These Pumpkin Blondie Mummies Are Scarily Delicious

Every October, I love baking up treats that are equal parts adorable and delicious, and these Pumpkin Blondie Mummies might be my favorite yet. They’ve got that cozy pumpkin spice flavor we all crave this time of year, but dressed up in a fun Halloween costume! I mean, who could resist a soft, chewy blondie wrapped in sweet white chocolate “bandages” with little candy eyes peeking out? Not me. And definitely not my kids, they devoured these in record time.

What I love most is how easy these are to make, even if you’re not much of a decorator. The drizzle doesn’t have to be perfect (they’re mummies, after all!), and the messier the bandages, the cuter they turn out. Plus, they’re made in one bowl and baked in a simple 8×8 pan, no need to haul out every dish in the kitchen or commit to a major baking project.

Whether you’re looking for a fun activity to do with your kids, need a spooky treat for a Halloween party, or just want an excuse to use up some pumpkin purée, these blondie mummies are a total win. Soft, sweet, and just the right amount of spooky, they’re everything I want in a fall dessert.

Ingredients

Pumpkin Blondies:

• 1/2 cup (1 stick) unsalted butter, melted: Melted butter gives these blondies that rich, chewy texture we all love.

• 1 cup light brown sugar, packed: Sweet and cozy, brown sugar adds that perfect caramel-like depth.

• 1/2 cup pumpkin purée (not pie filling): Pumpkin purée brings in that soft texture and classic fall flavor, just make sure it’s not the pre-sweetened stuff!

• 1 large egg: One egg is all it takes to help bind everything together.

• 1 tsp vanilla extract: A splash of vanilla makes the whole batch smell like a bakery.

• 1 1/4 cups all-purpose flour: This is the base that holds all that pumpkin goodness in place.

• 1 tsp pumpkin pie spice: Fall in a teaspoon, this blend adds instant warmth and flavor.

• 1/2 tsp cinnamon: A little extra cinnamon never hurts, right?

• 1/2 tsp baking soda: Just enough to give them a gentle lift while staying soft and dense.

• 1/4 tsp salt: A pinch of salt balances out all that sweetness.

Decoration:

• 1/2 cup white chocolate chips or white candy melts: Melt these down for those fun mummy bandages.

• 1 tsp coconut oil (optional): This helps the chocolate melt super smooth and drizzle like a dream.

• Candy eyes (or mini chocolate chips): Pop these on to bring your mummies to life, they’re too cute to be spooky!

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease it.

2. Make the blondie batter: In a bowl, whisk together the melted butter and brown sugar. Add the pumpkin, egg, and vanilla, then mix until smooth. Stir in the flour, pumpkin pie spice, cinnamon, baking soda, and salt until just combined.

3. Bake the blondies: Pour the batter into the prepared pan and smooth the top. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool completely.

4. Slice and melt chocolate: Once cooled, slice the blondies into rectangles to form the mummy bodies. Melt the white chocolate chips and coconut oil in the microwave in 20-second bursts, stirring between each, until smooth.

5. Decorate the mummies: Use a spoon or piping bag to drizzle the melted white chocolate over each blondie to create mummy “bandages.” While the chocolate is still soft, press on the candy eyes.

Tips for the Perfect Pumpkin Blondie Mummies

• Don’t overmix the batter: Once the dry ingredients go in, stir just until combined. Overmixing can make your blondies more cakey than chewy.

• Cool completely before decorating: Warm blondies and melted chocolate are not friends, give them time to cool so the “bandages” don’t melt right off!

• Use parchment paper for easy removal: It makes lifting them out of the pan (and slicing them neatly) so much easier.

• Make the bandages messy on purpose: These are mummies, not runway models, crooked drizzles and uneven lines just add to the charm!

• Add the eyes quickly: Press those candy eyes on while the white chocolate is still melty so they stay put.

• Want a stronger pumpkin flavor? Add a tiny pinch more pumpkin pie spice to the batter, just don’t go overboard or it’ll overpower everything.

Get Creative!

• Switch up the “bandages”: Try milk or dark chocolate instead of white for a spooky twist, or go wild with colored candy melts!

• Use different eyes: No candy eyes? Mini chocolate chips or even a dab of frosting will do the trick.

• Add a little crunch: Stir in some chopped pecans or white chocolate chips to the batter for a surprise bite.

• Turn them into pops: Stick a popsicle stick in the bottom of each blondie mummy to make them party-ready and super kid-friendly.

• Play with shapes: Instead of rectangles, cut them into circles, squares, or even coffin shapes if you’re feeling fancy.

• Add a hint of maple or caramel: A little drizzle before the chocolate goes on takes them up a notch in flavor (and drama).

Serving & Storing

• Serve at room temp: These blondies are best enjoyed once the chocolate has set and the blondies have softened to that perfect chewy texture.

• Perfect for parties: Arrange them on a Halloween platter with candy corn or gummy worms for a festive touch that kids (and adults) will love.

• Store in an airtight container: Keep them at room temperature for up to 4 days, if they last that long!

• Need to make them ahead? You can bake the blondies a day in advance and decorate them later. Just keep them tightly wrapped until you’re ready.

• Want to freeze them? Freeze the undecorated blondies for up to 2 months. Thaw, then add the chocolate drizzle and eyes for fresh-looking mummies.