Oh, fall baking! Is there anything better? Seriously, the cozy smells wafting through the house, the excuse to crank up the oven… and then, the treats! This year, I’m totally obsessed with these Chewy Pumpkin Blondies with Fall Spices. They’re seriously addictive. I mean, who can resist that chewy texture combined with the warmth of pumpkin and all those yummy fall spices? Not me!
Every year, my grandma used to make pumpkin bread, and the whole house smelled like cinnamon and nutmeg. These blondies give me that same warm, fuzzy feeling, but they’re way easier to whip up. Plus, the chewy factor? Totally takes them over the top. Trust me, you NEED these in your life this fall!
Why You’ll Love These Chewy Pumpkin Blondies with Fall Spices
Okay, so why are these blondies about to become your new fall baking staple? Let me tell ya!
Quick and Easy to Make
Seriously, you don’t need to be a pro baker for these. Simple steps, basic ingredients – you got this!
Perfect for Fall Gatherings
Thanksgiving? Halloween? Just a cozy Sunday? These blondies are always a hit. Promise!
Bursting with Warm Fall Flavors
Pumpkin + spices = fall in every bite! It’s like a warm hug for your taste buds.
Chewy and Delicious Texture
Forget cakey! These are perfectly chewy, which, in my opinion, is the BEST blondie texture. You’ll see!
Ingredients for Chewy Pumpkin Blondies with Fall Spices
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Chewy Pumpkin Blondies with Fall Spices. Don’t skimp on the spices, okay? That’s where the magic happens! And trust me, that brown sugar is key for the chewy texture. You’ll need:
- 1/2 cup (1 stick) unsalted butter, melted (yes, melted!)
- 1 cup packed light brown sugar (gotta pack it in!)
- 1/2 cup pumpkin puree (not pumpkin pie filling, watch out!)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional, but highly recommended!)
How to Make Chewy Pumpkin Blondies with Fall Spices: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, these Chewy Pumpkin Blondies with Fall Spices are super easy, I promise! Just follow these steps, and you’ll be munching on warm, chewy goodness in no time. Let’s do this!
Preparing the Baking Pan and Wet Ingredients
First things first, preheat that oven to 350°F (175°C). And don’t forget to grease and flour a 9×13 inch baking pan. This is important, trust me – nobody wants stuck blondies! I usually use a little butter and then dust it with flour. Works like a charm!
Next, grab a large bowl and whisk together your melted butter and brown sugar until they’re all happy and combined. Then, stir in the pumpkin puree, egg, and vanilla extract. Make sure it’s all nice and smooth. You want everything to be friends before we add the dry stuff, ya know?
Combining Dry and Wet Ingredients
Now, in a separate bowl, whisk together the flour, pumpkin pie spice (smell that amazingness!), baking powder, baking soda, and salt. This part’s important too – whisking makes sure everything’s evenly distributed, so you don’t end up with pockets of baking soda. Yuck!
Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. This is key! Be careful not to overmix. Seriously! Overmixing = tough blondies, and nobody wants that. A few streaks of flour are okay. We’ll get rid of ’em in the next step.
Baking the Chewy Pumpkin Blondies with Fall Spices
Alright, almost there! Stir in the chocolate chips (if you’re using them – and you should!). Then, pour the batter into your prepared baking pan and spread it out evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Not wet batter! Moist crumbs! Ovens can be weird, so start checking around 20 minutes. Let the blondies cool completely in the pan before cutting into squares. I know, it’s torture, but trust me, they’ll slice much easier if you wait. Enjoy!!
Tips for Perfect Chewy Pumpkin Blondies with Fall Spices
Want to make sure your Chewy Pumpkin Blondies with Fall Spices are absolutely perfect? Of course, you do! Here are a few of my top tips for guaranteed success. These are the little things that really make a difference, trust me!
Don’t Overmix the Batter
Seriously, I can’t stress this enough! Overmixing is the enemy of chewy blondies. Mix until *just* combined, and then stop! A few streaks of flour are totally fine.
