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Perfect Chewy Brown Sugar Pumpkin Spice Blondies

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These chewy pumpkin spice blondies have a perfectly crisp edge and a soft, fudgy center, made with brown sugar and warm spices. They come together in one bowl and are ready in under 30 minutes.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (85g) white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a large microwave-safe bowl, melt the butter. Let cool for 1-2 minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk vigorously until smooth and the sugars have dissolved slightly, forming a thick, grainy paste.
  4. Whisk in the room temperature egg, pumpkin puree, and vanilla extract until fully combined. The batter will be thick and glossy.
  5. In a small bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Stir with a fork to distribute evenly.
  6. Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix. If using, fold in white chocolate chips.
  7. Pour the batter into the prepared pan and spread into an even layer.
  8. Bake for 22-25 minutes, or until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. The center will look slightly underdone.
  9. Place the pan on a wire rack and let cool completely in the pan (at least 1 hour).
  10. Use the parchment overhang to lift the blondies onto a cutting board. Slice into 9 or 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Do not overmix the batter to avoid tough blondies. Use room temperature egg and pumpkin puree for best results. Let blondies cool completely before slicing to prevent crumbling. For a firmer texture, bake 26-27 minutes. Store in an airtight container at room temperature for up to 4 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin blondies, chewy blondies, brown sugar blondies, pumpkin spice, fall dessert, one bowl blondies

Find it online: https://grubella.com/perfect-chewy-brown-sugar-pumpkin-spice-blondies/