Fudgy Pumpkin Pecan Blondies with Spiced Apple Cider Glaze: The Ultimate Fall Dessert Recipe

Get ready to embrace the cozy flavors of autumn with these incredible Pumpkin Pecan Blondies! Imagine perfectly fudgy bars, infused with warm pumpkin, rich brown sugar, creamy white chocolate, and the delightful crunch of toasted pecans. But the magic doesn’t stop there – each blondie is crowned with a luscious, tangy-sweet apple cider glaze that takes them from delicious to absolutely irresistible. These dessert bars are not just a treat; they’re a celebration of fall in every single bite, making them ideal for holiday gatherings, cozy evenings, or simply an anytime indulgence!

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If you’re as passionate about pumpkin as I am, you’ll love exploring some of my other favorite recipes. Don’t miss my Classic Pumpkin Pie in Graham Cracker Crust for a traditional delight, spice up your evening with a Pumpkin Spice Espresso Martini, or indulge in the moist deliciousness of my Sour Cream Pumpkin Bread with Maple Brown Butter Glaze!

Why You’ll Love These Pumpkin Blondies

These aren’t just any blondies; they’re the ultimate fall dessert bar, designed to be both easy to make and utterly delicious. Here’s why this recipe will quickly become a favorite in your kitchen:

• Irresistibly Fudgy Texture: We’re talking melt-in-your-mouth fudginess that rivals the best brownies, but with the delightful taste of blondies.
• Perfect Fall Flavors: The combination of real pumpkin puree and warm pumpkin pie spice screams autumn. It’s comfort baking at its finest!
• Sweet & Salty Balance: Dark brown sugar provides a deep, molasses sweetness that pairs perfectly with the subtle saltiness from the salted butter and the creamy white chocolate.
• Crunchy Pecan Topping: Toasted pecans add a fantastic textural contrast and nutty flavor that elevates the whole experience.
• Unique Apple Cider Glaze: This isn’t your average icing! Reducing fresh apple cider intensifies its flavor, creating a glaze that’s tangy, sweet, and perfectly complements the spiced blondies.
• Easy to Make: No fancy equipment required! This recipe comes together quickly and easily without the need for an electric mixer.
• Great for Sharing: These blondies are perfect for potlucks, fall parties, Thanksgiving desserts, or just a delightful treat to share with family and friends.

Essential Ingredients for Perfect Pumpkin Blondies

This delightful pumpkin white chocolate blondies recipe is inspired by my popular Brown Butter Banana Blondies, with a seasonal twist and the delicious addition of **toasted chopped pecans**. Each ingredient plays a crucial role in creating the ultimate fudgy, flavorful dessert bar. Here’s a closer look at what you’ll need to make these heavenly pumpkin blondies:

• Baking Spray with Flour: Essential for ensuring your blondies don’t stick to the pan. I highly recommend a product like Pam for Baking for effortless removal.
• Salted Butter: We’re melting the butter for this recipe, so there’s no need to wait for it to soften! Using salted butter adds a wonderful depth of flavor and helps balance the sweetness. If you only have unsalted butter, simply add an extra ¼ teaspoon of salt to the blondie batter.
• White Chocolate: You’ll need a 4-ounce white chocolate baking bar, chopped into chunks. High-quality white chocolate will melt smoothly and contribute to the fudgy texture and rich flavor of these blondies. Avoid white chocolate chips if possible, as they often contain stabilizers that prevent them from melting as smoothly.
• One Large Egg: Make sure your egg is at room temperature. A room-temperature egg incorporates better into the batter, resulting in a smoother, more even texture. If you’re in a hurry, you can quickly bring it to room temperature by submerging the egg (still in its shell) in a bowl of warm water for about 15 minutes, until it no longer feels cool to the touch.
• Dark Brown Sugar: This is key to achieving that deep, caramel-like sweetness and incredibly moist, fudgy texture. Dark brown sugar provides a more pronounced molasses flavor, which beautifully complements the warm, rich fall spices in these pumpkin blondies.
• Pure Vanilla Extract: Always use a good quality, real vanilla extract for the best flavor. I personally love this one from Nielsen-Massey for its rich aroma and taste.
• Canned Pumpkin Purée: Be sure to use 100% pure canned pumpkin purée, not pumpkin pie filling, which is pre-spiced and sweetened. I haven’t tested this recipe with fresh pumpkin puree, so if you try it, please share your results in the comments below! If you’re a pumpkin fanatic, you might also enjoy my Pumpkin Cold Foam Recipe!
• All-Purpose Flour: For the most accurate and consistent baking results, I recommend measuring your flour by weight (you’ll need 128 grams for this recipe). If you don’t have a food scale, you can use the ‘scoop and level’ method: lightly spoon the flour into your measuring cup and then level it off with a straight edge.
• Pumpkin Pie Spice: This spice blend is essential for infusing our blondies with those classic, comforting fall flavors. It perfectly complements the pumpkin, brown sugar, and white chocolate. You can even make your own custom blend using my homemade Pumpkin Spice Blend! If you love these spices, be sure to check out my Cinnamon Roll Apple Pies and my Brown Butter Pumpkin Donuts!
• Roasted or Toasted Chopped Pecans: While optional, these are highly recommended for their incredible nutty flavor and delightful crunch. I toasted my pecans on the stovetop to bring out their oils and deepen their flavor, but to save time, you can also purchase pre-roasted chopped pecans from the store.

