These Pumpkin Spice Blondies are the perfect fall dessert that everyone will love, trust me. They have that soft, thick texture somewhere between a brownie and a pumpkin bar, with warm pumpkin spice flavor in every bite. The pumpkin keeps them really moist while the brown sugar gives them that rich chewy texture that makes blondies so good.

I actually love recipes like this because they feel homemade and tasty. Everything mixes in one bowl, there’s no complicated baking step, and the batter comes together really quickly. Plus your kitchen smells amazing while these bake, which honestly feels like half the experience during fall baking season.

These are perfect for casual desserts, coffee breaks, little weekend baking moods, or when you just want something pumpkin flavored without making a full cake.

Why You Will Love This Pumpkin Spice Blondies Recipe

These pumpkin blondies are soft, chewy, and packed with warm pumpkin spice flavor without being overly sweet.

The pumpkin puree keeps the texture really moist while the brown sugar gives the blondies a deeper flavor that works perfectly with cinnamon and pumpkin spice.

Another reason this recipe works so well is because it’s simple and low effort. Everything mixes in one bowl and bakes in under 30 minutes.

They also taste good plain, dusted with powdered sugar, or with chocolate chips mixed into the batter if you want something a little richer.

If you already love recipes like Chai Pumpkin Scones , Pumpkin Spice Brownies, or Cinnamon Roll Bread , these blondies fit right into that same easy homemade fall baking category.

What You Will Need to make these pumpkin spice blondies

An 8×8 baking pan works best for thick soft blondies that bake evenly.

Parchment paper helps lift the blondies out easily and makes cleanup much simpler.

A mixing bowl and whisk are really all you need since this recipe comes together without a mixer.

Ingredients

• ½ cup unsalted butter, melted
• ¾ cup pumpkin puree
• 1¼ cups dark brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• Powdered sugar for serving

Optional:

• ¾ cup chocolate chips
• Chopped pecans or walnuts

How to Make Pumpkin Spice Blondies

Preheat your oven to 350°F.

Lightly grease and line an 8×8 baking pan with parchment paper.

In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth.

Add the egg and whisk until combined.

Stir in the flour, baking powder, salt, cinnamon, and pumpkin pie spice until a thick batter forms.

If using chocolate chips or nuts, gently fold them into the batter.

Spread the batter evenly into the prepared baking pan.

Bake for 20–25 minutes or until the center looks set and the edges begin pulling slightly away from the pan.

Let the blondies cool for at least 10–15 minutes before slicing.

Dust with powdered sugar if desired.

Tips

Do not confuse pumpkin puree with pumpkin pie filling because they are very different and will change the texture completely.

Dark brown sugar gives these blondies a deeper flavor, but light brown sugar still works if that’s what you already have.

Let the blondies cool before cutting so they hold together better and get that chewy texture.

Chocolate chips work really well here if you like pumpkin and chocolate together.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days.

They can also be refrigerated for about 5 days.

These freeze well too once fully cooled.

More desserts

• Chai Coffee Cake
• Banana Coffee Cake
• Zucchini Coffee Cake
• Apple Sour Cream Coffee Cake