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+ servings
Pumpkin blondies cut into squares
5 from 4 votes

Pumpkin Spice Blondies

Course: Dessert
Cuisine: American
Keyword: bars, blondies, pumpkin
Servings: 16
Author: Ai Willis
These pumpkin spice blondies are fudgy, moist, and studded with chocolate chips and pecans.
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  • 1¾ cups (219g) all-purpose flour (See notes for gluten-free option)
  • ½ teaspoon (3g) fine sea salt
  • ¼ teaspoon (1g) baking powder
  • 2 teaspoons (5g) pumpkin pie spice
  • ⅔ cup (151g) unsalted butter, melted (See notes for dairy-free option)
  • 1 cup (200g) light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 cup (227g) pure pumpkin purée (NOT pumpkin pie filling)
  • 1 teaspoon (5g) vanilla extract
  • ½ cup (57g) chopped roasted pecans (plus 2 tablespoons more for garnish)
  • ½ cup (85g) chocolate chips (plus 2 tablespoons more for garnish)


  • Preheat the oven to 340°F (170°C) and line an 8 inch square baking pan with parchment paper. Set aside
  • In a small bowl, combine the flour, salt, baking powder, and pumpkin pie spice. Set aside.
  • In a large bowl, stir together the melted butter, sugar, egg, egg yolk, pumpkin purée and vanilla. Add the dry ingredients along with the pecans and chocolate chips, and stir until just combined.
  • Pour the batter into the prepared pan, top with additional chocolate chips and pecans, and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a couple crumbs on it. Let it cool completely before cutting and serving.
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