Diving into these Spiced Baked Pumpkin Blondies is like wrapping yourself in a cozy blanket on a crisp autumn morning—only sweeter! The magic starts with a swirl of creamy pumpkin puree, lending that unmistakable fall flavor that pairs so perfectly with a medley of warm spices. Brown sugar and granulated sugar melt into the melted butter, creating a glossy base that’s just begging for a sprinkle of white chocolate chips. Every bite offers a harmonious balance between the earthy pumpkin undertones and the sugary pockets of soft, melty goodness. As a dessert, these blondies fit beautifully into any seasonal gathering, whether you’re hosting a Friendsgiving brunch or simply craving a special treat to enjoy with your afternoon tea.
Beyond flavor, this recipe shines in its simplicity. With just a handful of pantry staples like flour, baking powder, baking soda, and a blend of cinnamon, nutmeg, cloves, and ginger, you’ll have a show-stopping dessert on the table in under an hour. The Difficulty Level: Beginner tag is no lie—anyone comfortable whisking, sifting, and folding can master these blondies. Preparation time is just 15 minutes, cooking time around 30 minutes, plus a 10-minute rest for easy slicing. At about 300 calories per serving based on 12 squares, you can savor this fall dessert without overindulgence. Grab your spatula, turn on some cozy tunes, and let’s celebrate the season with every spiced, pumpkin-packed square!
KEY INGREDIENTS IN SPICED BAKED PUMPKIN BLONDIES
Before we dive into the mixing bowls, let’s take a moment to appreciate the shining stars of this recipe. Each ingredient plays a crucial role in building flavor, texture, and that tender crumb you’ll adore.
- unsalted butter
Brings richness and moisture, helping to create the tender base of the blondies while allowing you to control salt levels precisely. Melting it ensures a smooth batter that bakes up evenly.
- brown sugar
Packed with molasses, it adds depth, chewiness, and a hint of caramel. Brown sugar intensifies the autumn vibes and pairs beautifully with pumpkin and spices.
- granulated sugar
Balances sweetness without weighing the batter down. It helps achieve the signature slight crunch on top of your blondies while keeping the interior soft.
- egg
Acts as a binder, providing structure and stability. Eggs help trap air during mixing, contributing to a light, yet sturdy texture.
- vanilla extract
Enhances and rounds out flavors, giving the blondies a warm, aromatic lift. A little vanilla brings out the sweetness of sugars and complements the pumpkin puree.
- canned pumpkin puree
Delivers creamy moisture and that classic pumpkin flavor. It keeps the bars extra tender and ensures a soft, cake-like crumb.
- all-purpose flour
Forms the backbone of the batter, giving structure and body. Sifting it with leaveners ensures no lumps and a uniform rise.
- baking powder
Provides lift and lightness, helping the blondies rise just enough for a moist crumb without making them cakey.
- baking soda
Works with acid in the pumpkin puree to create even more tender texture, ensuring nothing feels dense or heavy.
- salt
Enhances overall flavor by balancing sweetness and amplifying the warm notes of spices and pumpkin.
- ground cinnamon
Offers that quintessential autumn spice, evoking memories of lattes and crisp walks in the park.
- ground nutmeg
Adds a sweet, nutty warmth that pairs perfectly with cinnamon, giving depth to each bite.
- ground cloves
Provides a bold, slightly smoky note that rounds out the spice blend and intensifies the fall experience.
- ground ginger
Lends a gentle zing, brightening flavors and adding complexity to the spice mix.
- white chocolate chips
Create delightful pockets of sweet, creamy goodness. They melt into soft pools that contrast beautifully with the spiced batter.
HOW TO MAKE SPICED BAKED PUMPKIN BLONDIES
Now that your ingredients are at the ready, let’s transform them into luscious, autumn-infused blondies. This recipe flows smoothly from start to finish, guiding you step by step toward golden perfection.
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly or line it with parchment paper for easy removal and cleanup.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth, glossy, and free of lumps.
3. Add the egg and vanilla extract to the butter-sugar mixture, then whisk vigorously until fully combined and slightly thickened.
4. Stir in the canned pumpkin puree, ensuring the batter becomes uniformly smooth with that vibrant orange hue.
5. In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. This step removes clumps and distributes your warm spices evenly.
6. Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula or wooden spoon until just combined—be careful not to overmix to keep the blondies tender.
7. Fold in the white chocolate chips until they’re evenly scattered throughout the batter, creating sweet pockets in every square.
8. Pour the batter into the prepared baking pan and spread it evenly with a spatula, smoothing the top for uniform baking.
