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Pumpkin Cinnamon Roll Blondies
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5 from 1 vote

Pumpkin Cinnamon Roll Blondies

Chewy pumpkin cookie base with a cinnamon sugar spread and topping with cream cheese frosting
Course Dessert
Cuisine American
Keyword pumpkin, fall, blondies, cinnamon roll
Author Molly Murphy

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

  • ½ cup unsalted butter melted and cooled
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 whole eggs room temperature
  • 1 egg yolk room temperature
  • 1 tablespoon pure vanilla extract
  • ½ cup canned pumpkin puree See note ***
  • 1 ¼ 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
US Customary - Metric

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 9x9 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 under ¼ 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.

Notes

***Blotting the pumpkin puree is crucial to remove excess moisture, ensuring the blondies are dense and chewy, not cakey.