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!
Preheat oven to 350 degrees F. Line an 8x11” pan (or use a 9x9” 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!