For best results, ensure your butter is fully melted and slightly cooled before adding it to the sugar. Don't overbake the blondies; they should be slightly soft in the center. For an extra touch of flavor, consider adding a sprinkle of sea salt on top before baking. Store leftover blondies in an airtight container at room temperature for up to 3 days.
Pumpkin Blondies
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING24 People
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VIEWS21
Indulge in the warm embrace of autumn with these delectable pumpkin blondies. A delightful fusion of classic blondie goodness and the cozy flavors of pumpkin spice, these bars are a perfect treat for any occasion, offering a moist, chewy texture and a symphony of comforting spices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol52 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium109 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, extending about 1 inch over the edges to create 'handles'. Spray the foil generously with cooking spray. (5 minutes)
02
StepIn a large bowl, using an electric mixer, beat together the brown sugar and melted butter until smooth and well combined. Beat in 2 eggs until fully incorporated. Add the vanilla extract and remaining 1 egg; beat until the mixture is smooth and homogenous. (7 minutes)
03
StepIn a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and the batter is smooth. Be careful not to overmix. (5 minutes)
04
StepIn another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Beat in the remaining egg until just combined. Add the pumpkin puree and pumpkin pie spice; stir until well combined and the mixture is uniform in color and texture. (8 minutes)
05
StepSpread approximately 2/3 of the blondie batter evenly into the prepared baking pan. Drop spoonfuls of the pumpkin mixture over the batter, distributing evenly. Top with spoonfuls of the remaining 1/3 of the blondie batter. Use a butter knife or skewer to gently swirl the pumpkin mixture into the blondie batter, creating a marbled effect. Sprinkle the cinnamon chips evenly over the top. (10 minutes)
06
StepBake in the preheated oven for 25-30 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out with moist crumbs attached. (30 minutes)
07
StepRemove from the oven and let the blondies cool completely in the pan before lifting them out using the foil 'handles' and cutting them into bars. (60 minutes)
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Stanley Mraz
May 17, 2025The swirling technique made these blondies look so impressive. Tasted amazing too!
Alena Volkman
Apr 18, 2025I made these for a fall potluck and they were gone in minutes! So easy and delicious.
Chloe Rosenbaum
Apr 17, 2025These are now a staple in my fall baking repertoire. Thank you for the great recipe!
Niko Farrell
Apr 8, 2025I added a cream cheese frosting on top and it took them to the next level!
Eliza Greenfelder
Apr 6, 2025These blondies are a huge hit! Everyone loved the combination of pumpkin and cinnamon.