Pumpkin Blondies

These Pumpkin Blondies bake up soft, fudgey, and full of warm spice, with chocolate chips melting into every bite. They get an irresistible swirl of cinnamon cheesecake that adds a creamy contrast and makes each bar feel extra special.

If you’ve been looking for an easy pumpkin blondies recipe that tastes bakery worthy without any fuss, this version delivers all the cozy flavor and texture you want in a pan of pumpkin spice blondies, and they’re even better alongside my Flourless Oatmeal Peanut Butter Cookies for a chewy, peanut-buttery twist that makes the whole plate feel extra indulgent.

• What Makes This Recipe So Good
• What Goes Into Pumpkin Blondies
• How To Make Pumpkin Blondies
• Tips For Making Pumpkin Blondies
• Recipe FAQ’s
• Cinnamon Cheesecake Swirl Pumpkin Blondies Recipe

What Makes This Recipe So Good

These Pumpkin Blondies work so well because the batter starts with real pumpkin purée, which keeps the bars naturally moist and gives them that rich, fudgey texture people love. The warm spices and chocolate chips melt right into the base, creating layers of flavor without making the recipe complicated.

What makes these pumpkin spice blondies even better is the cinnamon cheesecake swirl. It bakes into soft, creamy ribbons that cut through the sweetness and give the blondies a bakery finish at home. The swirl also helps the bars stay tender for days, making this one of those easy pumpkin blondies you can bake ahead.

What Goes Into Pumpkin Blondies

These Pumpkin Blondies use simple pantry staples but rely on a few key ingredients to get that soft, fudgey texture and creamy swirl. Here are the star components that make the recipe work so well.

• Pumpkin Purée: This adds moisture, natural sweetness, and the classic fall flavor that gives these blondies their signature soft texture. Make sure to use pure pumpkin purée, not pumpkin pie filling.
• Brown Sugar: Packed light brown sugar keeps the bars chewy and rich, giving them the caramel-like depth that good blondies need.
• Cinnamon: A full spoonful of warm cinnamon flavors both the blondie batter and the cheesecake swirl, tying everything together without overpowering the pumpkin.
• Cream Cheese: Softened cream cheese creates the smooth, velvety swirl that bakes into creamy ribbons and adds the perfect contrast to the dense pumpkin base.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Pumpkin Blondies

1. Preheat the Oven: Warm the oven to 180°C or 350°F and grease an eight inch square pan. Line it with parchment so the Pumpkin Blondies lift out easily.

1. Mix Wet Ingredients: In a large bowl, whisk the egg, brown sugar, sweetener, pumpkin, oil, honey, and vanilla until the mixture becomes smooth and creamy.

1. Add the Dry Ingredients: Stir in the flour, baking powder, cinnamon, and salt until the batter comes together. Keep the mixing light so the blondies stay soft.

1. Fold in the Chocolate Chips: Gently fold the chocolate chips through the batter, then set the bowl aside while you prepare the cheesecake layer.

1. Make Cheesecake Mixture: In a separate bowl, beat the cream cheese, flour, cinnamon, and sweetener until smooth.

1. Layer the Batter: Pour the blondie batter into the prepared pan and spread it into an even layer with a spatula.

1. Swirl the Cheesecake: Pour the cheesecake mixture over the blondie batter and use the tip of a knife to create gentle swirls. Keep the swirl light so both layers stay defined.

1. Bake and Cool: Bake for 20 to 27 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Let the Pumpkin Blondies cool in the pan for at least 30 minutes before slicing.

Pumpkin Blondies go especially well with cozy, creamy treats and warm drinks that echo the fall flavors. A bowl of Cinnamon Rice Pudding adds a soft, contrast to the fudgey blondies, while Maple Pecan Sticky Buns bring a richer, nutty sweetness if you want to build a full dessert spread. For something simple and warm, a mug of Nutella Hot Chocolate balances the spices with its chocolate hazelnut richness and makes the whole plate feel extra indulgent.

