Pumpkin Cinnamon Roll Blondies – Chewy pumpkin cookie base with a cinnamon sugar spread and topping with cream cheese frosting
Fall is officially here, and there’s nothing that brings those cozy fall feelings quite like a batch of pumpkin cinnamon roll blondies. This easy recipe combines the flavors of a cinnamon roll with the moist, chewy texture of blondies, making it the perfect treat for this time of year. Whether you’re craving the warmth of pumpkin spice or the decadence of cream cheese frosting, this pumpkin blondies recipe has it all.
For more pumpkin recipes here are some of my favorite!
- Gooey Butter Pumpkin Cake Without A Box Mix
- Easy Pumpkin Bread With Streusel Topping Recipe
- Frosted Pumpkin Sugar Cookie With Cream Cheese
Why You’ll Love This Recipe:
- Chewy Blondies: These pumpkin cinnamon roll blondies have the perfect chewy texture, thanks to the combination of melted butter and brown sugar.
- Delicious Pumpkin Flavor: Pumpkin puree and pumpkin pie spice add a warm, cozy flavor that’s perfect for fall.
- Cinnamon Swirl: A rich cinnamon filling swirled into the top of the blondie batter gives these bars the flavors of a cinnamon roll.
- Cream Cheese Frosting: A generous layer of cream cheese frosting on top of the bars is the perfect complement to the cinnamon-sugar mixture.
Ingredients – pumpkin cinnamon roll blondies
First up, here’s a list of some key ingredients you will need to pick up from grocery store that are used in these Pumpkin Cinnamon Roll Blondies! For a full list of ingredients, check out the recipe card below!
- Unsalted butter
- Brown sugar
- All – purpose flour
- Granulated sugar
- Eggs
- Vanilla extract
- Pumpkin puree
- Pumpkin pie spice
- Baking soda
- Cream cheese
- Powdered sugar
Blotting the Pumpkin Puree: The Secret to Chewy Blondies
If you want your pumpkin blondies to have that perfect chewy texture, getting rid of excess moisture in the pumpkin puree is key. Here’s how you can do it:
- Paper Towel Method:
- Spread the pumpkin puree out evenly on a flat surface, like a plate or sheet pan.
- Place a paper towel over the top and gently press to soak up the excess liquid.
- Do this at least five times until the puree is thick and dry. You should end up with just over ⅓ cup of blotted pumpkin puree.
- Cheesecloth Method:
- Place the pumpkin puree in the center of a cheesecloth.
- Gather the edges and twist to squeeze out the liquid.
- Keep squeezing until the puree has a more solid, dough-like texture.
Blotting the pumpkin puree is what keeps your blondies dense and chewy, instead of turning out cakey. Trust me, this step makes all the difference!
Step By Step – Pumpkin Cinnamon Roll Blondies
Need some help making these Pumpkin Cinnamon Roll Blondies? For a full list of instructions, check out the recipe card below!
- Mix softened butter, dark brown sugar, cinnamon, and flour in a small bowl until smooth. Set aside.
- Preheat oven to 350°F. Prepare an 8-inch or 9×9 pan with cooking spray and parchment paper.
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In a large bowl, whisk together melted butter, sugars, egg, egg yolk, vanilla, and blotted pumpkin puree.
- Fold the dry ingredients into the wet mixture. Pour batter into the prepared pan and swirl the cinnamon filling on top.
- Bake for 30-35 minutes until golden brown. Cool completely in the pan.
- Beat cream cheese until smooth, add butter, and mix until creamy. Gradually add powdered sugar, vanilla, cinnamon, and salt, and beat until smooth.
- Adjust frosting consistency as needed with more powdered sugar or heavy cream.
- Spread frosting over cooled blondies, garnish with cinnamon sugar or white chocolate chips if desired, and cut into squares to serve.
FAQs – Pumpkin Cinnamon Roll Blondies
Can I make these blondies ahead of time?Yes! These pumpkin blondies can be made ahead and stored in an airtight container. The flavors even develop more over time, making them taste even better the next day.
What if my frosting is too thick or too thin?If your frosting is too thick, add a little bit of heavy cream. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Can I substitute the pumpkin puree?For best results, stick with pumpkin puree rather than pumpkin pie filling. If you’re out of pumpkin, you might try sweet potato puree, but the flavor will be slightly different.
