These White Chocolate Pumpkin Blondies are overflowing with pumpkin flavor and have an incredibly moist, fudgy texture that will delight anyone who tries them. If you love chewy pumpkin treats, these blondies put pumpkin front and center. The batter combines melted pure white chocolate with pumpkin puree and a cozy pumpkin spice blend, and white chocolate chips are folded through for pockets of creamy sweetness. The result is gooey, dense, and decidedly not cakey.
WHY YOU WILL LOVE THIS RECIPE
- Fudgy texture – these blondies are rich and dense with an irresistible fudginess rather than a cake-like crumb.
- Extra moist – a generous amount of pumpkin and melted white chocolate keep the bars tender and soft.
- Warm pumpkin spice – a blend of cinnamon, ginger, cloves, nutmeg and allspice provides the classic cozy pumpkin flavor.
- Pure white chocolate – melted white chocolate in the batter and white chocolate chips folded through create a creamy, luxurious flavor.
- Real pumpkin flavor – half a cup (120 ml) of pumpkin puree ensures pumpkin is the star.
INGREDIENTS
Notes on key ingredients are below. The full ingredient list is included in the recipe card further down.
- Butter – Use unsalted or salted. If using salted butter, reduce the added salt by half. Unsalted butter keeps the flavor clean and slightly sweet.
- Brown sugar – Dark brown sugar adds molasses notes and helps create a chewy, toffee-like depth. Light brown sugar will work if needed.
- Egg yolks – Only the yolks are used to set structure without adding too much moisture. Using whole eggs can make the blondies cakey.
- Pure vanilla extract – Vanilla enhances the spice and pumpkin flavors; use a high-quality extract for best results.
- Canned pumpkin – Convenient and consistent; if using homemade pumpkin, reduce it until thick so the moisture balance stays correct.
- Flour – Unbleached all-purpose flour gives the right density for fudgy blondies.
- Pumpkin pie spice – Use store-bought or make your own with cinnamon, ginger, nutmeg, clove and allspice.
- Pure white chocolate – Use real white chocolate (made with cocoa butter) for the best flavor and melting behavior; compound white chocolate can be grainier and more prone to burning.
- White chocolate chips – Folded into the batter and sprinkled on top, they give molten pockets of creamy sweetness.
STEP BY STEP INSTRUCTIONS
- STEP 1: Preheat and prepare pan. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal.
- STEP 2: Melt white chocolate and butter. Place chopped white chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth. Alternatively, melt in the microwave at 50% power in short bursts, stirring between intervals.
- STEP 3: Whisk sugar, yolks and pumpkin. In a large bowl, whisk together the packed brown sugar, egg yolks, pumpkin puree and vanilla until well combined and smooth.
- STEP 4: Add melted chocolate and spices. Stir the warm white chocolate and butter mixture into the pumpkin mixture, then add pumpkin pie spice and salt.
- STEP 5: Fold in flour and chips. Gently fold in the all-purpose flour until nearly incorporated, then fold in the white chocolate chips. Avoid overmixing to keep the texture dense.
- STEP 6: Bake. Spread the batter evenly in the prepared pan and top with extra white chocolate chips. Bake 25–30 minutes until the top is golden, shiny and crackly and the edges are set and lightly browned. A toothpick inserted into the center may come out with a few moist crumbs—avoid overbaking to keep them fudgy.
EXPERT BAKING TIPS
- Blot the pumpkin – Remove excess moisture by spreading the pumpkin puree on a plate and pressing a folded paper towel gently over the surface. Repeat two more times with dry paper towels to concentrate the puree.
- Measure flour properly – Spoon flour into the measuring cup and level it off, or weigh it for accuracy. Too much flour will dry out the blondies and make them cakey.
- Use quality white chocolate – Real white chocolate (with cocoa butter) gives a better texture and flavor than compound chocolate, which can burn more easily.
RECIPE FAQ
No. This recipe calls for egg yolks only. Using two whole eggs would introduce nearly an extra 1/4 cup of liquid, which can make the bars cakier rather than dense and fudgy.
If your blondies are cakey instead of fudgy, common causes are: too much flour (measure accurately), pumpkin puree that still contains excess moisture (blot it), or overbaking. Adjust these factors for a denser result.
Brownies typically contain melted dark chocolate in the batter and rely on eggs (not leavening) for structure. Blondies lack dark chocolate and are based on brown sugar and butter; they may include white chocolate or other mix-ins and sometimes use a small amount of leavening.
They’re rich enough to serve on their own. For variety, try swapping in butterscotch chips, dark chocolate chunks, or toasted pecans.
Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to one week. Bring to room temperature before serving for the best texture.
If you enjoy fall baking, try other pumpkin-forward recipes in the collection.
Bars & Squares recipes:
Looking for more bars and squares? Below are a few popular options within the same recipe collection.
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S’mores Blondies
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Chocolate Chip Cookie Dough Brownies
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Creamy Lemon Bars
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Carrot Cake Bars
Baking with pumpkin…
Some favorite pumpkin recipes from the same collection include pumpkin cheesecakes, pumpkin cookies and other autumn treats that pair well with these blondies.
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Cinnamon Swirl Pumpkin Cheesecake
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Pumpkin Spice Latte Iced Oatmeal Cookies
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Pumpkin Snickerdoodle Bars
-
Pumpkin Coffee Cake Cookies
Video
White Chocolate Pumpkin Blondies
Christina Marsigliese
Ingredients
- 4 oz 113g pure white chocolate coarsely chopped
- 6 tablespoon 84g unsalted butter
- ¾ cup 165g packed dark brown sugar
- 2 large egg yolks
- ½ cup 120ml pure pumpkin puree blotted 3 times with a paper towel
- 1 teaspoon 5ml pure vanilla extract
- 1 cup 142g all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup 85g white chocolate chips plus extra for topping
Instructions
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Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
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Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
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Combine brown sugar, egg yolks, pumpkin puree and vanilla in a large bowl and whisk until smooth. Mix in warm melted white chocolate mixture. Mix in pumpkin spice and salt. Add flour and fold it in gently. Just before all of the flour is incorporated, fold in the white chocolate chips.
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Spread the batter evenly into the prepared pan. Sprinkle extra white chocolate chips on top. Bake for 25–30 minutes until the top is golden, shiny and crackly and the edges are browned.