Cinnamon-Sugar Pumpkin Blondies
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
27 mins
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Additional Time
28 mins
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Total Time
1 hr
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Servings
12
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Calories
202 kcal
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Course
Baked Goods
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Cuisine
American
Cinnamon-Sugar Pumpkin Blondies
Description
This recipe uses melted unsalted butter, egg, light brown sugar, pumpkin puree—not pumpkin pie filling—vanilla extract, and pumpkin pie spice mixed smoothly before folding in all-purpose flour. The batter sets in an 8-by-8-inch pan lined with foil and sprayed to prevent sticking. A cinnamon and granulated sugar mixture is sprinkled evenly on top before baking.
Baking at 350 degrees Fahrenheit for about 25 to 27 minutes produces blondies that are cooked through but still moist, with a toothpick test advised to check doneness. The cinnamon-sugar topping bakes into a sweet layer that sinks softly into the bars. Cooling before cutting allows the blondies to set better.
These pumpkin blondies develop more moistness over a few days stored at room temperature, although the cinnamon sugar topping loses its granular texture over time. They keep well for up to a week airtight at room temperature or can be frozen up to six months. The recipe is adapted from a soft pumpkin chocolate chip bars source.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- ¾ cup pumpkin not pumpkin pie filling, puree
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 ¼ cups all-purpose flour
- 3 tablespoons granulated sugar for sprinkling
- 2 teaspoons cinnamon for sprinkling
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- In a small bowl, combine the granulated sugar, cinnamon, and stir.
- Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
- Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done.
- Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married.
Notes
- The bars soften and become moister for about three days after baking as the cinnamon-sugar topping melts into the blondies.
- Store airtight at room temperature for up to one week or freeze for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 202kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 36mg | 12% |
| Sodium | 13mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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