Pumpkin Blondies


Pumpkin Blondies |

Pumpkin Blondies |

I can’t believe how quickly this month this year is flying by. I visited with my parents yesterday and we were already talking about our Thanksgiving game-plan and working out the menu. Jason and I will be in town for Thanksgiving this year so that means I get to cook Thanksgiving dinner again. I think it’s become an unofficial tradition that I come up with most of the Thanksgiving day menu and cook it, with my mom as my sous chef, hehe. I don’t mind it. It’s a lot of work but the happy bellies and smiling faces (and compliments!) are always so rewarding.

Not only were we discussing Thanksgiving plans, we were also talking about Christmas plans and also our big family trip to Taiwan next year and working out the logistics. I’m seriously dying with excitement over this trip. This will be Jason’s first time, ever, in Taiwan, Asia, and flying for 19+ hours, haha – not sure how he is going to last. I haven’t done this long-legged flight in over 4 years so I probably will have some freakout moment. Maybe, I’ll find a way to induce myself into a sleep coma the entire flight. Hint: alcohol. But, we’re thinking of doing a 2-day layover in LA so we’ll have some sort of break in between all the flying, but we’ll see. I can’t wait to show Jason around and to eat all-the-things. I miss Taiwan so much! I have all my relatives there, too, so it’ll be great that everyone can finally meet my husband!

Pumpkin Blondies |

Pumpkin Blondies |

Before I get to talking about these pumpkin blondies, I did want to give an update on my jean search that I was talking about last week. Thank you all for such great recommendations! I didn’t get a chance to go to American Eagle (as a bunch of you suggested) or LOFT, but I did step into H&M this weekend and they had an entire shelf of jeans. All different washes and fits. I found a pair I LOVED and it fit PERFECTLY. Who would’ve thought I’d find jeans at H&M? Oh, and the best part? They were originally $19.95 but I had a 20% off coupon so they run up to be only $16. $16, y’all! Head on over to H&M – they have a ton of washes, fits, and they aren’t super skin tight. I wore them all Sunday and they move and conform to me so well. They’re super comfortable!

These pumpkin blondies are the perfect Fall treat. They’re really dense (you can tell by just holding the pan after they’ve baked – it’s heavy!) and you’ll likely want to have it with milk or a glass of water, but they’re SO good. They’re chock-full of ingredients and you get a little bit in every bite. It has butterscotch chips, white chocolate chips, and hazelnuts in it, along with pumpkin spice – my favorite spice for Fall! You’ll adore these. I brought the entire pan into the office and everyone loved them. I made mine extra-thick by using an 8×8-inch baking pan, but you can make them thinner by using a 9×9-inch or a 9×13-inch. Just depends on how like your bar desserts :)

Pumpkin Blondies
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

These pumpkin blondies are rich, dense, and full of fall pumpkin flavor! 

Servings: 12
  • 2 1/2 cups all-purpose flour
  • 1 heaping tbsp. of pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup unsalted butter, melted and cooled to room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1: 15 ounce can pure pumpkin puree, not pumpkin pie filling
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup hazelnuts, roughly chopped
  1. Preheat oven to 350 degrees Fahrenheit. Grease and line a 8x8-inch (or 9x9-inch or 9x13-inch - depending on how thick you want your bars) with parchment paper with an overhang on both sides. Set aside.
  2. In a medium bowl, whisk together, flour, pumpkin pie spice, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugars until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix until well-incorporated.
  4. Slowly add in the flour mixture and mix until everything is fully incorporated.
  5. Fold in the butterscotch chips, white chocolate chips, and chopped hazelnuts with a spatula.
  6. Pour the batter into the prepared baking pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Set the pan on a wire rack and let cool completely. To remove, lift the bars out by the parchment paper handles and cut into squares.
  8. Store in an airtight container for up to 5 days.
Recipe Notes

From Brown Eyed Baker



Posted on October 21, 2013

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  1. 10/21/2013 at 6:53 am

    Omg, Julie!! I’ll take 12, please!

  2. 10/21/2013 at 8:23 am

    Julie!! Look how ooey gooey delicious those are! I’ll take a dozen please :)

  3. 10/21/2013 at 8:43 am

    Those blondies look so nice and decadently good!

  4. 10/21/2013 at 9:53 am

    Would it be inappropriate for me to lick my screen right now? I want to dive into that entire stack! Hello ooey gooey pumpkin goodness!

  5. 10/21/2013 at 10:19 am

    These blondies look pumpkin delicious, love those shots of them, making me wish I had some right now!

  6. 10/21/2013 at 10:47 am

    Wow so decadent!!

  7. 10/21/2013 at 11:45 am

    It seems strange to me to already be talking about Thanksgiving plans too Julie! These blondies look so rich and intensely gooey! I love the selection of mix-ins that you chose!

  8. 10/21/2013 at 1:39 pm

    Love seeing all those pumpkin bits in these blondies!

  9. 10/21/2013 at 1:53 pm

    Omggg!! They look so good that I can’t wait to try it out. Perfect pumpkin goodness.

  10. 10/21/2013 at 2:12 pm

    They look super delicious, I just love pumpkins <3 Am eating nothing else, the last days :D

  11. 10/21/2013 at 2:12 pm

    I’m loving this version of blondies!! What a fun treat!

  12. 10/21/2013 at 2:25 pm

    Could these be any more beautiful?? Wow!

    Really wish I had H&M nearby!! What a great deal!

    And, don’t be surprised to find me next year in your suitcase when you unpack in Taiwan. ;)

  13. 10/21/2013 at 3:07 pm

    So fun that your mom will do the cooking with you. Maybe I should con my parents into coming up early and helping me cook instead of potluck. Decisions decisions ;) Good luck with that flight! Not sure I’d be able to handle it.

