Perfectly dense, rich pumpkin blondies covered in a coffee and spice brown sugar glaze — the perfect fall bar! Great for your Pumpkin Spice Latte cravings or a Thanksgiving dessert!

I’m gonna admit, this feels weird.

PUMPKIN?!

But over the last year I feel like I’ve done a better job of accepting the fact that for me, now, holidays start at least a month in advance. Thanksgiving and Christmas?? 2+ months in advance!

But let’s be real, Canadian Thanksgiving is just over a month away, so I’m going to call this perfect holiday planning timing.

American friends, you can just continue thinking that I am really, impressively, on the ball.

It also feels weird because, well, I mostly bake pumpkin treats for the hubs. If I had to pick between pumpkin and apple?? Apple wins every time.

So I went a little milder on the pumpkin in this recipe, and mixed in some great coffee, cinnamon and brown sugar flavors to balance things out. I totally loved them! They are such a great fall treat!

I wanted to go with a variation of the frosting from these Brown Sugar Pecan Cookies that were SUCH a big hit, because it is just fantastic. I also love having a frosting that sets up nice and firm, so that you can stack them and transport them easily. Perfect for holiday potlucks!

So I want to know: if you guys have to choose between apple and pumpkin in the fall, which one are you going for?

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Pumpkin Spice Latte Blondies written by Ashley Fehr Perfectly dense, rich pumpkin blondies covered in a coffee and spice brown sugar glaze — the perfect fall bar! Great for your Pumpkin Spice Latte cravings or a Thanksgiving dessert! Save Review Print Recipe Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Cuisine American Course Dessert Servings 16 squares Calories 232 cal Ingredients 1/2 cup butter

1/2 cup pumpkin pie filling

1 cup brown sugar

2 eggs

2 tsp vanilla

1/4 tsp salt

1/2 tsp instant coffee granules

2 cups all purpose flour Frosting 1/2 cup packed brown sugar

1/4 cup milk

1/2 tsp instant coffee granules

1/2 tsp pumpkin pie spice

1/2 tbsp. butter

3/4 cup powdered sugar Instructions Preheat oven to 350 degrees F. Line an 8×11” pan (or use a 9×9” and they will be slightly thicker than mine were) with tin foil and spray with non stick spray.

In a large bowl, melt butter in the microwave. Stir in pumpkin pie filling and brown sugar with a whisk until smooth. Whisk in eggs until smooth. Add vanilla, salt, instant coffee and flour and stir until combined.

Spread into prepared pan and bake for 20 minutes or until a toothpick comes out clean. Set aside to cool.

For the frosting, combine brown sugar, milk, instant coffee and pumpkin pie spice in a small pot. Bring to a boil over medium high heat, whisking, and boil for 3-4 minutes. Remove from heat and stir in butter and powdered sugar until smooth.

Pour over cooled blondies and allow to cool until glaze is completely set before slicing. Store at room temperature, in the refrigerator or freezer! Nutrition Information Calories: 232 cal | Carbohydrates: 40 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 37 mg | Sodium: 123 mg | Potassium: 68 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 925 IU | Vitamin C: 0.3 mg | Calcium: 32 mg | Iron: 1.1 mg Want to save this recipe? Create an account easily save your favorite content, so you never forget a recipe again. Register Now