Easy Pumpkin Spice Blondies Recipe for Halloween and October Treats

Warm and Spooky Halloween Treats: Easy Pumpkin Spice Blondies for October

October is the perfect month to embrace cozy, festive flavors—especially pumpkin and warm spices. These Pumpkin Spice Blondies combine seasonal pumpkin puree with cinnamon, nutmeg, and a touch of maple syrup for a sweet treat that’s ideal for Halloween parties, chilly fall afternoons, or anytime you want that comforting October feel. They’re simple to make, rich in flavor, and perfect for sharing.

Ingredients

- 1 cup canned pumpkin puree (not pumpkin pie filling)

  - 1/2 cup unsalted butter, melted

  - 3/4 cup brown sugar, packed

  - 1/4 cup pure maple syrup

  - 1 large egg

  - 1 1/2 cups all-purpose flour

  - 1 tsp baking powder

  - 1/2 tsp baking soda

  - 1 tsp ground cinnamon

  - 1/2 tsp ground nutmeg

  - 1/4 tsp ground ginger

  - 1/4 tsp salt

  - 1 tsp vanilla extract

  - 1/2 cup white chocolate chips or chopped nuts (optional, for added texture)

 Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, maple syrup, egg, and vanilla extract until smooth.

 

3. Combine dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

  4. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Avoid overmixing.

  5. Add mix-ins: Fold in white chocolate chips or nuts if using for extra flavor and crunch.

 

6. Bake: Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

 

7. Cool and slice: Let the blondies cool completely in the pan on a wire rack before cutting into squares.

Tips, Substitutions & Variations

- For a dairy-free option, substitute melted butter with coconut oil and ensure your white chocolate chips are vegan.

  - Add 1/4 tsp ground cloves for a deeper autumn spice profile.

  - Swap white chocolate chips for dark chocolate chunks or dried cranberries for a tart contrast.

  - Use maple syrup or honey, depending on your preferred sweetness and flavor.

  - These blondies freeze well—wrap tightly and store in the freezer for up to 3 months. 

 

Serving Suggestions / Make-Ahead & Storage

Pumpkin Spice Blondies are perfect served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make great Halloween party snacks in festive packaging. Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. Prepare the batter a day ahead and bake fresh when ready to serve for the best texture and flavor.

Sources: - Pumpkin Recipes from NYT Cooking - https://cooking.nytimes.com/topics/pumpkin - Pumpkin Spice Blondie Inspiration at Food Network - https://www.foodnetm/reciwork.copes/articles/pumpkin-spice-recipes

FAQ – Pumpkin Spice Blondies

Can I make these blondies dairy-free?

Yes. Use melted coconut oil instead of butter and choose dairy-free white chocolate, or swap chips for chopped nuts.

What pan size works best?

An 8×8-inch pan yields thick, fudgy blondies. A 9×9 works too but bakes a bit faster—start checking a few minutes early.

How should I store or freeze them?

Store airtight up to 4 days at room temp or 1 week refrigerated. Wrap tightly and freeze up to 3 months.

What mix-ins go well?

White or dark chocolate chips, chopped pecans/walnuts, or dried cranberries. Add 1/4 tsp ground cloves for deeper autumn spice.