Pumpkin Blondies Recipe

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Pumpkin, white chocolate, and toffee unite to turn an old favorite into an instant Fall classic! These Pumpkin Blondies are easier to make than cookies and everything comes together in a single bowl for easy cleanup.

Love easy pumpkin treats? You’ve got to try our delicious pumpkin crumb cake! Swirls of cinnamon throughout. Or give our reader favorite chocolate pumpkin cake a try soon.

Pumpkin blondies with icing on parchment paper.
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Chewy Pumpkin Toffee Blondies

This blondie recipe takes an all time favorite to a whole new level. Rich, buttery cookie flavor comes together with pumpkin pureé and white chocolate for an irresistible seasonal treat. 

  • Creamy REAL pumpkin adds flavor and texture. 
  • White chocolate and toffee bits add phenomenal flavor.
  • Easy to whip up in one bowl and ready in under an hour!

The end result is a chewy-soft texture, and the whole recipe takes just a few minutes to mix and get in the oven. Honestly, the hardest part is waiting for them to bake and cool before you can eat them.

Love pumpkin? Add our pumpkin cream cheese muffins to your baking list, they are a copycat Starbucks recipe! Which if you love starbucks, you’ve got to try our pumpkin scones too!

Ingredients You’ll Need

Ingredients needed to make pumpkin blondies.
  • Light Brown Sugar – Using only brown sugar brings more of a caramel-like flavor and chewy texture to the blondies.
  • Pumpkin Puree – Be sure to buy 100% pumpkin puree instead of pumpkin pie filling, which has additional spices and sugar added.
  • Egg Yolk – Helps bind the ingredients together and adds a touch of extra richness.
  • White Chocolate Morsels– Delicious white chocolate flavor, pairing perfectly with the brown sugar and pumpkin flavors.
  • Toffee Bits – Toffee pieces are the finishing touch, adding a delicious crunch and even big flavor. Look for pre-cut toffee bits for ease of use. Or save some of the bits when cutting up our english toffee.

How to Make Pumpkin Blondies

Step by step photos showing how to make pumpkin blondies.
  • Melt your butter. Melting it creates an extra-rich texture and keeps the blondies deliciously dense. Cream your melted butter with the sugar and pumpkin to ensure a smooth texture and even distribution of pumpkin flavor. 
  • Mix in one bowl and save some dishes! Fold in the white chocolate chips just before baking, so your batter doesn’t get overmixed. 
  • Pour your batter into a lined pan. No scooping required!
  • Bake until just golden on top. Cool completely before glazing, then add the toffee bits before the glaze sets. Refrigerate so your icing has time to set, then it’s ready for slicing. 
Pumpkin blondies being lifted with a spatula out of baking dish.

Easy Brownies and Bar Recipes

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Pumpkin Blondies

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By: Aimee
Pumpkin, white chocolate, and toffee unite to turn an old favorite into an instant Fall classic! These Pumpkin Blondies are easier to make than cookies and everything comes together in a single bowl for easy cleanup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16 bars

Ingredients 

For the Blondies

  • 1 cup light brown sugar packed
  • ½ cup unsalted butter melted
  • ½ cup pumpkin puree NOT pumpkin pie filling
  • 1 egg yolk
  • pinch kosher salt
  • 1 cup all-purpose flour
  • ½ cup white chocolate morsels

For the Icing

  • 1 cup powdered sugar
  • 1 ½ Tablespoons milk
  • ½ cup toffee bits
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Instructions 

  • Line a 9-inch square baking dish with parchment paper. Set aside.
  • In a large mixing bowl, beat brown sugar with melted butter and pumpkin until smooth. Beat in egg yolk, salt and flour. Fold in white chocolate chips. Pour batter into prepared pan.
  • Bake in a 350 degree F oven for 25-30 minutes. Remove and cool completely before adding glaze.
  • For the glaze, whisk the sugar and milk together until smooth. Pour over cooled blondies. Sprinkle with toffee bits immediately. Refrigerate for one hour (or until ready to serve). Cut and enjoy!

Notes

  • Be sure to use pumpkin pureé, not pumpkin pie filling. Pie filling has extra spices added to it that will throw off the flavor balance of these blondies. 
  • Pumpkin blondies are a perfect travel treat. Pack them in school lunches, take on a picnic, or travel on a plane with them. 
  • They’re also a great choice for mailing treats during the holidays. Wrap them individually and pack them in tins to send to family and friends. 
  • Store: Keep in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.

Nutrition

Calories: 227kcal, Carbohydrates: 33g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 36mg, Sodium: 26mg, Sugar: 26g
Course: Brownies and Bars
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on October 28, 2013

Comments & Reviews

  1. No need to apologize! I thought I posted my last pumpkin recipe….and then i noticed my plans for November :O my bad. But who could say no to pumpkin blondies stuffed/topped with toffee and white chocolate?! BRING ON THE PUMPKIN!!

  2. OK…I was going to make another batch of pumpkin pie bars, when I see these and totally have a change of plans. But where in the heck do you get pumpkin pie spice Hershey’s Kisses? I don’t think I’ve been living under a rock, but I have never run across them. Any ideas of what to use in their place if I can’t find them?

  3. I think you’re safe to keep on with it for a good long while! I remember last year seeing pumpkin until well after Thanksgiving and into Dec! Funny, pumpkin used to mean a Thanksgiving food, something to eat in Nov. Now, it means something to start baking with in like July 🙂 Pinned!

  4. I can never get sick of pumpkin! Never enough. I think in my 3 months of blogging, I’ve done at least 10 pumpkin recipes. Oops! 😉 These look delicious! Such a food flavor combination!

  5. Pumpkin all the way babbby! And of course we better get on peppermint now too!! These blondies look great and I totally enjoy the bumps from the kisses!!

  6. I still have half a bag of pumpkin kisses left, so I may need to try these! I haven’t even opened a can of pumpkin yet, and here you are diving into peppermint. I’m a bad blogger haha

    1. You only need 16 kisses for this recipe! Sounds like it’s meant to be. And not one can of pumpkin yet? I think I’ve seriously opened at least 16 cans….no joke.

  7. As much as I am so ready for mint, I still have pumpkin recipes to share. Hopefully everyone else is still wanting pumpkin even though I have moved on. I like brownies and blondies…it is hard to choose a favorite…it all depends on my mood and the day. Love the pumpkin kiss center!

  8. Wow these desserts look awesome! We are doing lots of desserts with pumpkin too! The nice thing about it is the pumpkin isn’t too sweet!

    1. Thanks Laura, I don’t get sick of pumpkin either. That’s like saying you get sick of chocolate, hehe!!

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