Pumpkin Blondies with Pumpkin Frosting

Pumpkin Blondies with Pumpkin Frosting -these are chewy, sweet, pumpkin-y, and the perfect fall treat for pumpkin lovers.
Pumpkin Blondies with Pumpkin Frosting -these blondies are chewy, sweet, pumpkin-y, and the perfect fall treat for pumpkin lovers.

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.

how to make Pumpkin Blondies

Yield: 24

Pumpkin Blondies with Pumpkin Frosting

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


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:

    1. 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.
    2. Add the eggs, vanilla, and pumpkin, and combine well.
    3. In another bowl, combine the dry ingredients; flour, salt, cinnamon, ground cloves, and, ground nutmeg.
    4. Add the wet to the dry and stir well to combine, but don't over stir.
    5. Bake for 30 min., until the blondies are golden brown and a toothpick inserted in the middle comes out clean.
    6. Allow the blondies to cool before frosting them.

      To make the frosting:
    1. 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.
    2. Spread over cooled blondies, sprinkle with cinnamon if you wish, and slice into approx. 24 pieces. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 243Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 150mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 2g
Pumpkin Blondies with Pumpkin Frosting

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Pumpkin Blondies with Pumpkin Frosting recipe

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.

Pumpkin Blondies recipe

With Pumpkin Blondies with Pumpkin Frosting , life really is a party.

You might also like our Pumpkin Pie Ice Cream recipe here.

Also check out our Caramel Pumpkin Butter recipe here.

Caramel Pumpkin Butter: This easy recipe is only 3 ingredients, and you can make it one pan. Perfect for fall, try it on toast, or on s'mores.

You might also enjoy our Pumpkin Spice Rice Krispie Treats here.


  1. 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.

  2. 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. 😉

  3. 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!

  4. 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?

  5. 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.

  6. Hi Melinda,
    This is a common name for confectioners sugar, or powdered sugar here in Canada. Sorry for the confusion.

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