Chewy Pumpkin Blondies with Warm Spices

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If you crave that cozy, spiced flavor of pumpkin pie but want the texture of a chewy brownie, these Chewy Pumpkin Blondies with Warm Spices are your next obsession. Each bite is soft and rich, with the earthy sweetness of pumpkin and the comforting heat of cinnamon, nutmeg, and cloves. They’re the kind of treat that makes you want to curl up with a cup of tea and a good book.

Perfect for fall baking, these blondies also freeze well, making them a go-to for holidays or whenever you need a sweet fix. The brown sugar adds depth, while a touch of vanilla ties all the warm spices together into one harmonious bite. Best part? No mixer needed, just a bowl and whisk.

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What Kind of Pumpkin Should I Use?

Stick with canned pumpkin puree—not pumpkin pie filling. The latter has added sugars and spices that will throw off the flavor balance of the blondies. If you’re adventurous, you can roast and puree your own sugar pumpkin, but make sure it’s thick and not watery.

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Ingredients for the Chewy Pumpkin Blondies with Warm Spices

• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Optional: 1/2 cup chopped white chocolate or walnuts

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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 an overhang for easy removal.

Step 2: Mix Wet Ingredients

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

Step 3: Add Dry Ingredients

Sprinkle the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg, cloves) over the wet ingredients. Fold everything together gently using a spatula until no flour pockets remain.

Step 4: Optional Add-Ins

Stir in white chocolate chunks or chopped walnuts if using.

Step 5: Bake

Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool and Slice

Let the blondies cool completely in the pan before lifting them out using the parchment. Slice into squares and enjoy!

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How to Serve and Store Chewy Pumpkin Blondies

Serve these blondies at room temperature for the ultimate chewy texture. They’re excellent as-is or topped with a dollop of whipped cream or a drizzle of caramel.

Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer, then transfer to a zip-top bag and keep frozen for up to 2 months.

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Frequently Asked Questions

How do I make sure my blondies don’t turn out cakey?

Use just one egg yolk instead of a whole egg and avoid overbaking. This keeps the blondies dense and chewy.

Can I use pumpkin pie spice instead of the individual spices?

Yes! Substitute the cinnamon, ginger, nutmeg, and cloves with 1.5 teaspoons of pumpkin pie spice.

Can I double the recipe?

Definitely. Double the ingredients and bake in a 9×13-inch pan. You may need to extend the baking time by 5–10 minutes.

Do I need to refrigerate these blondies?

No need. They keep well at room temperature, but refrigeration can help them last a few extra days.

Can I make these gluten-free?

You can try a 1:1 gluten-free flour blend. Results may vary slightly in texture.

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Want More Fall Dessert Ideas?

If these chewy pumpkin blondies hit the spot, you’ll love these other cozy treats:

• Sopapilla Cheesecake Bars for a cinnamony cream cheese delight.
• Cinnamon Donut Bread with a soft, sugary crust.
• Pecan Pie Bites that are mini but mighty.
• Cherry Chocolate Cheesecake for a fruity, rich indulgence.
• Lemon Churro Cookies if you love a citrus twist to your spice.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest fall dessert board so you can make it again when the craving strikes.

I’d love to hear how you made these your own. Did you go for the white chocolate or the walnut crunch? Any swaps that surprised you?

And if you’re looking for more daily inspiration, follow along on Pinterest at Nina Dishes for fresh new ideas every week.

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