But wait, there’s more! These sensational pumpkin blondies are generously draped in an irresistible **Apple Cider Glaze** that truly sets them apart. Here’s what you’ll need for this flavorful topping:

• Fresh Apple Cider: The star of our glaze! Whether you get it from a local farmer’s market, an apple orchard, or the produce section of your grocery store, fresh cider offers the best flavor. Shelf-stable apple cider can also be used if fresh is unavailable. We’ll be reducing the cider to concentrate its sweet and tangy essence for an incredibly vibrant glaze.
• Salted Butter: Just like in the blondies, melted salted butter is incorporated into the glaze. Its slight saltiness helps to cut through the sweetness of the powdered sugar, creating a perfectly balanced flavor. If you only have unsalted butter, a small pinch of salt added to the glaze will do the trick.
• Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is crucial for achieving the smooth, pourable texture we want for our glaze, while also adding the necessary sweetness. You might need a little extra depending on how much your cider reduces.

Essential Equipment for Easy Baking

One of the best things about this pumpkin blondies recipe is that it’s incredibly straightforward and doesn’t even require an electric mixer! Most of the mixing can be done by hand with a whisk and a spatula. However, there are a few key tools that will make your baking process smooth and enjoyable:

• 9×9 Inch Baking Pan: This size is perfect for achieving the ideal thickness for your fudgy blondies. Lining it with parchment paper is crucial for easy removal.
• Small Saucepan: You’ll need this to reduce your apple cider. The reduction process concentrates the cider’s flavor, making the glaze incredibly potent and delicious.
• Sauté Pan: If you’re toasting your own pecans (which I highly recommend for maximum flavor), a sauté pan is perfect for this quick step.
• Mixing Bowls: A couple of medium-sized mixing bowls will be handy for combining your wet and dry ingredients.
• Whisk: Essential for combining the egg, sugar, and spices until smooth.
• Rubber Spatula: Great for folding in the flour and pecans gently, and for scraping down the sides of your mixing bowl.
• Measuring Cups and Spoons: Standard baking tools for accurate measurements.
• Food Scale (Optional but Recommended): For precise flour measurements (128 grams of all-purpose flour). This can significantly improve baking consistency.
• Cooling Rack: Important for allowing your blondies to cool completely and evenly before glazing and slicing.
• Offset Spatula (Optional): Useful for spreading the glaze smoothly over the cooled blondies.

More Delicious Fall Desserts & Blondie Recipes to Try

If you’re a fan of these delightful pumpkin blondies and crave more comforting bakes, you’re in luck! Here are some other recipes that will surely satisfy your sweet tooth and keep those fall vibes going:

📖 Recipe: Pumpkin Pecan Blondies with Apple Cider Glaze

Tips for Perfect Pumpkin Blondies Every Time

• Measure Flour Correctly: For the most accurate results, use a kitchen scale to measure your flour (128g). If you don’t have one, use the spoon-and-level method: gently spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. Never pack flour into the cup.
• Room Temperature Egg: A room temperature egg emulsifies better with the other ingredients, creating a smoother batter and a more uniform, tender crumb in your blondies.
• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy blondies instead of soft and fudgy ones.
• Quality White Chocolate: Using a good quality white chocolate baking bar (not chips) is crucial. Baking bars melt more smoothly and contribute to the fudgy texture and rich flavor.
• Reduce Cider Properly: The key to a flavorful glaze is reducing the apple cider until it’s concentrated. Don’t rush this step, as it deepens the apple flavor significantly. Ensure it cools before mixing with powdered sugar.
• Cool Completely Before Glazing: Patience is a virtue here! Glazing warm blondies will cause the glaze to melt and run off. Wait until they are completely cool to the touch for a perfect, set glaze.

Storage and Freezing Instructions

These pumpkin pecan blondies are so good, they rarely last long! But if you happen to have any leftovers or want to make them ahead, here’s how to store them:

• At Room Temperature: Store the glazed blondies in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers can prevent sticking.
• In the Refrigerator: For slightly extended freshness, you can store them in an airtight container in the refrigerator for up to 5-7 days. Bring them to room temperature or warm slightly before serving for the best texture.
• Freezing Baked Blondies: These blondies freeze beautifully! Once completely cooled and glazed, cut them into individual squares. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the blondie squares to an airtight, freezer-safe container or freezer bag. They can be stored for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.
• Freezing Unglazed Blondies: You can also freeze the blondies before glazing. Follow the same steps as above, then thaw and prepare the glaze fresh when you’re ready to serve.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making these pumpkin blondies:

Can I use fresh pumpkin puree instead of canned?

While I haven’t tested this specific recipe with fresh pumpkin puree, it’s generally thicker and less watery than canned. If you do use fresh, make sure it’s very well-drained to avoid adding excess moisture to the batter, which could affect the blondies’ texture. Let me know your results if you try it!

What if I don’t have pumpkin pie spice?

No problem! You can easily make your own pumpkin pie spice blend. A common mixture is 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves. Adjust to your preference!

Can I omit the pecans or substitute them?

Absolutely! If you’re not a fan of pecans or have an allergy, you can simply omit them. For a substitution, walnuts would be a fantastic choice, or even a mix of dried cranberries or chocolate chips (milk or semi-sweet) for a different flavor profile.

My apple cider glaze is too thin/thick. How can I fix it?

If your glaze is too thin, gradually whisk in more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a very small amount (half a teaspoon at a time) of un-reduced apple cider or milk until it’s pourable.

How do I know when my blondies are done baking?

The edges of the blondies should be set and lightly golden, while the center should still look slightly soft but not jiggly. When you insert a toothpick into the center, it should come out with moist crumbs, but not wet batter. This indicates a perfect fudgy texture.

PIN this pumpkin blondies recipe for later, and enjoy this delightful fall treat!