Craving a cozy fall dessert that skips the fuss but delivers big on flavor? These Chewy Pumpkin Blondies with Warm Spices bring together the best of autumn: moist pumpkin, rich brown sugar, and a kick of cinnamon, nutmeg, and cloves, all wrapped in a chewy, brownie-like bite. They’re a delicious hybrid between a soft cookie bar and a tender pumpkin cake—perfect for everything from afternoon snacks to Thanksgiving dessert tables.

What makes them so irresistible? The texture is dense yet moist, with a buttery richness that perfectly balances the earthiness of pumpkin and the warmth of seasonal spices. Top with a few melty chocolate chips (optional but recommended), and you’ve got a crowd-pleaser that’s both comforting and surprisingly easy to make.

Preparation Phase & Tools to Use

To make the perfect chewy pumpkin blondies, a few reliable tools make all the difference:

Mixing Bowls: Use at least two—one for wet ingredients and one for dry—to ensure even distribution of spices and leavening agents.
Whisk and Spatula: A whisk helps break up clumps in your flour and ensures the eggs and sugar mix thoroughly. A silicone spatula is ideal for folding and scraping every bit of batter into the pan.
8×8-inch Baking Pan: This size pan gives the blondies their thick, chewy texture. Line with parchment for easy removal.
Measuring Cups and Spoons: Accurate measurements are crucial, especially for baking where the wrong amount of flour or spices can throw off the texture or flavor.
Oven Thermometer (optional but helpful): To guarantee consistent baking and avoid under- or overbaking.

With everything prepped and ready, you’ll have these aromatic blondies in the oven in under 15 minutes.

Ingredients for the Chewy Pumpkin Blondies with Warm Spices

Every ingredient in these pumpkin blondies has a purpose, bringing texture, moisture, or depth of flavor:

Pumpkin Puree: The star of the recipe, pumpkin puree adds moisture and earthy sweetness.
Brown Sugar: Adds chewiness and a rich molasses undertone that complements the spices.
Melted Butter: Gives the blondies their decadent, moist crumb and enhances the flavor.
Egg Yolk: Adds richness and helps bind the batter.
Vanilla Extract: Lends warmth and rounds out the spice profile.
All-Purpose Flour: Provides structure without making the bars too cakey.
Baking Soda: Just the right amount of lift to avoid overly dense texture.
Salt: Balances sweetness and sharpens all the other flavors.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives these bars their signature fall flair.
Optional Chocolate Chips: Add pockets of melty richness and make them extra indulgent.

How To Make the Chewy Pumpkin Blondies with Warm Spices

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhangs for easy removal.

Step 2: Mix the Wet Ingredients

In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, melted butter, egg yolk, and vanilla extract until smooth and well combined.

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, salt, and pumpkin pie spice. Mixing the dry ingredients beforehand ensures even spice distribution.

Step 4: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture using a spatula. Fold just until combined to avoid overmixing, which can lead to dense blondies.

Step 5: Add Optional Chocolate Chips

If using, fold in a generous handful of chocolate chips. Save a few to press on top before baking for a pretty finish.

Step 6: Bake to Perfection

Spread the batter evenly in your prepared pan. Bake for 22–27 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

Step 7: Cool and Slice

Let the blondies cool completely in the pan before lifting them out with the parchment overhangs. Slice into squares and serve.

How to Serve and Store Chewy Pumpkin Blondies with Warm Spices

These blondies are best served slightly warm or at room temperature, where their texture is at its chewy best and the flavors are most pronounced. Pair them with a cup of chai or a spiced latte for a cozy afternoon treat. If you’re hosting, they stack beautifully for dessert platters and are easy to pack into lunch boxes or gift boxes.

To store, place them in an airtight container. They’ll stay fresh at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze (wrapped tightly) for up to 2 months. Just let them thaw and warm slightly before serving to recapture that perfect texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure it’s well-drained and mashed to a smooth consistency. Homemade pumpkin puree tends to hold more water, so pat it dry with paper towels before using.

Can I double the recipe for a crowd?

Absolutely! Double the ingredients and bake in a 9×13-inch pan. Just extend the baking time slightly and keep an eye on the center with a toothpick test.

Why are my blondies cakey instead of chewy?

Overmixing or using too much flour can create a cakier texture. Measure flour accurately and fold gently.

Are these blondies overly sweet?

They strike a perfect balance of sweetness and spice, especially if you skip or reduce the chocolate chips for a more spiced-forward flavor.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend. The texture might be slightly different but still delicious.

What’s the best way to reheat them?

Microwave individual pieces for 10–15 seconds to soften them back up and slightly melt the chocolate chips if included.

Want More Pumpkin Dessert Ideas?

If pumpkin is your love language, these chewy blondies are just the beginning. You might also enjoy the No-Bake Banana Pudding Cheesecake, especially if you’re a fan of creamy textures.

For those who crave a bit of crunch and spice, the Cinnamon Donut Bread is a game-changer for fall mornings.

Looking for something with a fruitier twist? The Apple Enchiladas are warm, cinnamon-laced, and just the right kind of indulgent.

If you like your treats rich and chocolatey, the Indulgent Chocolate Chess Pie offers a more decadent dessert path—ideal for cozy nights.

Or take a bite-sized route with Cheesecake Deviled Strawberries for a handheld party-ready twist.

Pin and Tell Me How Yours Turned Out

You can save this to your fall baking board for next time. Just click the Pin button.

If you try them, I’d love to know how they turned out for you. Did you go with the chocolate chips? Did you sneak in a nutmeg swirl? Drop a comment or tag me—I always enjoy seeing your spins on my bakes.

And for even more seasonal recipes and creative twists, don’t forget to follow along on Pinterest @LadyPlate.

Chewy Pumpkin Blondies with Warm Spices

Author: Julia Koch
Total Time: 35 minutes
Yield: 9 squares
Diet: Vegetarian

Print Recipe

Description

These chewy pumpkin blondies are the ultimate fall dessert bar—soft, moist, and warmly spiced with cinnamon, nutmeg, and cloves. Perfect for holiday gatherings, cozy afternoons, or anytime you crave pumpkin flavor in a sweet, dense square.