Pumpkin Marshmallow Blondies – a perfect autumn treat that combines rich pumpkin and fluffy marshmallow in every bite.
These Pumpkin Marshmallow Blondies are simple to make and packed with fall flavor. The recipe calls for draining excess moisture from the pumpkin so the blondies stay chewy rather than cakey, while marshmallow fluff adds a light, pillowy sweetness. Chocolate chips brighten the flavor and create little pockets of melty richness in each square.
If you enjoy this recipe, try other seasonal favorites from the same collection below.
- The Best And Splendid Glazed Pumpkin Coffee Cake
- The Best Pumpkin Snickerdoodle Blondies
- The Most Delicious Pumpkin Coffee Cake Cookies
Why you should make these pumpkin marshmallow blondies
These blondies are an easy, flavorful autumn dessert that delivers pumpkin spice, chewy texture, and gooey marshmallow without complicated steps.
- Easy to make: Beginner-friendly and straightforward, no special skills required.
- Chewy texture: Draining the pumpkin prevents excess moisture so the blondies remain chewy with a dense, satisfying bite.
- Flavorful combination: Pumpkin spice, chocolate, and marshmallow work together for layered fall flavors.
- No shaping required: Baked in a single pan, these blondies save time compared with drop cookies.
Grocery shopping list – Pumpkin Marshmallow Blondies
- Unsalted butter: Melt and cool before using to control salt and achieve the right texture.
- Canned pumpkin puree: Use a quality brand and be prepared to drain excess moisture.
- All-purpose flour: Spoon and level when measuring to avoid compacting and a dense result.
- Marshmallow fluff: Warm a spatula briefly in hot water for easier, even spreading.
- Chocolate chips: Choose a good-quality chocolate for a better finished flavor.
Tips and tricks – pumpkin marshmallow blondies
- Blot the pumpkin: Drain canned pumpkin well using cheesecloth or paper towels to remove excess liquid before adding it to the batter.
- Room-temperature eggs: Bring eggs to room temperature for smoother incorporation and even texture; place them in warm water for a few minutes if needed.
- Gentle mixing: Combine wet and dry ingredients just until incorporated to avoid tough blondies.
- Even marshmallow layer: Warm your spatula and spread the fluff evenly, leaving a small border so it doesn’t bubble over when baking.
- Parchment paper lining: Line the pan for easy removal, neat slices, and simple cleanup.
What is blotting when it comes to baking?
Blotting in baking means removing excess moisture from an ingredient before adding it to a batter. For pumpkin puree, blotting reduces water content so the finished baked good keeps the right texture and bakes evenly.
- Texture control: Removing extra liquid keeps blondies chewy instead of soggy.
- Consistent results: Eliminating excess moisture helps the recipe perform the same way every time.
- Even baking: Less liquid prevents underbaked or overbaked spots and promotes uniform cooking.
- Preventing sogginess: Blotting helps avoid a soggy bottom layer in the pan.
Equipment I used and recommend
- 9×9 inch baking pan: A sturdy square pan with high sides works best for even baking.
- Parchment paper: Makes removal and cleanup easy.
- Electric hand mixer: Speeds up creaming the butter and sugar and helps incorporate the eggs smoothly.
- Mixing bowls: Use several sizes so you can mix dry and wet ingredients separately.
- Rubber spatula: Ideal for folding ingredients without overworking the batter.
Frequently asked questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. If using fresh pumpkin, roast or cook it and drain well so the texture and concentration match canned puree.
What can I use if I don’t have pumpkin pie spice?
Mix your own: cinnamon, nutmeg, ginger, and a pinch of cloves make a simple substitute.
How do I know when the blondies are done baking?
They are done when the center is slightly set and a toothpick inserted in the middle comes out with only a few moist crumbs attached.
Storing and freezing
Store Pumpkin Marshmallow Blondies in an airtight container or wrapped tightly in plastic wrap. They keep at room temperature for up to two days or in the refrigerator for up to a week for extended freshness.
Freezing
To freeze, cool the blondies completely, then wrap individual squares or the whole pan tightly in plastic wrap and place in the freezer for 2–3 months. Thaw in the refrigerator or at room temperature before serving.
If you make this recipe, please leave a review and a comment — they help a lot. Follow along on social media for more recipes and updates.
Recipe
Pumpkin Marshmallow Blondies
Ingredients
For the blondies
- ½ cup unsalted butter, melted and cooled
- ½ cup canned pumpkin puree, well-drained
- 1 ¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips
- About 7 ounces marshmallow fluff (one jar)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan and line it with parchment paper.
- Remove excess moisture from the pumpkin: place puree in cheesecloth and squeeze out liquid into a bowl. Repeat until the pumpkin is much thicker; discard the liquid.
- Whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a medium bowl; set aside.
- In another bowl, beat melted butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add the egg and egg yolk one at a time, mixing briefly after each. Stir in vanilla and the drained pumpkin on low speed until combined.
- Fold the dry ingredients and chocolate chips into the wet batter with a rubber spatula, mixing just until combined. The batter will be thick.
- Press about ¾ of the batter into the prepared pan. Spread marshmallow fluff evenly over the batter, leaving a ½-inch border. Top with remaining batter, pressing gently. Add a few extra chocolate chips and small dollops of fluff on top if desired.
- Bake 25–30 minutes, until the center is slightly puffy and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan before lifting out on the parchment and cutting into squares.
