Cinnamon Sugar Pumpkin Blondies

Name: Cinnamon Sugar Pumpkin Blondies
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Ingredients: 1 cup brown sugar; ½ cup brown butter (cooled to room temperature); ½ cup pumpkin puree; ½ cup granulated sugar; 1 egg; 1 tablespoon vanilla; 1 ¾ cups flour; 1 teaspoon salt; ½ teaspoon cinnamon; ¼ cup sugar; ¾ teaspoons cinnamon

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When fall rolls around, there's nothing better than a soft, chewy treat filled with pumpkin and cozy spices. These Cinnamon Sugar Pumpkin Blondies are buttery bars with a hint of pumpkin and a crackly cinnamon sugar topping that makes every bite oh-so-good.

Pumpkin blondies with a cinnamon sugar top cut into squares.

Pumpkin desserts never last long at our house, and these blondies are no exception. They're quick to mix up, bake in about 30 minutes and slice into squares perfectly.

Just like my Pumpkin Bars and Salted Pretzel Scotcheroos, these are great for sharing after practice, packing in lunchboxes or setting out for a fall game day snack. The brown butter adds a rich, nutty flavor, while the cinnamon sugar finish gives them the best little crunch on top.

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Why You Will Love This Recipe
Ingredients
Recipe Variations
Equipment Needed
Step by Step Instructions
Expert Tips
Game Plan 📋
When to Serve These Blondies
FAQ
Storage
More Recipes To Try
Recipe

Why You Will Love This Recipe

Easy to make: Just one bowl for wet, one for dry, then bake. No mixer needed.
Family-friendly: Sweet, cozy and not overly spiced, so even picky eaters will enjoy them.
Perfect fall flavor: Pumpkin and brown butter give these blondies the best warm and rich taste.

Ingredients

Here's what you'll need, along with a few notes about key ingredients:

Brown butter: To make it, cook butter in a pan over medium heat until it turns golden brown and smells toasty. Remove from the heat and let it cool before using. When you are ready to use, scrape in all those browned bits at the bottom because that's where the flavor is. You can use regular melted butter if you're short on time, though you'll miss a little of the nutty flavor.
Pumpkin: Use pure pumpkin purée, not pumpkin pie filling. It gives these blondies their moisture and subtle pumpkin flavor without any added spices or sweeteners. Homemade pumpkin purée will also work if you have some on hand.
Sugar: This recipe uses mostly brown sugar with a little granulated white sugar. The mix adds sweetness while keeping the blondies soft, chewy, and full of flavor. Dark brown sugar will give a deeper molasses taste, while light brown sugar keeps things a bit lighter.
Cinnamon: You can swap in pumpkin pie spice or even add a pinch of nutmeg or cloves for a stronger fall flavor.
Flour: All-purpose flour works best here to keep the blondies soft and chewy. If you'd like to make them gluten-free, a 1:1 gluten-free baking blend should work.
Egg: Just one egg binds everything together and helps the blondies set with the right texture. Bring it to room temperature if you can. It helps it mix in more smoothly.

Scroll to the recipe card below for all ingredient amounts and details.

Recipe Variations

Chocolate chip pumpkin blondies: Stir in a cup of chocolate chips or white chocolate chips for extra sweetness.
Nutty blondies: Add chopped pecans or walnuts for crunch.
Extra spice: Mix a little pumpkin pie spice or nutmeg into the batter for a stronger fall flavor.

This recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!

Equipment Needed

Square baking dish: An 8x8-inch pan works best and helps the blondies bake evenly. Using a square dish also makes it easy to slice them into neat, even squares.

Step by Step Instructions

Pumpkin blondies wet ingredients mixed with a whisk in a bowl.

STEP 1: Preheat the oven to 350°F and line a square baking dish with parchment paper, if desired.

In a medium bowl, whisk together the butter, pumpkin, brown sugar, and sugar for about 1 minute.

Add the egg and vanilla and whisk for about another minute.

Pumpkin blondies dry ingredients mixed in a bowl.

STEP 2: In a separate bowl, whisk together the flour, salt and cinnamon.

Mixing wet and dry ingredients for pumpkin blondies.

STEP 3: Add the dry ingredients to the wet ingredients and fold in with a spatula just until combined.

Pumpkin blondies getting a sprinkle of cinnamon and sugar.

STEP 4: Transfer the batter to the prepared baking dish.

In a small bowl, mix together the cinnamon and sugar, then sprinkle about three-quarters of the mixture evenly over the batter.

STEP 5: Bake for 26-28 minutes, or until the edges are beginning to brown and the center is set.

Remove from the oven and immediately sprinkle with the remaining cinnamon sugar.

STEP 6: Allow to cool completely before slicing into squares and serving.

Expert Tips

Cool the brown butter: Make sure the butter has cooled to room temperature before mixing it in. If it's too hot, it can scramble the egg or make the batter greasy.
Don't overmix: Once you add the dry ingredients, gently fold until just combined. Overmixing can make the blondies tough.
Use parchment paper: Lining your baking dish makes it easier to lift out the blondies and cut them into clean squares.
Check doneness early: Ovens can vary, so start checking at the 25-minute mark. The edges should look set, and the center should no longer jiggle.
Slice after cooling: Let the blondies cool completely before cutting. They'll hold their shape better and give you those nice even squares.
Store properly: Keep them in an airtight container at room temperature for a couple of days, or in the fridge if you want them to last longer.

Game Plan 📋

These pumpkin blondies are easier to work into gatherings or busy family nights than you might think. Here's how I'd set myself up for success:

Prep ahead: Bake the blondies a day in advance and let them cool completely before slicing. They stay soft and chewy, so you'll have dessert ready to go without any last-minute stress.
Serve a crowd: Cut them into small squares and arrange on a platter for parties, team gatherings, or watch nights. The cinnamon sugar topping makes them feel extra festive without needing frosting or decorations.
Freeze for later: Store in the freezer in a freezer safe bag. They thaw quickly, making them perfect for lunchboxes, after-practice snacks or a last-minute sweet to share.
Family-friendly flexibility: Keep a batch on hand for weeknights. They double as an easy dessert after dinner or a quick treat to pack along to the field.

When to Serve These Blondies

These cinnamon sugar pumpkin blondies are a fall dessert that works for just about any occasion. They're perfect for packing into lunchboxes or enjoying as an after-practice treat, but they also shine on bigger tables.

Serve them at fall gatherings, bring a batch to a bake sale or cut them into bite-sized squares for a Thanksgiving dessert spread. They also make a fun addition to Halloween parties or cozy weekend movie nights at home.

FAQ

Do I have to brown the butter, or can I just use melted butter?

Browning the butter gives these blondies a richer, nutty flavor that makes them extra special, but you can use plain melted butter if you're short on time. The texture will stay the same, though you'll miss that toasty depth of flavor.

Can I double this recipe for a 9x13-inch pan?

Yes, just double all of the ingredients and bake in a 9x13-inch dish. The bake time will be a little longer, so start checking around the 35-minute mark.

How do I know when the blondies are done baking?

Check for edges that are golden brown and a center that no longer jiggles when you gently shake the pan. A toothpick inserted in the middle should come out with just a few moist crumbs, not wet batter.

Do these blondies need frosting?

Nope! The cinnamon sugar topping gives them plenty of sweetness and a little crunch. If you'd like to dress them up, you could add a drizzle of glaze or melted white chocolate.

Pumpkin blondies with a cinnamon sugar top cut into squares and stacked in group of three.

Storage

Room temperature: Store the blondies in an airtight container or tightly covered on the counter for 2-3 days.

Refrigerator: Store the blondies in an airtight container in the fridge for up to 5 days.

Freezer: Place the cooled blondies in a freezer-safe bag and freeze for up to 2 months; thaw at room temperature before serving.

More Recipes To Try

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