Save Chewy, autumn-inspired blondies featuring a spiced pumpkin base, a layer of smooth pumpkin pie filling, and a sweet coffee crunch topping for a delightful seasonal treat. Perfect for anyone seeking a seasonal dessert with comforting flavors and a unique crunchy finish.
I first made these pumpkin blondies when my family visited for an autumn brunch—everyone loved the surprise coffee crunch on top. The combination of creamy pumpkin pie and chewy blondie base was an instant hit, and now it is my go-to dessert for crisp fall weekends.
Ingredients
- Blondie Base: 1 cup (225 g) unsalted butter, melted, 1 1/2 cups (300 g) light brown sugar, packed, 2 large eggs, 1 tsp vanilla extract, 1 cup (240 g) pumpkin purée, 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg
- Pumpkin Pie Layer: 1 cup (240 g) pumpkin purée, 1/2 cup (120 ml) heavy cream, 1/4 cup (50 g) granulated sugar, 1 large egg, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp salt
- Coffee Crunch Topping: 1/3 cup (65 g) granulated sugar, 1 tbsp water, 1/2 tsp instant espresso powder, 1/4 cup (35 g) roasted coffee beans, coarsely crushed, Pinch of salt
Instructions
- Prepare the baking pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhang on two sides.
- Make the blondie base:
- In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs and vanilla, whisking until combined. Stir in pumpkin purée.
- Mix dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Combine and spread:
- Fold dry ingredients into wet mixture until just combined. Spread evenly into prepared pan.
- Prepare pumpkin pie layer:
- In a medium bowl, whisk pumpkin purée, heavy cream, sugar, egg, cinnamon, ginger, cloves, and salt until smooth. Carefully pour and spread the pumpkin pie mixture over the blondie batter.
- Bake:
- Bake for 35 to 40 minutes, or until the center is just set and a toothpick inserted in the center comes out mostly clean. Cool completely in the pan.
- Make coffee crunch:
- Line a baking sheet with parchment. In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then cook without stirring until golden amber, about 5 to 7 minutes. Remove from heat, immediately stir in espresso powder and crushed coffee beans, and pour onto prepared sheet. Sprinkle with a pinch of salt. Cool until hardened, then break into small shards.
- Finish and serve:
- Once blondies are cooled, sprinkle coffee crunch over the top. Cut into 16 squares and serve.
Save When my little niece tried these for the first time, she called them "magic pumpkin squares" and insisted we save some for her school friends. Sharing these blondies has become a sweet family ritual every autumn.
Required Tools
9x13-inch (23x33 cm) baking pan, mixing bowls, whisk, saucepan, baking sheet, parchment paper, spatula
Allergen Information
Contains eggs, dairy (butter, cream), wheat (gluten). May contain traces of nuts if contaminated in processing. Always check ingredient labels if unsure.
Nutritional Information
Per serving: Calories: 265, Total Fat: 13 g, Carbohydrates: 36 g, Protein: 3 g
Save Enjoy these pumpkin pie blondies fresh for the perfect fall treat—each layer brings comfort and bold flavor to your table.
Common Questions
- → Can I reduce the coffee flavor?
Yes, simply use less espresso powder or omit the coffee beans from the crunch layer for a milder taste.
- → How do I achieve chewy blondies?
Don't overmix the batter and bake until just set for chewy, moist blondies with a soft texture.
- → What pan size should I use?
A 9x13-inch baking pan ensures even baking and the right thickness for each layer.
- → Can these be made ahead?
Yes, store squares in an airtight container at room temperature for up to three days.
- → Are there nut-free options?
The blondies do not contain nuts, but check ingredient labels for cross-contamination if necessary.