When the leaves start to turn golden and there's a crisp chill in the air, nothing welcomes the season quite like a pan of Spiced Baked Pumpkin Blondies fresh from the oven. These bars ooze that cozy fall feeling, with a tender, slightly cakey texture infused by a rich pumpkin base and warmed up by fragrant cinnamon, nutmeg, and cloves. It’s like a hug in dessert form—perfect for dunking in that first cup of coffee or hot tea in the morning. Each bite offers sweet pockets of white chocolate melting into the tender crumb, while optional chopped pecans add a satisfying nutty crunch. Whether you’re pulling these beauties out for a festive gathering or enjoying a quiet night in, they hit every cozy note you’re craving. I still remember the day I first tasted these golden squares at a friend’s autumn potluck—my curiosity was piqued by that gorgeous orange hue peeking through a cascade of white chocolate chips. One nibble later, and I was hooked. Now, I can’t wait to bake up a batch whenever I feel like bringing a little seasonal magic home.
As a beginner home baker myself, I love how straightforward this dessert can be while still delivering that “wow” factor. With just a 15-minute prep time, 25–30 minutes in a 350°F (175°C) oven, and a 30-minute resting period, you can transform simple pantry staples into 24 squares of pure fall bliss. Each blondie clocks in at about 200 calories, making them a perfectly portioned treat whether you’re feeding a crowd or indulging in an afternoon pick-me-up. The recipe highlights ingredient swaps you’ll love—browning the butter for a nutty depth, or sprinkling a little sea salt on top to amplify those spicy-sweet layers. If you’re pressed for time, feel free to reach for pumpkin pie spice to simplify your spice mix. The friendly kitchen vibe this recipe creates will have you chatting up anyone who wanders by, drawing them in on the promise of that sweet, spiced goodness. Trust me, once you serve these at your next book club, tailgate, or family dinner, you’ll be asked for the recipe on repeat.
KEY INGREDIENTS IN SPICED BAKED PUMPKIN BLONDIES
Every element in these blondies plays a starring role, contributing moisture, texture, and that signature fall flavor. Here’s a closer look at what you’ll need and why each ingredient matters.
- Unsalted butter
Provides a rich, creamy base and ensures even melting with the brown sugar. Using unsalted allows you to control the overall salt level in your blondies.
- Brown sugar
Delivers deep, caramel-like sweetness and helps create a chewy, tender crumb structure. The molasses content also complements the warm spices.
- Pumpkin puree
Infuses moisture, color, and that unmistakable autumn flavor. It keeps the blondies soft and adds a subtle earthiness.
- Large eggs
Act as binders and leaveners, adding structure and richness. They help the blondies hold their shape when sliced.
- Vanilla extract
Adds fragrant depth and rounds out all the other flavors with its sweet, floral notes.
- All-purpose flour
Builds the foundation of the blondie’s tender crumb. It provides the necessary structure without weighing them down.
- Baking powder
Offers lift and lightness, ensuring your blondies rise just enough for a perfect texture.
- Baking soda
Works with the brown sugar’s acidity to tenderize the crumb and boost browning.
- Salt
Balances sweetness and enhances the warm spice blend, making every flavor pop.
- Ground cinnamon
Imparts that classic aromatic warmth that defines fall baking.
- Ground nutmeg
Adds a subtly sweet, earthy undertone that pairs perfectly with cinnamon.
- Ground cloves
Introduces a hint of spiced intensity, elevating the overall flavor profile.
- White chocolate chips
Create pockets of creamy sweetness that contrast beautifully with the pumpkin and spices.
- Chopped pecans
(Optional) Lend a satisfying crunch and a buttery, nutty accent.
HOW TO MAKE SPICED BAKED PUMPKIN BLONDIES
Let’s walk through the process of transforming these ingredients into golden, spiced pumpkin blondies. Follow the steps below carefully for a foolproof batch every time.
1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal. This simple prep ensures your blondies will lift out cleanly once cooled.
2. In a large mixing bowl, combine the melted butter and brown sugar. Use a whisk to beat until the mixture is smooth, glossy, and fully blended—this step is key for a tender, evenly sweet base.
3. Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Whisk until the batter looks uniform and each component is fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Sifting helps break up any lumps and ensures even distribution of the leaveners and spices.
5. Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to stir until just combined. Be careful not to overmix—you want a tender crumb, not a tough texture.
6. Fold in the white chocolate chips and chopped pecans (if using). Gently move the chips and nuts through the batter until they’re evenly spread without deflating the mixture.
7. Pour the batter into the prepared pan, scraping down the bowl. Use a spatula to spread it evenly to all corners for uniform baking.
