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If you’re craving a dessert that’s full of cozy fall flavor, and easy to make, these Pumpkin Blondie Fingers with White Chocolate Drizzle are just the thing. They’ve got the chewy, buttery texture of a blondie, a hint of warm pumpkin spice, and a creamy white chocolate topping that makes them look bakery-worthy without the extra effort.
Cut into slim, finger-sized bars, these pumpkin blondies are perfect for parties, bake sales, or just enjoying with your afternoon coffee. They’re the kind of dessert that feels festive and fun but doesn’t require hours in the kitchen. Win-win!
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Pin It NowPumpkin Blondie Fingers with White Chocolate Drizzle
If you’re anything like me, once fall rolls around, pumpkin spice makes its way into just about everything I bake whether it’s Easy Pumpkin Cheesecake Bars, Pumpkin Walnut Cake or these delicious little Pumpkin Blondie Fingers.
They’re a shareable dessert that you’ll want on repeat all season long. And the white chocolate topping and drizzle? That makes these blondie bars feel a little extra special.
What I love most about this recipe (aside from how good they taste, obviously) is how easy they are to cut and serve. Sliced into fingers/bars, they’re perfect for holiday parties, bake sales, or just having a lit the something s sweet with your afternoon coffee or tea.
Plus, they look so festive, don’t they? You’d never guess how simple they are to make.
Why you’ll love this recipe
- Full of fall flavor – warm pumpkin spice in every bite!
- Chewy and soft – the perfect mix between a pumpkin cookie and a blondie bar.
- Easy to serve – cut into fingers – they’re portable!
- White chocolate topping – not only will you dip the bars in white chocolate, they’ll get a white chocolate/pumpkin drizzle on top!
Life is short. Eat good food!
❤️ Ashley
tips for the best pumpkin blondie fingers
- Don’t over-bake: you want them soft and chewy.
- Cool fully before dipping: warm bars will melt the chocolate topping.
- Get creative: in addition to the white chocolate topping and drizzle, try sprinkling them with cinnamon and sugar for a little something extra.
Storage tips
Room temperature: store in an airtight container for 3 days.
In the fridge: keeps fresh for about 1 week.
In the freezer: wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.
Pumpkin Blondie Finger FAQ
Yes! The blondies are delicious on their own. You can skip the topping entirely or swap in milk or dark chocolate if you prefer a less sweet finish.
No. Pumpkin pie filling already has added sugar and spices, which will throw off the flavor and texture. Make sure you use 100% pure pumpkin purée.
Cool the blondies completely before slicing, and use a sharp knife. For extra neat edges, chill the bars in the fridge for 30 minutes before cutting.
Yes! These blondie fingers taste great the next day. Bake, cool, and store them in an airtight container until you’re ready to add the white chocolate topping.
These Pumpkin Blondie Fingers dipped in white chocolate with a white chocolate drizzle are so fun, festive and the perfect pumpkin dessert for fall! Whether you’re baking these for a party, bake sale, or serving for a Thanksgiving dessert table, you’re going to love these! As always, I love to hear from you so if you make this recipe, let me know what you think. Enjoy!
Pumpkin Blondie Fingers
Ingredients
For the blondies:
- 6 tablespoons unsalted butter softened (¼ cup + 2 tablespoons)
- ½ cup + 2 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée not pumpkin pie filling
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup white chocolate chips
For the topping:
- 1 cup chopped white chocolate or white chocolate chips
- 1 tablespoon pumpkin purée
Instructions
- Prepare the pan: Preheat the oven to 375°F (190°C). Line an 8×8-inch (20×20 cm) baking tin with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg, vanilla, and pumpkin purée until well combined.
- Add dry ingredients: Stir in the flour, baking powder, pumpkin spice, cinnamon, and salt. Mix until just combined.
- Fold in chocolate chips: Stir in the white chocolate chips, then spread the batter evenly into the prepared baking pan.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare topping: Melt the chopped white chocolate in the microwave in 30-second bursts, stirring between each round, until smooth. Set aside 2 tablespoons of the melted chocolate in a small bowl.
- Dip and drizzle: Dip the tops of the cooled blondie fingers into the melted white chocolate and place them back on the wire rack. Stir the reserved 2 tablespoons of white chocolate with 1 tablespoon pumpkin purée, then drizzle or pipe over the dipped blondies for a festive finish.
- Set and serve: Let the chocolate set completely before slicing into 12 finger-sized bars. Enjoy!
