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Pumpkin Spice Blondies

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5 from 6 reviews


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


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.


  • 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