Chewy Pumpkin Blondies with Warm Spices

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If you’re the kind of person who lights a pumpkin-scented candle the second October hits, these chewy pumpkin blondies will be your new fall obsession. Imagine the rich, caramel notes of a classic blondie but infused with cozy spices and pumpkin puree, creating a soft, dense texture that melts in your mouth. Chocolate chips stud each square, adding a gooey bite that balances the warmth of cinnamon, nutmeg, and clove.

They’re the perfect treat when you want something festive but fuss-free. Whether you’re hosting a fall get-together or just want something to go with your coffee, these bars hit the sweet spot between cake and cookie. Plus, they make your kitchen smell like a dream.

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Preparation Phase & Tools to Use

To make these chewy pumpkin blondies just right, having the proper tools makes all the difference. Start with an 8×8-inch baking pan, ideal for thick, even bars. A parchment-lined pan helps lift the blondies out cleanly without sticking.

You’ll need a mixing bowl and whisk to combine the wet and dry ingredients properly. If you want to save time, a hand mixer works well to get that silky-smooth pumpkin batter. A rubber spatula is also a must for folding in the chocolate chips and scraping down the sides.

Don’t forget a wire cooling rack to let the blondies cool evenly without overbaking from residual heat. All of these help you achieve the chewy center and golden edges that make this recipe a keeper.

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Ingredients for the Chewy Pumpkin Blondies

• Pumpkin Puree – This adds moisture and earthy sweetness. Be sure to use pure pumpkin, not pumpkin pie filling.
• Brown Sugar – Brings a rich molasses flavor that complements the pumpkin beautifully.
• Unsalted Butter – Melted butter keeps the blondies tender and enhances the chewy texture.
• Vanilla Extract – Adds depth and rounds out the sweetness.
• All-Purpose Flour – The base that gives the blondies their structure without being too cakey.
• Baking Soda – Helps give the blondies a bit of lift without making them too fluffy.
• Salt – Just a pinch sharpens all the sweet flavors.
• Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves for that classic fall flavor.
• Chocolate Chips – Semi-sweet or dark chips balance the sweetness and melt into rich pockets of goodness.

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How To Make the Chewy Pumpkin Blondies

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease the sides.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the pumpkin puree and vanilla extract, whisking until fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, pumpkin pie spice, and salt.

Step 4: Bring It All Together

Slowly add the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix to maintain that chewy texture.

Step 5: Add the Chocolate Chips

Fold in the chocolate chips with a spatula, saving a few to sprinkle on top for presentation.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.

Step 7: Cool and Slice

Let the blondies cool in the pan for 10 minutes, then lift them out using the parchment and let them cool completely on a wire rack before slicing into squares.

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Serving and Storing These Chewy Pumpkin Blondies

These blondies are best served slightly warm with a mug of hot cider or coffee. Their soft centers and melty chocolate bits make them irresistible fresh out of the oven. For a decadent dessert, top them with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Store leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate for up to a week, or freeze for up to 2 months. Just make sure to wrap them tightly so they don’t dry out.

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Frequently Asked Questions

How do I make sure my blondies stay chewy?

Avoid overbaking! Pull them out when a toothpick comes out with a few moist crumbs. Also, using brown sugar and melted butter helps retain that perfect chewiness.

Can I substitute fresh pumpkin for canned puree?

Yes, but make sure it’s very well strained to remove excess moisture, or your blondies may turn out too soft.

What type of chocolate chips work best?

Semi-sweet or dark chocolate chips offer the best balance, but feel free to use milk chocolate or even white chocolate for a twist.

Can I double this recipe?

Absolutely! Use a 9×13-inch pan and adjust the baking time to 30–35 minutes.

Why did my blondies turn cakey?

Cakey blondies usually result from too much flour or overmixing. Be gentle with the batter and measure your flour using the spoon-and-level method.

Can I add nuts?

Yes! Chopped pecans or walnuts make a great addition if you want a little crunch.

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Want More Dessert Bar Ideas?

If you love these chewy pumpkin blondies, you’ll probably enjoy these other seasonal treats:

• Easy Texas Turtle Sheet Cake for a rich, gooey chocolate experience.
• Peanut Butter Texas Sheet Cake with a nutty, fudgy finish.
• Paula Deen’s 5-Minute Fudge for last-minute sweet tooth cravings.
• Apple Enchiladas if you’re in the mood for something fruity and spiced.
• Strawberry Cheesecake Dump Cake for a creamy, crowd-pleasing bake.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts or try it with white chocolate chips? Maybe drizzle some maple glaze on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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