These Chewy Cinnamon-Sugar Pumpkin Blondies are dense, buttery, and packed with brown sugar and warm fall spices, finished with a crackly cinnamon-sugar top. Unlike most pumpkin bakes that turn out soft and cakey, these stay properly chewy and fudgy in the middle — the pumpkin purée gets blotted first, so it adds flavor without watering down the texture.
If you love a good bar recipe, these sit right alongside my Cinnamon Sugar Biscoff Blondies — same dense, chewy blondie base, but with pumpkin and fall spice taking center stage instead.
Quick Look: Pumpkin Blondies
⏱️ Ready In: about 3 hours (includes resting)
🔥 Bake Time: 30 minutes
🍽️ Serves: 16 blondies
✨ Calories: 208 per blondie
🥄 Main Ingredients: pumpkin purée, brown sugar, cinnamon, pumpkin pie spice
🌿 Dietary: vegetarian
💛 Why You'll Love It: dense chewy texture, crackly cinnamon-sugar top, real pumpkin flavor without the cakey texture
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Why you'll love this recipe
- Blotting the pumpkin is the whole trick. Removing the excess moisture is what keeps these dense and chewy instead of soft and cakey, similar to how I treat zucchini in my Fudgy Zucchini Brownies.
- No baking powder or baking soda. These lean entirely on eggs for structure, so you get a properly dense, fudgy blondie instead of a light, cake-like bar.
- Brown sugar does the heavy lifting. It's what gives these their deep, chewy caramel flavor, the same way it works in my Chewy Pumpkin Cookies.
- The crackly top. A simple cinnamon-sugar sprinkle before baking sets into a delicate, crackly crust — no glaze required.
Jump to:
- Quick Look: Pumpkin Blondies
- Why you'll love this recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Pumpkin Blondies
- Expert Tips
- What Makes This Recipe Special?
- Chewy Cinnamon-Sugar Pumpkin Blondies FAQs
- Pumpkin Blondies Troubleshooting Guide
- Storage
- Other Pumpkin-Flavored Recipes to Consider
- Chewy Cinnamon-Sugar Pumpkin Blondies
Ingredients You'll Need
For the Pumpkin Blondies
- Pure pumpkin purée – blotted well before using; this is non-negotiable for the right texture (more on that below).
- Unsalted butter, melted and slightly cooled – melted butter (rather than creamed) is what gives blondies their dense, chewy texture.
- Light brown sugar and granulated sugar – the brown sugar brings deep caramel notes and chew, similar to the ratio I use in my Pumpkin Banana Bread Muffins.
- Egg and an extra egg yolk – since there's no leavening here, the eggs are doing all the structural work.
- Pure vanilla extract – rounds out the spice.
- All-purpose flour – the base; weigh it for the most accurate texture.
- Cinnamon and pumpkin pie spice – for warm, layered fall flavor, the same blend I reach for in my Pumpkin Cream Cheese Cinnamon Rolls.
- Fine sea salt – balances the sweetness.
For the Cinnamon-Sugar Topping
- Granulated sugar and cinnamon – sprinkled over the batter before baking for that signature crackly top, similar to the coating on my Sourdough Pumpkin Snickerdoodle Cookies.
See recipe card for quantities.
Easy Substitutions & Variations
- Add mix-ins: white chocolate chips or toasted pecans folded into the batter both work well — stick to about ¾ cup so you don't throw off the texture.
- No pumpkin pie spice: use an extra ½ teaspoon cinnamon plus a pinch each of ginger, nutmeg, and cloves instead.
- Brown the butter: for an even deeper flavor, brown the butter first and let it cool before using, the same technique I use in my White Chocolate Espresso Blondies.
- Gluten-free: a 1:1 gluten-free flour blend can work here, though the texture will be slightly more delicate.
- Double the batch: this recipe doubles well in a 9x13-inch pan — add about 8-10 minutes to the bake time.
