Surprise your family and friends with seasonal Pumpkin Blondies swirled with caramel cream cheese. A twist on the classic blondie, these bars showcase pumpkin spice and caramel in every bite. Makes 24 blondies.
At first I tried swirling plain caramel into the batter, but the texture became too soft — almost like bread pudding. I wanted these to remain true to blondies: dense, moist, and slightly chewy. The solution was to combine the caramel with cream cheese so the swirl blends into the batter without changing the base texture.
Why I love this recipe:
These pumpkin blondies balance cozy fall spices, pumpkin puree, and a rich caramel-cream cheese swirl. The cream cheese stabilizes the caramel so you get defined swirls without losing the classic blondie structure. A sprinkle of kosher salt brightens the sweetness and makes these extra decadent — perfect for autumn gatherings.
What you need to make this recipe:
Tools: an 8″ or 9″ square baking pan, mixing bowls, a whisk or hand mixer, a rubber spatula, and parchment paper. Scroll to the recipe card for ingredient amounts and full instructions.
Key ingredients
- Pumpkin puree — use 100% pure pumpkin, not pumpkin pie filling (which is already sweetened and spiced).
- Unsalted butter — melted and slightly cooled to control salt in the recipe.
- Large eggs — for structure and lift.
- Dark brown sugar — preferred for its molasses depth; light brown or granulated sugar can work in a pinch but will change flavor and color.
- Pure vanilla extract — real vanilla makes a difference.
- All-purpose flour — unbleached or regular all-purpose works. I haven’t tested gluten-free substitutes.
- Warm spices — cinnamon, ground ginger, and allspice (add a pinch of nutmeg if you like).
- Kosher salt — balances sweetness and enhances flavor.
- Cream cheese — full-fat, softened to room temperature for a smooth swirl.
- Caramel sauce — a drizzle-able caramel, store-bought or homemade, mixed into the cream cheese for the swirl.
Because the caramel is already present in a cream cheese swirl, I don’t recommend adding chocolate chips to this batter. If you omit the swirl, you could fold in chocolate or butterscotch chips for a different take.
How to Make Pumpkin Blondies
Make the Caramel Cream Cheese Swirl
Measure the room-temperature cream cheese, caramel sauce, and kosher salt into a medium bowl. Using a hand mixer, whip until smooth, about 1–2 minutes. Set aside for swirling into the blondie batter. The cream cheese must be softened so the mixture blends smoothly; otherwise it will stay lumpy.
Make the Blondies
Prepare: Preheat the oven to 350°F (175°C). Line a 9×9 or 8×8 square pan with parchment paper and spray lightly with nonstick spray.
Mix wet ingredients: In a large bowl, whisk together the pumpkin puree and melted butter until smooth. Add the eggs, brown sugar, and vanilla; whisk until well combined.
Combine dry ingredients: In a separate bowl, whisk the flour, cinnamon, ground ginger, allspice, and salt so they are evenly distributed.
Combine: Gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Do not overmix.
Assemble: Pour the batter into the prepared pan and smooth the top. Dollop the caramel cream cheese mixture in 3–5 spots across the batter. Use a butter knife to drag and swirl the dollops across the surface to create a marbled pattern.
Bake: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the blondies to cool completely in the pan before lifting them out on the parchment and slicing into 24 squares.
Frequently Asked Questions
Blondies are similar in texture to brownies but do not use chocolate in the base. Brownies rely on cocoa or melted chocolate, while blondies highlight brown sugar and butter flavors.
Pumpkin puree is plain, unsweetened pumpkin. Pumpkin pie filling already contains sugar and spices, which would throw off the balance of this recipe.
Insert a toothpick into the center: if it comes out with wet batter, bake longer. If it’s mostly clean or has a few moist crumbs, the blondies are done.
Quick tips and tricks for pumpkin blondies:
- Make ahead: Store in the refrigerator for several days. Bring to room temperature before serving for the best texture.
- Dark brown sugar: Use dark brown sugar for richer, molasses-forward flavor that complements pumpkin.
- Don’t skip the spices: The cinnamon, ginger, and allspice are essential to the pumpkin-blondie flavor profile.
- Storage: Keep in an airtight container or wrapped well in the refrigerator for 4–5 days.
Other pumpkin desserts you might enjoy…
- Pumpkin Drop Cookies with Cream Cheese Frosting
- Spiced Pumpkin Sugar Cookies
- Pumpkin Cream Cheese Muffins with a Nutella Swirl
Ready to bake? These pumpkin blondies are a crowd-pleasing, easy fall dessert with a show-stopping caramel cream cheese swirl.
Pumpkin Blondies with Caramel Cream Cheese Swirl
Ingredients
Blondies
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 8 tablespoons unsalted butter, melted and slightly cooled (1 stick)
- 3 eggs
- 3/4 cup dark brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon kosher salt
Caramel Cream Cheese Swirl
- 4 oz cream cheese, softened to room temperature
- 3 tablespoons caramel sauce
- 1/4 teaspoon kosher salt
Instructions
Make the Caramel Cream Cheese Swirl
- In a medium bowl, combine the softened cream cheese, caramel sauce, and salt.
- Beat with a hand mixer until smooth, about 1–2 minutes. Set aside.
Make the Blondies
- Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper and spray with nonstick spray.
- In a large bowl, whisk pumpkin puree and melted butter until smooth. Add eggs, brown sugar, and vanilla; whisk until combined.
- In a separate bowl, whisk together flour, cinnamon, ginger, allspice, and salt.
- Fold the dry ingredients into the wet mixture with a rubber spatula until just combined.
- Pour batter into the prepared pan and smooth the top. Dollop the caramel cream cheese mixture in several spots and swirl with a butter knife to create a marbled effect.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before slicing.
Notes
How to store: Store in an airtight container or wrapped in plastic wrap in the refrigerator for 4–5 days. Bring to room temperature before serving for best texture.
Nutrition
Calories: 120 kcal per blondie (approx.).
Let us know how it turned out!