Delicious & Easy Pumpkin Spice Blondies: Your Perfect Fall Treat!

Craving the comforting flavors of pumpkin pie without the fuss of a crust or the worry of cracks? Look no further! These irresistible Pumpkin Spice Blondies are your ultimate fall baking solution. Imagine a dessert that’s wonderfully fudgy, incredibly moist, and generously studded with rich chocolate chips and crunchy pecans. These bars capture all the beloved essence of pumpkin pie, transforming it into a convenient, delightful, and easy-to-share treat.

Indulge in Easy Pumpkin Blondies with Chocolate Chips and Pecans

These easy pumpkin blondies truly taste like your favorite pumpkin pie, but in a much simpler bar form. They are absolutely ideal for any autumn gathering, holiday potluck, or simply as a comforting snack to enjoy with your afternoon coffee or tea. Need a little boost to get through those long Zoom meetings or a busy afternoon? A square of these spiced blondies is sure to do the trick! Their unique texture, combining chewiness with a delightful fudgy center, sets them apart from traditional pumpkin desserts.

The foundation of this incredible recipe is a variation of my tried-and-true basic blondie recipe, which you might recognize from my matcha Oreo blondies and raspberry blondies. To perfectly complement the natural moisture and sweetness of pumpkin purée, I’ve carefully adjusted the amounts of butter and sugar. This thoughtful reduction results in a texture that is notably lighter yet even fudgier than classic chewy blondies, making each bite exceptionally delicious and satisfying. It’s a twist that elevates the humble blondie into a seasonal masterpiece.

Key Ingredients for Perfect Pumpkin Blondies

Crafting these delectable pumpkin spice blondies requires a few essential ingredients, each playing a vital role in achieving their signature flavor and texture. Here’s a detailed look at what you’ll need:

• Pumpkin Purée: This is the heart of our blondies. It’s crucial to use pure pumpkin purée for this recipe. When you’re at the grocery store, carefully check the label to ensure it says “Pure Pumpkin” and specifically NOT “Pumpkin Pie Filling.” Pumpkin pie filling contains added spices and sweeteners that would throw off the balance of our recipe. Pure pumpkin provides the natural flavor and moisture we need.
• Pumpkin Pie Spice: A true staple of the autumn season! This blend brings all the warm, cozy flavors that pair so beautifully with pumpkin. If you don’t have a pre-made pumpkin pie spice blend on hand, don’t worry! You can easily create your own by combining 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and a dash of ground clove. This homemade blend will infuse your blondies with that quintessential fall aroma.
• Light Brown Sugar: Light brown sugar is the ideal sweetener for these blondies. It strikes a perfect balance between the deep molasses notes and moisture provided by dark brown sugar, and the lighter texture achieved with granulated sugar. Its subtle caramel notes enhance the pumpkin flavor. If you find yourself without light brown sugar, a good substitute is to use a combination of ½ cup (100g) dark brown sugar and ½ cup (100g) granulated sugar to achieve a similar profile.
• Egg Yolk: While the recipe calls for one whole egg, the addition of an extra egg yolk is a secret weapon. This extra yolk significantly contributes to the rich, fudgy texture of the blondies, making them incredibly decadent and moist without adding excess liquid.
• Chocolate Chips: I initially developed this recipe using mini chocolate chips, which distribute beautifully throughout the bars, but regular-sized chocolate chips or even chocolate chunks work wonderfully too. Given that the blondies themselves are not overly sweet, I recommend sticking to chocolate chips with less than 60% cacao content. This ensures the chocolate provides a pleasant sweetness and creamy texture without overpowering the delicate pumpkin spice flavor, unless, of course, you are a true dark chocolate enthusiast!
• Pecans: The inclusion of pecans adds a fantastic textural contrast and nutty flavor that complements the pumpkin and pumpkin pie spice incredibly well. While you can swap them for walnuts or omit them entirely if you prefer, I highly recommend keeping them in for the best flavor experience. Roasting the pecans slightly beforehand can further enhance their nutty depth.

Customizing Your Pumpkin Blondies: Gluten-Free and Dairy-Free Options

Can I make these gluten-free?

Absolutely! Transforming these delicious easy pumpkin blondies into a gluten-free treat is straightforward. The key is to use a high-quality gluten-free all-purpose flour blend. It’s essential that your chosen blend explicitly states that it includes xanthan gum. Xanthan gum acts as a binder, mimicking the elasticity of gluten, which is crucial for achieving the right texture in gluten-free baking.

For best results when making these gluten-free, here’s a crucial tip: once you’ve mixed your batter, cover the bowl and let it rest for at least 30 minutes before transferring it to the oven to bake. This resting period is vital, as it allows the gluten-free flour to fully hydrate and absorb the liquids in the batter. Skipping this step can lead to blondies with an undesirable gritty or sandy texture, which we definitely want to avoid! You can use this resting time to preheat your oven and prepare your baking pan.

Can I make them dairy-free?

Yes, you certainly can! Making dairy-free pumpkin blondies is incredibly simple. The main substitution you’ll need to make is replacing regular dairy butter with a good quality vegan butter. There are many excellent plant-based butter alternatives available that perform beautifully in baking. Additionally, remember to use dairy-free chocolate chips to ensure the entire recipe is free of dairy. With these simple swaps, you can enjoy all the rich, fudgy goodness of these blondies without any dairy ingredients.

