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.
I first made these blondies for a casual Friday night dinner with friends and they quickly became a requested favorite whenever pumpkin season arrives.
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 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 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 base:
- Fold dry ingredients into wet mixture until just combined. Spread evenly into prepared pan.
- Make pumpkin pie layer:
- In a medium bowl, whisk pumpkin purée, heavy cream, sugar, egg, cinnamon, ginger, cloves, and salt until smooth.
- Add pumpkin pie layer:
- Carefully pour and spread the pumpkin pie mixture over the blondie batter.
- Bake:
- Bake for 35–40 minutes, or until the center is just set and a toothpick inserted in the center comes out mostly clean. Cool completely in the pan.
- Prepare 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 5–7 minutes.
- Add espresso and beans:
- 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 My kids enjoy helping sprinkle the coffee crunch over the cooled bars, and it turns into a fun weekend family project every fall.
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
Calories: 265, Total Fat: 13 g, Carbohydrates: 36 g, Protein: 3 g per serving
Save These blondies pair perfectly with a cozy mug of coffee or tea. Serve them up for dessert or as a special fall snack everyone will love.
Common Questions
- → What makes these blondies chewy?
The blondie base uses melted butter and brown sugar, ensuring a moist texture and chewy crumb in every bite.
- → How is the coffee crunch topping prepared?
Caramelized sugar is combined with espresso powder and crushed coffee beans, cooled, then broken into shards for a crunchy finish.
- → Can I omit the coffee elements?
Yes, reduce or exclude espresso powder and coffee beans in the topping for a milder flavor, keeping the treat sweet and spiced.
- → Is the pumpkin pie layer creamy?
A mix of pumpkin purée, cream, sugar, egg, and spices creates a smooth, luscious layer atop the blondie base.
- → How should I store these blondies?
Place cooled squares in an airtight container at room temperature for up to three days to maintain texture and flavor.