Pumpkin Blondies Recipe

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.

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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

• 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

• 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. 

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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 minutes

Cook Time: 30 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 16 bars

Ingredients 

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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!