🍂 Pumpkin Spice Cinnamon Roll Blondies🍂

A cozy, chewy twist on two fall favorites

There's something magical about warm spices, pumpkin, and a swirl of cinnamon sugar in every bite. These Pumpkin Spice Cinnamon Roll Blondies are chewy like a classic blondie, swirled with a gooey cinnamon filling, and finished with a smooth cream cheese drizzle. Think of them as the love child between a pumpkin spice latte and a cinnamon roll, and yes, they taste like fall in bar form.

I don’t know about you, but the ‘ber months are my favorite time of the year. I do love summer, don’t get me wrong, but there’s something so nostalgic about watching spooky movies, sipping a pumpkin spice latte, and of course, a seasonal sweet treat. I love these blondies because they’re simple, quick to make, and have the perfect fall flavors packed into one dessert. Cinnamon rolls have also been one of my favorite treats, and these blondies have it all (I may be biased).

Ingredients & Their Purpose

Blondie Base:

½ cup unsalted butter (melted) – Adds richness and moisture. Melted butter gives a denser, chewier blondie.
1 cup brown sugar – Sweetens and adds caramel depth + chew thanks to molasses.
1 egg (room temperature) – Binds everything together and helps with structure.
¼ cup pumpkin purée – Adds subtle flavor, moisture, and fall flair. Not pumpkin pie filling!
1 tbsp vanilla extract – Balances the spices and deepens flavor.
1 cup all-purpose flour – The structure! Too much = cakey blondies, so measure carefully.
2 tsp pumpkin pie spice, ¼ tsp cloves, ¼ tsp nutmeg – Warm, cozy spices. You can adjust to taste or use a custom blend.
¼ tsp baking powder – A little lift to avoid gumminess.
½ tsp salt – Balances sweetness and enhances all flavors.

Cinnamon Swirl:

¼ cup butter (room temp or slightly softened) – Helps create that gooey, cinnamon-roll effect.
½ cup brown sugar – Sweetens and caramelizes during baking.
½ tbsp cinnamon, ½ tbsp pumpkin pie spice, ¼ tsp each: cloves, nutmeg, ginger – Bold spice mix for flavor and swirl aesthetics.

Cream Cheese Frosting:

1 oz cream cheese – Tangy and creamy to balance the sweet.
1 tbsp heavy cream – Thins and smooths.
1 tsp vanilla bean paste (or extract) – Vanilla adds depth; paste gives those pretty specks.
¾ cup powdered sugar – Sweetens and creates a smooth texture.
Pinch of salt – Cuts the sweetness just enough.

Ingredient Swaps

Original	Possible Swap	Notes
Butter	Plant-based butter	For dairy-free version
Brown Sugar	Coconut sugar or maple sugar	Adds slight molasses/nutty flavor
Pumpkin Purée	Mashed sweet potato	Similar texture, different taste
Cream Cheese	Vegan cream cheese	Works well for dairy-free
Heavy Cream	Coconut cream or thick oat milk	Maintains creamy texture

Instructions

1. Prep your oven and pan

Preheat oven to 350°F (175°C).
Line a 9x9-inch pan with parchment paper for easy removal.

💡 Tip: Use metal clips to keep parchment paper in place while spreading the batter.

2. Make the Cinnamon Swirl Filling

In a bowl, mix:

¼ cup room-temp butter
½ cup brown sugar
½ tbsp cinnamon
½ tbsp pumpkin pie spice
¼ tsp each of cloves, nutmeg, and ginger

Use a fork to mash everything together until you get a thick, paste-like texture. Set aside.

💡 Optional shortcut: Slightly melt the butter to make it easier to combine if you're in a rush.

3. Make the Blondie Batter

In a large bowl:

Mix melted (but slightly cooled) butter with brown sugar until smooth.
Add the egg, pumpkin purée, and vanilla; stir until just combined.
Add flour, pumpkin pie spice, cloves, nutmeg, baking powder, and salt.
Fold gently until no dry streaks remain.

🚫 Avoid overmixing – it can make the blondies tough.

4. Swirl It Up

Add half of the cinnamon swirl mixture into the blondie batter.
Mix gently, leaving chunks visible for gooey pockets.
Pour into the prepared pan and smooth the top.
Dot the remaining swirl mixture on top and use a butter knife to swirl gently.

💡 Swirl tip: Don’t overdo it, less swirling = more flavor pockets.

5. Bake

Bake for 30–35 minutes, or until the edges are golden and the center is just set.

Let cool completely in the pan before frosting.

💡 Check doneness: A toothpick should come out with moist crumbs, not raw batter.

6. Make the Frosting

In a small saucepan over low heat, whisk together:

1 oz cream cheese
1 tbsp heavy cream
1 tsp vanilla bean paste

Once smooth, remove from heat and whisk in ¾ cup powdered sugar + pinch of salt until no lumps remain.

💡 Adjust consistency:
Too thick? Add more cream ½ tbsp at a time.
Too runny? Let it sit for a few minutes to thicken.

7. Drizzle & Serve

Once the blondies are cool, use a spoon, whisk, or ziploc/piping bag to drizzle the frosting over the top. Slice, serve, and enjoy the cinnamon-roll-pumpkin-blondie bliss.

Pro Tips

Room temperature egg: Helps it incorporate smoothly. Cold eggs can cause separation.
Use a scale if possible: Especially for flour, over-measuring = dry blondies.
Chill before slicing: For cleaner cuts and gooier centers.
Double it: This recipe doubles beautifully in a 9x13 pan. Add 5–10 minutes to bake time.

Storage

Room temp: Store in an airtight container for up to 2 days.
Fridge: Up to 5 days (bring to room temp before serving).
Freeze: Freeze slices (unfrosted) for up to 2 months. Thaw and drizzle fresh frosting when ready.

I hope you enjoy this recipe has much as I do. Let me know how you like them in the comments below!

Pumpkin Spice Cinnamon Roll Blondies