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You are here: Home / Recipes / Baking / Cake / Pumpkin Spice Blondies

Pumpkin Spice Blondies

Published on September 22, 2021 by Helen Best-Shaw 2 Comments
Last Updated on May 13, 2022

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

Delicious pumpkin spice blondies stacked three high, on a side plate. In the background are more blondies, and an orange red pumpkin shaped mini casserole.

Everything You Need To Know

  • Pumpkin Spice Blondies 
  • Small batch blondies
  • What are blondies?
  • Why you will love this easy pumpkin pie blondie recipe
  • Ingredients 
  • How to make pumpkin pie blondies – step by step
  • Pumpkin spice latte blondies
  • Leftover canned pumpkin?
  • Hints and tips for pumpkin pie blondies
  • More blondie recipes
  • More pumpkin spice recipes?
  • One Bowl Pumpkin Spice Blondies
    • Ingredients
    • Instructions
    • Notes

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! 

Delicious pumpkin spice blondies, arranged on both a marble board and a side plate. A pumpkin shaped mini casserole dish sits next to the board.

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 

The ingredients for pumpkin blondies: tinned pumpkin puree, soft brown sugar, butter, flour, vanilla extract, pumpkin spice, and an egg.
  • 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.

Butter in a glass jug. In the second shot of the collage, the butter has been melted.

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.

Sugar added to a glass jug of melted butter. The second shot shows the sugar and butter stirred together.

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

An egg are pumpkin puree are added to the sugar and butter mixture. The second photo of the collage shows

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

Flour and spices added to the pumpkin, egg and butter mixture, and stirred in.

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.

Pumpkin spice blondie batter poured into a lined square baking tray.

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

Baked pumpkin spice blondies on a cooling rack, ready to be removed from the pan and the parchment paper removed.

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.

Delicious pumpkin spice blondies, cut into squares, ready to serve and enjoy!

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.
Scrumptions blondies on a plate and marble board. A hand is picking up one of the blondies

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!
  • Explore more with my roundup of all the best easy blondies.

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!
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A close up of a stack three hight of yummy pumpkin spice blondies, on a side plate.
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5 from 1 vote

One Bowl Pumpkin Spice Blondies

These easy pumpkin spice blondies are easy to make and mess-free. The perfect treat for fall days.
Servings: 16 blondies
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
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Ingredients

  • 115 g butter (melted)
  • 210 g light soft brown sugar (or dark)
  • 1 large eggs
  • 1 tsp vanilla extract
  • pumpkin puree
  • 125 g plain flour
  • 1 tsp baking powder
  • 1 pinch salt

Instructions

  • Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and greasing with butter or a light flavourless oil.
  • Put the butter into a large bowl or jug. Melt in the microwave in 10 seconds bursts until the butter is melting but not hot. Stir so that it is thoroughly melted.
    Alternatively, melt the butter over a pan of simmering water on the stove top.
  • Add the sugar and stir it in.
  • Beat in the eggs, pumpkin puree and vanilla.
  • Fold in the flour and spice. If you are using plain flour or unsalted butter, add any baking powder and salt at this stage too. Mix until you have a thick glossy batter.
  • Pour the batter into the baking pan. Give it a gentle shake to level it out.
  • Bake for 25–28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly.
    *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
  • Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).

Notes

  • 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 tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.
  • 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, but we never had any left over after a few days.
  • To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit thicker and take slightly longer to cook.
  • This recipe has proportionally more fat in it compared to many bakes. Take time to stir the flour in properly to prevent any separation.
  • Use proper butter! Baking spread has its place but it is not here.
  • Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
Nutritional Information
  • This recipe is 7 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
One Bowl Pumpkin Spice Blondies
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 62mg3%
Potassium 56mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 202IU4%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Baking
Cuisine: American
Keyword: Pumpkin Pie Blondies, Pumpkin Spice Blondies
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Filed Under: Baking, Cake, Halloween, Quick & Easy, Recipes, Vegetarian Recipes Ingredients: Butter, Eggs, Flour, Spices, Sugar

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    Recipe Rating




  1. Autumn Brooke

    These sound so good! I bet they would go nicely alongside a cup of coffee. Thank you for the recipe.

    Reply
  2. Sim @ Sim's Life

    5 stars
    These look absolutely divine! I adore blondies, always fill me up but had never considered making them with Pumpkin – the perfect way to use leftover pumpkins from Halloween! Sim x

    Reply

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