Pumpkin Spice Blondies

With the arrival of fall, I love to think up new sweet treats to enjoy on the darker, colder evenings. Pumpkin is always a wonderful ingredient to use in fall baking, so last night I got busy pairing pumpkin puree with the prefect blend of spices to create this healthy and delicious fall-inspired treat.

Pumpkin Spice Blondies

Cinnamon, ginger, nutmeg and cloves add the perfect touch of spice to these moist and delicious pumpkin blondies. A perfect treat for fall, especially with a nice cup of coffee or tea. ๐Ÿ™‚

Makes 12 blondies


  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup pure maple syrup
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sunflower oil
  • 1 teaspoon pure vanilla extract
  • 2 1/2 tablespoons unsalted shelled pumpkin seeds (optional, see note)

Note: You could instead leave the blondies plain and frost them with Cinnamon Spice Frosting (recipe below) after they have cooled .


  1. Preheat the oven to 350F.
  2. Combine the flour, baking soda, sea salt and spices in a medium mixing bowl.
  3. In a separate small mixing bowl whisk together the maple syrup, pumpkin puree, oil and vanilla.
  4. Add the wet ingredients to the dry ingredients in the medium mixing bowl and mix until just combined, careful not to over-mix the batter.
  5. Transfer the batter to a non-stick 8 x 8 baking pan and spread evenly.
  6. Sprinkle with the pumpkin seeds and bake for 20-25 minutes, or until a knife inserted comes out clean. Allow to cool completely before cutting and removing from the pan.

The blondies are also great with the Cinnamon Spice Frosting!

Cinnamon Spice Frosting

Sweet and spicy frosting, perfect for Carrot Cake or Pumpkin Spice Blondies.

Makes enough to frost an 8 x 8 or 9-inch cake.


  • 1/3 cup non-dairy margarine (see note)
  • 1/2 cup pure maple syrup
  • 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 2/3 cup whole wheat flour

Note: I have found that Earth Balance margarine is not the best to use for this recipe because it is more solid than regular margarine. If using Earth Balance margarine, allow it to soften before using in the recipe and after refrigeration, allow the frosting to soften a bit before spreading.


  1. Whisk together the margarine, syrup and spices together in a small mixing bowl.
  2. Add the flour and mix again until combined. Store in an airtight container in the fridge for 3-5 days.

14 thoughts on “Pumpkin Spice Blondies

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