Rum extract and pumpkin pie spice give these blondies the classic taste of Fall that everyone loves. They get topped with a cream cheese frosting and nuts are completely optional. I can’t wait to make these blondies whenever the Fall season comes.
Fall is also the only time of the year I will purchase recipe magazines at the check out lanes cause everything in them looks so damn tasty! 😉 This recipe was from a Taste of Home magazine.
What Ingredients do I need?
Butter - softened, room temperature
Brown Sugar - packed
Eggs - large
Rum Extract - If you can’t find Rum extract use vanilla extract
Flour, Baking Powder, and Salt for dry ingredients
White Chocolate Chips - or chocolate chips
Orange Juice - Orange juice is a weird ingredient to add to some frosting but it gives the frosting a citrus flavor. If you don’t want that use a vanilla extract in the frosting or more Rum extract instead.
How to Pumpkin Spice Blondies
To print the full recipe please see the recipe card below.
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans.
Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers.
Other Recipes to Try
Healthy 3 Ingredient Chocolate Muffins
If you’ve tried these Pumpkin Spice Blondies recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Pumpkin Pie Spiced Blondies
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 16 1x
Ingredients
- ¾ cup butter, softened
- ¾ cup packed brown sugar
- 2 eggs
- 4 teaspoons light corn syrup
- 1-½ teaspoons rum extract
- 1-⅓ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white baking chips
- ¾ cup chopped pecans, optional
- FROSTING:
- 1-¼ cups confectioners' sugar
- 3 tablespoons cream cheese, softened
- ⅛ teaspoon vanilla extract
- 1-½ to 2 teaspoons orange juice
Instructions
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans.
- Spread into a greased 8-in.-square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
- In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers. Yield: 16 servings.
Notes
Recipe adapted from Taste of Home
- Category: Medium
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 274
- Sugar: 27g
- Sodium: 152mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
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Nice list. I have been a long time face of Domize. It is fast and I like that I can star the good ones as I go along. I will have to give Domair a try. Looks promising.
Julie says
You do an amazing job on the site, full deatil and wonderful images! I'm giving the Salt & Pepper Beef ribs a go, this coming weekend. Appreciate you making it easy!
Kate @ Babaganosh.org says
Your pictures are beautiful! Both the pumpkin pie spiced blondies and the scenery 🙂