Easy Chewy Pumpkin Spice Blondies – Fall Dessert

Pumpkin Blondies are more than just a treat; they’re a warm hug in dessert form, a celebration of cozy autumn flavors that beckons us indoors. When the leaves start to turn and a crisp chill fills the air, there’s nothing quite like the comforting sweetness of these golden squares. Forget the fuss of traditional pies; these pumpkin blondies offer all the quintessential fall taste you crave with a wonderfully chewy, rich texture that’s simply irresistible. What makes these particular pumpkin blondies so special? It’s the perfect balance of spiced pumpkin puree and buttery brown sugar, infused with hints of cinnamon and nutmeg, that creates a truly magical bite. They’re incredibly easy to whip up, making them a go-to for bake sales, holiday gatherings, or just a quiet afternoon indulgence. Get ready to fall in love with these delightful pumpkin blondies all over again.

Pumpkin Blondies

There’s something incredibly comforting about the warm, spiced flavors of fall. While pumpkin pie often takes center stage, these Pumpkin Blondies are an absolute showstopper in their own right. They offer all the cozy sweetness of pumpkin and spice, but in a chewy, decadent bar that’s incredibly easy to make. Forget about fussing with pie crusts; these blondies are all about pure, unadulterated deliciousness. They’re perfect for a casual gathering, a sweet afternoon treat, or even as a crowd-pleasing dessert for your next potluck. The texture is wonderfully fudgy in the center with just the slightest crisp around the edges, and the hint of cinnamon, nutmeg, and cloves from the pumpkin pie spice is simply divine.

These blondies are a fantastic way to use up leftover pumpkin puree, and they come together with minimal effort. The key is to get that perfect balance of chewiness and richness. I love that they don’t require any fancy techniques, just a good old-fashioned mixing bowl and a whisk. The aroma that fills your kitchen as they bake is enough to make your neighbors jealous! So, grab your apron and let’s get baking.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking soda
• 1 teaspoon Kosher salt (, or 1/2 tsp salt)
• 1 cup unsalted butter
• 1 3/4 cups granulated sugar
• 1 large egg
• 1 1/2 cups pumpkin puree
• 2 Tablespoons vanilla extract
• 1 to 1 1/2 cups chocolate chips

Instructions:

Preparation and Dry Ingredients:

First things first, let’s get our oven preheated and our baking pan ready. This ensures that when our blondie batter is mixed, it can go straight into a hot oven and start baking without delay, leading to a more consistent bake. Preheat your oven to 350°F (175°C). Now, prepare a 9×13 inch baking pan. You can either grease it well with butter or cooking spray, or line it with parchment paper, leaving an overhang on the sides. This overhang is a little trick that makes lifting the baked blondies out of the pan so much easier for slicing. Once your pan is prepped, in a medium-sized bowl, whisk together your dry ingredients. This includes the 2 1/2 cups of all-purpose flour, the 1 Tablespoon of pumpkin pie spice – this is where all those warm, cozy fall flavors come from! – the 1 1/2 teaspoons of baking soda, which will give our blondies their lift and chewy texture, and the 1 teaspoon of Kosher salt (or 1/2 teaspoon of regular table salt) to balance the sweetness. Whisking these together thoroughly ensures that the leavening agents and salt are evenly distributed throughout the flour, which prevents pockets of saltiness or uneven rising in your finished blondies.

Wet Ingredients and Creaming:

Now, let’s move on to the wet ingredients. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the 1 cup of unsalted butter (make sure it’s softened to room temperature, not melted – this is crucial for achieving the right texture!) and the 1 3/4 cups of granulated sugar. Beat them together until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air into the butter and sugar, which contributes to the tender texture of the blondies. Next, beat in the 1 large egg until it’s fully combined. Then, add in the 1 1/2 cups of pumpkin puree and the 2 Tablespoons of vanilla extract. Mix everything until it’s just combined and smooth. Be careful not to overmix at this stage; we want everything incorporated without developing the gluten in the flour too much.

