Pumpkin Blondies (With Gluten-Free Option)

In the fall, there’s not much I enjoy more than a slow weekend at home and baking up some seasonal pumpkin recipes for my family. As I was perfecting this pumpkin blondies recipe, my boys declared that it’s one of my most delicious recipes and my best pumpkin dessert yet. I even brought them to Stacie’s house to sample one day, and her daughter hasn’t stopped talking about them since. And I can’t blame her. With the perfect dense, moist, and chewy texture, the flavor of pumpkin pie, and pockets of sweet white chocolate in every bite, there’s a lot to talk about.

Primary Ingredients

These are just a few notes about the key ingredients needed. Scroll down to the recipe card below to find the full ingredient list and measurements. 

• Pumpkin puree – I use canned pumpkin puree for an easy option, double-checking that the can says pure pumpkin puree and not pumpkin pie filling, the latter of which has added sweetener. Not only does pure pumpkin create a bolder pumpkin flavor, but it also provides some fiber and vitamin A.

• Light brown sugar – I use this instead of granulated sugar or white sugar to infuse the blondies with a subtle molasses taste while keeping them soft and moist.
• All-purpose flour – I’ve tested these blondies multiple times using both all-purpose flour and a 1:1 all-purpose gluten-free flour substitute, and both options work well.
• Pumpkin pie spice – This seasonal spice mix gives the blondies extra warmth, creating a pumpkin pie-inspired fall flavor.
• White chocolate chips – When testing, I went back and forth with chocolate chips or white chocolate chips. While both worked and tasted great, the white chocolate chips made these bars so good and something a little different. That said, use what you have on hand, or substitute chocolate chunks. I’ve also omitted the chocolate chips and sprinkled a little coarse sea salt over top, which gives them a different, yet totally delicious flavor. 

Make It Dairy Free

For a dairy-free option, use plant-based stick butter as well as dairy-free chocolate chips. Enjoy Life Mini white chocolate chips are my favorite. I especially like the mini size, finding that it distributes the chocolate flavor throughout the batter more evenly, ensuring bits of sweetness in every bite. Or, for a slightly different flavor, try using butterscotch chips.

Make It Gluten Free

These blondies bake well when I test them with a gluten-free flour substitute. My favorite is Bob’s Red Mill 1-to-1 Baking Flour Blend, which I’ve had a lot of success with in baking recipes over the years.

How to Make Pumpkin Blondies

This recipe comes together super quickly and is virtually failproof. My boys help stir and typically sneak some licks of the batter off the spoon. Here’s how the blondies come together:

1. Combine the wet ingredients. Whisk together the melted unsalted butter and brown sugar in a medium or large mixing bowl. Then, add a large egg, pumpkin puree, and vanilla, whisking until smooth. 
2. Add the dry ingredients: To the same bowl, add the flour, pumpkin pie spice, baking powder, and salt. Fold in the white chocolate chips into the pumpkin-flour mixture.
3. Transfer the batter. Pour the batter into a greased baking dish (like this quarter rimmed sheet pan), smoothing the top with a rubber spatula. Sprinkle additional white chocolate chips on top.
4. Bake and enjoy. Transfer the blondies to the preheated oven, and bake just until the center is set and no longer wet or gooey. Cool in the baking pan completely before slicing and serving.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make Ahead and Storage

Once completely cool, transfer the pumpkin blondies to an airtight container and store them at room temperature for up to 4 days. For a longer-lasting option, I wrap each blondie with plastic wrap or parchment paper and transfer them to a sealable bag or freezer-safe container, finding they freeze well for up to 3 months.

To serve, I thaw frozen white chocolate chip pumpkin blondies in the fridge overnight or at room temperature. Then, I enjoy them cold or warm individual blondies in the microwave.

Recipe Changelog

September 2025: We previously published a version of these blondies that were grain free and made with coconut flour, butternut squash or pumpkin puree, honey, coconut oil, mini chocolate chips, and walnuts or pecans. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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