Brown sugar blondie bars with a pumpkin spice twist, by adding pumpkin pie spice, pumpkin spice extract and molasses to the dough and then topped with even more pumpkin pie spice and sugar! It’s like Fall giving you a huge hug. So lets get back to basics here folks and dive into these easy-to-make Pumpkin Spice Blondie Bars!
I feel like Fall is most peoples favorite time of year?? Mild temperatures, light sweaters for crisp Fall evenings…and all things pumpkin. So what kind of blogger would I be, if I did not make some pumpkin-esque recipes for you?! This recipe doesn’t even use any canned pumpkin. Just pumpkin pie spice, Rodelle Pumpkin Spice Extract and molasses are all you need to flavor these blondies.
Even though it is officially Fall, it is still in the upper 90’s here! So these Pumpkin Spice Blondie Bars are bringing a little Fall into my life. Until we get some cooler weather here, I will just crank the air conditioner up, throw on a sweatshirt and pretend it’s cool outside…while having a blondie or two 😉
Pumpkin Spice Blondie Bars
Print RecipeIngredients
- 1 cup unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 1 tablespoon mild molasses
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Baker's Extract)
- 1 teaspoon Pumpkin Spice Extract (I used Rodelle)
- 2 teaspoons pumpkin pie spice
- pinch of salt
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- PUMPKIN SPICE-SUGAR TOPPING:
- 2 tablespoons white granulated sugar
- 2 teaspoons pumpkin pie spice
Instructions
Preheat oven to 350-degrees. Line a 9x13-inch baking pan with parchment paper and spray with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until light and creamy. Add the brown sugar and molasses to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs to the mixture one at a time, beating the first egg in completely before adding the second egg. Add the vanilla extract, pumpkin spice extract, pumpkin pie spice and salt to the mixture, and mix on medium-high speed until fully incorporated.
Change the mixer speed to low and add the flour and baking powder to the mixture. Mix until barely incorporated. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. The batter will be thick. Dump batter into prepared pan and spread evenly into the pan. Put a little water on your fingers to help evenly spread the batter into the pan. Set aside.
PREPARE PUMPKIN SPICE-SUGAR MIXTURE: In a small bowl, combine the sugar and pumpkin pie spice and stir until combined. Pour sugar mixture evenly onto the top of you blondie batter.
Bake blondies in 350-degree oven for 25-minutes. Remove the blondies from the oven and let set and cool completely before slicing into desired sized squares.
Notes
If you do not have pumpkin spice extract, substitute with vanilla extract and add 1/2 teaspoon of additional pumpkin pie spice.
Once I start opening cans of pumpkin, it turns into pumpkinpalooza, because y’all know I can’t waste food! But I love all things pumpkin (personally). So I hope you do too, because the pumpkin recipes will be a coming! These blondie bars are so super simple to mix up and bake….so make them for your next Fall party!!
Any PUMPKIN recipes you want to see on the blog?? Leave me a comment below! And if you are live nearby, and leave a suggestion, you might even become my taste tester!
XOXO,
Kelly
PS- I have shared this recipe at the following link parties: Meal Plan Monday, Friday Foodie, Pretty Pintastic Party, The Pin Junkie.
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29 Comments
Kelsie | the itsy-bitsy kitchen
October 2, 2018 at 5:28 AMI love pumpkin spice! I wouldn’t trust myself around a batch of these so clearly I’ll have to wait until I have a house full of guests to try them 🙂
Kelly
October 2, 2018 at 4:07 PMHahaha right?!?! That’s why I brought them to work heheheh 😉
pglooney
October 2, 2018 at 9:48 AMIt’s still in the upper 90s here as well! Hard to get in the fall mood but these look like a great way to do it.
Kelly
October 2, 2018 at 4:08 PMOh I bet it’s hot over where you live too! These definitely got me in the Fall mood 🙂 XOXO
Nancy
October 2, 2018 at 6:42 PMNo pumpkin puree?