Tips and Tricks – Pumpkin Cinnamon Roll Blondies
- Blot the Pumpkin: Removing excess moisture ensures chewy blondies, not cakey ones.
- Measure Flour Carefully: Spoon flour into the measuring cup to avoid dense blondies.
- Room Temperature Ingredients: Use room temperature eggs and butter for better texture.
- Don’t Overmix: Mix just until the flour disappears to avoid tough blondies.
- Check Doneness: Use a toothpick to check if the blondies are done.
- Cool Before Frosting: Let blondies cool completely before frosting to prevent the frosting from melting.
- Customize Toppings: Add cinnamon sugar, nuts, or chips for extra flavor.
- Proper Storage: Store in an airtight container at room temperature for up to 3 days.
Tools I Used To Make These Pumpkin Cinnamon Roll Blondies
- Mixing Bowls: Medium and large for mixing ingredients.
- Small Bowl: For the cinnamon filling.
- Whisk: To mix wet and dry ingredients.
- Rubber Spatula: For folding and spreading.
- Offset Spatula: For spreading the cinnamon filling and frosting.
- Electric Mixer/Stand Mixer: For beating the cream cheese frosting.
- 9×9-inch Pan: For baking. 8 inch does not work as well as a 9 inch!
- Parchment Paper & Cooking Spray: For lining and prepping the pan.
- Cheesecloth/Paper Towels: To blot the pumpkin puree.
- Measuring Cups/Spoons: For accurate measurements.
- Toothpick: To check for doneness.
Storing & Serving:
- Storage: Store these blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If freezing, wrap each blondie in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
- Serving: These pumpkin blondies are delicious on their own, but for a special treat, try serving them with a scoop of ice cream or a drizzle of maple syrup.
These pumpkin cinnamon roll blondies are one of my favorite things to make during the fall. The combination of chewy pumpkin blondies with a rich cinnamon swirl and creamy frosting is truly irresistible. Give this pumpkin blondies recipe a try, and don’t forget to tag me!
NOTE*** this recipe was tested in an 8×8 and 9×9, and only works in an 9×9 metal pan!
Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!
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Recipe
Pumpkin Cinnamon Roll Blondies
Ingredients
For the cinnamon filling
- ¼ cup unsalted butter softened
- ⅓ cup brown sugar
- ¾ teaspoon cinnamon
- 2 tablespoons flour
For the pumpkin cookie dough
- ¾ cup unsalted butter melted and cooled
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 whole eggs room temperature
- 1 egg yolk room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup canned pumpkin puree See note ***
- 1 ⅔ cups all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 4 tablespoon cream cheese room temperature
- 3 cups powder sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
Instructions
FOR THE CINNAMON FILLING
- In a small mixing bowl, combine the softened unsalted butter, brown sugar, cinnamon, and flour.
- Mix everything together with a fork or spatula until fully combined into a smooth, spreadable paste. Set aside.
FOR THE PUMPKIN BLONDIES
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×9 pan with non-stick spray and line it with parchment paper.
- Start by blotting your pumpkin. Spread the pumpkin puree evenly on a flat surface, like a plate or a sheet pan. Place a paper towel over the top and lightly press to absorb the excess liquid. Repeat this step at least five more times. You should have slightly over ⅓ cup of pumpkin puree. Alternatively, you can use a cheesecloth to squeeze out the liquid, allowing the pumpkin to form a more cohesive texture, resembling play dough.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- In another medium-sized bowl, whisk the melted butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
- Whisk in the egg and egg yolk one at a time, whisking by hand for about 30 seconds after each addition.
- Add the vanilla extract and the blotted pumpkin puree, whisking just until combined.
- Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients. Mix until no visible flour remains, being careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Spread the cinnamon filling over the top of the batter with an offset spatula.
- Bake for 30-35 minutes, until the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the blondies to cool completely in the pan before frosting.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy.
- Scrape down the sides and bottom of the bowl with a rubber spatula, then add the butter. Cream on medium-high speed for 1 minute.
- Add the sifted powdered sugar, vanilla, cinnamon, and a pinch of salt. Mix on low speed until incorporated, then increase the speed to medium-high and beat for 2 minutes.
- Adjust the consistency as needed: If the frosting is too thin, add more powdered sugar; if too thick, add a dash of heavy cream.
- Once the blondies are completely cool, spread the frosting evenly over the top with an offset spatula.
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