Tips For Making Pumpkin Blondies

• Make sure your cream cheese is at room temperature. It melts into the batter so much more beautifully and gives you those silky swirls that make everyone think you spent all day baking.
• When you mix the batter, stop as soon as the flour disappears. I promise this one little habit keeps your blondies soft, tender, and fudgey every time.
• Let the Pumpkin Blondies cool fully before cutting. I know it is tempting to dive in early, but the bars slice so much cleaner once they have had a moment to settle.
• If you love a bolder flavor, add a tiny pinch of extra cinnamon or mix in both dark and semi sweet chocolate chips. It is a small tweak that makes the whole batch taste bakery level.

Yes, you can. Just make sure your fresh pumpkin is blended until smooth and drained well so it is not watery. Too much moisture can make the blondies bake up soft and gummy.

Look for a center that is set but still slightly soft. A toothpick should come out mostly clean with a few moist crumbs. If it comes out wet, give the blondies a little more time.

Absolutely. Freeze them in an airtight container for up to two months. Thaw in the fridge or at room temperature when you are ready to enjoy them again.

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IngredientsUSMetric1x2x3x

Blondies

• ▢ 1 large egg
• ▢ 1/2 cup light brown sugar packed
• ▢ 1/4 cup natural sweetener/raw sugar
• ▢ 1 cup pumpkin puree canned or homemade – not pumpkin pie filling
• ▢ 2 tablespoons light butter melted; or oil
• ▢ 1 tablespoon honey
• ▢ 1/2 tablespoon vanilla extract
• ▢ 1 cup plain flour substitute for spelt/oat or all purpose flour
• ▢ 3/4 teaspoon baking powder
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1 pinch salt
• ▢ 1/4 cup dark/semi sweet chocolate chips

Cheesecake

• ▢ 8 oz low fat/fat free cream cheese at room temp
• ▢ 2 tablespoons plain/all purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 4 tablespoons natural sweetener/sugar of choice

Instructions

• Preheat oven to 180c | 350F. Grease a 8-by-8-inch square baking pan with cooking spray; line with baking/parchment paper (to remove Blondies easier) and set aside.
• In a large bowl, whisk the egg, brown sugar, sweetener/raw sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
• Add the flour, baking powder, cinnamon and salt, and stir until just combined (don’t over-beat.)
• Fold through chocolate chips; set aside and make the cheesecake layer

Cheesecake

• Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.

Blondies

• Pour the blondie batter into prepared pan and evenly smooth the top lightly with a spatula.
• Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
• Bake for about 20 – 27 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter.
• Allow bars to cool in pan for at least 30 minutes before slicing and serving.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Cinnamon Cheesecake Swirl Pumpkin Blondies

Ingredients

Blondies

• 1 large egg
• 1/2 cup light brown sugar packed
• 1/4 cup natural sweetener/raw sugar
• 1 cup pumpkin puree canned or homemade - not pumpkin pie filling
• 2 tablespoons light butter melted; or oil
• 1 tablespoon honey
• 1/2 tablespoon vanilla extract
• 1 cup plain flour substitute for spelt/oat or all purpose flour
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 pinch salt
• 1/4 cup dark/semi sweet chocolate chips

Cheesecake

• 8 oz low fat/fat free cream cheese at room temp
• 2 tablespoons plain/all purpose flour
• 1 teaspoon ground cinnamon
• 4 tablespoons natural sweetener/sugar of choice

Instructions

• Preheat oven to 180c | 350F. Grease a 8-by-8-inch square baking pan with cooking spray; line with baking/parchment paper (to remove Blondies easier) and set aside.
• In a large bowl, whisk the egg, brown sugar, sweetener/raw sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
• Add the flour, baking powder, cinnamon and salt, and stir until just combined (don’t over-beat.)
• Fold through chocolate chips; set aside and make the cheesecake layer

Cheesecake

• Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.

Blondies

• Pour the blondie batter into prepared pan and evenly smooth the top lightly with a spatula.
• Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
• Bake for about 20 - 27 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter.
• Allow bars to cool in pan for at least 30 minutes before slicing and serving.

Notes

Nutrition

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