Pumpkin Blondies with Maple Cinnamon Cream Cheese Frosting 


Pumpkin Blondies:

  • 1 c. Unsalted Butter
  • 1/2 c. White Sugar
  • 1.5 c. Dark Brown Sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 2/3 c. Pumpkin Purée
  • 2 tsp Pumpkin Spice
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 2 2/3 c. Flour

Maple Cinnamon Cream Cheese Frosting:

  • 1/2 c. Unsalted Butter, Softened
  • 8 oz. Cream Cheese, Softened
  • 4 c. Powdered Sugar
  • 1/4 c. Maple Syrup
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • Pumpkin Carriage Sprinkle Mix


Pumpkin Blondies:

  • Preheat oven to 350 degrees.
  • In medium saucepan on low heat, melt butter.
  • Take butter off of heat and mix in white and brown sugar.
  • Gently mix in egg, vanilla and pumpkin purée.
  • Add in pumpkin spice, salt and baking powder.
  • Fold in flour until just combined.
  • Pour batter into 8×8 or 9×9 pan (be sure to lightly spray pan with baking spray and line with parchment paper)
  • Bake for 22-25 minutes or until sides pull away from pan and a toothpick comes out clean.
  • Allow to cool completely.

Maple Cinnamon Cream Cheese Frosting:

  • In a stand up mixer fitted with a whisk attachment, beat the butter and cream cheese together until smooth, approximately 3 minutes.
  • Slowly add in powdered sugar and mix until fully combined.
  • Add in maple syrup, cinnamon, vanilla and salt and beat on high until fluffy, approximately 3-5 minutes.



  • When blondies have cooled, spread frosting on top in one even layer.
  • Generously apply sprinkles to top of frosted blondies.
  • Cut into bars.
  • Store in fridge until you’re ready to enjoy.

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