Pumpkin Cinnamon Roll Blondies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (blotted with a paper towel)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- For the Cinnamon Swirl: 2 tablespoons melted butter, 1/4 cup brown sugar, 1 tablespoon ground cinnamon
- For the Glaze: 1/2 cup powdered sugar, 1 tablespoon milk or heavy cream, 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal later.
- Place your pumpkin puree on a plate and press it firmly with paper towels to remove excess moisture. This ensures your blondies are chewy rather than cakey.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the blotted pumpkin puree, egg yolk, and vanilla extract, whisking until well combined.
- Gently fold in the all-purpose flour, pumpkin pie spice, and salt using a spatula. Mix just until no streaks of flour remain. Do not overmix the batter.
- In a small bowl, stir together the melted butter, brown sugar, and cinnamon for the swirl until it forms a thick paste.
- Spread the pumpkin batter evenly into the prepared baking pan. Drop spoonfuls of the cinnamon mixture over the top. Use a butter knife or a toothpick to gently swirl the cinnamon mixture into the batter.
- Bake for 25 to 28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
- Allow the blondies to cool completely in the pan. Whisk together the powdered sugar, milk, and vanilla to create the glaze. Drizzle the glaze over the cooled blondies before slicing into squares.