Cinnamon Chip Pumpkin Blondies are a super easy blondie recipe loaded with cinnamon chips & pumpkin butter. Simple & quick to make. Perfect for fall gatherings, holiday parties & more.
I think you all are really going to love this recipe. I have been making these Cinnamon Chip Pumpkin Blondies for so many years now & they are definitely a favorite come this time of year.
You really can’t go wrong with blending flavors like pumpkin & cinnamon into a buttery blondie. I like to have a couple with my morning coffee. What??!! You don’t have a goodie with coffee in the morning? Oh – that’s just me.
Okay – well, I am a firm believer in the idea that life is short & so on the weekends I like to start my day with a treat. These are sure perfect for that.
We are HUGE cinnamon lovers in this house & like to add cinnamon flavors to just about everything, especially this time of year. I really love these little Cinnamon Chips that make an appearance this time of year.
I mean, whoever came up with the idea of a little chocolate chip that tastes like cinnamon…well, I really think I could be the very best of friends with them. YUM-O!
pumpkin blondies Recipe
This post contains some affiliate links. Click here to read my full disclosure policy.
Now, these pumpkin blondies are a bit different than a traditional pumpkin blondie. I used pumpkin butter, rather than the usual pumpkin puree.
Well, I have to say, it was a wonderful change. I LOVE how they turn out with that delicious pumpkin butter. Mmmmm, you won’t be disappointed.
pumpkin blondies
Here are some commonly asked questions
Can I use chocolate chips instead of cinnamon chips?
Absolutely. Pumpkin & chocolate chips can be a delightful combo. It is quite common for the two to be paired together & I highly encourage it. If you are making these for a party, why not offer a plate of each.
Can this recipe be doubled?
Yes, if you are making these for a potluck or party, you can definitely double this recipe. However, you will need to use 2- 8×8 pans when doubling as the baking time would drastically change if you tried to put all of the batter in one pan. Just mix in one bowl, divide between the pans & then bake them side-by-side.
HOW DO YOU MAKE Cinnamon Chip Pumpkin Blondies?
- Line an 8×8 baking dish with parchment & spray lightly with cooking spray or oil. Allow sides to hang over a little. Set aside.
- Preheat the oven to 325 degrees.
- In mixer- combine butter & brown sugar. Beat well until light & fluffy & well combined.
- Add in eggs & vanilla- mix until just combined.
- Add in flour, baking soda & salt – beat well.
- Stir in 1/2 the bag of cinnamon chips.
- Fold in 2 tbsp pumpkin butter.
- Transfer to prepared pan.
- Spread remaining pumpkin butter over top in a light layer.
- Sprinkle with the desired amount of remaining cinnamon chips.
- Bake 55-65 minutes or until toothpick test is mostly clean.
- Allow to cool 30 minutes in pan.
- Remove with parchment by pulling up & cool for an additional 1 hour.
- Cut & store in airtight container.
Do I need salted or unsalted butter?
Honestly, I use whatever I have on hand. I have not found that it made a difference, either way, so choose your preference.
pumpkin spice blondies recipe
How many people will this serve?
Honestly, this really depends on how large or small you cut them. But I like to cut them 3×3 – totaling 9 bars. Of course, you can cut 4×4 rows to make 16 bars or 2×3 & have just 6 decently large bars. That is really up to you. I’m talking 3 bars x 3 bars – not 3″x3″.
Can this recipe be made with pumpkin puree instead of pumpkin butter?
Yes, but you might want to use pumpkin pie filling, instead of pumpkin puree. Pumpkin pie filling will have added sweeteners similar to pumpkin butter which is what you are after. Making these blondies with pumpkin puree will reduce the overall sweetness of the blondie & will definitely not be as good.
To make this recipe you will need…
- butter
- all-purpose flour
- baking soda
- coarse sea salt
- packed brown sugar
- eggs
- vanilla extract
- cinnamon chips or chocolate chips
- Pumpkin Butter – divided
Products I love when making these Pumpkin Blondies…
This pumpkin blondies recipe is so simple and delicious – and you probably already have many of these items on hand this time of year just like I do! OR If you’ve never made pumpkin blondie bars before, you might be a bit nervous – but you’re going to love delicious these are. I have made a list below of the things I absolutely can’t live without when it comes to making this tasty dessert recipe.
- all-purpose flour
- baking soda
- coarse salt
- light brown sugar
- vanilla extract
- Homemade Pumpkin Butter
- Pumpkin Butter
- cinnamon chips
- semi-sweet chocolate chips
- this metal baking pan
- mixer
- spatulas
- wet ingredient measuring cup
- measuring spoons
I hope these are a hit in your house as much as they are in mine.
Scroll to the bottom for the Printable Recipe
If you love this pumpkin blondie bar recipe, you’re going to love these fall dessert recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
No-Bake Pumpkin Cheesecake Bars
3-Ingredient Peanut Butter Cookies
White Chocolate Macadamia Nut Blondies
pumpkin blondie brownies
If you love this recipe for pumpkin blondies as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!
CONNECT WITH KLEINWORTH & CO!
Be sure to follow me on my social media, so you never miss a post!
FB, Pinterest, IG, Email Subscription
Don’t miss these great ideas from these bloggers….
Pumpkin Spice Snickerdoodles | Crazy for Crust
Caramel Apple Cheesecake Bars | The Girl Who Ate Everything
Cinnamon Chip Pumpkin Blondies
Ingredients
- 9 tbsp butter
- 1-2/3 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp coarse sea salt
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 bag cinnamon chips or chocolate chips
- 4 tbsp Pumpkin Butter divided
Instructions
- Line an 8x8 baking dish with parchment & spray lightly with cooking spray or oil. Allow sides to hang over a little. Set aside.
- Preheat oven to 325 degrees.
- In mixer- combine butter & brown sugar. Beat well until light & fluffy & well combined.
- Add in eggs & vanilla- mix until just combined.
- Add in flour, baking soda & salt - beat well.
- Stir in 1/2 the bag of cinnamon chips.
- Fold in 2 tbsp pumpkin butter.
- Transfer to prepared pan.
- Spread remaining pumpkin butter over top in a light layer.
- Sprinkle with the desired amount of remaining cinnamon chips.
- Bake 55-65 minutes or until toothpick test is mostly clean.
- Allow to cool 30 minutes in pan.
- Remove with parchment by pulling up & cool for an additional 1 hour.
- Cut & store in airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
I was just thinking about how I hadn’t had blondies in ages, these sound great!
DearCreatives (@DearCreatives) says
Sounds delicious & cinnamon is a favorite of mine. Can’t wait to try your recipe.