Combining Wet and Dry Ingredients:

With your wet ingredients nicely combined, it’s time to bring the dry ingredients into the mix. Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed, or stir with a spatula, until just combined. It’s really important here not to overmix. Overmixing can lead to tough blondies, and we’re aiming for a wonderfully chewy, tender bar. A few streaks of flour are perfectly okay; they’ll disappear as you fold in the chocolate chips. The batter will be thick and somewhat sticky, which is exactly what we want for these dense and chewy treats.

Folding in the Chocolate Chips and Baking:

This is where the magic happens! Gently fold in your 1 to 1 1/2 cups of chocolate chips. I like to use a mix of semi-sweet and milk chocolate chips for a more complex flavor, but feel free to use your favorite. If you’re feeling adventurous, you could also add in some chopped nuts like pecans or walnuts at this stage. Once the chocolate chips are evenly distributed throughout the batter, spread the batter evenly into your prepared baking pan. Use a spatula to smooth the top. Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when the edges are set and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Be careful not to overbake them, as this will result in dry blondies. The centers should still look slightly underbaked – they will continue to cook as they cool in the pan.

Cooling and Serving:

This is perhaps the hardest part: waiting! Once they’re out of the oven, let the blondies cool completely in the pan on a wire rack. This cooling period is essential for the blondies to set properly. If you try to cut them while they’re still warm, they’ll likely fall apart. Once they’ve cooled completely, you can use the parchment paper overhang to lift the entire slab out of the pan. Then, use a sharp knife to cut them into squares. I like to cut mine into about 16-20 squares, depending on how generous I’m feeling. These Pumpkin Blondies are delicious served on their own, but they’re also fantastic with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every chewy, spiced bite!

Conclusion:

I hope you’re as excited to bake these pumpkin blondies as I am to eat them! These chewy, decadent bars are the perfect way to celebrate the cozy flavors of autumn. They’re incredibly easy to make, requiring just one bowl and a handful of pantry staples, making them ideal for both beginner bakers and seasoned pros looking for a quick yet impressive treat. The warm spices, rich brown sugar, and creamy pumpkin puree combine to create a flavor profile that is simply irresistible. Whether you’re looking for a festive dessert for a fall gathering, a sweet afternoon pick-me-up, or a crowd-pleasing bake sale item, these pumpkin blondies are sure to be a hit.

They’re wonderfully versatile too! Serve them warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. They also make a fantastic base for other fall flavors; consider adding chocolate chips, white chocolate chips, or even some toasted pecans for added texture and taste. Don’t be afraid to experiment and make them your own!

So, what are you waiting for? Gather your ingredients and get baking. I guarantee you won’t regret diving into these delicious pumpkin blondies!

Frequently Asked Questions about Pumpkin Blondies:

Q: How long do these pumpkin blondies typically stay fresh?

A: These blondies are best enjoyed within 3-4 days when stored in an airtight container at room temperature. You can also refrigerate them for up to a week, though they might become slightly firmer. For longer storage, consider freezing them; wrap individual blondies tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 2-3 months. Thaw them at room temperature before enjoying.

Q: Can I make these pumpkin blondies vegan?

A: Absolutely! To make them vegan, you can substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. For the butter, use vegan butter sticks. Ensure your brown sugar is also vegan, as some brands process it with bone char.

Pumpkin Blondies

Chewy and flavorful pumpkin blondies packed with warm spices and sweet chocolate chips. Perfect for fall baking!

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
24 servings

Ingredients

• 2 1/2 cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking soda
• 1 teaspoon Kosher salt
• 1 cup unsalted butter
• 1 3/4 cups granulated sugar
• 1 large egg
• 1 1/2 cups pumpkin puree
• 2 Tablespoons vanilla extract
• 1 1/2 cups chocolate chips

Instructions

1. Step 1
   Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
3. Step 3
   In a large bowl, cream together the melted butter and granulated sugar until smooth.
4. Step 4
   Beat in the egg and vanilla extract until well combined.
5. Step 5
   Stir in the pumpkin puree until just incorporated.
6. Step 6
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Step 7
   Fold in the chocolate chips.
8. Step 8
   Spread the batter evenly into the prepared baking pan.
9. Step 9
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
10. Step 10
    Let the blondies cool completely in the pan before cutting into squares.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.