8. Bake for 25–30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Allow the blondies to cool completely in the pan on a wire rack. The parchment overhang makes it easy to lift out the slab without any sticking.
10. Cut into squares once cooled fully, then serve and enjoy your spiced baked pumpkin blondies!
SERVING SUGGESTIONS FOR SPICED BAKED PUMPKIN BLONDIES
Once your pumpkin blondies are baked to perfection, it’s time to think about presentation and pairings. Whether you’re hosting a gathering or craving a solo treat, these ideas will help you showcase each warm, spiced square in style.
- Serve warm with ice cream
Plate a slightly warmed blondie alongside a scoop of smooth vanilla ice cream. The contrast between hot and cold highlights the spiced pumpkin flavor and creates a lovely puddle of melted white chocolate.
- Add a drizzle of white chocolate
Melt extra white chocolate chips and use a spoon to drizzle thin ribbons across cooled blondies. This adds a professional touch and enhances both sweetness and visual appeal.
- Garnish with fresh whipped cream
Dollop lightly sweetened whipped cream on top, then sprinkle with a pinch of extra ground cinnamon. It’s a classic pairing that elevates each bite.
- Pair with a spiced latte or hot cider
Serve your blondies alongside a frothy pumpkin spice latte or warm apple cider. The shared spice notes create a cozy flavor harmony that warms you from the inside out.
HOW TO STORE SPICED BAKED PUMPKIN BLONDIES
Keeping your blondies fresh means enjoying that soft, moist texture and fragrant spice blend days after baking. Here are a few foolproof storage methods to maintain flavor and prevent dryness.
- Room-temperature in an airtight container
Once your blondies have fully cooled, stack them in a single layer or separate with parchment paper and seal in an airtight container. They’ll stay soft and flavorful for up to 5 days.
- Refrigeration for extended life
If your kitchen is warm or you want to stretch enjoyment, store the pan in the refrigerator. Blondies will remain fresh for up to 7 days—just bring to room temperature before serving.
- Freezing individual squares
Lay cooled blondie squares on a baking sheet and flash-freeze for about 1 hour. Then transfer them to a freezer-safe bag, separating layers with parchment. Keep frozen for up to 3 months. Thaw at room temperature or microwave briefly.
- Wrapping for on-the-go treats
For packed lunches or picnic-ready portions, wrap each blondie tightly in plastic wrap or beeswax wrap. Seal in a small container or snack bag to lock in freshness and flavor.
CONCLUSION
After walking through every delicious step—from melting butter and whisking sugar to folding in pumpkin puree, warm spices, white chocolate chips, and pecans—you now have a comprehensive guide to creating Spiced Baked Pumpkin Blondies that capture the very essence of fall. This Beginner-friendly dessert uses pantry staples and simple techniques, delivering 24 moist, tender squares bursting with seasonal warmth. With just a 15-minute prep, 25–30 minutes in the oven, and a 30-minute cooling break, you’ll transform your kitchen into a cozy haven. The optional notes on browning the butter, swapping in pumpkin pie spice, or adding a sea salt sprinkle help you customize every batch to your taste. Whether you serve them warm with a scoop of ice cream, drizzle with extra white chocolate, or pair with a spiced latte, these blondies are sure to delight friends and family.
Feel free to print this article and save it for later reference—your future self will thank you when autumn rolls around again. Below, you’ll find a FAQ section with answers to common questions about substitutions, troubleshooting, and more. If you give these blondies a try or have any questions about the process, I’d love to hear your feedback. Leave a comment sharing your experiences, ask anything you’re curious about, or let me know how you personalized the recipe. Your thoughts help me keep these pages friendly, helpful, and full of seasonal inspiration!
Spiced Baked Pumpkin Blondies
Description
These pumpkin blondies are bursting with fall flavors, featuring a rich pumpkin base, warm spices, and sweet white chocolate chips that create a heavenly treat.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
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In a large mixing bowl, combine the melted butter and brown sugar, whisking until smooth and well blended.
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Add the pumpkin puree, eggs, and vanilla extract to the butter mixture and whisk until combined.
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In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined; do not overmix.
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Fold in the white chocolate chips and chopped pecans (if using), ensuring even distribution throughout the batter.
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Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
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Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
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Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
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Cut into squares and serve. Enjoy your spiced baked pumpkin blondies!
Note
- For a richer flavor, consider browning the butter before mixing with the sugar.
- You can substitute pumpkin pie spice in place of the individual spices if you prefer.
- These blondies can be stored in an airtight container at room temperature for up to 5 days.
- Adding a sprinkle of sea salt on top before baking can enhance the sweet and spicy flavors.
- For a festive touch, consider drizzling with melted white chocolate once cooled.
