Chewy Pumpkin Blondies with Warm Spices

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Pumpkin season has a way of unlocking all my cozy cravings, and these chewy pumpkin blondies are right at the top of the list. I love how they combine the richness of classic blondies with the warm, spiced comfort of pumpkin pie. They’re thick, moist, and packed with just the right balance of brown sugar sweetness, fall spices, and melty chocolate chips. Every bite delivers that soft, fudgy texture I adore in brownies—but with the unmistakable autumn twist of pumpkin.

What really makes these blondies stand out is how simple they are to make. No mixers, no complicated steps—just whisk, stir, and bake. I find myself turning to this recipe on chilly afternoons when I want something sweet and satisfying without a big production. Whether you’re making a batch for a fall get-together or just to enjoy with a hot cup of coffee, these pumpkin blondies are always a hit.

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Why You’ll Love This Chewy Pumpkin Blondies Recipe

• Incredibly soft and chewy with a dense, brownie-like center
• Infused with cozy fall spices: cinnamon, nutmeg, and ginger
• One-bowl recipe, no mixer required
• Great for parties, potlucks, or a weeknight dessert
• Can be made ahead and still taste amazing the next day

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What Kind of Pumpkin Should I Use?

Canned pumpkin puree is the way to go for this recipe. It delivers consistent moisture and flavor without the hassle of roasting or blending fresh pumpkin. Make sure to use plain pumpkin puree and not pumpkin pie filling—the latter includes added sugars and spices that can throw off the balance.

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Options for Substitutions

• Butter: You can use melted coconut oil or a dairy-free butter alternative if you’re avoiding dairy.
• Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free version.
• Sugar: Coconut sugar works well in place of brown sugar for a slightly more caramelized flavor.
• Chocolate Chips: Feel free to use white chocolate chips, chopped dark chocolate, or leave them out entirely for a spiced blondie.
• Eggs: A flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) can replace the egg to make it vegan.

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Ingredients for Chewy Pumpkin Blondies with Warm Spices

• Unsalted Butter: Adds richness and helps create that chewy texture we love in blondies.
• Brown Sugar: Essential for depth of flavor and moisture—light or dark works well.
• Granulated Sugar: Balances the sweetness and supports the soft texture.
• Pumpkin Puree: The star ingredient, providing moisture, flavor, and a soft crumb.
• Egg Yolk: Just one yolk keeps the texture rich and fudgy without being cakey.
• Vanilla Extract: Boosts the warmth and rounds out the flavors.
• All-Purpose Flour: Gives structure without making the blondies dense.
• Baking Soda: A small amount helps with just the right amount of lift.
• Salt: Balances the sweetness and enhances all the other flavors.
• Pumpkin Pie Spice: A perfect blend of cinnamon, nutmeg, ginger, and cloves for that signature fall flavor.
• Chocolate Chips: Provide melty pockets of sweetness in every bite.

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Step 1: Preheat and Prepare

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

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Step 2: Melt the Butter

In a medium saucepan or microwave-safe bowl, melt the butter. Let it cool slightly so it doesn’t cook the egg yolk later.

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Step 3: Mix Wet Ingredients

Whisk in the brown sugar and granulated sugar until well combined. Then add the pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth and glossy.

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Step 4: Add Dry Ingredients

In the same bowl, add the flour, baking soda, salt, and pumpkin pie spice. Stir until no flour streaks remain. Be careful not to overmix—just combine until smooth.

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Step 5: Fold in Chocolate Chips

Gently fold in most of the chocolate chips, saving a small handful to sprinkle on top before baking.

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Step 6: Bake the Blondies

Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips on top. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

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Step 7: Cool and Slice

Let the blondies cool completely in the pan on a wire rack. This helps them set and makes slicing easier. Once cool, lift them out using the parchment overhang and cut into squares.

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How Long to Prepare Chewy Pumpkin Blondies with Warm Spices

Preparing these pumpkin blondies is as effortless as it gets for a baked treat with this much flavor. The hands-on prep time is about 10–15 minutes, thanks to the simple one-bowl method. No mixer, no chilling, no complicated techniques.

Once in the oven, the blondies need 25–30 minutes to bake. They’ll firm up as they cool, so don’t worry if they look slightly soft in the middle when you take them out. Letting them cool for about an hour ensures clean slicing and that chewy texture we’re after.

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Tips for Perfect Chewy Pumpkin Blondies

• Use room-temperature ingredients so everything mixes evenly.
• Don’t overmix the batter—stir just until the flour disappears.
• For extra fudginess, slightly underbake and let them set while cooling.
• Use high-quality pumpkin puree with no added water or fillers.
• Press a few chocolate chips on top before baking for a bakery-style finish.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree—it’ll make the blondies too sweet and overly spiced.
• Overbaking—this will dry them out and ruin the chewy texture.
• Skipping the parchment paper—makes removal and cleanup so much harder.
• Not cooling fully before slicing—they’ll fall apart if you cut too early.
• Using too much flour—scoop and level properly to avoid dense blondies.

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What to Serve With Chewy Pumpkin Blondies

1. Vanilla Bean Ice Cream

The warm spices pair beautifully with a scoop of cold, creamy vanilla ice cream.

2. Hot Apple Cider

A cozy drink like spiced cider enhances the fall flavors in each bite.

3. Whipped Cream & Cinnamon

Top with a dollop of whipped cream and a dusting of cinnamon for a pretty presentation.

4. Maple Latte

That maple sweetness brings out the brown sugar and spice notes in the blondies.

5. Fresh Berries

The tartness of raspberries or blackberries can cut through the sweetness and balance each bite.

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Storage Instructions

Room Temperature

Store cooled blondies in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.

Refrigerator

You can also refrigerate them for up to a week. This firms them up slightly but keeps them deliciously chewy.

Freezer

Wrap individual squares tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temp or microwave for 10–15 seconds for a warm treat.

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Estimated Nutrition (per serving, based on 16 squares)

• Calories: ~210
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g
• Fiber: 1g
• Sodium: 95mg

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Frequently Asked Questions

How do I know when the blondies are done?

They’re ready when the edges are golden and a toothpick comes out with moist crumbs—not wet batter. Don’t overbake!

Can I make these blondies gluten-free?

Yes, just substitute with a 1:1 gluten-free flour blend. Avoid almond or coconut flour alone—they’ll alter the texture.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and adjust the baking time to around 35–40 minutes.

Do these blondies taste strongly of pumpkin?

They have a subtle pumpkin flavor balanced with warm spices. It’s not overpowering.

Can I use white chocolate chips instead?

Definitely! White chocolate adds a creamy sweetness that complements the spices beautifully.

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Conclusion

Chewy Pumpkin Blondies with Warm Spices are everything I want in a fall dessert: comforting, rich, and perfectly spiced. They come together quickly, don’t require any fancy tools, and deliver huge flavor in every bite. Whether you serve them warm with a scoop of ice cream or tuck one into your lunchbox for an afternoon treat, these blondies are guaranteed to satisfy your seasonal sweet tooth.

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