Pumpkin Blondies

Recipes by Chef Steph

Chef Steph

These moist pumpkin blondies feature fall's best flavors in every bite. Bring a pan to your next gathering and watch them disappear!


Pumpkin Blondies
  • 2 1/3 cups - all-purpose flour
  • 1 tablespoon - pumpkin pie spice
  • 1 teaspoon - cinnamon
  • 1 teaspoon - baking soda
  • 3/4 teaspoon - salt
  • 1 cup - butter, room temperature
  • 3/4 cup - granulated sugar
  • 3/4 cup - dark brown sugar
  • 2 teaspoons - vanilla extract
  • 2 cups - pure pumpkin purée
  • 2 cups - dark chocolate chips
  • 1 cup - pecans; roughly chopped
Prep time
15 minutes
Cook Time
40  minutes
9 to 12


  1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, don’t worry.
  4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

More Recipes