  14. 10/21/2013 at 3:31 pm

    Gorgeous blondies and I love that you added hazelnuts – my fave!

  15. 10/21/2013 at 3:52 pm

    Ooooh I love blondies. These look so ooey gooey and delicious. And how exciting to take your husband to Taiwan!

  16. 10/21/2013 at 4:08 pm

    These pictures are totally drool-worthy. So gooey and wonderful!

  17. 10/21/2013 at 5:24 pm

    GAH!!!!! amazing Julie!!!

  18. 10/21/2013 at 6:10 pm

    One of my favorite fall treats! Love this recipe!

  19. 10/21/2013 at 6:18 pm

    OMG, the gooey-ness. I can’t even handle these, Julie!

  20. 10/21/2013 at 9:08 pm

    Amazing!! Love the little gooey bits!

  21. 10/21/2013 at 9:49 pm

    I need these in my life! Love how incredibly gooey they are.

  22. 10/22/2013 at 7:06 am

    Love that these blondies are so chock full of hazelnuts, white chocolate, and butterscotch. They look incredibly rich and gooey. I bought more pumpkin than I know what to do with, so these may be making an appearance in my kitchen very soon!

  23. 10/22/2013 at 7:44 am

    This looks so incredibly delicious that I want to run into the kitchen and make it now!! Pinning!!

  24. Patti
    10/22/2013 at 8:44 am

    I understand and sympathize about air travel. We are going to Thailand for Christmas and hong kong for new years eve. My son lives in hong kong. As much as I am thrilled to be spending time with him, it’s the plane ride that I am dreading. My daughter just came back last week and said that the plane was like a freezer, and just did not have enough clothes on board ending up using 3 blankets. The recipe looks delicious. I’m sure I can use 15oz of real pumpkin? I bought 10 pie pumpkins last week and baked them, riced them, packed them and now looking pretty all stacked in my freezer.

  25. 10/22/2013 at 9:26 am

    OK one, I have a pair of H&M jeans that I bought my freshman year of college and they are STILL my favorite pair of jeans. They’re surprisingly comfy and well-fitted for costing me like $20. WIN.

    And two, I have two get-togethers this week that call for me bringing some sort of treat… and I am most definitely making these twice, for both occasions. They look just too good to only make once!

  26. 10/22/2013 at 10:06 am

    I never make blondies but I want to whip these up asap! Love that it’s chock full of goodies – butterscotch chips, white chocolate chips, hazelnuts. Yum!

  27. 10/22/2013 at 10:42 am

    I can’t believe how fast time is flying by.

    I love all the chunks of goodness in these blondies!

  28. 10/22/2013 at 11:03 am

    SHUUUUUT THE FRIGGGGGIN’ FRONT DOOOOOOOR, Julie. This blondies are INSANITY. Look at all that luscious pumpkin & brown sugary blondie goo! I am hyperventilating, it’s so good. NEED.

  29. 10/22/2013 at 1:11 pm

    I’m in a pumpkin induced stupor, and loving every minute of it!!

  30. 10/22/2013 at 1:14 pm

    whooooaa! hell yes girl! love these

  31. LOVE how thick and ooey gooey these bars are!! Seriously chock full of amazingness!

  32. 10/23/2013 at 1:46 am

    Beautiful autumn Blondies, Julie! The perfect Fall treat, indeed! LOVE all the goodies you stirred in, too. Glad you found a pair of jeans you like so well, too! All women can identify with your victory…and, at such a killer price! Thanks for sharing, girl. Pinning soon (of course)!

  33. 10/23/2013 at 9:21 am

    yum! These brownies sound (and look) amazing. I’ve done very little pumpkin cooking–must get on that soon!

  34. 10/23/2013 at 5:18 pm

    A perfect fall treat! I love when bars are slightly undercooked and gooey inside. I would have never thought about adding butterscotch chips, a great addition! i can’t wait to try these soon.

  35. 10/25/2013 at 3:49 pm

    I will be trying these very soon! They look like the richest, densest blondies ever, and have my mouth watering and stomach growling!

  36. 10/26/2013 at 8:53 pm

    LOVE, love, love love these! They look so good.

  37. 10/29/2013 at 3:16 pm

    Oh my god, DROOL!!! These pumpkin blondies look incredible, I am so excited to taste these

  38. Jennifer
    11/11/2013 at 1:24 pm

    So I did actually make these this weekend, and they came out great. They are reminiscent of pumpkin bread, especially since I used walnuts instead of hazelnuts. However, I used an 8×8 pan and the cook time was longer than 40-50 minutes in my oven. It was more like 60-70 minutes.

    • 11/12/2013 at 10:04 am

      Glad you enjoyed this, Jennifer!

  39. maureen
    11/17/2014 at 2:42 pm

    can you freeze this

    • Julie
      11/18/2014 at 9:16 am

      I wouldn’t. It might not be the best texture.

  40. Morgan
    11/22/2016 at 7:23 pm

    Will these get hard after two days? I’m wondering if I can make them early for Thanksgiving. Thanks!

    • Julie
      11/23/2016 at 6:54 am

      No, they won’t! Enjoy!

  41. Laura Dembowski
    09/24/2017 at 1:20 pm

    I just noticed I left a comment in 2013 and said I would try these soon, and while I wouldn’t call it soon, I did finally try them and LOVED them! They are incredible and dangerously easy to make. They are on my blog today and I would love if you checked out the post.

    • Julie
      09/25/2017 at 8:46 pm

      Looks great!!

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