You can’t let pumpkin spice season go by without trying these pumpkin pie blondie bars! With a chewy blondie base, spiced pumpkin pie filling, and a crumbly cinnamon streusel, these irresistible handheld treats are the perfect fall treat!
Pumpkin spice season is here, and these pumpkin pie blondie bars are the ultimate treat to celebrate! They start with a chewy, buttery blondie base that’s rich and flavorful (just like my favorite Blondies), topped with a creamy, spiced pumpkin pie filling, inspired by my Classic Pumpkin Pie. To make them even better, a crumbly cinnamon streusel is layered on top for a sweet, crunchy finish. These bars are easy to make, perfect for sharing, and completely irresistible!
I had so much fun creating the recipe, too! After tweaking the filling, I settled on a denser, richer texture than traditional pumpkin pie, perfect for helping this handheld dessert hold its shape. For the base, I started with a shortbread crust, but it just didn’t compliment the filling as well as the rich, chewy blondie base I ultimately landed on. I’m so happy I went through a few rounds of experimentation. The resulting dessert bars are truly amazing. I’m totally in love with them! They might just become your new fall favorite!
Pumpkin Pie Blondie Bars Are the Ultimate Fall Treat
Ready to take pumpkin spice season to the next level? These bars are the way to do it. Here’s why:
- Cozy fall nostalgia. This dessert captures all the warm, nostalgic vibes of autumn. It combines the sweet, comforting flavors of classic pumpkin pie with a luscious blondie base and a decadent cinnamon streusel topping, taking your favorite fall treat to an entirely new level.
- Perfect texture combo. The chewy blondie base, creamy pumpkin pie-inspired filling, and crumbly streusel topping create the ultimate trifecta of textures. Every bite is soft, rich, and satisfying with just the right amount of chewiness.
- Convenient and crowd-pleasing. Easier to serve (and eat) than traditional pumpkin pie, these bars are perfect for sharing at fall gatherings or enjoying on the go. They’re destined to be the star treat of the season!
What You’ll Need
Time to get yourself to the baking aisle! Here’s what you’ll need to make pumpkin pie blondie bars. Be sure to scroll to the recipe card below for exact measurements.
Blondie
- All-purpose flour – Be sure to measure this accurately so you don’t have dry blondies. I always recommend a food scale, but the spoon and level method also works.
- Baking powder – For the perfect rise.
- Salt – Brings out the flavors already present – don’t leave it out!
- Unsalted butter – You could use salted butter instead. I would just leave the salt out of the batter.
- Light brown sugar – For extra flavor.
- Vanilla extract – A good quality extract is always a good idea.
- Large egg – Not medium or extra large.
Pumpkin Pie Filling
- Pumpkin puree – NOT pumpkin pie filling. The two look very similar and often sit side by side at the grocery store, but pumpkin pie filling is loaded with sugar and spice. You don’t need that here (you’re adding your own).
- Large eggs – Start with room temperature eggs. Cold eggs lead to cracks.
- Light brown sugar – If you’d like to use dark brown sugar, you can. It’ll contribute a more intense molasses-y flavor.
- Spices – Cinnamon, ginger, nutmeg, and cloves.
- Salt – Again, this amplifies flavors already present. Without it, things will be bland.
- Cornstarch – To thicken the filling a bit.
- Heavy whipping cream – Start with room temperature cream. If it’s too cold, it can cause your filling to crack.
Cinnamon Streusel
- All-purpose flour – Measured correctly, as mentioned above.
- Sugar – I used granulated sugar here, although light brown sugar would be fun, too.
- Ground cinnamon, vanilla and salt – All contribute to the flavor of the streusel.
- Unsalted butter – If you only have salted butter, you can use that. Just leave the salt out of the streusel.
How to Make Pumpkin Pie Blondie Bars
Ready to get to whisking, mixing, and baking? Here’s a quick step-by-step on how to make these delightful dessert bars. Please see the recipe card below for more detailed instructions.
Make the Blondie
- Prep. Preheat oven to 350°F, spray a 9×9 pan with non-stick, and line with parchment paper.
- Combine dry ingredients. Whisk together the flour, baking powder, and salt.
Mix wet ingredients. Whisk together the butter and brown sugar, then mix in the vanilla and egg.
Combine. Mix the dry ingredients into the wet ingredients.
Spread. Add the batter evenly into the pan.
Bake for 10-15 minutes, or until golden around the edges.
For the Pumpkin Pie Filling
Make the filling. Whisk together the pumpkin puree, eggs, and light brown sugar. Whisk in the spices, salt, cornstarch, and cream.
Assemble and bake. Spread the pumpkin filling over the hot blondie base. Bake for 25-30 minutes.
Make the Streusel
Make the streusel. Whisk together the flour, sugar, cinnamon, and salt. Mix in the vanilla and butter. Keep mixing until crumbly.
Assemble and bake. Sprinkle the streusel over the pumpkin pie filling. Bake for 5-10 minutes.
Cool & Serve
- Cool. Remove the dessert from the oven and let it cool at room temperature for 1 hour.
- Chill. Chill in the fridge for 2-3 hours before slicing and serving.
