Cinnamon Sugar Pumpkin Blondies
Indulge in the flavors of fall with these soft and chewy Pumpkin Blondies, topped with a delightful cinnamon sugar crust.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Set aside.
- Pour the batter into the prepared pan, spreading evenly. Sprinkle the cinnamon sugar mixture generously over the top of the batter.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set and slightly pulling away from the pan.
- Remove from the oven and let the blondies cool in the pan for about 15 minutes. Carefully transfer them to a wire rack to cool completely before slicing.
Serving
- Slice the cooled blondies into 8 servings. Optional: garnish with a drizzle of white chocolate or a sprinkle of powdered sugar for added flair.
Storage
- Keep the blondies in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Thaw overnight in the refrigerator before serving.
Notes
Pro Tips: Measure ingredients accurately for best results. Use room temperature eggs and butter for a smooth batter. Avoid overbaking to maintain a chewy texture.
Ingredient Substitutions: Use a 1:1 gluten-free flour blend for a gluten-free version. Substitute dairy-free butter for a dairy-free option.
How to Serve: Serve warm or at room temperature. Pair with coffee or tea for a cozy treat.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate or freeze for extended storage.
Make-Ahead Tips: Prepare the batter in advance and refrigerate overnight. This enhances the flavor, and you can bake them fresh the next day.
Ingredient Substitutions: Use a 1:1 gluten-free flour blend for a gluten-free version. Substitute dairy-free butter for a dairy-free option.
How to Serve: Serve warm or at room temperature. Pair with coffee or tea for a cozy treat.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate or freeze for extended storage.
Make-Ahead Tips: Prepare the batter in advance and refrigerate overnight. This enhances the flavor, and you can bake them fresh the next day.