Pumpkin Spice Blondies

These soft fudgy pumpkin spice blondies are just brimming with pumpkin spice and pumpkin puree. This is pumpkin pie in a blondie.

Pumpkin Spice Blondies 

We love blondies and I’ve started making a different batch every week. These pumpkin pie blondies are perfect for the start of autumn, with a touch of warming spice. These are a mashup of my regular classic blondie recipe and my pumpkin spice cake. A little more cake-like in texture than some blondies, they are still soft, gooey and all round wonderful.

Easy to make and easy to eat, they are great for a buffet, whether it’s for harvest festival, Halloween or Thanksgiving. Of course, if you love pumpkin spice you can make and enjoy these blondies anytime. Canned pumpkin is available all year round.

I do like baking to be easy. You can need just one bowl, a spoon or whisk and a regular baking tray, to whip up these blondies. The recipe is failsafe and the washing up is minimal. I believe they’re the perfect treat for cooler fall days.

Small batch blondies

Many of the recipes I see for traybakes just make too much. It’s fine if you have a family to feed, but for 90% of the time I cook for two. I do not want to bake huge quantities. If I do, I’ll either eat too much, or see good food go to waste.  

These pumpkin pie blondies nicely fill a regular 8″ / 20 cm square pan. This makes 12–16 servings which will keep for a week. Perfect! 

What are blondies?

If you have never tried blondies, then be prepared to fall in love. This easy to make, buttery, caramelly, just-set treat is exactly what you’ve been waiting for.

Blondies are blonde brownies – brownies without the cocoa and chocolate. A classic tray bake, they have a soft, fudgy consistency and a delicious buttery flavour.

One of the easiest bakes you can make, they are delicious, fuss free and effortlessly impressive! Don’t think that the lack of chocolate means that they lack flavour. These pumpkin pie blondies are absolutely delicious.

Why you will love this easy pumpkin pie blondie recipe

• They are very easy – made in one bowl with minimal washing up!

• No fuss, no mess and sure to impress

• They are irresistible!

• They are made with readily available store-cupboard ingredients.

• Ready straight from the baking pan. No need to fuss around decorating!

• Blondies keep well – about 5 days in a tin. Make them in advance if you’re planning a party.

Ingredients 

• Flour – You don’t need anything fancy. Use self raising or do as I usually do and use plain with baking powder.

Pro Tip – Why Bake with Plain Flour? 

I’m often asked why I bake with plain flour and add a raising agent. 

First – I don’t bake that often, and the raising agent in self-raising flour can go off. If you use a separate baking powder, it is easy to check that it is still fresh. 

Secondly – My kitchen is tiny! By not using self raising flour, I save on cupboard space. 

• Soft brown sugar – This adds colour and that flavour. I prefer a light soft brown sugar, but you could use dark for a darker blondie. Or mix it up!

• Butter – if using unsalted butter, add a pinch of salt too.

• Egg – large free range.

• Pumpkin spice – use your favourite blend!

• Pumpkin puree – regular canned pumpkin puree – not ready-made pie filling which has been sweetened.

• Baking powder – If you don’t bake very often or if your powder is past its expiry date, check your baking powder is fresh. It is usually good long after the expiry date, but it is best to check.  

How to make pumpkin pie blondies – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can to make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8″ / 20 cm square baking tin. Line it with baking parchment, and then grease with butter, light flavourless oil or a quick spritz of cake release spray.

I choose foil backed parchment for lining tins. It costs more but it is so much easier to use, as it stays put when you fold it.

Step One – Melt the butter, either in a saucepan or in a large bowl in the microwave. Don’t let it get too warm. You want it just melted.

Top tip
The easiest way to melt butter is in the microwave. Half melt it and then take it out and stir until it’s all liquid. In this way, you avoid burning or heating it.

Step Two – Next, add the sugar. Stir it in well.

Step Three – Add the egg, pumpkin puree and vanilla extract. Again, stir in thoroughly.

Step Four – Now add the dry ingredients (flour and spice, plus baking powder and salt if using). Fold in until you have a thick, glossy batter.

Step Five – Transfer the batter to the baking tray. Give it a gentle shake to level the batter out.

Step Six – Bake for 25–28 minutes. The blondie will rise and the edge shrink away from the side of the pan. The centre will still be slightly wobbly.

If you don’t have a fan oven you may need to turn the pan halfway through cooking if your oven has hot spots. Do this as quickly and as gently as you can.

Allow to cool and firm up for 10–15 minutes on a wire rack. The centre will continue to cook as it cools.

Step Seven – When the bake is cool, cut into squares, ready to serve. I find a 4 x 4 grid is perfect.

Pumpkin spice latte blondies

Love coffee? For your favourite autumn drink in cake form, you can add two teaspoons of good quality instant coffee, or espresso powder along with the sugar and pumpkin puree.

Leftover canned pumpkin?

I pack spare pumpkin puree into plastic pots and freeze to use in soups for the autumn, or stir a spoon into vegetable mash. It’s good in my swede mash.

We also freeze some in an ice cube tray, then pack into plastic bags. I also sometimes give some to Herbert. A spoonful is amazing for dogs with an upset tum.

Hints and tips for pumpkin pie blondies

• Store for up to 5 days. I find the best way is to wrap your blondies in the baking parchment you used for baking, before sealing them in an airtight container. For that freshly baked taste, microwave for 10 seconds to warm up and restore that delicious gooey centre.

• These really are better on day 2 or 3 in the tin. Making them perfect to make ahead.

• For the best blondie dessert, try topping with a spoon of fudge sauce before you microwave.

• You can also wrap well and freeze for 3 months. Having said that, we never have any left over.

• To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit thicker and take slightly longer to cook.

• When making blondies, take time to stir the flour in properly to prevent any separation.

• Use proper butter! Baking spread just doesn’t have the flavour.

• Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla. Vanilla essence is synthetic and may contain no vanilla at all.

More blondie recipes

There are so many different blondies you can make. Why not try these?

• Easy classic blondie recipe – my first blondie recipe sparked my love of blondies!

• Coffee blondies – the classic fudgy blondie with a twist. Even better with chocolate chips!

• Biscoff blondies – With Biscoff batter, swirls and topping. This is a must if you love Biscoff. I’ve added Lotus biscuits for even more of that spice biscuit flavour!

• Peanut butter blondies – a peanut butter batter, with swirls and topping plus chocolate chips. It’s the perfect peanut butter bake!

More pumpkin spice recipes?

• Pumpkin spice cake – I love this cake. It’s sticky, intense and full of flavour. Throw all the ingredients into a bowl, mix and bake. It’s just so easy

• Pumpkin spice smoothie – roasted pumpkin or squash makes a delicious and nourishing smoothie

• Pumpkin spice soup – with pumpkin, sweet potato and carrots, this soup is an autumn favourite. Make a big batch and fill the freezer!