These Pumpkin Blondies with Pumpkin Frosting are chewy, sweet, pumpkin-y, and the perfect fall treat for pumpkin lovers. They're quick to make, and additcitive for snacking.
A Quick Look At This Recipe
- 📋 Recipe: Pumpkin Blondies with Frosting
- ⏲️ Prep Time: only 15 minutes
- 👪 Servings: 9 x 12 Baking Pan
- 🔪 Difficulty: Easy
- 💭Top Tips: Don't overbake these or they're loose that chewy texture. Don't skip the frosting, it really elevates these bars.
"So yummy!" -Melanie, via Pinterest
Why You'll Love This Recipe
- These are all the flavors of fall, any pumpkin spice lovers will adore these.
- These blondies have a great dense and chewy texture.
- The fluffy sweet pumpkin frosting is the perfect finsihing touch.
- These are quick to make, they only take about 15 minutes to but together, plus baking time.
Jump to:
These are the best pumpkin blondies. They're dense, moist and chewy like a regular blondie, but also full of pumpkin flavor, and warm spices. These pumpkin bars are perfect for someone who doesn't love chocolate.
They are one of my very favorite pumpkin recipes.
These moist pumpkin blondies are usually the first recipe I make when I'm looking for some fall flavor, and they're on repeat all pumpkin season. I developed this recipe way back in a 2013. It's been tested and tried, and remade every fall since. I made them yesterday afternoon for a church event tonight. My family has already eaten 6 of them...safe to say we love them around here. 😉 This is easily my favorite blondie recipe.
As easy to make as your regular brownie recipes, but full of pumpkin goodness instead. They're made with simple ingredients from your pantry, that you usually have on hand, as well as the pumpkin puree, which you may have this time of year.
Also a pumpkin lover? You might like our Pumpkin Bread with Walnuts, Pumpkin Spice Milkshake, or our Pumpkin Bread Pudding.
Ingredients
- Pumpkin Puree: Be sure to use pure pumpkin puree in this recipe and not pumpkin pie filling, as it already has pumpkin pie spice and sugar added, and is not what you want for this recipe. We also recommend using canned pumpkin puree and not homemade pumpkin puree in this recipe because the homemade version tends be more wet, and it will affect the chewy, dense texture we want in the is recipe.
- Brown Sugar: The addition of brown sugar to this recipe helps create the dense, chewy texture because of its molasses content. Also, always remember that when measuring brown sugar you need to pack it firmly into the mesuring cup.
- Cinnamon, Cloves, and Nutmeg: These spices are bringing the pumpkins spice. You could use 2 teaspoon of pumpkin spice, instead of the individual spices if you wish. We like to use freshly ground nutmeg for extra flavor, but ground nutmeg is fine as well.
Recipe Alterations
- Half This Recipe: You can also half this recipe for blondie bars, and make it in a 8 x 8 baking dish, and reduce the bake time to around 20 minutes.
- Chocolate Chip Pumpkin Blondies: Add 1 cup of chocolate chips, or chocolate chunks, if you are a chocolate lover.
- White Chocolate Pumpkin Blondies: Add in 1 cup of white chocolate chips for another chocolate chip pumpkin blondies option.
- Caramel Pumpkin Blondies: Or try adding 1 cup of butterscotch chips for a caramel pumpkin blondies option.
- Brown Butter Pumpkin Blondies: Brown the butter for the pumpkin blondie batter first to add a nutty, deep flavor that pairs beautifully with the pumpkin and spices.
- Nutty Pumpkin Blondies: Fold in 1 cup chopped pecans or walnuts to the blondie batter for added crunch and extra fall flavor.
How To Make Pumpkin Blondies with Pumpkin Frosting
- Step 1: Preheat oven to 350 degrees, and coat the bottom and sides of a 9-by-13-inch baking pan with butter, or spray with nonstick cooking spray.
- Step 2: Melt 1 cup of butter in a microwave safe small bowl. Add the melted butter to the brown and white sugar and stir to dissolve in stand mixer with the paddle attachment, in a large mixing bowl with an electric mixer, or by hand with a wooden spoon.
- Step 3: Add the eggs, vanilla, and pumpkin, and combine well.
- Step 4: In another medium bowl, combine the dry ingredients; flour, salt, cinnamon, ground cloves, and, ground nutmeg.
- Step 5: Add the wet ingredients to the dry ingredients in a large bowl, and stir well to combine, but don't over stir.
- Step 6: Bake for 30 min., until the blondies are golden brown and a toothpick inserted in the middle comes out clean.
7. Step 7: Cream the butter in a mixing bowl of a stand mixer. Add the vanilla, 2 tablespoon pumpkin puree, milk or cream, and icing sugar. Mix at a low speed to combine, and then for min. or two at a high speed, until frosting looks creamy and well combined.