Use Fresh Pumpkin Pie Spice
Okay, this might sound picky, but fresh pumpkin pie spice makes a HUGE difference! If yours has been sitting in the cupboard for, like, five years… treat yourself to a new jar. You’ll thank me later!
Adjust Baking Time as Needed
Ovens are weird! Some run hot, some run cold. So, start checking your blondies around 20 minutes, and adjust the baking time as needed. You want moist crumbs on that toothpick, not wet batter!
Ingredient Notes and Substitutions for Chewy Pumpkin Blondies with Fall Spices
Okay, let’s talk ingredients! Sometimes you need to make a swap, or maybe you’re just feeling adventurous. Here are a few notes and substitutions for these Chewy Pumpkin Blondies with Fall Spices. Don’t be afraid to experiment – baking should be fun!
Pumpkin Puree Variations
So, canned pumpkin puree is super convenient, right? Just make sure you’re grabbing *puree*, not pumpkin pie filling! Big difference! If you’re feeling ambitious, homemade pumpkin puree is amazing, but honestly, the canned stuff works great. Just drain off any extra liquid!
Chocolate Chip Options
Chocolate chips are optional, but… why would you skip them?! Semi-sweet are classic, but dark chocolate chunks are AMAZING. Or, for a fun twist, try white chocolate chips! Seriously, whatever makes you happy!
Nut Additions
Want to add some crunch? Chopped pecans or walnuts are fantastic in these blondies! I like to toast them lightly before adding them to the batter – it brings out their flavor. Just watch them carefully, they burn easily!
Storing and Reheating Your Chewy Pumpkin Blondies with Fall Spices
So, you’ve baked these amazing Chewy Pumpkin Blondies with Fall Spices, and maybe, *maybe*, you have some leftovers (if you haven’t eaten them all already!). Here’s how to keep them fresh and delicious! Just pop them in an airtight container at room temperature, and they’ll stay good for up to 3 days. Want to warm them up? A few seconds in the microwave does the trick! Enjoy!
FAQ About Chewy Pumpkin Blondies with Fall Spices
Got questions about these Chewy Pumpkin Blondies with Fall Spices? I got you! Here are some of the most common questions I get asked, so hopefully, this helps! Let’s get to it!
Can I use canned pumpkin pie filling instead of pumpkin puree?
Okay, HUGE difference here! Pumpkin puree is just plain pumpkin, while pumpkin pie filling has added sugar and spices. If you use pie filling, your blondies will be way too sweet! Stick with the puree, trust me! You’ll thank me later!
How do I know when the blondies are done?
The toothpick test is your best friend! Stick a toothpick into the center of the blondies. If it comes out with moist crumbs (not wet batter!), they’re done! Also, look for the edges to be slightly golden brown and pulling away from the sides of the pan. Those are good signs too!
Can I freeze these blondies?
Yes, absolutely! These Chewy Pumpkin Blondies with Fall Spices freeze beautifully! Just wrap them individually in plastic wrap or foil, then pop them into a freezer bag. They’ll keep for up to 2-3 months. When you’re ready to eat them, let them thaw at room temperature for a bit. They’re almost as good as fresh!
Estimated Nutritional Information for Chewy Pumpkin Blondies with Fall Spices
Okay, so here’s the deal: the nutritional info is just an estimate, okay? But roughly, you’re looking at around 200 calories per blondie, with about 10g of fat, 2g of protein, and 25g of carbs. Enjoy!
Enjoy Your Delicious Chewy Pumpkin Blondies with Fall Spices!
So, there you have it! My absolute favorite fall treat! I really hope you love these Chewy Pumpkin Blondies with Fall Spices as much as I do! If you make them, please leave a comment and let me know what you think! And hey, sharing is caring – tag me on social media! Happy baking!
Print
Unbelievable Chewy Pumpkin Blondies with Fall Spices in 25
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chewy Pumpkin Blondies with Fall Spices are a delicious treat that captures the essence of autumn.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and brown sugar until well combined.
- Stir in the pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips, if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For a more intense pumpkin flavor, use 2/3 cup of pumpkin puree.
- Add chopped nuts like pecans or walnuts for extra texture.
- Store the blondies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 blondie
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
