Pumpkin Blondies

Rating: 3.33 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!

By Alex

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
24
Yield:
1 9x13-inch pan
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.

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  • Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.

  • Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.

  • Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.

  • Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.

Nutrition Facts

Per Serving:
184 calories; protein 3.1g 6% DV; carbohydrates 21.1g 7% DV; fat 9.9g 15% DV; cholesterol 51.6mg 17% DV; sodium 109.2mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Lauren
Rating: 4 stars
02/15/2014
Just made these tonight! They were pretty good! My family voted that we should make these again. We do prefer a regular blondie but go for it if you want to try it. Almost like a coffee cake. Pumpkin isn't too overpowering.:) Nice change. Read More
Helpful
(6)

Most helpful critical review

BOOKIE MYERS
Rating: 3 stars
01/29/2015
While I liked these I wouldn't call them a blondie. I think of a blondie as being rich & buttery; soft but chewy. This is more like a sponge cake with that same type of cream cheese filling in danishes but with pumpkin added. That isn't to say it's bad. It's more cakelike than I expected is all. I used my blend of pumpkin pie spice' 1/2t cinnamon 1/4t ginger 1/8t nutmeg. A little 411: If you use your mix use the same amount as you would for a pie. I tried half tasted & then added the same amount again - which equalled a pie amount. I like my pumpkin pie more pumpkintasting than spicetasting so the amounts probably appear low if you prefer spicier. A reviewer mentioned the pumpkin part not being sweet - no sugar added there - so I went with 1 1/3c sugar in the cake & 1/3c in the cream cheese/pumpkin part. I didn't add any chips on top. Pretty dessert & love the no cleanup! Read More
Helpful
(1)
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lauren
Rating: 4 stars
02/14/2014
Just made these tonight! They were pretty good! My family voted that we should make these again. We do prefer a regular blondie but go for it if you want to try it. Almost like a coffee cake. Pumpkin isn't too overpowering.:) Nice change. Read More
Helpful
(6)
BOOKIE MYERS
Rating: 3 stars
01/29/2015
While I liked these I wouldn't call them a blondie. I think of a blondie as being rich & buttery; soft but chewy. This is more like a sponge cake with that same type of cream cheese filling in danishes but with pumpkin added. That isn't to say it's bad. It's more cakelike than I expected is all. I used my blend of pumpkin pie spice' 1/2t cinnamon 1/4t ginger 1/8t nutmeg. A little 411: If you use your mix use the same amount as you would for a pie. I tried half tasted & then added the same amount again - which equalled a pie amount. I like my pumpkin pie more pumpkintasting than spicetasting so the amounts probably appear low if you prefer spicier. A reviewer mentioned the pumpkin part not being sweet - no sugar added there - so I went with 1 1/3c sugar in the cake & 1/3c in the cream cheese/pumpkin part. I didn't add any chips on top. Pretty dessert & love the no cleanup! Read More
Helpful
(1)
mommyluvs2cook
Rating: 4 stars
11/27/2014
This was enjoyed BUT the batter was VERY hard to spread. Plus they were not as sweet as I would have liked there was a lot of cream cheese mix which had no sugar content. Regardless they had a very good pumpkin flavor and a nice change from all the sugary desserts on TG:) Read More
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Nicole Halajian
Rating: 4 stars
11/23/2018
I don't know why it had to bake so ling but I had to bake this for 1 hour and 15 minutes. For some reason it just would not set. After it cooled it was very dry but the best day it tasted better. Yes I would make it again. I didn't have any chips. But I did sprinkle red sugar on it. Read More
DEBBIER01
Rating: 2 stars
09/24/2017
I followed the recipe but used butterscoth chips on top instead of cinnamon. Didnt care for them because they just were not sweet. kinda bland really. Dont know why because with all those ingredients they should have tasted better to me. Read More
terze
Rating: 3 stars
10/12/2020
Perfect if you add some sugar to cream cheese mixture Read More
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