Pumpkin Blondie Mummies

Baking Recipes Reading Time: 5 minutes
Jump to Recipe Print Recipe
Pumpkin Blondie Mummies

Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Yield: 12 blondie mummies

Nutrition (Per Serving, Approximate for 1 of 12 mummies):

  • Calories: 215
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 125mg
  • Carbohydrates: 30g
  • Fiber: 1g
  • Sugars: 20g
  • Protein: 2g
Square baked treats decorated with zigzagged white icing and candy eyes to resemble mummies, arranged in rows on a white surface.

How To Make Pumpkin Blondie Mummies

Various baking ingredients in glass bowls arranged on a marble surface, including flour, egg, sugar, butter, pumpkin puree, vanilla, chocolate chips, and spices.

Ingredients

Pumpkin Blondies:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/2 cup pumpkin purée (not pie filling)
  • 1 large egg 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Decoration:

  • 1/2 cup white chocolate chips or white candy melts
  • Candy eyes (or mini chocolate chips)
  • 1 tsp coconut oil (for smoother melted chocolate)
Rectangular baked treats decorated with white icing in a zigzag pattern and candy eyes, arranged on a marble surface and a white plate.
Three pumpkin bars decorated with white icing to resemble mummies, topped with candy eyes, are arranged on a marble surface.

Step-by-Step Guide

1. Prep Oven & Pan

Preheat oven to 350°F (175°C).

Line an 8×8-inch pan with parchment paperand lightly grease.

2. Make Blondie Batter

In a bowl, whisk melted butter and brown sugar.

  • A white mixing bowl with melted butter sits on a marble surface, surrounded by small bowls containing pumpkin puree, brown sugar, and vanilla extract.
  • A white mixing bowl with melted butter and brown sugar, with small bowls of vanilla extract and pumpkin puree nearby on a marble countertop.
  • A mixing bowl with a brown liquid mixture, next to a small bowl of vanilla extract and a bowl of pumpkin puree on a marble countertop.

Add pumpkin, egg, and vanilla. Stir in flour, spices, baking soda, and salt until just combined.

  • A glass bowl with pumpkin puree is being held over a white mixing bowl containing a brown liquid mixture on a marble countertop.
  • A mixing bowl with pumpkin puree and brown mixture, beside a bowl with an egg and oil, and a small bowl with vanilla extract, on a marble surface.
  • A mixing bowl with pumpkin puree, an egg, and sugar, with a small glass bowl of vanilla extract being held above it, ready to be added.
  • A white mixing bowl contains an egg, pumpkin puree, oil, and brown sugar placed on a marble surface.
  • A white mixing bowl with a red handle contains a thick, orange batter, placed on a white marble surface.
  • A white mixing bowl with orange batter and flour on top, next to a smaller bowl containing flour, on a marble countertop.
  • A hand holds a small bowl of spices above a larger mixing bowl containing flour and pumpkin puree on a marble countertop.
  • A white mixing bowl containing flour on top of wet ingredients sits on a marble countertop, with an empty bowl nearby.
  • A white mixing bowl containing a thick, orange-colored batter being mixed, set on a white surface.

3. Bake

Pour into the prepared pan and smooth the top.

A square baking pan lined with parchment paper filled with an even layer of orange cake batter on a marble surface.

Bake for 22–26 minutes, until a toothpick comes out clean or with just a few moist crumbs. Cool completely.

A square pan lined with parchment paper holds a freshly baked, golden-brown sheet cake on a marble surface.

4. Slice & Decorate

Slice blondies into rectangles (for mummy bodies).

A square, golden-brown cake cut into twelve even pieces sits on white parchment paper on a marble surface.

Melt white chocolate chips with optional coconut oil in the microwave in 20-second bursts until smooth.

A bowl of white icing with a spoon rests next to several square pieces of cake on a white marble surface.

5. Make Mummies

Use a spoon or piping bag to drizzle white chocolate “bandages” across each blondie.

Two rectangular cookie bars with white icing drizzle on a marble surface, next to a small glass bowl containing candy googly eyes.

Press on candy eyes before the chocolate sets.

Four rectangular pumpkin bars with white icing drizzled in a mummy-like pattern and candy eyes on a white plate.
A close-up of a slice of pumpkin cake with white icing on top, held above other pieces on a white surface.

FAQ

Q: Can I make these ahead of time?

A: Yes! Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Q: Can I freeze these?

A: Yes, freeze undecorated blondies for up to 2 months. Thaw, then decorate before serving.

Q: Can I use pumpkin pie filling instead of purée?

A: No, pumpkin pie filling contains added sugar and spices. Use 100% pumpkin purée for best results.

Q: What can I use instead of candy eyes?

A: Mini chocolate chips, black icing dots, or even small white chocolate chips with a dot of melted chocolate work well.

Three rectangular blondie bars decorated with white icing in a mummy pattern and candy eyes, arranged on a marble surface.
A plate of twelve rectangular brownies decorated with white icing and candy eyes to resemble mummies, next to a bowl of icing and scattered candy eyes on a marble surface.

Pumpkin Blondie Mummies

Print Recipe
Three rectangular baked bars are decorated with white icing drizzles and candy eyes to resemble mummies, placed on a white marble surface.
Prep Time:15 minutes
Cook Time:24 minutes
Total Time:39 minutes

Ingredients

Pumpkin Blondies:

  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup light brown sugar packed
  • 1/2 cup pumpkin purée not pie filling
  • 1 large egg 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Decoration:

  • 1/2 cup white chocolate chips or white candy melts
  • Candy eyes or mini chocolate chips
  • 1 tsp coconut oil for smoother melted chocolate

Instructions

  • Prep Oven & Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease.
  • Make Blondie Batter: In a bowl, whisk melted butter and brown sugar. Add pumpkin, egg, and vanilla. Stir in flour, spices, baking soda, and salt until just combined.
  • Bake: Pour into the prepared pan and smooth the top. Bake for 22–26 minutes, until a toothpick comes out clean or with just a few moist crumbs. Cool completely.
  • Slice & Decorate: Slice blondies into rectangles (for mummy bodies). Melt white chocolate chips with optional coconut oil in the microwave in 20-second bursts until smooth.
  • Make Mummies: Use a spoon or piping bag to drizzle white chocolate “bandages” across each blondie. Press on candy eyes before the chocolate sets.

Notes

FAQ

Q: Can I make these ahead of time?

A: Yes! Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Q: Can I freeze these?

A: Yes, freeze undecorated blondies for up to 2 months. Thaw, then decorate before serving.

Q: Can I use pumpkin pie filling instead of purée?

A: No, pumpkin pie filling contains added sugar and spices. Use 100% pumpkin purée for best results.

Q: What can I use instead of candy eyes?

A: Mini chocolate chips, black icing dots, or even small white chocolate chips with a dot of melted chocolate work well.
Servings: 12 servings
Calories: 215kcal
Two rectangular pumpkin bars decorated with white icing in a mummy pattern and candy eyes, placed on a light marble surface.
A rectangular bar topped with white icing in a zigzag pattern and two candy eyes, resembling a mummy, on a light marble surface.
Three rectangular baked bars decorated with white icing drizzles and candy eyes to resemble mummies, arranged on a white marble surface.

Similar Posts