These cinnamon pumpkin blondies are a delightful twist on a classic, perfect for cozy autumn afternoons or any time you crave a warm, spiced treat. They offer a wonderfully chewy texture with a rich, pumpkin-infused flavor, making them an ideal seasonal dessert.
Get ready to bake up some pure autumn magic with these incredible cinnamon pumpkin blondies. They combine the comforting flavors of pumpkin and warm spices with the chewy, fudgy texture of a perfect blondie. These bars are a delightful way to celebrate the season and are sure to become a new favorite in your baking repertoire.
What Are Cinnamon Pumpkin Blondies?
Cinnamon pumpkin blondies are a delicious fusion of two beloved treats: classic blondies and pumpkin pie. Instead of the traditional chocolate chips, these bars incorporate pumpkin puree and a generous amount of warming spices like cinnamon, nutmeg, and cloves, creating a uniquely flavorful and moist bar. We’ll be using a simple base that ensures a wonderfully chewy texture, a hallmark of any great blondies recipe.
These spiced pumpkin blondies are perfect for anyone who loves the flavors of fall but wants something a little different from the usual pumpkin pie or cookies. You can find more inspiration for seasonal baking on Food Network’s pumpkin dessert recipes.
Looking for more? Try this delicious Brown Butter Pumpkin Cheesecake next.
Ingredients for the Best Pumpkin Blondies
Gathering the right ingredients is the first step to baking the best pumpkin blondies. We’re aiming for a balance of moisture from the pumpkin, sweetness from the sugars, and warmth from the spices. Using good quality pumpkin puree is key, and don’t be shy with the cinnamon!
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar (for that classic chewy blondie texture and caramel notes)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 ¼ cups all-purpose flour
- Optional: ½ cup chopped pecans or walnuts, or chocolate chips for chocolate chip pumpkin blondies
How to Make Cinnamon Pumpkin Blondies
Crafting these easy cinnamon pumpkin blondies is a straightforward process, perfect for a weekend baking project. The key is to properly combine the wet and dry ingredients to achieve that signature chewy texture. We’ll start by creaming the butter and sugar, then incorporating the pumpkin and eggs before gently folding in the dry ingredients.
Combine Wet Ingredients
In a large bowl, whisk together the melted butter and light brown sugar until well combined; this mixture should look smooth and glossy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and the pumpkin puree until everything is fully incorporated. This step ensures a rich, moist base for our pumpkin spice blondies.
If you enjoyed this, you might also love our Cinnamon Sugar Cookies recipe.
Add Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined; be careful not to overmix, as this can lead to tough bars. Overmixing at this stage can develop the gluten too much, resulting in a less chewy texture for your fall blondies.
Fold in Add-ins (Optional)
If you’re adding nuts or chocolate chips to your spiced pumpkin blondies, gently fold them into the batter now using a spatula. This ensures they are evenly distributed throughout the blondies recipe without overworking the dough. A gentle folding motion, like the one described here, helps maintain the batter’s integrity.
Bake the Blondies
Pour the batter into a greased and floured 9×13 inch baking pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set and lightly golden, but the center should still look slightly gooey for the best chewy pumpkin blondies.
Don’t miss out on our guide to How To Cream Butter And Sugar.
Cool and Cut
Allow the pumpkin blondie bars to cool completely in the pan on a wire rack before cutting them into squares. This cooling period is crucial for the blondies to set properly, making them easier to slice and preventing them from falling apart. Patience here will reward you with perfectly formed bars.
Tips for Perfect Pumpkin Blondies
Achieving that perfect chewy texture and rich flavor in your pumpkin blondies comes down to a few key techniques. Paying attention to the moisture content of your pumpkin and avoiding overbaking are essential for success. These tips will help ensure your autumn baking is a hit every time.
Don’t Overbake
The most common mistake when making blondies, especially these pumpkin spice blondies, is overbaking. Pumpkin puree adds a lot of moisture, so the bars will continue to cook slightly as they cool. Pull them out when the edges are set and a toothpick has moist crumbs, not completely clean, for that signature chewy center.
Another favorite of ours is the How To Make Ice Cream At Home.
Use Room Temperature Eggs
Room temperature eggs incorporate more easily into the batter, creating a smoother, more cohesive mixture. If your eggs are cold, you can quickly warm them by placing them in a bowl of warm water for about 5-10 minutes. This simple step contributes to a better overall texture in your blondies recipe.
Properly Measure Flour
Using too much flour is another common pitfall that can lead to dry, cakey blondies. The best way to measure flour is by spooning it lightly into your measuring cup and leveling it off with a straight edge, rather than scooping directly from the bag. This method prevents compaction and ensures you’re using the correct amount for your pumpkin dessert recipes.
Serving and Storage
These flavorful pumpkin blondie bars are wonderful on their own, but they also pair beautifully with a scoop of vanilla ice cream. For an extra special treat, consider a dollop of whipped cream or a drizzle of caramel sauce. Their comforting flavors make them a perfect seasonal dessert.
Don’t miss out on our guide to How To Fold Ingredients Without Deflating.
Store leftover cinnamon pumpkin blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If stacking them, place parchment paper between layers to prevent sticking. They are also excellent for making ahead, making them a convenient option for gatherings.
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cinnamon pumpkin blondies Recipe
- Total Time: PT45M
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Indulge in these chewy and decadent cinnamon pumpkin blondies, perfect for a cozy autumn treat. Packed with warm spices and rich pumpkin flavor, they’re a delightful twist on a classic blondie.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate medium bowl, whisk together the cinnamon, nutmeg, cloves, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, gently fold in the white chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For an extra festive touch, sprinkle with a little extra cinnamon sugar before baking.
- These blondies can be stored in an airtight container at room temperature for up to 3 days.
- If you don’t have all the individual spices, you can use 1 ½ teaspoons of pumpkin pie spice instead.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
