Pumpkin Blondies

Pumpkin Blondies | www.motherthyme.com
When I was creating my plan for the week of recipes I was going to test and share on MT I had set in my mind I wanted to do a Pumpkin Blondies but I got it stuck in my head calling it a Pumpkie. I know, silly, right?  Call them Pumpkies or call them Pumpkin Blondies, I just call them good!
They are soft and chewy, a perfect pumpkin treat. I was going to dress them up a little bit either by adding something in them or possibly a cream cheese frosting (oh my) but I left these simple as they are perfect just like this!  
Pumpkin Blondies - www.motherthyme.com
What you need
Pumpkin puree
All-purpose flour
Ground ginger
Step one: Cream butter and sugar.
Pumpkin Blondies - www.motherthyme.com
Step two:  Add in egg and pumpkin.
Pumpkin Blondies - www.motherthyme.com
Step three:  Add in dry ingredients.
Pumpkin Blondies - www.motherthyme.com
Step four:  Spread in baking pan and bake for 35-40 minutes.
Pumpkin Blondies - www.motherthyme.com


Pumpkin Blondies

  • Author: Jenn
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6-8 servings


  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees Fahrenheit. Grease or line an 8×8-inch baking pan with parchment paper and set aside.
  2. Using electric mixer cream butter and sugar.
  3. Add egg, pumpkin puree and mix until combined.
  4. In am small bowl mix flour, cinnamon, ginger, nutmeg and salt. Gradually add into wet ingredients until just combined.
  5. Spread into baking pan and bake for 35-40 minutes until cake tester comes out clean.
  6. Cool pan on wire rack before cutting.

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  1. HI Jessica. Thank you for your comment. Sorry these didn’t turn out right for you. I don’t use baking powder or baking soda in these. Please let me know what didn’t seem right. I will also retest this recipe again to see if I can correct this for you. Thank you for bringing this to my attention as these are delicious and would love for you to enjoy these as well.

  2. Well…I enjoyed the flavor, but not the texture. I kept double-checking the recipe for baking soda or powder, but you don’t use them. I’m not sure if that’s why they’re strange, or if it’s my oven??? I’m a good baker and never have troubles. I think I’ll experiment with them a bit. For me, they were taster critters, but couldn’t decide if they wanted to be cake/bread or a cakey cookie…thanks for the idea.

  3. Thank you for sharing your comments. These don’t use any leavening agents but maybe adding 1/2 a teaspoon of baking soda may help you. This recipe has gotten great reviews on other recipe sharing site so I’m hoping you get a chance to give them another try as these are delicious little pumpkin blondies.

  4. LOVED this recipe!!! I made a few adjustments to make it more figure friendly. I used whole wheat flour, subbed unsweetened applesauce for the butter, and used 1/2 c brown sugar instead of 1 c white sugar, and used 1/2 t baking soda. I baked it for 20 min because my oven runs hot. Thanks for the awesome recipe! 🙂

  5. I’m going to make these brownies this weekend! Do you think chocolate chips would taste good in them?? I can’t decide!

    1. Hi Leanna, I’m glad you are going to make these this weekend. I’m actually making them tomorrow too! The pictures are in a desperate need of some updating so I figured I’d make them for the weekend. 🙂 I would totally add chocolate chips to these. I bet that would be such a great addition. Give it a try and please let me know how they turn out for you. Enjoy!

  6. I made these for my bible study group last night and they were a huge hit! They really do have the texture of a brownie. I added a handful ofchocolate chips and a handful of walnuts just for fun, and it worked out well thanks for the great recipe!

  7. Hi these turned out great for me! I tweeked a few things like using whole wheat flour, coconut sugar,mapel syrup and dark chocolate chips. Great surprise mix up for my husbands birthday! 🙂

  8. Hi Jennifer, I just wanted to stop by and tell you that I loved this recipe for pumpkies. I saved your recipe on tastykitchen.com a while back. I just made them this morning and they tasted so good. My only regret is that I didn’t make a double batch of them. This is a delicious snack that I will enjoy from now on.

  9. Hi there! My husband and I made these last night, and I have to say they weren’t very good. We are huge blondie fans and also we love pumpkin, but these did not have the consistency of a blondie at all 🙁 They weren’t very sweet either. Most blondie recipes have brown sugar and melted butter. Maybe this would’ve made the texture better but I didn’t want to mess with the recipe before trying it.

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