Super Chewy Pumpkin Blondies

This recipe transforms pumpkin into a dessert bar that’s rich, dense, and perfectly chewy. Unlike fluffy pumpkin cakes or muffins, these blondies lean into that soft, fudgy texture that sticks to your fork in the best way. The pumpkin puree gives natural moisture, while warm spices like cinnamon and nutmeg bring cozy autumn flavor. Brown sugar deepens the sweetness, giving every bite a caramel-like richness that pairs beautifully with pumpkin.

What makes these blondies shine is their balance. They’re sweet without being overwhelming, spiced without being too heavy, and chewy without crossing into gooey brownie territory. Each square cuts clean but feels decadent, making them perfect for sharing at parties or enjoying with coffee. I always feel like these blondies take everything I love about fall desserts and pack it into a single, simple pan.

Why You’ll Love This Recipe

These chewy pumpkin blondies bring all the best qualities of fall baking together.

Chewy texture: Brown sugar and pumpkin keep the bars soft and dense.

Warm spices: Cinnamon, nutmeg, and cloves create cozy flavor.

Simple prep: Mix everything in one bowl with no mixer needed.

Crowd-friendly: Bake once, slice into squares, and serve.

Customizable: Add chocolate chips, nuts, or a swirl of cream cheese.

Perfect make-ahead dessert: Stays moist for days.

Here’s my favorite trick: I often sprinkle a handful of white chocolate chips over the batter right before baking. They melt just slightly, giving sweet little pockets that stand out against the spiced pumpkin base. Another tweak I love is drizzling the baked blondies with a thin glaze made of powdered sugar and milk. It adds a glossy finish and makes them feel even more special without much effort.

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Ingredients

• 1 cup unsalted butter, melted and slightly cooled
  
• 1 ½ cups brown sugar, packed
  
• ½ cup granulated sugar
  
• 1 cup pumpkin puree (not pumpkin pie filling)
  
• 2 large eggs
  
• 2 teaspoons vanilla extract
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• 1 teaspoon cinnamon
  
• ½ teaspoon nutmeg
  
• ¼ teaspoon ground cloves
  
• ½ teaspoon salt
  

Optional Add-ins:

• 1 cup chocolate chips (dark, milk, or white)
  
• ½ cup chopped pecans or walnuts
  
• ½ cup butterscotch chips
  
• 4 oz cream cheese, swirled into the batter
  

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Step-by-Step Instructions

1. Preheat and Prepare the Pan

Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper for easy removal. I usually go with parchment so I can lift the blondies out cleanly for neat squares.

2. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add pumpkin puree, eggs, and vanilla extract. Whisk until everything comes together into a silky mixture. I like to make sure the pumpkin is evenly incorporated so the texture stays consistent.

3. Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mixing the dry ingredients first ensures the spices spread evenly throughout the batter without clumping.

4. Make the Batter

Add the dry mixture into the wet mixture and fold gently with a spatula until just combined. The batter will be thick, almost like cookie dough. If you’re adding chocolate chips, nuts, or other mix-ins, stir them in now. I love folding in a mix of dark chocolate and pecans for extra richness and crunch.

5. Spread and Bake

Transfer the batter into the prepared baking dish. Smooth the top with a spatula so it bakes evenly. Bake for 30 to 35 minutes, or until the edges are set and the center no longer looks wet. A toothpick inserted should come out with a few moist crumbs, not raw batter.

6. Cool and Slice

Let the blondies cool in the pan for at least 20 minutes before slicing. This resting time helps them firm up and makes cutting easier. I usually cut them into medium-sized squares, but you can go smaller if you’re serving them at a party.

Tips & Variations

• Chocolate lovers: Use a mix of milk and dark chocolate chips for layered sweetness.
  
• Nutty crunch: Pecans and walnuts both add great texture and pair well with pumpkin.
  
• Cream cheese swirl: Drop spoonfuls of softened cream cheese into the batter and swirl with a knife before baking for a cheesecake vibe.
  
• Extra spice: Add a pinch of ginger for sharper warmth.
  
• Glazed finish: Whisk powdered sugar with a splash of milk and drizzle over cooled blondies.
  
• Storage: Keep in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
  

My go-to trick when I want extra chew is to slightly underbake the blondies by a couple of minutes. They finish setting as they cool, and the center stays fudgy while the edges get a chewy bite. I also love wrapping them individually in parchment and tying with twine when gifting. It makes them feel homemade and thoughtful.

Serving Suggestions

These blondies work beautifully as an after-dinner dessert, but they also shine as a midday treat with coffee or tea. I love serving them slightly warm with a scoop of vanilla ice cream, which melts into the chewy pumpkin base and turns it into a decadent plate.

At gatherings, I’ll often cut them into smaller squares and place them on a platter next to a bowl of spiced whipped cream for dipping. During the holidays, they look great stacked on a tiered dessert tray with cookies and brownies. They also pack well for potlucks, since they don’t crumble easily and hold their shape.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked, pureed, and drained of excess water. Too much liquid can make the blondies soggy.

Do I need to refrigerate pumpkin blondies?

Not right away. They stay fine at room temperature for 2 to 3 days. If keeping longer, store in the fridge for up to a week.

How do I keep blondies chewy?

Don’t overbake. Pull them from the oven when the edges are firm but the center is still soft. Cooling in the pan helps them set without drying out.

Can I freeze pumpkin blondies?

Yes, wrap individual squares in plastic wrap, place in a freezer bag, and store up to 2 months. Thaw at room temperature or warm slightly in the microwave before serving.

What pan size works best?

A 9×13-inch pan gives classic blondie thickness. For thicker bars, use an 8×8-inch pan and extend the bake time.

Can I reduce the sugar?

You can cut about ¼ cup without hurting the texture, though blondies may taste less caramel-like. Using all brown sugar instead of part granulated also makes them chewier.

Final Thoughts

Super chewy pumpkin blondies bring everything you love about pumpkin spice season into one pan. They’re simple, rich, and satisfying without being overly fussy. The balance of warm spices, chewy edges, and dense centers makes them a dessert people come back to again and again.

What I appreciate most about this recipe is its flexibility. You can keep it classic for a quick bake, or customize with chocolate, nuts, or cream cheese to make it your own. Every batch feels slightly different but always comforting. In my kitchen, these blondies have become the dessert I pull out when I want something cozy that still feels a little indulgent.