How to Make Pumpkin Blondies
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Prepare the pumpkin. Spread the pumpkin purée over several layers of paper towels. Place additional paper towels on top and gently press to absorb the excess moisture. Repeat with fresh paper towels as needed, until the pumpkin is noticeably thicker and measures approximately 100-110g. Set aside.
Step 2: Prep the pan. Preheat the oven to 350°F. Grease an 8x8-inch light-colored metal baking pan and/or line it with parchment paper, leaving an overhang on two sides.
Step 3: Whisk the butter and sugars. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Step 4: Add the eggs. Add the egg, egg yolk, and vanilla. Whisk vigorously for 30-45 seconds, until the mixture is thick, smooth, and well combined.
Step 5: Add the pumpkin. Add the blotted pumpkin and whisk until evenly incorporated. The mixture should be smooth and thick rather than watery.
Step 6: Whisk the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt.
Step 7: Combine. Add the dry ingredients to the pumpkin mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix. The batter will be thick and spreadable.
Step 8: Spread the batter. Transfer the batter to the prepared pan and spread it into an even layer, making sure it reaches the corners.
Step 9: Top and bake. Stir together the granulated sugar and cinnamon for the topping and sprinkle it evenly over the surface of the batter. Bake for 30 minutes, or until the edges are set and lightly golden and the center no longer appears wet. A toothpick inserted into the center should come out with a few moist crumbs, but not raw batter.
Step 10: Cool and rest. Place the pan on a wire rack and let the blondies cool completely in the pan. For the cleanest slices and chewiest texture, allow them to rest for at least 2 hours before cutting.
Step 11: Slice. Use the parchment overhang to lift the blondies out of the pan. Cut into 16 squares.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Expert Tips
- Blot the pumpkin thoroughly. This is the single most important step — too much residual moisture will make the blondies soft, cakey, or gummy instead of dense and chewy.
- Use a light-colored pan. A dark metal pan absorbs more heat and can overbake the edges and bottom before the center is set; light-colored metal bakes these more evenly.
- Skip the baking powder and soda entirely. These blondies are meant to rely on eggs alone for structure — adding leaveners will push the texture toward cakey instead of dense and fudgy.
- Pull them while the center still looks slightly soft. They'll continue setting as they cool, so a toothpick with a few moist crumbs (not wet batter) is exactly what you want.
- Let them rest the full 2 hours. Cutting too early gives you a gummy, underset center even when the blondies are fully baked — the resting time is what makes them properly chewy and clean-sliced. For extra-thick blondies, refrigerate the cooled pan for 30-60 minutes before slicing.
What Makes This Recipe Special?
Most pumpkin desserts turn out soft and cakey because pumpkin purée carries so much water — this recipe solves that by blotting it first, the same technique that keeps my Fudgy Zucchini Brownies dense instead of watery.
Skipping baking powder and baking soda entirely is the other key component: instead of leavening the batter to rise and lighten, these blondies rely purely on eggs for structure, giving you a dense, fudgy bar closer in texture to my Fudgy Sourdough Discard Brownies than a typical pumpkin bar.
Additionally, letting the pan rest for a full 2 hours before slicing, rather than cutting warm, is what gives you clean squares with a properly set, chewy interior instead of a gummy center.
Chewy Cinnamon-Sugar Pumpkin Blondies FAQs
No — pumpkin pie filling already contains sugar and spices and has a completely different consistency. Use pure, unsweetened pumpkin purée and blot it as directed.
I don't recommend it. The excess moisture in unblotted pumpkin will make the blondies soft, cakey, or gummy instead of dense and chewy — it's the step that makes this recipe work.
These blondies are designed to be dense and fudgy, not light and cakey. The eggs alone provide enough structure, and adding leaveners would change the texture significantly.
Yes. Wrap the cooled, sliced blondies tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Yes, see the variation above; white chocolate chips or toasted pecans both work well folded into the batter.
