Sweet, chewy, cinnamon-sugared Pumpkin Blondies are great festive fall treats!  Flavored with real pumpkin and seasonal pumpkin spice, these treats are utterly addictive!

Pumpkin Blondies on parchment paper with sticks of cinnamon

There are few things that I enjoy as much as Fall baking.  The changing leaves, cooler weather (I’m still waiting for that to arrive — it was nearly 90 degrees here today!), the coziness and the seasonal spices that start popping up in everything… it’s such a fun and festive season and I spend as much of it as I can in my kitchen.

Fall is baking weather, it’s time to put aside the no-bake recipes and salads (no matter how beloved and addictive they are — I’m looking at you broccoli salad), and turn the heat up to 350 degrees.  It’s time to break out the pumpkin.

Overhead shot of six Pumpkin Blondies

Pumpkin was the perfect and obvious addition for these simple, sweet blondies.  Make sure when you buy your canned pumpkin you pick up 100% pumpkin puree (it should say it right on the label) and not Pumpkin Pie filling as the two are often sold side by side and pure pumpkin is what this recipe calls for.

A generous, complementary addition of pumpkin spice makes the flavor irresistible, and I topped them off with a sprinkling of cinnamon and sugar. It adds just the right texture to the soft blondie bars.

These Pumpkin Blondies taste wonderful still warm out of the oven… and even better when served with a side of vanilla ice cream and drizzled with homemade caramel sauce 😉. They stay soft for days, if you can get them to last that long — I served these at a game night and they were devoured in a matter of minutes.

Two stacked Pumpkin Blondies, one with a bite taken out of it.

These blondies are soft, chewy, and buttery. They’re seriously irresistible and almost melt in your mouth, and I really think that you’re going to love them as much as I do.


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Two stacked Pumpkin Blondies, one with a bite taken out of it.
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Pumpkin Blondies

Sweet, chewy, cinnamon-sugared Pumpkin Blondies are great festive fall treats! Flavored with real pumpkin and seasonal spices, these treats are utterly addictive!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 squares
Author Samantha
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  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • cup pumpkin puree*
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour + 2 tablespoons
  • 1 ½ teaspoon pumpkin spice
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder


  • 2 tablespoons sugar
  • ¾ teaspoons ground cinnamon


  • Preheat oven to 350°F and prepare a 13×9 pan by lining with parchment paper or lightly spraying with baking spray. Set aside.
  • Using an electric mixer, beat together butter and sugars until well combined.
  • Add pumpkin puree, egg yolk, and vanilla extract. Beat until combined
  • In a separate bowl, whisk together the flour, pumpkin spice, salt, and baking powder.
  • Gradually add dry ingredients to wet, stirring on low speed until completely combined.
  • Spread batter evenly into prepared baking pan.
  • In a small bowl, whisk together 2 tablespoons white sugar and ¾ teaspoon cinnamon.
  • Evenly sprinkle over blondie batter.
  • Transfer to oven and bake on 350°F for 25 minutes.
  • Allow to cool before cutting and serving.


*Be sure you are using 100% pumpkin puree and not pre-made pumpkin pie mix.
4.91 from 10 votes

Nutrition Information

Calories: 197 | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 77mg | Potassium: 48mg | Sugar: 18g | Vitamin A: 1305IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Yes! I would let cook, wrap individual slices in plastic wrap, then put in a zippered freezer bag to store in the freezer. Then you can just pop one out and go.

  1. Delicious.
    I too found the dough super thick and it was a little concerning, but I trusted the process. They needed to be cooked a little longer than recipe states (may have been because it was difficult to spread and thicker in some spots), but they were so good!
    Thanks! I even made my own pumpkin spice because I couldn’t find any jn the store.4 stars

  2. These turned out pretty BAD! Way too much flour. They were very “doughy” and “pasty” tasting. And the batter was waaaaay too thick and difficult to work with. I had to add 2 tablespoons of evaporated milk (because I had it on hand for my pumpkin pies) just to be able to mix it up properly. Perhaps there is an error in the flour amount? Maybe it should be 1 3/4 cup, not 2 3/4 cups?

    1. Hi Virginia, I’m sorry these didn’t work out for you. The amount of flour is correct, I would recommend you spoon and level the flour and not scoop it. By chance did you use only 1 stick of butter instead of 1 cup? There should be enough liquid from the pumpkin, and adding milk would change the final consistency of the batter.

  3. I can never find how to pin or save these pumpkin recipes on this site and others. Please show me an easy way b/c I have seen some I would like to save.

    1. If you are on a computer you can hover the images and a pin button should show. If you are on a mobile device I would suggest double tapping the image to pin it.