Pumpkin Spice Blondies with Brown Sugar Frosting

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Blondies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Ingredients

Units Scale

For the Blondies:

  • 250g unsalted butter
  • 180g canned pumpkin puree
  • 325g plain flour
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp ground allspice
  • 325g light brown sugar
  • 3 large, free range egg yolks
  • 1tsp vanilla extract

For the Brown Sugar Frosting:

  • 150g unsalted butter, softened
  • 2tbsp light brown sugar
  • 250g icing sugar
  • 1tsp vanilla extract
  • 24tbsp milk

Instructions

For the Blondies:

  1. Preheat the oven to 175C and line a 9×9″ square brownie tin with baking parchment, set aside.
  2. In a saucepan set over a medium low flame, melt the butter. Continue to cook the melted butter for around 5 minutes, stirring constantly. It will start to smell nutty and turn a golden brown. Once browned remove from the heat and allow to cool for 10 minutes.
  3. Place the canned pumpkin in the middle of a clean, dry tea towel and gather the edges to make a little pouch. Squeeze the excess liquid from the pumpkin using the towel, this prevents your blondies from going cakey when baked.
  4. In the bowl of an electric mixer mix the brown sugar, browned butter, egg yolks, pumpkin and vanilla extract together for 3 minutes.  Add the flour, cinnamon, ginger and allspice and mix until everything is fully incorporated and smooth.
  5. Pour the batter into the prepared pan and smooth out with a spoon. Bake for 30 minutes until the edges are set and the middle still has a slight jiggle.
  6. Allow to cool in the tin before turning out to a cake plate or board.

For the Frosting:

  1. To make the frosting first mix the butter and brown sugar in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice spreading consistency.
  2. Spread the frosting over the cooled blondies and cut into 16 pieces.

Notes

  • Blondies will last up to 5 days in an airtight tin kept in the fridge.
  • You can freeze the unfrosted blondies for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: American

6 Comments

  1. Emily Flint
    October 19, 2022 / 7:22 pm

    I am always looking for unique pumpkin recipes and I’m so glad I found this one! These are amazing!






  2. Judith
    October 19, 2022 / 7:54 pm

    I love the spices! Easy to make too!






  3. Andrea
    October 20, 2022 / 2:59 am

    these blondies are too cute! they’re the perfect sweet treat to cozy up to this fall! so so good!






  4. Jess
    October 20, 2022 / 3:42 am

    These are the perfect fall treat!






  5. October 20, 2022 / 1:03 pm

    The most beautiful pumpkin spice blondies I’ve ever seen! These are absolutely incredible!






  6. October 21, 2022 / 6:14 pm

    not sure which I loved more – the Pumpkin Spice Blondies itself or the brown sugar frosting . Both goes together AMAZINGLY






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star