Description
Chewy, buttery pumpkin spice blondies with a cinnamon-sugar topping — soft, cozy, and perfect for fall!
Ingredients
Scale
- (Makes 16 squares)
For the Blondie Batter
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg yolk
- â…“ cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking powder
For the Cinnamon-Sugar Topping
- 3 Tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat & Prep: Preheat oven to 350°F (177°C). Grease and line an 8×8-inch pan with parchment paper, leaving a small overhang for easy lifting. 💡 Pro Tip: If you don’t have an 8×8 pan, use a 9×9 — just reduce baking time slightly (by about 5 minutes).
- Make the Blondie Batter: In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add egg yolk, pumpkin puree, and vanilla. Mix until well combined. In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder. Fold dry ingredients into wet until just combined — don’t overmix.
- Add Cinnamon-Sugar Topping: Spread batter evenly into the prepared pan. Mix granulated sugar and cinnamon, then sprinkle evenly over the top.
- Bake: Bake for 25–30 minutes, until the edges are golden and the center is just set. A toothpick should come out with a few moist crumbs (not wet batter). 💡 Tip: Slight underbaking keeps them chewy — the perfect blondie texture!
- Cool & Slice: Cool completely in the pan on a wire rack. Use the parchment overhang to lift out and cut into 16 squares.
Notes
These pumpkin spice blondies stay soft for days! Store in an airtight container at room temperature or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg