Ooey, gooey Cinnamon Sugar Pumpkin Blondies are a Fall dessert made in heaven. For me anyway. That’s right, gooey blondies are my definition of heaven. I’m not wrong.
I’m really into desserts these days for some weird, but not unwelcome, reason. It seems like I’m up to my elbows in flour more days than not these days and I almost think Fall might be turning me into a baker. Or a sugar fiend. Or a baker AND a sugar fiend which seems like a dangerous place to be.
I blame the big oversized sweaters.
Whatever is to blame I can’t say I really care because these are soooooooo good. Fudgy, chewy, coated with a lot of cinnamon sugar… and… you can mix them up in about five minutes. Again, dangerous.
Anything Special You Need to Know?
*The pecans are optional in these. I really like nuts in my baking, but I know not everyone does, so feel free to just leave them out.
*I was reeeeeeeeallly tempted to put some chocolate chunks into these, so if you want to go ahead and try that and report back I will not be upset with you at all.
*What’s the difference between blondies and brownies? Read this.
Recipe-ish…
Cinnamon Sugar Pumpkin Blondies
Ingredients
- 1/2 cup butter melted
- 1/2 cup pumpkin purée
- 1 cup dark brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup pecans chopped
- 2 Tbsp sugar
- 1/2 tsp cinnamon
Instructions
- Combine together the butter, pumpkin, brown sugar, egg and vanilla. Mix well.
- In a separate bowl combine together the flour, baking soda, salt and cinnamon. Mix well.
- Add the flour mixture to the butter mixture and mix until just combined. Fold in the pecans.
- Spread the batter into a greased or lined 8”x8” pan.
- Mix the sugar and cinnamon in a small bowl and sprinkle evenly over the batter.
- Bake at 350 for 25-30 minutes.
Let me know what you think!
If you like this Cinnamon Sugar Pumpkin Blondies recipe then I think you would love my Pumpkin Pecan Waffle Recipe. They are so incredibly delicious and bursting with fall flavours.
The flavor is good, but the texture is definitely a cake and not a blondie. Maybe there would be more of a fudgey consistency without the baking soda.
I have tried leaving it out Emily and hard as I try (believe me, hard – blondies are my fave), it’s just really difficult to get true, fudgy blondie texture with the pumpkin in these. So glad you enjoyed the flavour though!! Thanks for commenting. 🙂
These are soooo yummy and cosy!!!!! They taste even better with added chocolate chips
Looooooove that you added chocolate!! Thanks so much for the review… so happy you enjoyed them!
Mine came out more cake like…I’m not sure why this would have been the case. But either way they were great! Quick and easy recipe!
I’m so glad you enjoyed them Lindsey! Adding enough pumpkin to still call them “pumpkin blondies” is what makes them a little more cake like than standard blondies. Thanks for sharing your thoughts!
I made these for myself because my husband has always told me he “doesn’t like pumpkin.” Well, these are so delicious that not only is he converted, but he ate about 1/4 of the recipe in the first night!🙈
The texture is kind of like cake/ bread. These are light, fluffy, and just absolutely delicious!
I love this Jenna! Isn’t it just the best when you can convert someone?! Still working on kale with my father-in-law. 😉
I’m so glad you enjoyed these… thanks so much for the review.
This recipe was on my baking list for fall and I just got around to it on a dreary January day… it was perfect! Came together in less than 15 mins, baked through in 25 mins. Perfect amount of sweetness along with the sugary crunch on the top… yum! I almost omitted the chopped pecans but I’m glad I didn’t. The overall texture reminds me a bit of coffee cake. Will be saving this recipe to make again.
You’re making my mouth water Jenna! I’m so glad you enjoyed them! 🙂
I think perhaps blotting some moisture from the pumpkin could help with the cakey texture. I have yet to try this recipe, but I saw this suggestion in a recipe for another fall sweet treat. Good luck!
Love that thought Kahlan. If you give them a try let me know! 🙂
They are good but mine are kind of like bland cake. How do I adjust for a more blondie like consistency
Hi Samantha, I’m not sure why the flavour was bland… were you using unsalted butter by any chance? Just wondering if there wasn’t enough salt. As for the consistency, this is a close as I can get them to a true blondie while keeping a decent amount of actual pumpkin in them. You could try reducing the amount of pumpkin. Let me know if I can be of any further help. 🙂
This recipe is awesome! I made them 2 days in a row! Even though they’re so good, the center of the blondies don’t bake properly. (at least for me anyway) I kept having to put them back in the oven until they were done. I still really like this recipe, though!
Thanks for the comment Lennon and I’m so glad you enjoyed them. Making them 2 days in a row is totally something I would do! 🙂
This was pumpkin cake, not blondies. I’m extremely disappointed, and since I found the recipe on Pinterest the pin did not allow comments to be left on it, which I find deceptive. I should’ve known you have to blot the moisture out of the pumpkin puree with paper towels first- that’s what I do with a pumpkin cookie recipe I have that makes them chewy instead of fluffy. Anyway, it tasted fine, for cake. But I wanted blondies.
Hi Katie, I’m not sure why you weren’t able to leave a comment on Pinterest as I’ve received comments on this recipe there many times. Perhaps someone else had pinned it? Regardless, I’m so sorry you weren’t happy with the texture of the recipe… I’ve tried blotting and I still find it difficult to get a true brownie texture with these. If I come up with a better solution I’ll let you know! Thanks for being here and trying. 🙂
Hi! Can this recipe be doubled and made in a 9×12 pan? If so, how long would you increase the baking time. Since they are more “cakey” do I want a toothpick to come out clean when done?
Hi Hollyce, you could definitely double it, but since I haven’t tried this I’m not sure exactly how much extra baking time to add. Maybe start checking it at 5 minutes longer. A few crumbs on the toothpick is perfect! Let me know how it goes for you. 🙂
A group of my coworkers always does Fun Food Friday to celebrate the end of the week. I made these bars and took them in yesterday. They were very good. Everyone really enjoyed them. One person compared them to a similar product sold at Starbucks, but these were better.
Like the other comments, I definitely found these to be more cakey than ooey gooey as the description said. They make a very good final product. I would just recommend changing the way the description is written up so that people will have a better idea of what to expect.
Thanks Michael. I appreciate the feedback and I’m so glad you enjoyed them! 🙂
I made these and the finished product tasted like muffins. Not bad as muffins… just pumpkin muffins though. Hmm, wishing it was more dense and crystallized like a brownie or blondie. Than you for posting. I read your other replies and understand you included the least amount of pumpkin as possible for it to still be considered “pumpkin.”
Thanks for the feedback Austin! Appreciate you trying the recipe. 🙂
I have made these countless times the past 3 years, and it’s that time again! These are perfect (and I am pretty picky!!). I have made them as is, added frosting, and even gluten free for relatives. They are spectacular every time! I am an avid baker, and know a good recipe when I find it. This is my go to treat for fall!
Hi Nicole!! This comment made my day. I’m so happy to hear you enjoy my recipe. Thank you!!
These were delicious. As others have stated, they are more like a snack cake than a blondie. I ate them right out of the pan and hubs added some vanilla ice cream. Great recipe!
Soooooo good with ice cream… out of the pan too. ;). Thanks for commenting Shannon!
Love this recipe and so easy to make!
Thank you so much Tori! 🙂