I’m a big fan of pumpkin, and these Pumpkin Blondies with Pumpkin Frosting are delicious. This recipe is the perfect way for you to celebrate the first day of fall this weekend.
Pumpkin Blondies
Ingredients:
For the Blondies
- 1 cup of butter
- 1 cup of packed brown sugar
- 2/3 cup of white sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup pumpkin puree
- 2 cups flour
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
For the Frosting
- 1/2 cup room temp. butter
- 1 tsp vanilla
- 2 tbsp pumpkin puree
- 2 tbsp milk or cream
- 2 cups icing sugar
To make the blondies:
Preheat oven to 350 degrees, and coat a large 9 x 13 baking dish with butter. Melt 1 cup of butter in a microwave safe bowl. Add the brown and white sugar and stir to dissolve.
Add the eggs, vanilla, and pumpkin, and combine well.
In another bowl, combine the dry ingredients; flour, salt, cinnamon, ground cloves, and, ground nutmeg.
Add the wet to the dry 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, pumpkin, 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.
Spread over cooled blondies, sprinkle with cinnamon if you wish, and slice into approx. 24 pieces. Enjoy!
I made them yesterday afternoon for a church event tonight. My family has already eaten 6 of them…I think they like them. 😉 The blondie is dense, moist, and delicious, and the frosting is creamy, and sweet. Perfect with a cup of tea, and easy to make too.
With Pumpkin Blondies with Pumpkin Frosting , life really is a party. Happy Fall and happy weekend!
This post is linked up at Inspired by Charm, The 36th Avenue, The Inspiration Gallery at Craftberry Bush,and Link Party Palooza at Tatertots and Jello.
I may have to try one of those treats at said church event tonight. See you then!
Oh YUM!!! I’ll have to try this out. I’ll be at BlogPodium this weekend so I’ll be sure to say hellp 🙂
Made these after apple picking today. They smell delicious when cooking and tasted wonderful too. However, mine didn’t rise like yours. I’m not sure what I did wrong. Not having a 16*16 pan I used a 9*13 one and halved the recipe – if my math is correct, I should have had slightly thicker squares than you. Unfortunately that didn’t happen. Thankfully, the family was all in favour of cutting my resulting rectangle in half and using extra frosting to make nine pumpkin blondie sandwiches.
Hi Helen, I just realized I goofed up the pan size, I was thinking double an 8 x 8, but it should have been a 9 x 13, which is what I actually used. So sorry. I’ve fixed the recipe, thanks for letting me know, and glad they were yummy anyway. 😉
They look so dense and fudgy, I can imagine how warmly flavoured they must be. Visiting from Palooza Link Party.
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!
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?
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
Can you tell me what icing sugar is?
Hi Melinda,
This is a common name for confectioners sugar, or powdered sugar here in Canada. Sorry for the confusion.
Best,
Dannyelle