Chewy Pumpkin Blondies with Warm Spices

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Sink your teeth into these irresistibly soft and chewy Pumpkin Blondies packed with warm fall spices and rich chocolate chips. These bars are the perfect balance between gooey and cakey, delivering that cozy pumpkin flavor in every bite. Whether you’re looking for a comforting dessert, a crowd-pleasing party tray, or a fall-inspired snack, these blondies are your answer.

The addition of cinnamon, nutmeg, and cloves creates that classic autumn warmth, while brown sugar and vanilla add depth and richness. Best of all, they’re simple to whip up in one bowl with everyday pantry staples. If pumpkin season had a signature treat, this would be it.

Why You’ll Love This Chewy Pumpkin Blondies Recipe

These pumpkin blondies are ultra-moist without being cakey, thanks to the perfect blend of pumpkin puree and brown sugar. They’re easy to slice, transport, and serve, making them ideal for potlucks, lunchbox treats, or cozy nights in. Plus, they stay soft for days, and the flavor only intensifies over time.

They’re also endlessly customizable—throw in some walnuts, white chocolate chips, or even swirl in a bit of cream cheese for a fun twist.

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! If you’re using fresh pumpkin, be sure to roast and puree it until smooth. Then, strain it with a cheesecloth or fine mesh sieve to remove excess moisture. Fresh pumpkin can be a bit more watery than canned, which might throw off the blondie texture. Stick with about 3/4 cup of well-drained puree for best results.

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Ingredients for the Chewy Pumpkin Blondies

Each ingredient in this recipe plays a crucial role in creating the perfect chewy texture and rich autumn flavor:

• Pumpkin Puree: The star ingredient that brings moisture and earthy sweetness.
• All-Purpose Flour: Gives the blondies their structure and chewy bite.
• Brown Sugar: Adds depth and a slight molasses flavor while keeping them moist.
• Granulated Sugar: Balances the sweetness and gives a little extra chew.
• Melted Butter: Creates richness and that slightly crispy edge.
• Egg Yolk: Adds extra fat for richness without making them cakey.
• Vanilla Extract: Deepens the flavor profile and ties in the warm spices.
• Baking Soda: Helps the blondies rise just enough without becoming fluffy.
• Salt: Enhances the sweetness and rounds out the flavors.
• Cinnamon, Nutmeg, Cloves: The holy trinity of pumpkin spice that gives these blondies their irresistible fall flavor.
• Chocolate Chips: Add melty pockets of sweetness in every bite.

How To Make the Chewy Pumpkin Blondies

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and vanilla extract until smooth and glossy.

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures even spice distribution.

Step 4: Combine and Fold

Gradually add the dry ingredients into the wet mixture. Stir until just combined—don’t overmix. Then gently fold in the chocolate chips.

Step 5: Spread and Bake

Spread the thick batter evenly in your prepared pan. Top with extra chocolate chips if desired. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

Step 6: Cool and Slice

Let the blondies cool in the pan for at least 30 minutes. Lift them out using the parchment overhang, then slice into squares.

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How to Serve and Store Chewy Pumpkin Blondies

These chewy pumpkin blondies are best served slightly warm or at room temperature, letting those chocolate chips stay nice and melty. They’re perfect on their own or paired with a scoop of vanilla ice cream or a drizzle of caramel sauce.

This recipe yields about 9 to 12 bars, depending on how you slice them.

To store, keep them in an airtight container at room temperature for up to 4 days. For longer storage, place them in the fridge for up to a week or freeze for up to 2 months. Just bring them to room temp or pop them in the microwave for 10 seconds before serving.

What to Serve With Chewy Pumpkin Blondies

Vanilla Ice Cream

The warm spices of the blondies pair beautifully with a scoop of classic vanilla ice cream.

Salted Caramel Sauce

Drizzle some over the blondies for an extra indulgent treat.

Spiced Chai or Pumpkin Latte

Wash down the cozy flavors with a hot mug of spiced chai or a pumpkin spice latte.

Fresh Whipped Cream

A light and fluffy topping that balances the rich texture.

Chopped Nuts

Serve alongside or sprinkle on top for a crunchy contrast.

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Frequently Asked Questions

Can I make these gluten-free?
Yes, simply swap the all-purpose flour for a 1:1 gluten-free baking blend. Be sure it contains xanthan gum for structure.

Do I have to use chocolate chips?
Not at all. You can omit them or replace with white chocolate, toffee bits, or chopped nuts.

Why are my blondies cakey instead of chewy?
Too much pumpkin or flour can lead to a cakier texture. Stick to the exact measurements and don’t overbake.

Can I double the recipe?
Yes! Double the ingredients and use a 9×13-inch pan. Baking time may increase slightly, so check at 35 minutes.

What other fall desserts can I try?
If you love these, you’ll enjoy our [Pumpkin Cream Cheese Muffins], [Apple Cinnamon Rolls], and [Maple Pecan Cookies].

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