsp pumpkin spice
1 tbsp milk

Instructions

Pre-heat the oven to 350ºF. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
To make the batter, melt the white chocolate and melt the butter by microwaving for 15 to 30 second increments, stirring in between until they have melted completely.
Beat the egg yolks and egg with the sugar for 1 minute using a mixer, or with a whisk by whisking vigorously.
Add the melted butter to the bowl, mix to combine. Add the pumpkin puree and mix.
You can also add a couple of drops of orange food coloring if desired.
Add the melted and cooled white chocolate and mix until incorporated.
Add the flour, salt, pumpkin spice, and cinnamon powder to the bowl, mix on low to combine.
Pour the batter in the prepared pan. Use a spatula to smooth it out.
Bake the blondies in the oven for about 30 minutes, until they look set around the edges and on top. It can take longer to bake, just make sure a toothpick comes off clean when inserted in the blondie. If it has gooey batter attached to it, keep baking.
Remove the brownies from the oven.
Let them cool completely before adding the glaze.

Cream Cheese Glaze

To make the glaze, beat the cream cheese and butter together for 30 seconds.
Add the powdered sugar and pumpkin spice, and beat to combine, until completely incorporated.
Add the milk and mix to combine.
The glaze should be runny, but thick. If it’s too thick, add a bit more milk, and if it’s too thin, add more powdered sugar until the desired consistency is achieved.

Assemble

Pour the glaze over the cooled blondies. Sprinkle more pumpkin spice on top to decorate. Allow for the glaze to set for 10 minutes, slice and serve.

Notes

Strain the Pumpkin Puree: If you are using homemade pumpkin puree, you can strain the puree before using it in this recipe, since it can be too watery. To do that, follow these instructions: Measure out 3/4 cup of pumpkin puree and place in a fine mesh sieve over a bowl. Place a folded piece of paper towel on top of the puree to absorb moisture. Then place a bowl or a small plate on top of the puree, and something heavy on top such as a can of pumpkin puree or something else heavy. Press down to strain the water out of the puree. Let the puree strain while you gather the remaining ingredients. Measure the puree out, you should have 1/2 cup of puree. If you ended up with less puree than 1/2 cup, add a bit more until you have 1/2 cup of puree, that’s what you should use for the recipe.

Storage: Store the remaining blondies in an air tight container in the fridge for up to 4 days.