Description
These Pumpkin Blondies are soft, chewy, and full of cozy fall flavors — perfectly swirled with a rich cream cheese layer for that irresistible touch!
Ingredients:
For the Pumpkin Blondies:
1 cup pumpkin puree
1/2 cup melted butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
For the Cream Cheese Swirl:
4 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
Instructions:
Preheat & Prepare Batter (10 minutes):
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a large bowl, whisk together melted butter, brown sugar, pumpkin puree, egg, and vanilla until smooth.
Combine Dry Ingredients (5 minutes):
In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually fold into the wet mixture until just combined — do not overmix.
Prepare the Cream Cheese Swirl (5 minutes):
In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until creamy and smooth.
Layer & Swirl (5 minutes):
Spread the pumpkin blondie batter evenly into the prepared pan. Drop spoonfuls of the cream cheese mixture on top and gently swirl with a knife to create a marbled effect.
Bake & Cool (30 minutes + 10 minutes cooling):
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing into bars.
Prep Time: 15 minutes | Bake Time: 30 minutes | Total Time: 45 minutes
Servings: 9–12 bars | Kcal: ~260 kcal per bar
#PumpkinBlondies #FallDessert #CreamCheeseSwirl #AutumnBaking
Step-by-Step Guide
Follow these detailed instructions for perfect blondies every time. First, ensure all ingredients are at room temperature for easy mixing. Preheat your oven to 350°F (175°C) and line your 8×8 pan with parchment paper, leaving overhang on two sides for easy removal. For the batter, whisk the wet ingredients vigorously until the sugar is fully dissolved and the mixture is glossy. When combining dry and wet ingredients, use a folding motion with a spatula until no flour streaks remain. For the swirl, drop cream cheese dollops evenly across the batter. Use a butter knife to make figure-eight patterns, swirling just enough to marble without fully mixing.
Serving Suggestions
These blondies are delicious on their own but can be elevated for any occasion. Serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a brunch treat, pair a bar with a hot cup of coffee or chai tea. They also make a beautiful addition to a holiday dessert platter alongside other cookies and brownies. For gifting, wrap individual bars in parchment paper and tie with twine for a festive, homemade touch.
How-to Summary
In brief: Line a pan and preheat oven to 350°F. Mix melted butter, brown sugar, pumpkin, egg, and vanilla. In a separate bowl, combine flour, baking powder, soda, salt, cinnamon, and pumpkin spice. Fold dry into wet ingredients. In another bowl, beat softened cream cheese with sugar, egg yolk, and vanilla. Spread pumpkin batter in pan, top with cream cheese dollops, and swirl. Bake for 30 minutes. Cool completely before slicing into bars.
Frequently Asked Questions
Can I use homemade pumpkin puree? Yes, but ensure it is thick and not watery. Excess moisture can make the blondies gummy. Strain it if necessary.
How should I store these blondies? Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Can I make these without the cream cheese swirl? Absolutely. Simply omit the swirl step. The pumpkin blondie base is delicious on its own.
Why did my blondies turn out cakey? This is often due to overmixing the batter after adding the flour, which develops gluten. Mix until just combined.
My swirl disappeared into the batter. What happened? The cream cheese mixture may have been too thin or swirled too vigorously. Ensure your cream cheese is full-fat and softened, and swirl gently.
Common Mistakes to Avoid
- Using cold ingredients: Cold cream cheese or egg will not blend smoothly, leading to a lumpy swirl.
- Overmixing the batter: This activates gluten, resulting in a tough, cake-like texture instead of a chewy bar.
- Under-baking or over-baking: Check at the 28-minute mark. The edges should be set, and a toothpick should have a few moist crumbs.
- Slicing while warm: The bars need time to set. Cutting too early causes them to fall apart.
- Not lining the pan: Skipping parchment paper makes removal difficult and can ruin your marbled top.
Conclusion
These Pumpkin Blondies with a cream cheese swirl are the ultimate fall treat, combining moist, spiced pumpkin flavor with a tangy, rich marbled topping. By following the detailed guide and avoiding common pitfalls, you can achieve bakery-quality results at home. Perfect for sharing, gifting, or enjoying as a cozy indulgence, this recipe is sure to become a seasonal favorite. Happy baking!