Cinnamon Chip Pumpkin Blondies
These cinnamon chip pumpkin blondies have little pools of cinnamon sugar layered into a soft and chewy blondie. Fall spice in bar form, but delightful any time of year.
Do I love blondies more than brownies? Probably yes. I’m a cookie gal, and blondies just feel like the best cousin of the cookie without being exactly the same. My Chewy Oreo Blondies are one of my favorite desserts to share that are easy and people rave about.
Pumpkin is a fall staple, but honestly I like the cinnamon in everything best this time of year. Cinnamon blondies I think would feel like Snickerdoodle Bars which isn’t a bad thing, but we have to have variety. It’s the spice of life as they say. So pumpkin spice but make it a little different.
I love using KA cinnamon bits because they are different than a cinnamon chip in that when it melts it leaves a little pool of cinnamon sugar rather than cinnamon flavored candy melt. So I took my blondie base recipe, added some pumpkin and cinnamon and voila, an easy autumn treat to share with friends and family. I think you’re really going to love these pumpkin blondies especially if you love pumpkin spice.
Baking Tips & Notes
Because these blondies are simple, the recipe is pretty straightforward. You shouldn’t need any kind of mixer – hand or stand, as I have made these with just bowls and a rubber spatula. As always, have all your ingredients at room temperature to help baking.
The blondies can be frozen, just wait until they have completely cooled before putting them in a plastic bag or container. To defrost I would put them in the refrigerator overnight to thaw, and then bring to room temperature.
Cinnamon Chip Pumpkin Blondies Key Ingredients
- Pumpkin Puree – I would use canned pumpkin puree, I used Libby’s. I love making and using real pumpkin to make puree because the flavor is great but it does have a higher water content for sure. These pumpkin blondies would probably come out a little cakier if you added more liquid, so I would stick to the easy choice- canned.
- Cinnamon Chips – Again, my preference is the King Arthur variety, but whatever cinnamon chips you have or can find will work.
- Butter – Butter is always going to be an important flavor when it comes to blondies and brownies. I use unsalted butter just to know exactly how much salt is going into the bake, but you can use salted if that’s what you have. If you do use salted, I would probably decrease the salt amount you add by 1/4 tsp.
Ingredients
- 112 g (½ cup) Unsalted butter melted
- 150 g (¾ cup) Dark brown sugar
- 50 g (¼ cup) Sugar
- 1 Large egg, + 1 yolk room temperature
- 120 g (½ cup) Pumpkin puree
- ½ tsp Vanilla extract
- 125 g (1 cups) AP Flour
- ¾ tsp Salt
- ¾ tsp Baking powder
- ½ tbsp Pumpkin spice
- 80 g (½ cup) Cinnamon bits
Instructions
- Preheat oven to 350°F and line an 8×8 pan with parchment.
- Place your butter in a microwavable bowl (or in a small saucepan over low-med heat) and melt. Pour into a large bowl.112 g Unsalted butter
- Add both kinds of sugar to the bowl with your butter and mix until combined. You can use a mixer but hand mixing works great.150 g Dark brown sugar | 50 g Sugar
- Once combined, add in egg, egg yolk and vanilla and mix until the eggs have been thoroughly combined.1 Large egg, + 1 yolk | ½ tsp Vanilla extract
- Add in your pumpkin puree and stir.120 g Pumpkin puree
- In a separate bowl, whisk together flour, salt, pumpkin spice and baking powder.125 g AP Flour | ¾ tsp Salt | ¾ tsp Baking powder | ½ tbsp Pumpkin spice
- Add dry ingredients into wet and mix until flour is JUST combined.
- Add the cinnamon bits to the batter and fold in.80 g Cinnamon bits
- Optional – Sprinkle cinnamon sugar over the top of the blondies
- Bake for about 23-27 minutes on center rack of oven. A toothpick inserted should come out cleanly. Let cool in pan for at least 2 hours before cutting into them, ideally when they are completely room temperature.
- Store in an airtight container for up to 3 days, Enjoy!
