These pumpkin blondies are a new favorite—packed with cozy fall flavors, fudgy white chocolate, rich dark brown sugar, and toasted pecans. They bake up as easy dessert bars and are finished with a silky apple cider glaze. Perfect for fall gatherings or any time you want a seasonal treat.
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If you love pumpkin, try these other seasonal favorites on the site: Pumpkin Pie in Graham Cracker Crust, Pumpkin Spice Espresso Martini, and Sour Cream Pumpkin Bread with Maple Brown Butter Glaze.
Ingredients
This pumpkin white chocolate blondies recipe builds on a classic blondie base with toasted chopped pecans for crunch. You’ll need the following:
- Baking spray – the kind with flour for easy release.
- Salted butter – melted for the batter.
- White chocolate – a 4-ounce baking bar, chopped.
- One large egg – room temperature.
- Dark brown sugar – packed, for depth and molasses flavor.
- Pure vanilla extract – use a good-quality vanilla for the best flavor.
- Canned pumpkin – pumpkin puree; I haven’t tested with fresh puree.
- All-purpose flour – 1 cup (about 128 g) measured by weight for accuracy.
- Pumpkin pie spice – to enhance the warm fall spices.
- Toasted chopped pecans – optional but recommended for texture and flavor.
Apple Cider Glaze:
- Fresh apple cider – reduced to concentrate flavor for the glaze.
- Salted butter – melted and whisked into the glaze.
- Powdered sugar – sifted in to reach a smooth, spreadable consistency.
Equipment
This recipe is simple and doesn’t require a mixer. Useful tools include a small saucepan to reduce the cider, a sauté pan to toast pecans, a 9×9-inch baking pan, measuring tools, and mixing bowls.
Related Recipes
If you enjoy these pumpkin blondies, consider the Brown Butter Banana Blondies for another rich, fudgy bar. Pumpkin Bread with Maple Brown Butter Glaze is another cozy option, and there are several other bar-style desserts like Mini Egg Brownies, Dairy Free Brownies, and Matcha Brownies.
📖 Recipe
Pumpkin Pecan Blondies with Apple Cider Glaze
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Equipment you may need
- Measuring cups and spoons
- Mixing bowls
- Parchment paper
- Whisk
- Food scale (optional)
- Cooling rack
- 9×9 baking pan
- Offset spatula (optional)
- Sauté pan for toasting pecans
- Small saucepan to reduce cider
Ingredients
- Baking spray – the kind with flour
- ½ cup salted butter (cut into chunks)
- 4 oz. white chocolate, chopped
- 1 large egg, room temperature
- ¾ cup dark brown sugar, packed
- 1 teaspoon pure vanilla extract
- ⅔ cup canned pumpkin puree
- 1 cup all-purpose flour (128 g)
- 2 teaspoons pumpkin pie spice
- ⅔ cup pecans, chopped and toasted
Apple Cider Glaze
- ½ cup fresh apple cider
- 2 tablespoons salted butter, melted
- 1½ cups powdered sugar, plus more if needed
Instructions
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Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper leaving an overhang for easy removal. Spray lightly with baking spray.
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Melt the butter in the microwave about 45 seconds, then stir in the chopped white chocolate. If needed, warm briefly more until fully melted and smooth.
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Whisk together the egg, brown sugar, vanilla, and pumpkin pie spice until combined.
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Stir the white chocolate-butter mixture into the egg-sugar mixture, then mix in the pumpkin until smooth.
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Fold in the flour until just combined, then gently fold in the toasted pecans.
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Spread the batter into the prepared pan, smoothing the top. Bake 25–30 minutes, or until a toothpick inserted comes out with moist crumbs. Cool completely in the pan.
Apple Cider Glaze
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Bring the apple cider to a boil in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes. Remove from heat and let cool slightly.
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Whisk the reduced cider with the melted butter, then sift in the powdered sugar and whisk until smooth. Add more powdered sugar if needed to reach a thick but spreadable consistency.
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Spread the glaze over the cooled blondies and allow it to set before slicing into squares.
Notes
Nutrition
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