Go Back
- 1 cup unsalted butter, melted - 1 1/2 cups brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon pumpkin spice mix - 1/2 cup pumpkin puree - 1/4 cup chopped pecans (optional) - For the swirl: - 1/4 cup brown sugar - 1 tablespoon cinnamon - 2 tablespoons melted butter This recipe calls for simple, easy-to-find ingredients. The butter and brown sugar form a rich base. Eggs and vanilla give it a nice texture. The dry ingredients, like flour, baking powder, and pumpkin spice, add flavor and structure. Pumpkin puree brings moisture and a lovely color. If you want a little crunch, toss in some chopped pecans. For the swirl, mix brown sugar and cinnamon with melted butter. This adds a sweet, spiced touch to the blondies. Each bite will be a yummy mix of flavors. Gather these ingredients to create your Pumpkin Spice Cinnamon Roll Blondies. The blend of spices and pumpkin will make your kitchen smell amazing! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13-inch baking pan. You can grease it with cooking spray. Alternatively, line it with parchment paper for easy removal later. In a large mixing bowl, combine 1 cup of melted butter and 1 1/2 cups of packed brown sugar. Whisk these together until smooth. Then, add in 2 large eggs, one at a time. Stir in 1 teaspoon of vanilla extract. Mix well until everything is blended. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of pumpkin spice mix. Gradually add this dry mixture to your wet ingredients. Stir until just combined. Then, fold in 1/2 cup of pumpkin puree. If you like, you can add 1/4 cup of chopped pecans too. In a small bowl, mix together 1/4 cup of brown sugar, 1 tablespoon of cinnamon, and 2 tablespoons of melted butter. Stir this until it forms a thick paste. This will create a delicious swirl in your blondies. Pour half of the blondie batter into your prepared pan. Spread it evenly across the bottom. Next, drop spoonfuls of the cinnamon swirl mixture over the batter. Use a knife or toothpick to gently swirl it in. Then, pour the rest of the blondie batter on top and smooth it out. Bake in the preheated oven for 25-30 minutes. Check with a toothpick; it should come out clean. Let the blondies cool in the pan for 10-15 minutes. Then, transfer them to a wire rack to cool completely. Once cool, cut them into squares. To make the best pumpkin spice cinnamon roll blondies, start with fresh ingredients. Use unsalted butter that is melted, not browned. This gives your blondies a rich, creamy taste. Make sure to pack the brown sugar tightly for a moist texture. When mixing, do not over-stir the batter. Stir just until combined to keep the blondies soft and chewy. Swirling the cinnamon mix into your blondies takes a little practice. After pouring half of the batter, drop spoonfuls of the cinnamon swirl mix on top. Use a knife or toothpick to swirl gently. Avoid mixing too much. You want to see swirls, not a single color. This adds a beautiful pattern and ensures every bite is a tasty surprise. Presentation is key for these blondies. Serve them on a rustic wooden board for a warm feel. Dust with powdered sugar for a snowy look. A drizzle of cream cheese glaze makes them even more special. Pair these blondies with a warm cup of apple cider. This combo brings out the fall flavors and makes a delightful treat for gatherings or cozy nights in. {{image_2}} You can boost flavor with nuts or chocolate. I love adding chopped pecans to my blondies. They give a nice crunch. You can also try walnuts for a different taste. If you’re a chocolate lover, add chocolate chips. Use dark or milk chocolate for richness. Just fold them in with the pumpkin puree. This makes each bite a treat. Making these blondies gluten-free is easy. Swap the all-purpose flour for gluten-free flour. Many brands work well in baking. Just make sure it has a good mix of starches. You might also want to add an extra egg. This helps to keep the texture rich and moist. Your blondies will be just as tasty! If you want to change the topping, try different frostings. A cream cheese glaze adds tang and sweetness. Mix cream cheese with powdered sugar and a splash of milk. Drizzle it on top after cooling. For a simple option, dust with powdered sugar. You can also use a caramel sauce for extra flavor. Each option makes the blondies shine in a new way. To keep your Pumpkin Spice Cinnamon Roll Blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. These blondies stay soft and tasty for up to five days at room temperature. If you want them to last longer, refrigeration is a great option. They will stay good for a week if stored cold. Freezing these blondies is easy and smart. Cut them into squares and wrap each piece in plastic wrap. Then, place the wrapped blondies in a freezer-safe bag or container. Label the bag with the date. They can stay frozen for up to three months. When you are ready to enjoy them, just thaw at room temperature for a few hours. To bring back the warm, gooey goodness, reheat the blondies in the oven. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes. If you prefer the microwave, warm one blondie for about 15-20 seconds. Enjoy them with a drizzle of cream cheese glaze or a dusting of powdered sugar for an extra treat! Yes, you can! If you don't have pumpkin spice, use a mix of cinnamon, nutmeg, and ginger. This mix gives a warm and cozy flavor. Just keep the amount the same as the recipe calls for. Adjust it to your taste if you want more spice. If you do not have pumpkin puree, try using applesauce or mashed bananas. Both options add moisture and sweetness. However, the taste will change a bit. If you want to keep the pumpkin flavor, you can also use butternut squash puree. Check the blondies after 25 minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, they are done. If it has wet batter, bake for a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can make these blondies a day ahead. Just let them cool completely and store them in an airtight container. This helps the flavors meld together, making them even more tasty. You can also freeze them for later enjoyment. These blondies go well with vanilla ice cream or whipped cream. A drizzle of caramel sauce adds extra sweetness. For a fall twist, serve them with warm apple cider or spiced tea. These pairings enhance the flavors and make for a delightful dessert spread. You learned how to make pumpkin spice cinnamon roll blondies from start to finish. We covered ingredients, step-by-step instructions, and tips for the perfect bake. You can recreate these delights using variations like nuts or gluten-free options. Remember to store them right to keep them fresh. Enjoying these blondies can be a fun treat with family or friends. I hope you feel inspired to bake and share these tasty treats!

Pumpkin Spice Cinnamon Roll Blondies

Indulge in the deliciousness of Pumpkin Spice Cinnamon Roll Blondies, the perfect autumn treat! This easy recipe combines the warmth of pumpkin spice with a gooey cinnamon swirl, creating a dessert that's sure to impress. With simple ingredients and straightforward steps, you can whip up a batch in no time. Click through to explore this delightful recipe and make your fall gatherings extra special with these sweet blondies!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, melted

1 1/2 cups brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon pumpkin spice mix

1/2 cup pumpkin puree

1/4 cup chopped pecans (optional)

For the swirl:

1/4 cup brown sugar

1 tablespoon cinnamon

2 tablespoons melted butter

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with cooking spray or line it with parchment paper for easy removal.

    Make the Blondie Batter: In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth. Beat in the eggs, one at a time, and stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice mix. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

        Add Pumpkin: Fold in the pumpkin puree and chopped pecans (if using) until evenly distributed in the batter.

          Prepare the Swirl: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until it forms a thick paste.

            Layer the Blondies: Pour half of the blondie batter into the prepared pan and spread it evenly. Drop spoonfuls of the cinnamon swirl mixture over the batter, then gently swirl with a knife or toothpick.

              Add Remaining Batter: Pour the remaining blondie batter on top of the swirled layer and smooth it out.

                Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Cut: Allow the blondies to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. Once cool, cut into squares.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 12

                      - Presentation Tips: Serve the blondies on a rustic wooden board, dusted with powdered sugar or drizzled with a cream cheese glaze for an added touch. Enjoy with a warm cup of apple cider!