8. Step 8: Spread over cooled blondies, sprinkle with cinnamon if you wish, and slice into approx. 24 pieces. Enjoy!
Expert Tips
- Don't over mix your blondie batter after you add in the flour. Overmixing creates too much gluten and leads to tough blondies intead of tender, chewy ones.
- Don't over bake these blondies. They will lose some of their chewiness and become dry if over baked. Bake until they're set in middle and pulling away from the sides, and a toothpick stuck in the middle comes our clean.
- Make sure to add the frosting, it really adds a lot of flavor and texture to this dish.
Storage
Store these pumpkin blondies with frosting in an airtight container at room temperature. They should keep for about 1 week. Store in the fridge for longer.
You can freeze these for up to 3 months in an airtight container. Consider not slicing them before freezing to prevent them from drying out.
Next time you're craving a pumpkin spice recipe, try these. With Pumpkin Spice Blondies with Pumpkin Frosting , life really is a party.
Frequently Asked Questions
Yes, if you half this recipe bake it in an 8 x 8 baking dish, and reduce the cooking time to 20 minutes.
Your blondies will be dry if you over mix the batter, and if you over bake the them. They are done as soon as they start to pull away from the edges of the pan, the center is set and a toothpick stuck in them middle comes out clean. Better to slightly under bake than over bake this recipe.
Make sure your blondies are fully cooled before frosting. If you find your frosting is too thin and runny instead of fluffy, just add a little more powdered sugar to it. Start with a few tablespoons and add until you reach the desired consistency.
The short answer is no, not in this recipe. The long answer is yes, but you would have to adjust the recipe, since pumpkin pie filling already contains sugar, spices and other ingredients. You would want to adjust the spices and the sugar content to acomadate the differences. Thisp pumpkin blondie recipe has been created to use pumpkin puree, not pumpkin pie filling.
We recommend using canned pumpkin puree in this recipe, because homemade pumpkin puree tends to be wettier and affect the the overall chewy, dense texture of the finished blondies.
More Pumpkin Recipe Inspiration
If you try these Pumpkin Blondies with Pumpkin Frosting or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Pumpkin Blondies with Pumpkin Frosting
Ingredients
For the Blondies
- 1 cup butter
- 1 cup packed brown sugar
- ⅔ cup white sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 cup pumpkin puree
- 2 cups flour
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the Frosting
- ½ cup room temperature butter
- 1 teaspoon vanilla
- 2 tablespoon pumpkin purée
- 2 tablespoon milk or cream
- 2 cups powdered sugar
Instructions
To Make The Blondies:
- Preheat oven to 350 degrees F, and coat the bottom and sides of a 9-by-13-inch baking pan with butter, or spray with nonstick cooking spray.
- Melt 1 cup of butter in a microwave safe small bowl. Add the melted butter to the brown and white sugar and stir to dissolve in a stand mixer with the paddle attachment, in a large mixing bowl with an electric mixer, or by hand with a wooden spoon.
- Add the eggs, vanilla, and pumpkin, and combine well.
- In another medium bowl, combine the dry ingredients; flour, salt, cinnamon, ground cloves, and, ground nutmeg.
- Add the wet ingredients to the dry ingredients in a large bowl, and stir well to combine, but don't over stir.
- Bake for 30 min., until the blondies are golden brown and a toothpick inserted in the middle comes out clean.
Allow the blondies to cool before frosting them.To make the frosting:
- Cream the butter in a mixing bowl of a stand mixer. Add the vanilla, 2 tablespoon pumpkin puree, milk or cream, and powdered sugar. Mix at a low speed to combine, and then for min. or two at a high speed, until frosting looks creamy and well combined.
- Spread over cooled blondies, sprinkle with cinnamon if you wish, and slice into approx. 24 pieces. Enjoy!
Dannyelle Nicolle-Ramjist says
These are sooo good! My very favorite fall recipe.
dnr says
Hi Melinda,
This is a common name for confectioners sugar, or powdered sugar here in Canada. Sorry for the confusion.
Best,
Dannyelle
Melinda Murak says
Can you tell me what icing sugar is?
dnr says
Hi Christy, I used one "cup" of pumpkin puree -just a portion of the can. Hope this helps...so sorry they didn't turn out on your first attempt, but they are definitely worth a re-do. Best of luck.
Dannyelle
Christy says
Hey there! I'm wondering what size can of pumpkin you used as I attempted these with the can of pumpkin I have (29oz) and after 30minutes it's still pretty much dough in there. I'm thinking that's where I may have gone wrong?
Hannah Rose says
These are delicious! For some reason mine came out more cake-like, really fluffy and moist, which is fine by me. I want to make these again and see of I can get them to be more BLONDIE like. Thanks for the recipe!
Laura@ Baking In Pyjamas says
They look so dense and fudgy, I can imagine how warmly flavoured they must be. Visiting from Palooza Link Party.
Nike says
Oh YUM!!! I'll have to try this out. I'll be at BlogPodium this weekend so I'll be sure to say hellp 🙂
Heather says
I may have to try one of those treats at said church event tonight. See you then!