Pumpkin Spice Blondies

October 11, 2017

Pumpkin Spice Blondies

I’m trying to get back into my blogging routine. After taking a break, it’s hard getting back into the habit of taking photos, adjusting the settings on my camera, or just getting myself in a creative mindset in the kitchen. The reality of pregnancy is that I’m always tired and sleepy. I was supposed to make these pumpkin spice blondies on October 1st when it was National Pumpkin Spice Day, but I ended up napping on the couch and missed the sunlight!

Pumpkin Spice Blondies

I used my basic blondie base with the butter and sugar reduced to balance the pumpkin purée. Because I’ve reduced the fat and sugar content, the surface stays slightly puffed up after it bakes. For the mixins, I chose pecans and mini semisweet chocolate chips, but you could substitute any nut or chocolate of your choice.

Pumpkin Spice Blondies

Once the pumpkin spice blondies have cooled completely, or cool enough to handle and eat without burning yourself, cut them into squares and serve them up.

Pumpkin Spice Blondies

These pumpkin spice blondies are fudgy but lighter and slightly cake-like compared to my raspberry blondies and matcha blondies. I don’t really like describing these as cakey because it just makes me think of cakey brownies which I’m not a fan of. But I promise these are delicious! They’re very moist and taste like a pumpkin pie in the form of a blondie. The rich bites of chocolate and crunchy pecans are an added bonus, too!

Pumpkin Spice Blondies

If you want something quick and easy for a bake sale or a casual dessert for a Thanksgiving gettogether next month, here it is! Or how about skipping the chocolate chips, cutting out pumpkin shapes, and decorating them as jack-o’-lanterns for Halloween? I caught my coworker taking a second piece when I brought them to work. And she doesn’t even have a sweet tooth so you know they’re good!

Pumpkin Spice Blondies

I’m sure my midwife will be pleased I didn’t make another batch like I was tempted to. I’ve already been told I’m gaining weight too quickly. I need to watch what I eat but I keep craving unhealthy, fatty, salty foods…

Pumpkin Spice Blondies


  • 1¾ cups (219g) all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ⅔ cup (151g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 cup pumpkin purée
  • ½ teaspoon vanilla paste
  • ½ cup chopped roasted pecans
  • ½ cup chocolate chips, plus 1 tablespoon more for the top


  1. Preheat the oven to 338°F (170°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a small bowl, combine the flour, salt, baking powder, and pumpkin pie spice. Set aside.
  3. In a large bowl, stir together the melted butter, sugar, egg, egg yolk, pumpkin purée and vanilla paste. Add the dry ingredients, pecans, and chocolate chips, and stir until just combined.
  4. Put the batter into the lined pan, top with additional chocolate chips, and bake for 25 minutes.
  5. Let cool in the pan completely.

I’ll be bringing these pumpkin spice blondies to this week’s Fiesta Friday co-hosted by Suzanne and Ginger!

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  • Reply Jhuls | The Not So Creative Cook October 13, 2017 at 10:08 pm

    I haven’t used pumpkin spice before, but I definitely love the sound of these blondies! Thanks for sharing, Ai. Happy Fiesta Friday!

    • Reply Ai October 16, 2017 at 9:47 pm

      Thanks, Jhuls! I can’t get pumpkin spice here in Japan so I make my own blend. Happy Fiesta Friday!!

  • Reply TurksWhoEat October 14, 2017 at 12:32 am

    These look amazing! I would definitely be like your co-worker sneaking a 2nd piece!

    • Reply Ai October 16, 2017 at 9:47 pm

      Thank you! I’d constantly feed you snacks if you were my co-worker 😛

  • Reply Suzanne October 15, 2017 at 11:21 pm

    I love anything pumpkin and love these blondies. Beautiful and delicious and thank you so much for bringing to the party.

    • Reply Ai October 16, 2017 at 9:48 pm

      Thank you! I love anything pumpkin too. Can’t get enough! Happy Fiesta Friday!!

  • Reply Angie October 20, 2017 at 9:28 am

    They sound really good, Ai! I’m pinning this to try later. And I think you’re such a trooper; when I was pregnant I couldn’t stand the smell of a lot of things, hence I didn’t cook or even go near my kitchen! Falling asleep on the couch and missing National Pumpkin Day is a small crime in comparison, lol.

    • Reply Ai October 30, 2017 at 1:10 pm

      Thank you, Angie! My morning sickness seems to be gone now (knock on wood) and I’m not as sensitive to smells as I was before! Woohoo!

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