How to Make Pumpkin Blondies: A Step-by-Step Guide

These pumpkin blondies are incredibly quick and simple to prepare, making them a perfect last-minute dessert or a fun baking project for any day. Follow these straightforward steps to create your delicious fall treat:

1. Prepare Your Pan and Oven: Begin by preheating your oven to 340°F (170°C). Then, grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it much easier to lift the blondies out of the pan once they’ve cooled, ensuring clean cuts. Set the prepared pan aside.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, fine sea salt, baking powder, and pumpkin pie spice. Ensure these ingredients are thoroughly combined to distribute the leavening and spices evenly throughout the batter. Set this bowl aside.
3. Mix Wet Ingredients: In a separate, larger bowl, combine the melted unsalted butter, light brown sugar, one large egg, one extra egg yolk, pure pumpkin purée, and vanilla extract. Whisk these wet ingredients together until they are smooth and well-incorporated.
4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Along with the flour mixture, fold in the chopped roasted pecans and chocolate chips. Stir gently until just combined. Be careful not to overmix; overmixing can lead to tough blondies. A few streaks of flour are acceptable, as they will disappear during baking.
5. Gluten-Free Batter Resting (Important!): If you opted to use a gluten-free all-purpose flour blend instead of wheat flour, this step is crucial! Cover the bowl with plastic wrap and let the batter sit for 30 minutes. This resting period allows the gluten-free flour to properly hydrate, preventing a gritty texture in your final blondies. You can let your oven preheat during this time.
6. Bake to Perfection: Pour the prepared batter into your greased and parchment-lined 8-inch square pan. For an extra touch, you can sprinkle a few additional chocolate chips and pecans on top of the batter before baking. Place the pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the blondies. It should come out clean or with only a few moist crumbs attached. Avoid overbaking, as this can dry out the blondies and compromise their fudgy texture.
7. Cool and Serve: Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan before attempting to cut them. Cooling is vital for them to set properly and achieve that perfect fudgy consistency. Cutting them while warm will result in a messy, crumbly outcome. Once fully cooled, lift them out of the pan using the parchment paper overhang and slice into squares.

Now, serve these delightful pumpkin spice blondies and enjoy the taste of autumn in every fudgy bite!

Tips for Perfect Pumpkin Blondies Every Time

• Don’t Overmix: As with most baking, especially when flour is involved, overmixing can develop the gluten, leading to tough blondies. Mix until just combined.
• Accurate Measuring: Baking is a science! Use proper measuring techniques, especially for flour (spoon and level) and pumpkin puree.
• Quality Ingredients: Using good quality pumpkin puree, fresh spices, and decent chocolate chips will make a noticeable difference in the final taste.
• Cool Completely: This cannot be stressed enough! Warm blondies are delicious but will be difficult to cut cleanly and won’t have the desired fudgy texture. Patience is key.

Storage and Freezing Your Pumpkin Blondies

These pumpkin spice blondies are so delicious, they might not last long! However, if you happen to have leftovers or want to bake ahead, here’s how to store them:

• Room Temperature: Store cooled blondies in an airtight container at room temperature for up to 3-4 days. They tend to become even fudgier on the second day!
• Refrigeration: For a slightly longer shelf life, you can store them in an airtight container in the refrigerator for up to a week. Bring them to room temperature or warm them slightly in the microwave for a few seconds before serving for the best texture.
• Freezing: These blondies freeze beautifully! Once completely cooled, wrap individual blondies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator overnight before enjoying.

More Delicious Pumpkin Recipes to Explore

If you’ve fallen in love with these pumpkin spice blondies and are looking for more ways to enjoy the cozy flavors of pumpkin, you’re in luck! My kitchen is full of delightful pumpkin-infused treats and savory dishes. Here are some other recipes you might enjoy:

• If you’re seeking another fantastic bar dessert that’s perfect for sharing, you absolutely must try my pumpkin cheesecake brownies. They combine the rich, decadent flavor of brownies with a creamy, spiced pumpkin cheesecake swirl – a match made in heaven! Alternatively, my classic pumpkin bars are incredibly moist, perfectly spiced, and super easy to make, offering a slightly different texture than these blondies but just as satisfying.
• For those who adore pumpkin bread, my gluten-free pumpkin bread recipe is a game-changer. It’s wonderfully tender and moist, making it an excellent snack to pair with your morning coffee or afternoon tea. You won’t believe it’s gluten-free!
• Are you a fellow pumpkin pie lover who appreciates a good traditional slice? I have recipes for both a delightful dairy-free pumpkin pie and a rich vegan pumpkin pie. Both recipes promise a deliciously creamy yet perfectly sliceable filling, all nestled within a crisp, flaky crust. They are perfect for holiday feasts or any time you crave a classic.
• If you’re in the mood for something savory, don’t miss out on this incredibly comforting vegan pumpkin soup. It’s creamy, flavorful, and wonderfully warming on a cool day. Or, for a unique meal, try these inventive pumpkin sandwiches, which offer a creative way to incorporate pumpkin into a main dish.