Pumpkin Spice Blondies That Break the Internet: Gooey, Chewy, and Impossible to Share

Picture this: a buttery, caramel-scented blondie meets a fall latte and they elope in your oven. That’s the energy here. These Pumpkin Spice Blondies are soft in the middle, crisp at the edges, and unapologetically loaded with warm spices.

They taste like your favorite coffee shop decided to start baking just for you. If dessert had a CEO, this would be it—efficient, memorable, and wildly scalable for parties or “just one more slice” nights.

Why You’ll Love This Recipe

• Texture goals: Chewy edges, fudgy centers, and a melt-in-your-mouth crumb from pumpkin puree.
• Flavor bomb: Brown sugar caramel vibes plus pumpkin spice = fall’s power couple.
• Easy win: One bowl, no mixer, minimal dishes. Your sink can relax.
• Customizable: Add chocolate chips, nuts, or a swirl of cream cheese to flex on tradition.
• Make-ahead friendly: Stays soft for days and freezes beautifully.

What You’ll Need (Ingredients)

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
• 1 1/4 cups (155 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon (for extra warmth)
• 1/2 cup (90 g) white chocolate chips or chunks
• 1/2 cup (85 g) butterscotch chips or chopped pecans (optional)
• 2 tablespoons granulated sugar + 1/2 teaspoon cinnamon (optional topping)

Step-by-Step Instructions

1. Prep your pan: Heat oven to 350°F (175°C).

   Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

2. Whisk the wet team: In a large bowl, whisk melted butter and brown sugar until glossy. Add egg and vanilla; whisk until smooth and slightly thick.
3. Add the pumpkin: Stir in pumpkin puree until fully combined.

   If it looks a bit curdled—chill. It’ll smooth out once dry ingredients go in.

4. Dry ingredients, unite: In a separate bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Fold it together: Add dry ingredients to the wet and fold gently with a spatula just until no dry streaks remain. Do not overmix or you’ll lose that fudgy center.
6. Stir-ins time: Fold in white chocolate and butterscotch chips (or nuts). Reserve a few to sprinkle on top for bakery vibes.
7. Pan and sprinkle: Spread batter into pan—it will be thick.

   Smooth the top. If using, mix cinnamon and sugar and sprinkle evenly.

8. Bake: 22–28 minutes, until the edges are set and the center looks slightly underdone but not jiggly. A toothpick should come out with a few moist crumbs, not wet batter.
9. Cool like you mean it: Let the blondies cool in the pan on a rack for at least 30–45 minutes. This is crucial for clean slices and that perfect chewy texture.
10. Slice and serve: Lift out using the parchment and cut into 9–16 squares.

    Add a dusting of cinnamon sugar or a drizzle of melted white chocolate if you’re feeling extra.

Storage Instructions

• Room temperature: Store in an airtight container up to 3 days. They stay soft and flavorful.
• Refrigerator: Up to 5 days. Bring to room temp or microwave 10–15 seconds to revive the gooey factor.
• Freezer: Wrap individual squares in plastic, then place in a zip-top bag for up to 2 months.

  Thaw at room temp or warm briefly in the microwave.

What’s Great About This

• Balanced sweetness: Brown sugar and pumpkin make it cozy without tipping into toothache territory.
• One-bowl wonder: Less cleanup means more time to flex your hosting skills—or binge that show guilt-free.
• Works year-round: It’s fall-coded, sure, but these slap at summer picnics and spring potlucks too.
• Crowd-pleaser: Even the “I don’t like pumpkin” friend mysteriously takes seconds. Interesting, huh?

Pitfalls to Watch Out For

• Overbaking: The center should be slightly soft when you pull them. They set as they cool.

  Dry blondies are a tragedy we can prevent.

• Too much moisture: Pumpkin adds water. Measure accurately and avoid extra wet ingredients. If your puree seems watery, blot with a paper towel.
• Overmixing: Stir just until combined.

  Overmixing develops gluten and turns tender into tough—hard pass.

• Wrong pan size: An 8×8 pan is ideal. A 9×9 will bake faster and be thinner; check early. A loaf pan?

  That’s a different math problem.

• Hot butter + egg scramble: Let melted butter cool a few minutes before whisking with the egg to avoid curdling.

Mix It Up

• Cream cheese swirl: Beat 4 oz softened cream cheese with 2 tbsp sugar and 1 tsp vanilla. Dollop and swirl into the batter before baking.
• Maple pecan: Swap half the brown sugar for pure maple syrup (reduce pumpkin by 1 tablespoon) and add 1/2 cup toasted pecans.
• Chocolate takeover: Use dark chocolate chunks and add 1 tablespoon espresso powder to the dry mix for mocha vibes.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose blend with xanthan gum. Bake time may vary by 2–3 minutes.
• Dairy-free: Use vegan butter or refined coconut oil and dairy-free chips.

  Flavor stays strong; texture remains fudgy.

• Salted caramel finish: Drizzle warm caramel and a pinch of flaky sea salt over cooled blondies. Yes, it’s extra. Also yes, worth it.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No.

Pumpkin pie filling is sweetened and spiced already, which will throw off flavor and moisture. Use 100% pumpkin puree for consistent results.

My blondies look underbaked. Should I keep baking?

They should look slightly underdone in the center when you take them out.

Residual heat finishes the job. If the center is liquid, bake 2–3 more minutes; if it has moist crumbs, you’re good.

Can I double the recipe?

Yes. Use a 9×13-inch pan and bake 25–33 minutes.

Check at 24 minutes and pull when edges are set and the center has moist crumbs on a toothpick.

How do I make them less sweet?

Reduce brown sugar to 3/4 cup and skip the butterscotch chips. Add nuts for texture and balance. Flavor stays rich, sweetness chills out.

What if I don’t have pumpkin pie spice?

Mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of clove or allspice.

Boom—DIY spice blend.

Why are my blondies cakey?

Likely overmixing, too much flour, or overbaking. Weigh your flour, fold gently, and pull them when slightly soft in the center. Also, don’t add extra egg.

Can I make these in advance for a party?

Absolutely.

Bake the day before, cool fully, and store airtight. Before serving, warm the whole slab at 300°F for 5–8 minutes to refresh the edges.

Final Thoughts

Pumpkin Spice Blondies are the dessert equivalent of a warm sweater and a mic drop—comforting yet impressive. They’re fast, forgiving, and flexible, so you can bake them on a Tuesday and still feel like a weekend hero.

Keep the ingredients on standby and you’re one craving away from chewy, caramel-spiced greatness. FYI: sharing is optional, but compliments are guaranteed.