Harrison Cooper
This post may contain affiliate links, please visit our privacy policy for details. Made with just a handful of kitchen staple ingredients, brown sugar, lots of pumpkin pie spice, and sweet cinnamon chips! After baking, these gooey blondies are topped with the simplest 3 ingredient pumpkin spice glaze. They require almost no effort to make, no specialty equipment, and are ready to eat in less than an hour.
Actually, it was our Chocolate Chip Cookie Bars that gave us the confidence and the inspiration to try again! Our original blondie recipe had quite a few components to it, as it was geared more for Christmas time, so with Fall here, we wanted to scale back and enjoy the simplicity of Fall flavors.
When we were at the store picking up things for the blog, my mom and I found cinnamon chips. So, we tossed a handful into our test bake and…they worked! These blondies are chewy, almost gooey, full of delicious pumpkin pie spice flavor, and rich.
Then, the super simple glaze on top adds just that little bit of extra goodness.
Blondies are a form of cookie bar, similar to a brownie. Traditionally made without flavorings and with the addition of nuts or white chocolate chips.
Blondies are made with flour, eggs, melted butter, and lots of brown sugar! Our version does have the addition of pumpkin pie spice, rather than focusing on a strong vanilla flavor, like a traditional blondie. Brownies are made with cocoa powder (and sometimes melted chocolate! Though, to achieve the gorgeous crinkle-top crust for brownies, you need to beat the eggs and sugar. With blondies, you shouldn’t beat any of the ingredients, as in our testing, we found that beating the blondies caused them to be greasy and not bake properly. (Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
In a large bowl, use a rubber spatula to mix butter and sugar. Add flour, baking powder, salt, and pumpkin pie spice. Pour batter into prepared pan and bake for 45 minutes, or until done.
Whisk together powdered sugar, pumpkin pie spice, and milk until smooth.
We found that with this recipe in particular, using a cake tester or tooth pick is the best way to tell when they’re perfectly baked. Once these blondies have cooled, you can store them in an airtight container or zip top bag at room temperature for about 1 day (they are very moist!).
Place the blondies in a freezer safe zip top bag and freeze for up to 3 months. Here are a few you may like: Chocolate Chip Pecan Caramel Cookie Bars, Pumpkin White Chocolate Snickerdoodle Cookies, Homemade Fig Newtons, Pumpkin Pie Bars
Also, be sure to tag us on social media and hashtag it #BakersTable.