Pumpkin Blondies Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Blondies are soft, cakey, or gummy | Pumpkin wasn't blotted enough | Blot with fresh paper towels until the pumpkin is noticeably thicker and closer to 100-110g |
| Center is raw or sunken | Underbaked, or batter spread unevenly | Bake until a toothpick shows moist crumbs (not wet batter), and spread the batter evenly to the corners |
| Edges are dry or overbaked | Dark pan used instead of light-colored metal | Use a light-colored metal pan, which bakes more evenly than dark nonstick |
| Cinnamon-sugar top didn't crackle | Topping was sprinkled too thin | Sprinkle the cinnamon sugar in an even, generous layer before baking |
| Squares are messy or won't hold together | Cut before resting long enough | Let the pan rest at least 2 hours (or chill 30-60 minutes) before slicing |
Storage
Store the blondies tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Bring refrigerated blondies to room temperature before serving for the best texture.
Other Pumpkin-Flavored Recipes to Consider
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Chewy Cinnamon-Sugar Pumpkin Blondies
Equipment
- 8x8-inch light-colored metal baking pan
- Parchment Paper
- Paper towels
- Mixing bowls
- Wire cooling rack
Ingredients
Pumpkin Blondies
- 200 g pure pumpkin purée 1 cup before blotting
- 170 g unsalted butter melted and slightly cooled (¾ cup)
- 200 g light brown sugar packed (1 cup)
- 75 g granulated sugar ⅓ cup plus 1 tablespoon
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 200 g all-purpose flour 1⅔ cups
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon fine sea salt
Cinnamon-Sugar Topping
- 25 g granulated sugar 2 tablespoons
- ¾ teaspoon ground cinnamon
Instructions
- Spread the pumpkin purée over several layers of paper towels. Place additional paper towels on top and gently press to absorb the excess moisture. Repeat with fresh paper towels as needed, until the pumpkin is noticeably thicker and measures approximately 100-110g. Set aside.200 g pure pumpkin purée
- Preheat the oven to 350°F. Grease an 8x8-inch light-colored metal baking pan and/or line it with parchment paper, leaving an overhang on two sides.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.170 g unsalted butter, 200 g light brown sugar, 75 g granulated sugar
- Add the egg, egg yolk, and vanilla. Whisk vigorously for 30-45 seconds, until the mixture is thick, smooth, and well combined.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Add the blotted pumpkin and whisk until evenly incorporated. The mixture should be smooth and thick rather than watery.
- In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt.200 g all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, ¾ teaspoon fine sea salt
- Add the dry ingredients to the pumpkin mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix. The batter will be thick and spreadable.
- Transfer the batter to the prepared pan and spread it into an even layer, making sure it reaches the corners.
- Stir together the granulated sugar and cinnamon for the topping. Sprinkle it evenly over the surface of the blondie batter.25 g granulated sugar, ¾ teaspoon ground cinnamon
- Bake for 30 minutes, or until the edges are set and lightly golden and the center no longer appears wet. A toothpick inserted into the center should come out with a few moist crumbs, but not raw batter.
- Place the pan on a wire rack and let the blondies cool completely in the pan. For the cleanest slices and chewiest texture, allow them to rest for at least 2 hours before cutting.
- Use the parchment overhang to lift the blondies out of the pan. Cut into 16 squares.
Notes
- Use pure pumpkin purée, not pumpkin pie filling. Blotting the pumpkin is essential. Too much pumpkin moisture can make the blondies soft, cakey, or gummy.
- Do not add baking powder or baking soda. These blondies rely on eggs for structure and should remain dense rather than cake-like.
- Pull the blondies from the oven while the center is still slightly soft. They will continue setting as they cool.
- For extra-thick blondies, refrigerate the cooled pan for 30-60 minutes before slicing.
- Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring refrigerated blondies to room temperature before serving.
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