Perfect Every Time
- Parchment paper hack. When lining the pan with parchment paper, let some hang over two sides. This will make it super easy to lift the blondies out of the pan when the time comes.
- Room-temperature ingredients. The eggs and heavy cream in the pumpkin pie filling need to be at room temperature, otherwise your pie layer may crack.
- Don’t over-mix. Mix the ingredients for the filling together just until they’ve fully incorporated. Mixing past this point can introduce excess air into the filling, which can cause cracks in the form in the top of the dessert as it bakes. Similarly, don’t mix the blondie batter any more than you have to. This can cause the glutens in the flour to overdevelop, resulting in a tough blondie base.
- Don’t over-bake. When baking the filling, do so just until it looks firm enough to support the streusel topping. It should no longer look sloshy. Then, once you add the streusel, bake just until the center has risen, set, and is no longer glossy.
- Don’t skip the chill. This dessert needs to chill in the fridge for at least 2 hours before slicing and serving. If you try to skip (or shorten) this step, the pumpkin pie filling won’t set properly.
How to Store
- Refrigerator. Seal any leftover pumpkin pie bars in an airtight container. You can store them in the fridge for up to 5 days.
- Freezer. Seal the leftover bars in a freezer-safe airtight container. Alternatively, arrange them on a baking sheet and pop ’em in the freezer for a couple of hours. Once firm, wrap individual bars in a double layer of plastic wrap. Either way, these will keep in the freezer for up to 3 months. Allow them to thaw in the fridge before serving.
More Pumpkin Desserts to Try
Pumpkin Pie Blondie Bars
- Prep Time: 55 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 35 minutes
- Yield: 9–12 bars 1x
- Category: Bars and Brownies
- Method: Baking
- Cuisine: American
Description
Don’t miss pumpkin spice season without trying these pumpkin pie blondie bars! With a chewy blondie base, spiced pumpkin pie filling, and crumbly cinnamon streusel, they’re the perfect fall treat.
Ingredients
Blondie
- 1 cup (130g) all-purpose flour (measured accurately)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (112g) unsalted butter, melted
- 1/2 cup plus 2 tablespoons (140g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Pumpkin Pie Filling
- 1 cup plus 2 tablespoons (275g) pumpkin puree
- 2 large eggs, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1/2 cup (180ml) heavy whipping cream, room temperature
Cinnamon Streusel
- 6 tablespoons (48g) all-purpose flour
- 3 tablespoons (39g) sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- 2 tablespoons (28g) unsalted butter, melted
Instructions
Make the Blondie
- Preheat the oven to 350°F (176°C) and spray a 9×9 pan with non-stick baking spray. Line it with parchment paper, letting it hang over two sides to easily lift the bars out later. Set aside.
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Add the vanilla extract and egg, whisking until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly into the prepared pan. Bake for 10-15 minutes (I baked it for 12 minutes) or until a toothpick inserted comes out clean. The blondie should puff up and appear matte on top.
For the Pumpkin Pie Filling
- While the blondie bakes, whisk together the pumpkin puree, eggs, and light brown sugar in a large bowl.
- Add the remaining ingredients and whisk until well combined.
- Pour the pumpkin filling over the hot blondie (you don’t need to remove it from the oven). Spread the filling evenly as you pour to avoid pooling in one spot.
- Return the pan to the oven and bake for 25-30 minutes, or until the filling begins to set and looks firm enough to support the streusel topping. It should no longer look sloshy.
Make the Streusel
- In a medium-sized bowl, combine the flour, sugar, cinnamon, and salt.
- Add the vanilla and melted butter, stirring until evenly distributed and crumbly.
- Once the pumpkin filling is ready, sprinkle the streusel evenly over the top.
- Bake for another 5-10 minutes, until the topping looks less glossy and the center has risen and set.
Cool & Serve
- Remove from the oven and allow the blondies to cool at room temperature for 1 hour.
- Transfer to the refrigerator to cool completely, about 2-3 hours.
- Slice into bars and serve. Store leftovers in an airtight container. Best if eaten within 4-5 days.
Notes
- Pumpkin puree – NOT pumpkin pie filling. The two look very similar and often sit side by side at the grocery store, but pumpkin pie filling is loaded with sugar and spice. You don’t need that here (you’re adding your own).
Nutrition
- Serving Size: 1 bar
- Calories: 289
- Sugar: 27.7 g
- Sodium: 150.3 mg
- Fat: 12.8 g
- Carbohydrates: 40.9 g
- Protein: 3.6 g
- Cholesterol: 77.6 mg
Can this recipe be doubled? If so, would you only use one can of pumpkin puree? Thanks.
If I remember correctly off the top of my head, one can of pumpkin puree is 425g, which would mean you would need more than one can if you doubled it.
If you are wanting to increase the ingredient amounts to make this in a 9×13 pan, I would actually do 1 1/2 recipes worth. In that case, you would still need just one can.
Omg these were sooo good! Just like our favorite (expertly spiced) pumpkin pie without having to roll out and chill pie crust. You were totally right about the blondie bottom being the perfect vehicle. Super simple to throw together and, if you always have canned pumpkin and heavy cream on hand like I do, you probably already have everything you need to make them. Looking forward to many more batches!
Awesome!! I’m so glad you enjoyed them! 🙂