These Pumpkin Blondies are an easy, healthier version of a classic blondies with less sugar, using an unrefined sweetener and only 5 wholesome ingredients.

I love making healthier blondies, like my Blueberry Lemon Blondies, Chickpea Blondies, or Vegan Blondies, but when it’s the pumpkin season, I just have to make blondies with pumpkin! Pumpkin adds a delicate texture to the blondie and bath the house in pumpkin pie smells.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 base ingredients to make these blondies. Here’s how to pick them.

Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too, but ensure it’s not too watery.
Peanut Butter – I use fresh, runny peanut butter for the best consistency. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options.
Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. For a lower sugar version, try a sugar-free maple-flavored syrup.
All-Purpose Flour – Regular all-purpose flour works best. For a gluten-free version, a 1:1 gluten-free all-purpose flour blend should work, though it may slightly affect the texture.
Pumpkin Pie Spices – This is optional but adds great flavors. Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and cloves.
Baking Powder – It is optional, it makes the blondies less chewy and dense.

How to Make Pumpkin Blondies

Find below pictures of the key steps to make this recipe.

Pour all the blondie ingredients in a mixing bowl.

Adding chocolate chips to the Pumpkin Blondie dough.

Stir them until it’s well combined and add the chocolate chips.

Gently incorporate the chocolate chips into the batter without over-mixing.

Pouring Pumpkin Blondie batter in a square pan.

Pour the batter in a square pan lined with parchment paper.

Flatten the top of the pumpkin blondies and bake them for 25-28 minutes at 350 °F (180 °C).

Let them cool down for a few minutes before slicing.

Expert Tips

All you need to make these blondies is in the recipe card further down, but I’ve included below a few extra tips and tricks.

Ingredient Temperature – Ensure all ingredients are at room temperature for better mixing and even baking.
Mixing Technique – Mix the ingredients just until combined to avoid overmixing, which can lead to tough blondies.
Pan Preparation – Line the pan with oiled parchment paper for easy removal and clean cutting.
Even Spreading – Use a spatula to spread the batter evenly in the pan for consistent baking.
Baking Time – Keep a close eye on the blondies towards the end of baking. They’re done when a toothpick inserted in the center comes out with a few moist crumbs.
Cooling – Allow the blondies to cool completely in the pan before cutting for cleaner slices.
Texture Variation – For chewier blondies, omit the baking powder. For cake-like blondies, include it.

More Plant-Based Blondie Recipes

If you like blondies made with plant-based ingredients, you’ll love these other recipe:

a stack of three pieces of lemon blueberry blondies with icing

Blueberry Lemon Blondies

Chickpea Blondies

Vegan Blondies

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Pumpkin Blondies

These Pumpkin Blondies are an easy, healthier version of classic blondies with less sugar and using an unrefined sweetener and only wholesome ingredients.

5 from 3 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dessert

Cuisine: American

Servings: 12 blondies

Calories: 175 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 cup Pumpkin Puree - (note 1)
▢ ½ cup Peanut Butter - (note 2)
▢ ½ cup Maple Syrup - (note 3)
▢ 1 cup All-Purpose Flour - (note 4)
▢ ½ teaspoon Baking powder - for a fluffier less chewy texture (note 5)

Optional

▢ 1 tablespoon Pumpkin Pie Spices
▢ 1 teaspoon Vanilla Extract
▢ ⅓ cup Dark Chocolate Chips

Instructions

Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch pan with parchment paper. Slightly oil it and set it aside.
In a large mixing bowl, add pumpkin puree, fresh peanut butter, maple syrup, and all-purpose flour. For a less chewy, dense blondie, add the baking powder now. For pumpkin flavors, add the pumpkin pie spices.
Stir until the batter is smooth, stir in vanilla extract and chocolate chips if used, stir to incorporate.
Spread the batter in an even layer in the pan and bake in the center rack of the preheated oven for 25-28 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the blondies comes out clean.
Let the blondies cool down on a cooling rack for 20 minutes before slicing.

Notes

Note 1: This is not pumpkin pie filling. Pumpkin puree is made from 100% pumpkin. You can use homemade pumpkin puree or canned pumpkin puree.

Note 2: Make sure you use a fresh jar of nut butter that is drippy, not dry. Other options are tahini, almond butter, or sunflower seed butter for a nut-free option.

Note 3: Any liquid sweetener works, like agave syrup, coconut nectar, or sugar-free alternatives.

Note 4: Gluten-free all-purpose flour should work well, but I haven’t tried it.

Note 5: Baking powder makes the blondies less chewy and dense. It’s optional. Add it with the flour for a lighter texture.

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Nutrition

Pumpkin Blondies (5 Ingredients, No Eggs, No Oil)