Pumpkin Blondies with Cinnamon Swirl

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!

Course Dessert

Cuisine Blondies

Servings brownies

Calories 153kcal

Author Amee

Equipment

Ingredients

Pumpkin Blondies

1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
¾ cup pumpkin purée (NOT pumpkin pie filling)
1 cup brown sugar, packed
1 egg, at room temperature (I used a large egg)
1 teaspoon vanilla bean paste (see note)

Cinnamon Swirl

2 Tablespoons brown sugar, packed
1 Tablespoon unsalted butter, melted
1 ½ teaspoons ground cinnamon
pinch salt

US Customary - Metric

Instructions

Grease an 8 inch square pan and line with parchment (see note) that extends up the sides (for easy removal of the blondies later). Set aside. Preheat oven to 350℉.
In a medium bowl, combine the dry ingredients (flour, cinnamon, baking soda, and salt). Stir to combine, then set aside.
In a large bowl, combine the warm melted butter, brown sugar, and pumpkin purée. Whisk to combine. (Adding these ingredients first will ensure that you don't cook your egg, but working while the butter is still warm will keep the batter loose and you'll be able to swirl the cinnamon better.)
Add the egg and vanilla bean paste (se note). Whisk to combine.
Add the dry ingredients and mix with a spatula or wooden spoon until just combined.
Pour the blondie 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.
Bake blondies until the center is set and a toothpick inserted in the center comes out clean or with moist crumbs attached, 26-30 minutes.
Allow the blondies to cool completely in the pan before using the parchment to lift the blondies from the pan and cut them.
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.
Enjoy!

Notes

Note on parchment: I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.

Note on vanilla bean paste: I love the punch of vanilla flavor from vanilla bean paste! If you'd prefer to substitute, you can use an equal measure of vanilla extract.

Nutrition