Pumpkin Blondies Recipe with Mummy Icing: Perfect Spooky Snacks
Looking for mummy themed food and Halloween dessert ideas? Then, you have to try these mummy pumpkin blondies! They are perfect for your Halloween snack table.
All you need are the basic blondie ingredients plus a little pumpkin puree and pumpkin pie spice. The candy eyes and chocolate mummy bandages add that adorable – I mean – spooky element to the blondies.
Of course, you can skip the topping and have them as wonderful pumpkin desserts for fall. Either way, you are sure to enjoy these comforting pumpkin-y cinnamon sweet treats. Try saying that 5 times fast!
If you enjoy easy dessert recipes, check out my smores bars, sweet potato brownies and peanut butter brownies.
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Ingredients for pumpkin blondies
Equipment
For this recipe, you need a whisk (or cake mixer if you prefer) and an 8×8 inch baking dish. That’s pretty much it!
How to make these mummy themed pumpkin blondies
Prep
Start by preheating the oven at 350°F.
Next, add the butter to a small microwave-safe bowl. Microwave in 10-second bursts until the butter is fully melted. The short bursts prevent the butter from exploding and making a mess in your microwave.
Make the batter
Pour the melted butter into a regular mixing bowl or the mixing bowl of your cake mixer. Add the brown sugar and whisk until everything becomes fully incorporated.
Next, add the pumpkin puree, egg and vanilla. Give that a good mixing.
Now it’s time for the dry ingredients. Add in the flour, baking soda, pumpkin pie spice, cinnamon and salt.
Combine fully until smooth.
Bake
Line your 8×8 inch baking dish with parchment paper to make it easier to remove after baking. You can also rub butter on the baking dish and dust a little flour instead of using the parchment paper.
Pour the blondie batter into the prepped baking dish. Spread out the batter to ensure it is even throughout. A few gentle taps on the baking dish can help here.
Pop in the oven and allow to bake for about 25 minutes or until a toothpick comes out clean from the center.
Once done, remove from the oven and set aside to cool completely.
Cut into rectangular shaped blondies.. I mean mummies! They are mummy blondies now!
Decorate
To a small bowl, add the white chocolate chips and coconut oil. You can also swap for the white candy melts here. Microwave the chocolate and oil for 15-second bursts until the chocolate is nice and melted.
Remove from the microwave and give everything a good mix. The chocolate should be super smooth and slightly runny.
You can use a spoon to drizzle on the “mummy bandages” on each blondie. Nothing has to be perfect – it’s Halloween, spooky season after all! But, if you want to be neater, you can use a piping bag with a fine tip.
Add the candy eyes onto the pumpkin blondies. You may need to press them into the chocolate gently to make sure they don’t fall off… Although a one-eyed mummy would be on brand!
Serve cooled. You can store these pumpkin desserts in the fridge for about 3 to 4 days or a month or 2 in the freezer. Would they really last that long though?
More sweet recipes
Pumpkin blondies recipe
Pumpkin blondies
Ingredients
- 1 stick unsalted butter (½ cup)
- 1 cup brown sugar
- ½ cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup white chocolate chips
- 1 tsp coconut oil
- 24 candy eyes
Equipment
- Cake mixer
- 8"x8" baking dish
Instructions
- Preheat the oven to 350°F.
- Add the butter to a small bowl.
- Microwave in 10 second bursts until melted.
- Pour the butter into a mixing bowl or your cake mixer.
- Add the sugar.
- Whisk until fully combined.
- Add in the pumpkin puree, egg and vanilla. Incorporate.
- Mix in the flour, baking soda, pumpkin pie spice, cinnamon and salt until the batter is smooth.
- Pour the batter into a parchment-lined 8×8 inch baking dish.
- Give the pan a couple of gentle taps to smoothen the surface. Or use a silicone spatula to smoothen.
- Bake in the oven for 25 minutes or until a toothpick comes out clean from the center.
- Remove from the oven. Set aside to cool completely.
- Cut into 12 rectangular blondies. (They are now mummies!)
- Add the white chocolate chips and coconut oil to a small bowl.
- Microwave in 15 second bursts until the chocolate chips fully melt.
- Mix the oil and melted chocolate chips together until smooth.
- Drizzle the white chocolate chip mixture onto each blondie using a spoon or piping bag with a fine tip. These are the bandages of the mummy.
- Gently add the candy eyes onto the chocolate bandages. Press them in slightly to ensure they don’t fall off.
- Serve chilled. Or store in the fridge for 3 to 4 days. Or freeze for up to 1 to 2 months.
