Pumpkin Blondies (Blondie de Auyama)
These pumpkin blondies are rich, soft, and full of cozy auyama flavor, with white chocolate, condensed milk, and swirls of dulce de leche.
💛 Luz made these pumpkin blondies for us at La Cocina de Keesha Studio. They are such a fun way to turn auyama into an easy dessert that feels perfect for fall and the holiday season.
If you love cozy fall baking, try our McDonald’s Pumpkin Crème Hand Pies, Buttery Spiced Snow White Apple Pie, and Homemade Pumpkin Pie too.
Tips & Tricks
- Melt the white chocolate gently: White chocolate can scorch easily, so use low heat and stir often.
- Do not overmix the flour: Mix only until the batter comes together so the blondies stay soft and tender.
- Let them cool before slicing: Pumpkin blondies continue to set as they cool, giving you cleaner squares and a better texture.
Why Pumpkin Works So Well in Blondies
Pumpkin purée adds moisture and gives these blondies a soft, tender texture without needing lots of additional liquid.
Its mild earthy sweetness also balances the richness of the white chocolate and condensed milk, making this a very different kind of blondie from the classic version.
For more creamy, rich desserts, try our Dulce de Leche Cheesecake Bites, Sweet Potato Flan with Caramel Sauce, and Chocolate Marquesa.
How to Store
Keep the blondies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
FAQs about Pumpkin Blondies
If you’re in the mood for more pumpkin treats, try our Pumpkin Chocolate Chip Brownies, Pumpkin Waffles, and Pumpkin French Toast next.
Pumpkin Blondies | Blondie de Auyama
Ingredients
For Pumpkin Blondies
- 1 can pumpkin purée (auyama) 15 oz / 425 g
- 3 tbsp dulce de leche
- 10½ oz white chocolate, chopped 30 g
- 1 can sweetened condensed milk 400 g
- 1 cup unsalted butter 226 g
- 2 large eggs
- 1 tsp vanilla extract 5 g
- 3⅓ cups all-purpose flour 400 g
- Pinch of salt
- Dulce de leche, for drizzling on top
Instructions
How to Make Pumpkin Blondies
- Prep: Preheat the oven to 400°F (200°C) and line or grease your baking pan.
- Melt the Chocolate and Butter: Add the white chocolate and butter to a heat-safe bowl and melt gently until smooth. Let it cool slightly before continuing.
- Add the Wet Ingredients: Mix in the eggs, condensed milk, and vanilla until everything is smooth and well combined.
- Add the Flour: Gradually add the flour and pinch of salt. Mix just until there are no dry streaks remaining.
- Add the Pumpkin: Fold in the pumpkin purée and mix until the batter has an even color and texture.
- Fill the Pan: Spread the pumpkin blondie batter evenly into the prepared baking pan and smooth the top.
- Add the Dulce de Leche: Add 3 tablespoons dulce de leche in small spoonfuls over the batter. Gently swirl it into the pumpkin mixture, without completely mixing it in, to create a marbled effect.
- Bake: Bake at 400°F (200°C) for about 30 minutes, or until the blondies are set.
- Cool: Let the blondies cool completely before cutting so the center has time to firm up.
- Decorate: Finish the cooled blondies with stripes of dulce de leche over the top before serving.
