Cinnamon Sugar Pumpkin Blondies

Cinnamon Sugar Pumpkin Blondies

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. 

Cinnamon Sugar Pumpkin Blondies
Cinnamon Sugar Pumpkin Blondies

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.

Cinnamon Sugar Pumpkin Blondies

Cinnamon Sugar Pumpkin Blondies

Ooey, gooey fudgy blondies filled with all the flavours of Fall… and an irresistible cinnamon sugar crust.
4.75 from 16 votes


  • 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


  • 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.
Tried this recipe?Let us know how it was!
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.


  1. 3 stars
    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. 🙂

  2. 5 stars
    These are soooo yummy and cosy!!!!! They taste even better with added chocolate chips

  3. 4 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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.

4.75 from 16 votes (16 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating