Spiced Baked Pumpkin Blondies with Cinnamon Glaze
These spiced pumpkin blondies combine the rich, chewy texture of classic blondies with the warm flavors of fall. Brown butter adds a nutty depth while pumpkin keeps them incredibly moist and tender.
Why These Pumpkin Blondies Work
The secret to exceptional pumpkin blondies lies in balancing moisture with structure. Pumpkin puree adds incredible tenderness and flavor, but too much can make bars soggy. This recipe uses the perfect ratio of pumpkin to flour, ensuring bars that are moist but hold their shape beautifully when cut.
Brown butter elevates these blondies from good to extraordinary. The nutty, caramelized flavor complements the pumpkin spices perfectly, while the slight reduction in moisture from browning the butter helps achieve the ideal chewy texture. The combination of brown and granulated sugars creates the perfect balance of molasses depth and clean sweetness.
💡 Professional Tip
Brown the butter until it's deeply golden and smells like toasted nuts - this usually takes 5-7 minutes. The milk solids should be amber colored, not black. Let it cool for 5 minutes before mixing to prevent cooking the eggs.
Frequently Asked Questions
Yes! These blondies actually improve after a day. Store covered at room temperature for up to 4 days, or freeze unglazed bars for up to 3 months. Add glaze just before serving if freezing.
Sweet potato puree works well as a 1:1 substitute. Avoid pumpkin pie filling as it contains added spices and sugar. Make sure to use pure pumpkin puree, not the seasoned variety.
Browning butter creates complex nutty flavors through the Maillard reaction. It adds depth that regular melted butter can't provide. If you skip this step, the blondies will still be good but won't have the same rich flavor profile.
You can reduce the granulated sugar by up to 1/4 cup, but don't reduce the brown sugar as it provides moisture and chewiness. The bars will be slightly less sweet but still delicious.
The edges should be set and lightly golden, while the center should spring back when gently touched. A toothpick inserted in the center should come out with a few moist crumbs - not wet batter, but not completely clean either.
These pair beautifully with vanilla ice cream, whipped cream, or a cup of spiced chai. For a decadent treat, serve warm with caramel sauce. They're also perfect alongside coffee or hot apple cider.
Absolutely! Chopped pecans, walnuts, or mini chocolate chips work wonderfully. Add up to 3/4 cup of mix-ins, folding them in with the dry ingredients. Toasted nuts add extra flavor depth.
Store covered at room temperature for up to 4 days. For longer storage, wrap individual bars and freeze for up to 3 months. Thaw at room temperature before serving.
Recipe Troubleshooting Guide
Bars Are Too Dry
Problem: Blondies turn out dry and crumbly instead of chewy.
Solution: This usually means overbaking or too much flour. Check oven temperature with a thermometer and measure flour by spooning into cup and leveling off. Reduce baking time by 5 minutes next time.
Bars Are Too Wet
Problem: Center remains gummy or doesn't set properly.
Solution: Ensure you're using pumpkin puree, not pumpkin pie filling. Make sure brown butter has cooled before mixing, and bake until center springs back when touched. May need extra 5-10 minutes baking time.
Uneven Baking
Problem: Edges are overdone while center is underbaked.
Prevention: Use light-colored metal pan for even heat distribution. Avoid glass or dark pans which can cause edges to overbake. Rotate pan halfway through baking time.
Glaze Too Thick
Problem: Cinnamon glaze won't spread smoothly.
Recovery: Add milk 1 teaspoon at a time until desired consistency. Glaze should ribbon off spoon but not be too thin. Warm milk slightly if glaze seems too thick.
Bars Stick to Pan
Problem: Blondies break when removing from pan.
Prevention: Always line pan with parchment paper, leaving overhang for easy lifting. Lightly grease parchment for extra insurance. Cool completely before attempting to remove.
Flavor Balance
Too Sweet: Add a pinch more salt or a squeeze of lemon juice to the glaze to balance sweetness.
Too Salty: Make extra glaze with less cinnamon to drizzle over and balance the saltiness.
Bland: Increase spices by 25% next time, or add 1/2 teaspoon vanilla extract to the glaze for more flavor depth.
Choosing the Right Ingredients
Quality ingredients make a significant difference in these blondies. Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices that will throw off the recipe balance. Libby's is the gold standard, but any pure pumpkin puree works well. Make sure it's not watery - if it seems thin, drain it in a fine mesh strainer for 30 minutes.
Fresh spices are crucial for the best flavor. Ground spices lose potency quickly, so replace them if they've been in your pantry over a year. Toast whole spices and grind them yourself for the most intense flavor. High-quality butter is essential for browning - European-style butter with higher fat content browns more evenly and develops better flavor.
Essential Ingredient Notes
- Pumpkin Puree: Use pure pumpkin puree, not pie filling. Drain if watery to prevent soggy bars.
- Brown Sugar: Pack firmly when measuring. Fresh brown sugar creates better texture than dried out sugar.
- Spices: Use fresh ground spices for best flavor. Replace if older than one year for optimal taste.
Mastering the Technique
The key technique that sets these blondies apart is properly browning the butter. Heat butter in a light-colored saucepan so you can see the color change. Stir constantly and listen for the sizzling to subside - this means the water has evaporated. Continue cooking until the milk solids turn golden brown and smell nutty, about 5-7 minutes total.
Proper mixing technique ensures tender blondies. Once you add the flour mixture, stir just until combined - overmixing develops gluten and creates tough bars. The batter should be thick but spreadable. Use an offset spatula to spread evenly in the pan, ensuring uniform thickness for even baking.
Brown Butter Perfection
Watch for the butter to foam, then subside. The milk solids will turn golden brown and smell nutty. Swirl the pan to check color - you want amber, not black. This process cannot be rushed and is crucial for the complex flavor profile.
Spiced Baked Pumpkin Blondies with Cinnamon Glaze
📋 Ingredients
Dry Ingredients
- 1 1/2 cups powdered sugarSift if lumpy for smooth glaze
- 3-4 tablespoons milkAdd gradually for perfect consistency
- 1/2 teaspoon ground cinnamonUse fresh cinnamon for best flavor
Wet Ingredients & Glaze
- 1 cup unsalted butterWill be browned for nutty flavor
- 1 cup light brown sugar, packedProvides moisture and chewiness
- 1/2 cup granulated sugarBalances brown sugar's molasses flavor
- 3/4 cup pumpkin pureeUse pure puree, not pie filling
- 2 large eggsRoom temperature eggs mix easier
- 2 cups all-purpose flourMeasure by spooning and leveling
- 1 teaspoon ground cinnamonUse fresh spice for best flavor
Instructions
Step 1
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2
In a small saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes. Let cool slightly.
Step 3
In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until combined. Add pumpkin puree, eggs, and vanilla, mixing until smooth.
Step 4
Gradually fold the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips if using.
Step 5
Spread batter evenly in prepared pan. Bake for 30-35 minutes until edges are set and center springs back lightly when touched.
Step 6
Cool completely in pan. For glaze, whisk powdered sugar, milk, and cinnamon until smooth. Drizzle over cooled blondies before cutting.
Recipe Notes & Tips
Storage
Store covered at room temperature for up to 4 days. Freeze unglazed bars for up to 3 months, adding glaze after thawing.
Serving Suggestions
Serve with vanilla ice cream, whipped cream, or caramel sauce. Perfect with coffee, chai tea, or hot apple cider.
Variations
Add chopped pecans, walnuts, or mini chocolate chips. Try cream cheese frosting instead of cinnamon glaze for extra richness.