Irresistible Chewy Pumpkin Blondies with Warm Spices

There’s something magical about the combination of pumpkin and warm spices, especially when you transform them into chewy pumpkin blondies with warm spices. Imagine biting into a soft, gooey square of pumpkin bliss that envelops your taste buds in a cozy hug. Pumpkin Pie Chia Pudding The aroma wafts through your kitchen, teasing everyone within sniffing distance and drawing them in like moths to a flame. For more inspiration, check out this Pecan Pie Bars recipe recipe.

As I baked these delightful treats for the first time, I was reminded of fall afternoons spent at grandma’s house, where every corner smelled like cinnamon and joy. These chewy pumpkin blondies are perfect for sharing at gatherings or enjoying with a cup of coffee on lazy Sunday mornings. Trust me; once you try them, you will be counting down the days until pumpkin season rolls around again!

I remember the first time I served these chewy pumpkin blondies at a family gathering—the smiles on everyone’s faces were priceless as they devoured each piece!

Essential Ingredients

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

• Canned Pumpkin Puree: Use 100% pure pumpkin puree for a smooth texture and vibrant flavor. Skip the pie filling!
• Brown Sugar: Light brown sugar adds moisture and a hint of caramel flavor. Moist Halloween Chocolate Layer Cake.
• Granulated Sugar: Balances out the richness of the brown sugar; both are essential for sweetness.
• Unsalted Butter: Melted butter ensures your blondies are rich and decadent without being greasy.
• Eggs: Two large eggs help bind the ingredients together and provide structure to your blondies.
• All-Purpose Flour: The base of our batter; it gives these blondies their chewy texture.
• Baking Powder: A little lift helps create that wonderful chewy texture we’re after.
• Cinnamon, Nutmeg, Ginger, Cloves: These warm spices deliver that classic fall flavor we all adore—don’t skimp on them! For more inspiration, check out this Cinnamon Pear Walnut Crumble recipe.
• Vanilla Extract: A splash of pure vanilla elevates the flavors beautifully.
• Salt: Just a pinch enhances all other flavors without making it taste salty.
• Walnuts or Pecans (optional): Add crunchy nuts for extra texture; however, feel free to skip if you prefer plain blondies!

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

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking dish with cooking spray or line it with parchment paper for easy removal.

Melt Your Butter and Combine Sugars: In a mixing bowl, melt your unsalted butter until just melted—let it cool slightly before adding brown sugar and granulated sugar. Whisk until combined until it’s perfectly smooth.

Add Eggs and Pumpkin Puree: Crack in those two eggs along with the canned pumpkin puree. Mix everything together until it transforms into a luscious orange-hued batter that smells heavenly.

Sift Together Dry Ingredients: In another bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This step ensures no lumps remain while infusing air into your dry mix.

Combine Wet and Dry Ingredients: Gradually fold in your dry mixture into the wet batter using a spatula or wooden spoon. Be gentle here; we want those chewy textures intact rather than over-mixing!

Add Nuts if Desired!: If you’re feeling adventurous or nutty (pun intended), fold in some chopped walnuts or pecans at this point. They add delightful crunchiness to each bite.

Bake and Cool Down!: Pour the batter into your prepared baking dish and spread evenly. Bake for about 25-30 minutes or until lightly golden brown on top—insert a toothpick to check if it comes out clean.

Once baked to perfection, let those chewy pumpkin blondies cool completely before cutting them into squares. No Bake Pumpkin Cake Balls This step builds anticipation as your kitchen fills with an irresistible scent!

Now that you have all the steps laid out clearly let’s dive into making these incredibly delicious chewy pumpkin blondies with warm spices! Prepare yourself for compliments from family and friends alike as they devour every last crumb! Pumpkin Pie Cheesecake Truffles.

Perfecting the Cooking Process

Start by mixing your dry ingredients separately before folding them into the wet mixture. This ensures even distribution of flavors and perfect consistency in your chewy pumpkin blondies.

Add Your Touch

Feel free to add chocolate chips or nuts for extra texture. A sprinkle of sea salt on top before baking can enhance the flavors beautifully.

Storing & Reheating

Store your chewy pumpkin blondies in an airtight container at room temperature for up to five days. For reheating, pop them in the microwave for about 10 seconds to regain their soft texture.

Sometimes, I bake these blondies when friends come over, and they vanish faster than my cat during bath time! The joy on everyone’s faces is priceless.

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure it’s well-pureed and not too watery for best results.

What if I don’t have brown sugar?

You can substitute with granulated sugar; just add a little molasses for flavor.

How do I make these gluten-free?

Substitute all-purpose flour with a gluten-free blend for delicious results.

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Chewy Pumpkin Blondies

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• Author: platesdaily
• Total Time: 45 minutes
• Yield: Approximately 16 servings 1x

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Description

Chewy pumpkin blondies with warm spices are a fall favorite that perfectly combines rich pumpkin flavor with cozy spices like cinnamon and nutmeg. These delightful treats are easy to whip up, making them ideal for gatherings or quiet mornings with coffee. Each gooey square is a comforting embrace that will have everyone coming back for more.

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Ingredients

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• 1 cup canned pumpkin puree
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish or line it with parchment paper.
2. In a mixing bowl, melt the unsalted butter and let it cool slightly. Whisk in the brown sugar and granulated sugar until smooth.
3. Add the eggs and pumpkin puree, mixing until well combined.
4. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
6. If desired, fold in nuts for added texture.
7. Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until golden brown on top and a toothpick comes out clean.
8. Allow to cool before slicing into squares.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 blondie (50g)
• Calories: 180
• Sugar: 12g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg