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Pumpkin Blondies

Pumpkin Blondies

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Alex

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!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
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Reviews

Lauren
3
2/14/2014

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.