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Two stacked pumpkin blondie bars, topped with a creamy frosting, placed on a wooden board. The blondies have a rich, golden-orange color and a moist texture, with the frosting glistening under soft lighting. The warm, blurred background adds to the inviting, fall-themed atmosphere.
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Pumpkin Blondies

This festive treat is perfect for fall! Try out these delicious and moist Pumpkin Blondies.
Course Dessert
Cuisine American
Keyword blondies, pumpkin
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 servings
Calories 240kcal
Author Camila Hurst

Ingredients

Pumpkin Blondies

  • 1 cup chopped white chocolate 170 grams
  • 3/4 cup unsalted butter 170 grams
  • 1 1/4 cups granulated sugar 250 grams
  • 1 large egg
  • 2 large egg yolks
  • 1/2 cup pumpkin puree 124 grams
  • 2 1/4 cups all-purpose flour 287 grams
  • 1/4 tsp salt
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon powder

Cream Cheese Glaze

  • 2 tbsp cream cheese room temperature (30 grams)
  • 1 tbsp unsalted butter room temperature (14 grams)
  • 1/2 cup powdered sugar 67 grams
  • 1/2 tsp pumpkin spice
  • 1 tbsp milk

Instructions

  • Pre-heat the oven to 350ºF. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
  • To make the batter, melt the white chocolate and melt the butter by microwaving for 15 to 30 second increments, stirring in between until they have melted completely.
  • Beat the egg yolks and egg with the sugar for 1 minute using a mixer, or with a whisk by whisking vigorously.
  • Add the melted butter to the bowl, mix to combine. Add the pumpkin puree and mix.
  • You can also add a couple of drops of orange food coloring if desired.
  • Add the melted and cooled white chocolate and mix until incorporated.
  • Add the flour, salt, pumpkin spice, and cinnamon powder to the bowl, mix on low to combine.
  • Pour the batter in the prepared pan. Use a spatula to smooth it out.
  • Bake the blondies in the oven for about 30 minutes, until they look set around the edges and on top. It can take longer to bake, just make sure a toothpick comes off clean when inserted in the blondie. If it has gooey batter attached to it, keep baking.
  • Remove the brownies from the oven.
  • Let them cool completely before adding the glaze.

Cream Cheese Glaze

  • To make the glaze, beat the cream cheese and butter together for 30 seconds.
  • Add the powdered sugar and pumpkin spice, and beat to combine, until completely incorporated.
  • Add the milk and mix to combine.
  • The glaze should be runny, but thick. If it’s too thick, add a bit more milk, and if it’s too thin, add more powdered sugar until the desired consistency is achieved.

Assemble

  • Pour the glaze over the cooled blondies. Sprinkle more pumpkin spice on top to decorate. Allow for the glaze to set for 10 minutes, slice and serve.

Notes

Strain the Pumpkin Puree: If you are using homemade pumpkin puree, you can strain the puree before using it in this recipe, since it can be too watery. To do that, follow these instructions: Measure out 3/4 cup of pumpkin puree and place in a fine mesh sieve over a bowl. Place a folded piece of paper towel on top of the puree to absorb moisture. Then place a bowl or a small plate on top of the puree, and something heavy on top such as a can of pumpkin puree or something else heavy. Press down to strain the water out of the puree. Let the puree strain while you gather the remaining ingredients. Measure the puree out, you should have 1/2 cup of puree. If you ended up with less puree than 1/2 cup, add a bit more until you have 1/2 cup of puree, that’s what you should use for the recipe.
Storage: Store the remaining blondies in an air tight container in the fridge for up to 4 days.

Nutrition

Serving: 1slice | Calories: 240kcal