Irresistible Chewy Pumpkin Blondies with Warm Spices to Savor
Delight in these Irresistible Chewy Pumpkin Blondies with Warm Spices, a perfect autumn treat.
Servings: 16 blondies
Calories: 180kcal
Equipment
- 8×8-inch baking pan
- medium bowl
- separate bowl
- Spatula
Ingredients
For the Blondies
- 1 cup Pumpkin Puree Use well-drained homemade puree to avoid excess moisture.
- 1 cup Brown Sugar Substitute with coconut sugar for a lower glycemic option.
- 1/2 cup Melted Butter Unsalted butter or coconut oil for a dairy-free version.
- 1 large Egg Yolk Avoid using whole eggs.
- 1 teaspoon Vanilla Extract Swap in almond extract for a unique twist.
- 1 cup All-Purpose Flour Use 1:1 gluten-free flour blend for a gluten-free option.
- 1 teaspoon Baking Soda Ensure it’s fresh for the best rise.
- 1/4 teaspoon Salt Helps balance sweetness.
- 2 teaspoons Pumpkin Pie Spice Mix cinnamon, nutmeg, and ginger if unavailable.
- 1/2 cup Chocolate Chips Optional; omit or reduce for a more spice-forward flavor.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together pumpkin puree, brown sugar, melted butter, egg yolk, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking soda, salt, and pumpkin pie spice.
- Fold the dry mixture into the wet ingredients until just combined.
- If using, fold in chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 22–27 minutes or until the edges are set and a toothpick comes out with a few moist crumbs.
- Allow to cool completely in the pan before slicing.
- Optional: Top with flaky sea salt before serving.
Notes
Use fresh ingredients for best results and measure flour correctly to avoid dry blondies. Cool completely for neat cuts.