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.
When I first baked these Coffee Crunch Pumpkin Pie Blondies for my family, the delicious aroma filled the kitchen, and they couldn&t wait to have a taste. It quickly became a seasonal favorite in our house.
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 Baking Pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhang on two sides.
- Mix 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.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Fold and Spread:
- Fold dry ingredients into wet mixture until just combined. Spread evenly into prepared pan.
- Prepare Pumpkin Pie Layer:
- In a medium bowl, whisk pumpkin purée, heavy cream, sugar, egg, cinnamon, ginger, cloves, and salt until smooth.
- Assemble Layers:
- Carefully pour and spread the pumpkin pie mixture over the blondie batter.
- Bake:
- Bake for 35 to 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.
- Make 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 to 7 minutes.
- Finish Crunch:
- 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.
- Assemble Blondies:
- Once blondies are cooled, sprinkle coffee crunch over the top. Cut into 16 squares and serve.
Save Baking these blondies always reminds me of cozy fall afternoons spent together, nibbling treats and sipping warm drinks while colorful leaves swirl outside.
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 (per serving)
Calories: 265, Total Fat: 13 g, Carbohydrates: 36 g, Protein: 3 g
Save Give these pumpkin blondies a try for your next fall get-together and enjoy a delicious twist on two classic favorites.
Recipe Questions
- → How do I prevent the blondies from becoming dry?
Ensure you do not overbake them; the center should be just set. Cool completely before cutting for best texture.
- → Can I make these blondies ahead of time?
Yes, store them airtight at room temperature for up to 3 days, or refrigerate for a slightly firmer texture.
- → Is it possible to adjust the coffee flavor strength?
For milder coffee notes, reduce or omit espresso powder. You may also leave out coffee beans from the topping.
- → Can I add other mix-ins to the blondie base?
Try folding in white chocolate chips or toasted nuts for added sweetness or crunch.
- → What’s the best way to cut clean squares?
Wait until the blondies have cooled completely. Use a sharp chef’s knife, wiping between cuts for neat edges.