9. Bake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Allow the blondies to cool in the pan on a wire rack for about 10 minutes before using the parchment edges (or a knife) to lift them out. Let them rest fully before cutting into neat squares.
SERVING SUGGESTIONS FOR SPICED BAKED PUMPKIN BLONDIES
When it comes to enjoying these tender, spiced blondies, the possibilities are as inviting as a crisp fall evening. Whether you’re sharing them at a potluck or savoring one as a midday pick-me-up, these serving ideas bring out the best in every bite.
- Warm with ice cream
Serve each blondie slightly warmed, then top with a scoop of vanilla ice cream. The contrast between the hot blondie and cold ice cream creates an irresistible, melty sensation.
- Drizzled caramel
For extra decadence, lightly drizzle warm caramel sauce over each square. The sweet, buttery drizzle complements the pumpkin and spice notes beautifully.
- Coffee pairing
Present your blondies on a platter next to a pot of fresh-brewed coffee or a spiced latte. The natural bitterness of coffee balances the dessert’s sweetness for an afternoon treat.
- Festive platter
Arrange the squares on a wooden board and garnish with toasted pecans and a dusting of powdered sugar. It looks stunning on your dessert table and adds a crunchy contrast.
HOW TO STORE SPICED BAKED PUMPKIN BLONDIES
Once these pumpkin blondies are baked to golden perfection, you’ll want to keep them fresh and flavorful for days to come. Proper storage ensures each chewy, spiced bite remains just as enjoyable as the first.
- Room Temperature Airtight Container
Store cooled blondies in an airtight container at room temperature for up to 5 days. Place a sheet of parchment paper between layers to prevent sticking and maintain their soft texture.
- Refrigeration
For longer preservation, keep the blondies in a sealed container in the refrigerator for up to 7 days. Allow them to come to room temperature or warm briefly before serving to regain that fresh-baked feel.
- Freezing
Freeze individual squares by wrapping each blondie tightly in plastic wrap and placing them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Flash Thaw and Reheat
When ready to eat, remove the desired number of squares from the freezer. Flash thaw in the microwave for 15–20 seconds or warm in a low oven (300°F/150°C) for 5–7 minutes to revive that just-baked warmth.
CONCLUSION
These Spiced Baked Pumpkin Blondies bring the essence of autumn to every bite—balancing the earthy sweetness of pumpkin with a perfectly spiced blend of cinnamon, nutmeg, cloves, and ginger. From the moment you whisk together melted butter and sugars, to when you fold in creamy pumpkin and white chocolate chips, each step is a joy that leads to a chewy, flavorful treat. Whether it’s your first time baking blondies or you’re looking to add a new seasonal classic to your repertoire, this recipe’s Beginner difficulty and straightforward instructions will guide you to success. Remember that the total time from start to finish is just 55 minutes (15 minutes prep, 30 minutes cooking, plus 10 minutes resting!), so you’ll have gorgeous bars ready before you know it. And at around 300 calories per serving, you can indulge without guilt.
Feel free to print this article and save it for later—tuck it into your recipe binder or pin it on your kitchen board. You’ll also find a FAQ section below to answer any extra questions you might have. If you try these pumpkin blondies, I’d love to hear how they turned out! Drop your comments, questions, or feedback—whether you substituted nuts, experimented with dark chocolate chips, or added your own creative twist. Cooking is all about community, and sharing your experiences helps everyone bake better. Happy baking, and here’s to a season filled with cozy flavors and sweet moments!
Spiced Baked Pumpkin Blondies
Description
These spiced baked pumpkin blondies offer a delightful balance of warm spices and rich, sweet flavors, making them the perfect fall treat for any occasion!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
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In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
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Add the egg and vanilla extract to the butter-sugar mixture and whisk until combined.
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Stir in the canned pumpkin puree until the mixture is smooth and well blended.
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In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
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Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
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Fold in the white chocolate chips until evenly distributed throughout the batter.
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Pour the batter into the prepared baking pan and spread it evenly with a spatula.
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Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the blondies to cool in the pan on a wire rack before cutting them into squares.
Note
- Make sure not to overmix the batter to keep the blondies tender and soft.
- You can substitute white chocolate chips with dark or semi-sweet chocolate chips for a variety in flavor.
- These blondies can be stored in an airtight container at room temperature for up to 5 days.
- Adding nuts such as pecans or walnuts can add a delightful crunch to the blondies.
- Serve with a scoop of vanilla ice cream for an extra treat.
