These Pumpkin Spice Blondies with Brown Sugar Frosting are the perfect Autumnal bake. Chewy, dense and full of delicious fall flavours these blondies will quickly make it into your favourite recipe rotation.

How many pumpkin recipes is too many? Infinite, that’s the answer. There’s no amount to the pumpkin recipes that I can bathe in. Please, everyone, keep them coming. They’re a feast for my eyes, mind and tummy. Here’s my offering, and it probably won’t be the last. What am I saying, I have another one coming later this week. Stay tuned pumpkin lovers.

Here’s what you’re going to need for Pumpkin Spice Blondies:

Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
Light Brown Sugar – Brown sugar makes the blondies nice and chewy due to the added molasses.
Canned Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling. Libby’s is my favourite brand.
Eggs – Always large, always free range and at room temperature.
Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
Plain Flour – Sometimes called All Purpose flour.
Ground Cinnamon, Allspice and Ground Ginger – brings a delicious warm flavour to the blondies.
Icing Sugar – Sometimes called confectioners sugar.
Milk – Any milk you like, just use whatever you have to hand.

Tips for making Pumpkin Spice Blondies with Brown Sugar Frosting:

Use the correct size tin. I always recommend using a 9×9″ square tin for the thickest, fudgiest blondies. Using a larger sized tin will alter the size and baking time.
Removing the excess liquid from the pumpkin puree is key to getting the correct texture in these blondies so do not skip that step. Simply place the pumpkin in the centre of a tea towel and squeeze as much liquid as you can from the puree. Scrape the dried pumpkin from the towel using a rubber spatular and place in a bowl ready to use.
All ovens are different! I can’t stress this one enough. I get so many messages about brownies not being ready after the recommended baking time is up. 30 minutes is usually the optimal time but sometimes they’ll need a little bit more or less. Just keep a close eye on them after 25 minutes and remove from the oven when the edges are set and there is a slight wobble in the centre.
Bring your ingredients to room temperature before you begin.
Do not, and this is a biggie, over mix your blondies once you add the flour. Over mixing will overwork the gluten and will result in cakey blondies. Unless you prefer them cakey, then have at it. Each to their own.
These blondies freeze beautifully. Simply wrap the un-iced blondies in a double layer of cling film and freeze for up to 3 months. To defrost simply leave them at room temperature for a few hours and continue with the recipe.

Here’s what you’re going to need:

Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
Light Brown Sugar – Brown sugar makes the blondies nice and chewy due to the added molasses.
Canned Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling. Libby’s is my favourite brand.
Eggs – Always large, always free range and at room temperature.
Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
Plain Flour – Sometimes called All Purpose flour.
Ground Cinnamon, Allspice and Ground Ginger – brings a delicious warm flavour to the blondies.
Icing Sugar – Sometimes called confectioners sugar.
Milk – Any milk you like, just use whatever you have to hand.

More blondie recipes: