Pumpkin blondies might be the most underrated fall dessert out there. They have a fudgy, dense texture that reminds you of a brownie, but with warm pumpkin pie spice running through every bite. Add a cinnamon sugar topping that gets just a little crispy in the oven and you have something truly special! One bowl, melted butter, and 15 minutes of prep is all it takes to get them into the oven. They bake up chewy and gooey!
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Pumpkin blondies are perfect when you want a dessert that tastes like fall, but doesn’t take a lot of effort. As a busy mama and baker, blondie bars save me all the time! No chilling or rolling cookies, simply mix the dough, sprinkle with cinnamon and sugar and bake.
I tested this recipe with dark chocolate chips, white chocolate chips, and with no chocolate. Honestly, all three versions are winners. I personally love chopping up a chocolate bar instead of using chips because you get these melty pools of chocolate tucked into the dense blondie dough. But if you want to keep things simple and skip the chocolate entirely, these still deliver big flavor on their own. And the version I baked and photographed for this post had no chocolate.
If you are a fan of my lemon blondies, you already know how much I love a good blondie bar. That same soft and fudgy texture is what we are going for here, just with cozy fall spices instead of citrus. These pumpkin blondies are about to become your new go-to from October through December.
🧡 why should you bake these blondie bars?
- Ready in under an hour from start to finish.
- Dense, chewy, and gooey with a brownie-like texture.
- That cinnamon sugar topping gets a little crispy and crackly!
- Works with dark chocolate, white chocolate, or no chocolate at all.
- Makes 16 bars from one 8x8 pan.
🛒 key ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Dark brown sugar ~ this is one of my baking secrets and I use it in almost everything. Dark brown sugar has more molasses than light brown, which means more moisture, more depth of flavor, and an extra-chewy texture in the final bar. Light brown sugar works if that is what you have.
Pumpkin ~ use 100% pure pumpkin puree here, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar already in it, which will throw off the balance of the recipe. You will have pumpkin leftover if using a typical can, so make some pumpkin gingerbread cookies or pumpkin cake cookies.
Pumpkin pie spice ~ this brings the pumpkin spice flavor profile, like in my pumpkin snack cake. If you don't have this, you can make your own. See the notes in the recipe card.
🥣 how to make in photos
Preheat the oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
In a medium to large bowl, whisk together the melted butter, packed brown sugar, granulated sugar, and kosher salt until well combined.
Then add in the egg and vanilla. Whisk until combined.
Now add the pumpkin, pumpkin pie spice, and cinnamon and whisk to combine.
Next add the all-purpose flour and mix with a spatula until some large flour streaks remain. Then add the white or dark chocolate chips, if desired, and gently fold them into the blondie dough until combined. If not adding chocolate, just mix until the dough comes together.
Drop the batter into the prepared baking pan and smooth to an even layer.
Sprinkle half the granulated sugar over the blondie dough. Now follow with the ground cinnamon, and finally sprinkle the final sugar over the pumpkin blondie dough in the pan. If you want to mix the cinnamon and sugar together in a small bowl, that's fine too. I just don't like to wash more dishes than I have to!
Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs.
💬 frequently asked questions
can I use light brown sugar instead of dark?
Yes! Light brown sugar will work just fine. The blondies will be slightly less rich, but still really delicious.
can I add chocolate chips?
Yes, if you want to add chocolate, just mix into the dough and bake as directed. These pumpkin bars are full of flavor all on their own too!
do I have to use pure pumpkin?
Yes, stick with 100% pure pumpkin. Pumpkin pie filling has added sugar and spices that will change the flavor and texture of the bars.
can I double the recipe?
Yes! Double all the ingredients and bake in a 9x13 pan. Start checking for doneness around the 30-35 minute mark.
👩🏻🍳 tip for the best chewy blondie bars
- Use a light-colored metal pan. Glass pans absorb heat differently and can cause the edges to overbrown while the middle stays raw. If glass is all you have, reduce the oven temp by 25°F and expect a longer bake time. I love this 8x8 USA pan.
- Do not overbake. This is the most important tip. A few moist crumbs on the tester is exactly what you are looking for. The bars will continue to set up as they cool.
- Spoon and level your flour or use a kitchen scale. Too much flour and your blondies will be dry instead of fudgy. I always recommend a scale for the most accurate results. I use this OXO scale, but this Escali scale is a great economical choice.
- Chop your chocolate. If you are adding chocolate, chop a bar instead of using chips. The uneven pieces melt into pools and make every single bite a little more exciting. I do the same thing for my birthday cake blondies and it is a game-changer for texture.
- Speed up the cooling process by placing the pan in the refrigerator once it is cool enough to handle. The blondies cut much cleaner when they are fully cooled.
- Do not skip the cinnamon sugar topping. It seems simple but it adds a light crunch and a little sparkle that makes these bars feel a bit special.
You can find even more bar and brownie recipes you will love over in the bars and brownies collection.
🫙 how to store
Store in an airtight container at room temperature for 3-4 days.
The pumpkin blondies also freeze beautifully for up to three months. Let them cool completely, then store in an airtight container or zip-top bag. Allow to defrost at room temperature before serving. Freezing is honestly my favorite way to keep them fresh and ready to go.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Pumpkin Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Chewy One Bowl Pumpkin Blondies with Cinnamon Sugar Topping
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
pumpkin blondies
- ¾ cup unsalted butter melted 170g
- 1 cup packed dark brown sugar* 200g
- ¼ cup granulated sugar 50g
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ½ cup 100% pure pumpkin** 122g
- 1 teaspoon pumpkin pie spice***
- ½ teaspoon ground cinnamon
- 1 ¾ cup all-purpose flour 219g
- 1 cup chocolate chips or chopped chocolate white chocolate or dark chocolate, if desired 180g
cinnamon sugar topping
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
- In a medium to large bowl, whisk together the melted butter (¾ cup/170g), packed brown sugar (1 cup/200g), granulated sugar (¼ cup/50g) and kosher salt (½ teaspoon) until well combined.
- Then add in the egg (1 large) and vanilla (1 teaspoon) and whisk until combined, about 30-60 seconds. Now add the pumpkin (½ cup/122g), pumpkin pie spice (1 teaspoon), and cinnamon (1 teaspoon) and whisk to combine.
- Next add the all-purpose flour (1 ¾ cup/219g) and mix with a spatula until some large flour streaks remain. Then add the white or dark chocolate chips/chopped chocolate (1 cup/180g), if using, and gently fold them into the blondie dough until combined. If not adding chocolate, just mix until the dough comes together.
- Drop the batter into the prepared baking pan and smooth to an even layer.
- Sprinkle 1 tablespoon/12g granulated sugar over the blondie dough. Now follow with the ground cinnamon (1 teaspoon), and finally sprinkle the remaining 1 tablespoon/12g of granulated sugar over the pumpkin blondie dough in the pan.
- Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked. Allow to cool in the pan on a wire cooling rack. (If you want to speed up the cooling process, place the pan in the refrigerator once you can pick it up with bare hands).
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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