Pumpkin Blondies with Cinnamon Swirl

It's pumpkin season, and these Pumpkin Blondies with Cinnamon Swirl are the perfect way to celebrate the season!

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These Pumpkin Blondies with Cinnamon Swirl are soft, cakey pumpkin blondies with rich cinnamon swirled throughout! The combination of pumpkin with warm cinnamon spice is the perfect Fall twist on traditional blondies!

If you enjoy this recipe, check out the posts for my Banana Blondies, Sweet Potato Cookies, and Pumpkin Pie Cookies!

Ingredients

Here's all the ingredients you need for these amazing pumpkin blondies! Measurements for each of the ingredients are included in the recipe card, below.

Pumpkin Blondie Ingredients

• All-Purpose Flour - Provides structure for the blondies.
• Ground Cinnamon - For flavor.
• Baking Soda - Provides leavening for the blondies.
• Salt - Helps to balance and enhance the flavors of the blondies.
• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. The butter will be melted, so no need to leave out to soften.
• Pumpkin Purée - For pumpkin flavor and moisture. Note that you want pumpkin purée and NOT pumpkin pie filling (sometimes labeled "pumpkin pie mix"), which already has sugar and spices added.
• Brown Sugar - For sweetness and a slight molasses flavor. Be sure to pack the brown sugar firmly when you measure.
• Egg - For moisture and adding structure to the blondies.
• Vanilla Bean Paste - For lovely vanilla bean flavor! If you'd prefer to substitute, you can use an equal measure of vanilla extract.

Cinnamon Swirl Ingredients

• Brown Sugar - For sweetness and lending the swirl a consistency that gets crisp on the surface and stays gooey beneath!
• Unsalted Butter - For moisture, richness, and to make the swirl mixture swirl-able.
• Ground Cinnamon - For flavor.
• Salt - To balance and enhance the flavors of the cinnamon swirl.

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

1. Combine the dry ingredients and set aside.
2. Combine the warm melted butter, brown sugar, and pumpkin purée. Whisk to combine, then add egg and vanilla bean paste. Whisk again to combine.
3. Add the dry ingredients and mix with a spatula or wooden spoon until just combined.
4. Pour the batter into the prepared pan and smooth the top. Combine all the cinnamon swirl ingredients, and dollop the cinnamon mixture on top of the batter. Swirl the cinnamon mixture into the batter using a toothpick or a thin knife, then bake.

Note: Adding the sugar and pumpkin to the melted butter before the egg will ensure that you don't cook your egg, but working while the butter is still warm will help keep the batter loose and you'll be able to swirl the cinnamon better.

Equipment

Here are some things that I used while making this recipe:

• 8-inch Square Pan - I used an 8-inch square pan to make the blondies. I prefer a pan that's lighter in color so the blondies brown more slowly and the edges don't get too crisp before the middle is done.
• Parchment Paper - I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup. If you leave the edges long, you can also use them as handles to remove the blondies from the pan.
• Offset Spatula - Not a necessity, but useful when spreading the batter in the pan to keep your hands out of the batter.

Storage

Store cooled blondies in an airtight container on your counter for up to five days, or in the refrigerator for up to a week. For longer storage, wrap the blondies well, place in an airtight container, and freeze for up to three months.

FAQ

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