Description

Pumpkin Spice Blondies are a moist, gooey autumn dessert combining creamy pumpkin puree with warm spices like cinnamon, nutmeg, cloves, and ginger. Easy to make and customizable with options like nuts, chocolate chips, or cream cheese swirls, these blondies bring cozy seasonal flavors perfect for festive gatherings or casual snacks.

Ingredients

Scale

Wet Ingredients

1/2 cup (115g) unsalted butter, softened
1 cup (200g) brown sugar
2 large eggs, at room temperature
1 cup (240g) pumpkin puree (canned or fresh)
1 teaspoon vanilla extract

Dry Ingredients

1 cup (125g) all-purpose flour (or gluten-free flour blend for GF option)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Optional Add-ins and Variations

1/2 cup semi-sweet chocolate chips or chopped chocolate (for chocolate chip swirl)
1/2 cup chopped pecans or walnuts (for nutty upgrade)
Softened cream cheese mixture to swirl into batter (for cream cheese swirl)
Flax eggs and dairy-free butter alternatives (for vegan version)

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Instructions

Prepare Your Ingredients and Pan: Gather all ingredients and preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
Cream Butter and Sugar: In a large bowl, beat the softened butter with brown sugar until the mixture is creamy and smooth, ensuring a tender and moist blondie texture.
Add Eggs, Pumpkin, and Vanilla: Mix in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until fully combined and glossy, creating a rich batter base.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the pumpkin spice blend.
Mix Dry Ingredients Into Wet: Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing but ensuring everything is well incorporated for perfect consistency.
Bake Until Golden and Set: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean but slightly moist for a gooey center.

Notes

Use fresh ground spices for the best flavor.
Do not overbake — a toothpick should come out with moist crumbs to keep blondies fudgy.
Ensure butter and eggs are at room temperature for smooth mixing and better texture.
Line the pan with parchment paper to easily lift blondies and prevent overcooking edges.
Add chocolate chips or nuts sparingly to maintain flavor balance.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie (1/16 of recipe)
Calories: 180
Sugar: 15g
Sodium: 110mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg