Bars, Blondies & Brownies

Pumpkin Spice Blondie Bars

Brown sugar blondie bars with a pumpkin spice flavor, by adding pumpkin pie spice, pumpkin spice extract and molasses to the dough and then topped with even more pumpkin pie spice and sugar.

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.

Pumpkin Spice Blondie Bars

Print Recipe
Serves: 30 Cooking Time: 25-minutes

Ingredients

  • 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

1

Preheat oven to 350-degrees. Line a 9x13-inch baking pan with parchment paper and spray with baking spray. Set aside.

2

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.

3

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.

4

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.

5

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.

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29 Comments

  • Reply
    Kelsie | the itsy-bitsy kitchen
    October 2, 2018 at 5:28 AM

    I 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 🙂

    • Reply
      Kelly
      October 2, 2018 at 4:07 PM

      Hahaha right?!?! That’s why I brought them to work heheheh 😉

  • Reply
    pglooney
    October 2, 2018 at 9:48 AM

    It’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.

    • Reply
      Kelly
      October 2, 2018 at 4:08 PM

      Oh I bet it’s hot over where you live too! These definitely got me in the Fall mood 🙂 XOXO

  • Reply
    Nancy
    October 2, 2018 at 6:42 PM

    No pumpkin puree?

    • Reply
      Kelly
      October 3, 2018 at 6:34 AM

      No 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 🙂

  • Reply
    Amy
    October 3, 2018 at 9:57 AM

    I’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!

    • Reply
      Kelly
      October 9, 2018 at 7:08 AM

      Thanks 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!!

  • Reply
    rawsonjl
    October 3, 2018 at 6:16 PM

    These sound absolutely amazing! Pinned.

    • Reply
      Kelly
      October 9, 2018 at 7:09 AM

      Thank you!! And thanks for pinning! 🙂 XOXO

  • Reply
    The Baking ChocolaTess
    October 4, 2018 at 7:25 AM

    Kelly, these look amazing and I love the texture of these! Fudgy and yummy! Pinning!!

    • Reply
      Kelly
      October 9, 2018 at 7:08 AM

      Thanks Kim!! And thanks for pinning 🙂 XOXO

  • Reply
    Dr. Elise Ho
    October 7, 2018 at 10:03 AM

    What a fun combo. Definitely will share this with my pumpkin loving friends.

    • Reply
      Kelly
      October 9, 2018 at 7:09 AM

      Awesome!! And thank you for sharing 🙂 XOXO

  • Reply
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    October 9, 2018 at 4:00 PM

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  • Reply
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  • Reply
    Jodie Fitz
    October 9, 2018 at 6:00 PM

    These 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/

    • Reply
      Kelly
      October 14, 2018 at 7:26 AM

      Thanks Jodie!! And thanks’s for hosting! Love the RTT Party 🙂

  • Reply
    Amy
    October 9, 2018 at 9:23 PM

    Congratulations on the feature at Classy Flamingos!

  • Reply
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    October 10, 2018 at 7:39 AM

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  • Reply
    Jackie H
    October 11, 2018 at 7:18 PM

    nice work baking up a lot of pumpkin flavored treats!

  • Reply
    Jackie H
    October 11, 2018 at 7:21 PM

    also, 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.

    • Reply
      Kelly
      October 14, 2018 at 7:26 AM

      Thanks Jackie!! Let me know how it turned out using the sugar replacement 🙂 XOXO

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  • Reply
    Ashley
    September 14, 2021 at 4:56 PM

    Would it hurt to leave out the molasses? Or could I substitute with honey or pure maple syrup?

    • Reply
      Kelly
      September 29, 2021 at 1:29 PM

      You 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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