Pumpkin Blondies (Chewy, Spiced & So Easy)

Why Pumpkin Blondies Are a Fall Must-Bake

When autumn arrives, nothing quite captures the cozy essence of the season like pumpkin desserts. Among the many pumpkin-flavored treats, pumpkin blondies stand out as a chewy, spiced delight that combines the best of fall baking with the convenience of a simple one-bowl recipe. These bars are loaded with the warm aromas of cinnamon and brown sugar, making them an irresistible snack for crisp afternoons, holiday gift-giving, or a crowd-pleasing dessert at gatherings.

Whether you’re a seasoned baker or just starting out, this pumpkin blondies recipe delivers consistent, moist, chewy results that disappear fast—often before they even fully cool! In this article, we’ll guide you through the ingredients, step-by-step instructions, helpful tips, and variations so you can enjoy this fall favorite any time.

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What Are Pumpkin Blondies?

Blondies are essentially the vanilla cousin to brownies—rich, chewy bars without cocoa, often featuring brown sugar and butter for a caramel-like depth. Pumpkin blondies infuse this classic treat with pumpkin purée and fall spices, adding moisture, subtle sweetness, and a seasonal twist.

Unlike traditional pumpkin bars that might be cakey or frosted, these blondies focus on a chewy texture and warm, spiced flavor profile. Their golden-brown color is naturally enhanced by the pumpkin and spices, and they’re often topped with cinnamon or pumpkin seeds for a rustic, autumnal finish.

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Ingredients Breakdown: What You’ll Need and Why

Dry Ingredients

• 1 ½ cups (190g) all-purpose flour
  Provides structure to the blondies. You can substitute with gluten-free flour blends if needed.

• 1 tsp baking powder
  Gives a slight lift for a tender crumb.

• 1 tsp ground cinnamon
  Essential for that warm fall spice flavor.

• ½ tsp ground nutmeg
  Adds depth and complexity.

• ¼ tsp ground ginger (optional)
  A gentle zing that complements cinnamon and nutmeg.

• ¼ tsp salt
  Balances sweetness and enhances flavor.

Wet Ingredients

• ½ cup (113g) unsalted butter, melted and slightly cooled
  Adds richness and chewiness. Butter flavor is key here.

• 1 cup (200g) packed light brown sugar
  Brown sugar gives moisture and caramel undertones.

• ½ cup (120g) pumpkin purée (100% pure)
  Provides moisture, flavor, and nutrients without overwhelming sweetness.

• 1 large egg, room temperature
  Binds ingredients together and helps with texture.

• 1 tsp pure vanilla extract
  Enhances all the other flavors.

Optional Mix-ins & Toppings

• ½ cup chopped walnuts or pecans
  Adds crunch and nutty flavor.

• ¼ cup pumpkin seeds (pepitas)
  Sprinkled on top for texture and appearance.

• ½ cup white or dark chocolate chips
  A touch of melty sweetness pairs beautifully with pumpkin spice.

• 1 tsp pumpkin pie spice (if you want more intense spice)

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Equipment Needed

• Mixing bowls (1 large for wet, 1 for dry or just one bowl for everything)

• Measuring cups and spoons

• Whisk and spatula

• 8×8-inch baking pan

• Parchment paper or nonstick spray

• Cooling rack

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Step-By-Step Pumpkin Blondies Recipe

1. Prep Your Pan and Oven

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. Parchment allows easy removal of blondies and clean edges.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger (if using), and salt. This ensures the spices are evenly distributed and your blondies have consistent flavor throughout.

3. Combine the Wet Ingredients

In a large bowl, whisk the melted butter and brown sugar until smooth and slightly glossy. Add the pumpkin purée, egg, and vanilla extract, whisking until fully combined and smooth.

4. Incorporate Dry into Wet

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Stir just until no flour streaks remain; avoid overmixing to keep blondies tender and chewy.

5. Add Optional Mix-ins

If using nuts or chocolate chips, fold them in now, reserving some to sprinkle on top if desired.

6. Bake the Blondies

Pour the batter into the prepared pan and spread evenly. Sprinkle pumpkin seeds or reserved mix-ins on top. Bake for 28 to 32 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs but no raw batter.

7. Cool Completely

Let the blondies cool completely in the pan on a wire rack. This allows them to set and develop the perfect chewy texture.

8. Slice & Serve

Once cool, lift the blondies out of the pan using the parchment edges and cut into squares. Enjoy plain, or with a dusting of powdered sugar or a drizzle of maple syrup.

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Tips for Perfect Pumpkin Blondies Every Time

Use Fresh Spices

Pumpkin spice blends lose potency over time. Use fresh cinnamon, nutmeg, and ginger to get the best flavor.

Don’t Overbake

Oven temperatures vary—start checking at 28 minutes. The blondies should be set on top but still moist inside.

Melted Butter for Chewiness

Melting the butter before mixing helps create that tender, chewy texture everyone loves.

Room Temperature Eggs and Pumpkin

For even mixing and smooth batter, use ingredients at room temperature.

Customize Your Mix-ins

Try dried cranberries for tartness, white chocolate chips for sweetness, or toasted coconut for added texture.

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Storage & Make-Ahead Advice

Storing

Store cooled pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Freeze individual squares wrapped tightly in plastic wrap and foil to prevent freezer burn.

Reheating

Rewarm blondies for 10-15 seconds in the microwave to revive their soft, chewy texture.

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Frequently Asked Questions (FAQs)

Can I use canned pumpkin pie filling instead of pure pumpkin purée?

No. Pumpkin pie filling contains added sugar and spices which will alter the recipe balance. Always use 100% pure pumpkin purée.

Are these gluten-free?

No, this recipe uses all-purpose flour. You can substitute with a gluten-free flour blend with xanthan gum for similar results.

Can I make these vegan?

Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, chilled) and a vegan butter substitute.

How do I make them more moist?

Add a tablespoon of yogurt or applesauce to the wet ingredients for extra moisture.

Can I add frosting or glaze?

Absolutely! Cream cheese frosting or a simple maple glaze pairs beautifully with these blondies.

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Variations to Try

• Pumpkin Chocolate Chip Blondies: Fold in ½ cup chocolate chips for a melty surprise.

• Nutty Pumpkin Blondies: Add toasted pecans or walnuts for crunch.

• Spiced Pumpkin Blondies: Increase cinnamon to 1 ½ tsp and add ½ tsp cloves for a stronger spice profile.

• Salted Caramel Pumpkin Blondies: Drizzle caramel sauce over cooled blondies and sprinkle sea salt.

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Serving Suggestions

• Pair warm blondies with a scoop of vanilla ice cream for an indulgent dessert.

• Serve alongside coffee or hot apple cider for a cozy fall snack.

• Wrap a few squares in decorative parchment and ribbon for homemade gift boxes.

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Nutritional Information (Approximate per serving, based on 16 servings)

• Calories: 180 kcal

• Fat: 7 g

• Carbohydrates: 27 g

• Protein: 2 g

• Fiber: 1 g

• Sugar: 16 g

Final Thoughts

Pumpkin blondies are an easy, flavorful way to celebrate fall baking without fuss. This recipe is perfect for bakers looking for a simple, chewy bar with cozy spices and the natural sweetness of pumpkin. From weekday snacks to holiday gifts, these blondies never fail to impress. Give this recipe a try, and enjoy the taste of fall in every bite!