Kelly
October 3, 2018 at 6:34 AMNo pumpkin puree Nancy! Just pumpkin spice, pumpkin spice extract and molasses are used to flavor the dough and give it that pumpkin spice flavor….plus the sugar-pumpkin spice topping that you add on top before baking! I hope you give this recipe a try 🙂
Amy
October 3, 2018 at 9:57 AMI’ll take one of your pumpkin-esque recipes any day. This one sounds delicious. It has actually been a little cooler here, especially at night, but it is kind of warm today. We were supposed to be having a huge rain storm, but maybe later today. I didn’t think that I was going to be able to take pictures today, but there is not a cloud in the sky right now! We do need the moisture, but we have spots in the State that have had fires and are a bit nervous about too much rain causing floods. Have a great day and keep those pumpkin recipes coming!
Kelly
October 9, 2018 at 7:08 AMThanks Amy!! I hope the weather cooperated for you! I hate when I need to take pictures and it’s cloudy out….ughhh. Have a great week!!
rawsonjl
October 3, 2018 at 6:16 PMThese sound absolutely amazing! Pinned.
Kelly
October 9, 2018 at 7:09 AMThank you!! And thanks for pinning! 🙂 XOXO
The Baking ChocolaTess
October 4, 2018 at 7:25 AMKelly, these look amazing and I love the texture of these! Fudgy and yummy! Pinning!!
Kelly
October 9, 2018 at 7:08 AMThanks Kim!! And thanks for pinning 🙂 XOXO
Dr. Elise Ho
October 7, 2018 at 10:03 AMWhat a fun combo. Definitely will share this with my pumpkin loving friends.
Kelly
October 9, 2018 at 7:09 AMAwesome!! And thank you for sharing 🙂 XOXO
Wonderful Wednesday Blog Hop 298 - Engineer Mommy
October 9, 2018 at 4:00 PM[…] Pumpkin Spice Blondie Bars – Kelly Lynns Sweets & Treats […]
Wonderful Wednesday Blog Hop #298 ~ LeCultivateur
October 9, 2018 at 4:08 PM[…] Pumpkin Spice Blondie Bars – Kelly Lynns Sweets & Treats […]
Jodie Fitz
October 9, 2018 at 6:00 PMThese look yummy! THANK YOU so much for sharing at last week’s RTT Party. I always love your shares :). Hope to see you at this week’s party: http://www.jodiefitz.com/2018/10/09/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2/
Kelly
October 14, 2018 at 7:26 AMThanks Jodie!! And thanks’s for hosting! Love the RTT Party 🙂
Amy
October 9, 2018 at 9:23 PMCongratulations on the feature at Classy Flamingos!
Wonderful Wednesday | SimpleStepsForLivingLife
October 10, 2018 at 7:39 AM[…] Pumpkin Spice Blondie Bars – Kelly Lynns Sweets & Treats […]
Jackie H
October 11, 2018 at 7:18 PMnice work baking up a lot of pumpkin flavored treats!
Jackie H
October 11, 2018 at 7:21 PMalso, this recipe is outstanding and i’m going to try a lower-sugar variety by cooking with erythritol instead of sugar for most of it….excellent recipe…i’ll let you know how they turn out! great, great ideas here.
Kelly
October 14, 2018 at 7:26 AMThanks Jackie!! Let me know how it turned out using the sugar replacement 🙂 XOXO
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October 13, 2018 at 4:12 PM[…] Pumpkin Spice Blondie Bars – Kelly Lynns Sweets & Treats […]
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February 1, 2019 at 6:44 PM[…] Pumpkin Spice Blondie Bars – Kelly Lynns Sweets & Treats […]
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November 12, 2019 at 1:04 AM[…] PUMPKIN SPICE BLONDIE BARS […]
Ashley
September 14, 2021 at 4:56 PMWould it hurt to leave out the molasses? Or could I substitute with honey or pure maple syrup?
Kelly
September 29, 2021 at 1:29 PMYou could leave it out. It just won’t have that rich flavor that molasses gives it. Or you can substitute honey. If you use maple syrup, maybe use half of the amount since it has a more liquid texture. Let me know if you try it! XOXO
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November 14, 2023 at 6:45 PM[…] PUMPKIN SPICE BLONDIE BARS […]