Irresistible Chewy Pumpkin Blondies with Warm Spices

It’s that time of year when pumpkins are everywhere, and I can’t help but feel giddy. The thought of biting into a warm, chewy pumpkin blondie topped with warm spices sends my taste buds into a frenzy. Pumpkin Pie Chia Pudding Picture this: a soft, golden treat that’s the perfect balance of sweet and spiced, with the aroma wafting through your kitchen like a cozy hug on a chilly evening.

As I whisk together the ingredients, I’m transported back to Grandma’s kitchen during autumn. I can still hear her laughter and smell the spices dancing in the air. These chewy pumpkin blondies have become our family’s go-to comfort food during gatherings, bringing smiles as wide as the pumpkin patches we visit every fall. Let’s dive in and make these delightful goodies that are perfect for any occasion—because who doesn’t want to savor something that feels like home? For more inspiration, check out this Lazy Girl Pecan Pie Bars recipe.

I remember the first time my friends tasted these blondies at a fall gathering. They vanished faster than I could say “pumpkin spice,” leaving everyone asking for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin puree (not pie filling) for the best flavor and texture.
• Brown Sugar: Packed brown sugar delivers that rich caramel-like sweetness that pairs perfectly with pumpkin. For more inspiration, check out this Baked Apples with Feta recipe.
• All-Purpose Flour: For structure; sift it well to avoid lumps in your batter.
• Eggs: Two large eggs will bind everything together beautifully while adding moisture.
• Vanilla Extract: A splash of pure vanilla extract enhances the flavors immensely.
• Baking Powder & Baking Soda: These leavening agents keep your blondies light and fluffy.
• Cinnamon & Nutmeg: The warm spices bring out the best in pumpkin, creating an irresistible aroma. No Bake Pumpkin Cake Balls Pumpkin Pie Cheesecake Truffles.
• Salt: A pinch of salt balances all the sweetness perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) and grease a baking pan with nonstick spray or line it with parchment paper for easy removal.

Mixing the Wet Ingredients: In a large mixing bowl, whisk together canned pumpkin puree, brown sugar, eggs, and vanilla extract until smooth and creamy. This mixture should look delightfully vibrant.

Combining Dry Ingredients: In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed. The fragrant spices should tickle your nose as you whisk.

Bringing It All Together: Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle here; overmixing can lead to tough blondies instead of chewy ones.

Pouring Into Pan: Pour the batter into your prepared pan and spread it evenly using your spatula. It should look like a luscious orange dream waiting to bake.

Baking Time: Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen—try not to hover too closely!

These chewy pumpkin blondies are sure to become a staple in your home during fall or anytime you crave something sweet and comforting! Enjoy every bite!

Perfecting the Cooking Process

Start by preheating your oven while you mix the batter. This ensures even baking and that perfect chewy texture in your blondies.

Add Your Touch

Consider swapping out chocolate chips for nuts or dried fruit. Adding a dash of sea salt on top can enhance the flavors beautifully.

Storing & Reheating

Store your blondies in an airtight container at room temperature for up to a week. Reheat them in the microwave for 10-15 seconds for that fresh-out-of-the-oven experience.

Sharing this recipe brings back memories of cozy fall evenings where friends gathered around with warm drinks and laughter, all thanks to these delightful blondies.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-pureed and not too watery for best results.

How do I know when my blondies are done?

Insert a toothpick; if it comes out clean or with few crumbs, they’re ready!

Can I freeze Chewy Pumpkin Blondies with Warm Spices?

Pumpkin Cookie Dough Pops.

Absolutely! They freeze well for up to three months in an airtight container.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chewy Pumpkin Blondies with Warm Spices

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• Author: platesdaily
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Chewy Pumpkin Blondies with Warm Spices are the ultimate fall treat, combining creamy pumpkin puree and warm spices for a comforting dessert that’s perfect for any occasion. These golden delights are easy to prepare, making them an ideal choice for novice bakers and seasoned pros alike. Enjoy them warm or at room temperature, and watch as they quickly become a family favorite during cozy nights in or festive gatherings.

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Ingredients

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• 1 cup canned pumpkin puree
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

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Instructions

1. Preheat oven to 350°F (175°C) and grease a baking pan or line it with parchment paper.
2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold dry ingredients into the wet mixture until just combined.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before cutting.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 blondie (approx. 45g)
• Calories: 180
• Sugar: 12g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg