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Pumpkin Spice Blondies

Pumpkin spice blondies with a chewy, deeply golden crumb and warm spice flavor, baked in a 9x13 pan until a toothpick shows just a few moist crumbs. Finished with a simple cinnamon glaze drizzle for a sweet, glossy top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
blondie base
  • 1 cup unsalted butter, melted
  • 1.5 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp maple extract
cinnamon glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F, then grease a 9x13 pan. The oven should fully reach temperature before baking.
  2. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt in a bowl until evenly combined. You should see the spices distribute as a uniform color.
Make the blondie batter
  1. Whisk melted unsalted butter and packed brown sugar until smooth and glossy. The mixture should look cohesive without dry sugar pockets.
  2. Whisk in blotted dry pumpkin puree, then add eggs, vanilla extract, and maple extract. Stop when the batter looks uniform and thick.
  3. Fold the flour mixture into the wet ingredients until just combined. Mix only until no dry streaks remain to keep bars chewy.
  4. Spread the batter into the greased 9x13 pan in an even layer. Level the top so it bakes uniformly.
Bake, cool, and glaze
  1. Bake at 350°F for 25-30 minutes, until a toothpick has just a few moist crumbs. The edges should look set while the center stays slightly fudgy.
  2. Cool completely before glazing. This helps the cinnamon glaze set without melting into the surface.
  3. Whisk powdered sugar, milk, and cinnamon for the cinnamon glaze until smooth and pourable. Drizzle over the cooled blondies for a thin, even ribbon.

Notes

For the chewiest texture, do not overmix after adding the flour and do bake until you get only a few moist crumbs. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze baked blondies (unglazed or glazed) in a sealed container for up to 2 months; thaw overnight in the fridge. For a dairy-free swap, use plant-based butter and milk in the glaze.