Autumn is my favorite season for baking. I love the comfort of classic recipes—pumpkin pie, oatmeal cookies, and anything with pecans—but I also enjoy creating new treats that borrow familiar fall flavors. These Churro Pumpkin Pie Blondies blend two beloved desserts into one: a chewy blondie base layered with a pumpkin pie–inspired filling and finished with a generous dusting of cinnamon sugar for a churro-like finish.
The bars are built from two distinct batters: a vanilla-based blondie and a pumpkin layer that’s inspired by, but not identical to, traditional pumpkin pie filling. Classic pumpkin pie relies on a custard-like filling that’s quite loose before baking, which works well in a flaky pie crust but not on a dense, chewy blondie base. To achieve a firm yet tender pumpkin layer that holds up on top of the blondie, this recipe increases the flour relative to a typical pie filling. The result is a pumpkin layer that’s full of pumpkin flavor with a chewy texture similar to the blondie beneath it.
Cinnamon sugar gives these bars their signature churro twist. A generous sprinkling of cinnamon sugar sits between the blondie and pumpkin layers and covers the top of the finished bars. I also dust the bottom of the pan with ground cinnamon before adding the blondie batter so every bite has a warm cinnamon note. The straightforward cinnamon sugar topping pairs beautifully with the pumpkin pie spice in the batter, providing a bright, sweet contrast.
These bars are best within two days of baking and can be stored at room temperature in an airtight container, though they’re also delicious chilled. Serve them as-is for a casual treat, or dress them up as a plated dessert with a scoop of vanilla ice cream or a drizzle of caramel sauce for a special occasion.
Churro Pumpkin Pie Blondies
Blondie Layer + Topping
1/2 cup butter
1 cup sugar
1 large egg
1/2 tsp salt
1 tsp vanilla extract
1 cup all purpose flour
3 tbsp sugar + 2 tsp ground cinnamon
more cinnamon, for dusting the pan
Pumpkin Layer
1/4 cup butter, melted
1 tsp vanilla extract
4 large eggs
1 cup sugar
3/4 cup light brown sugar
3 tsp pumpkin pie spice
1 1/4 cups pumpkin puree
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil, lightly grease the foil, and dust the bottom of the pan with a thin layer of ground cinnamon.
Make the blondie layer: In a large, microwave-safe bowl, melt the 1/2 cup of butter and let it cool for about 2 minutes. Whisk in 1 cup sugar, the egg, 1/2 teaspoon salt, and 1 teaspoon vanilla extract until smooth. Stir in 1 cup all-purpose flour until the mixture comes together; the batter will be thick.
Spread the blondie batter evenly across the prepared pan using a spatula. In a small bowl, combine 3 tablespoons sugar with 2 teaspoons ground cinnamon. Sprinkle half of this cinnamon-sugar mixture evenly over the blondie layer. (Dusting the pan with cinnamon before adding the blondie, as noted above, gives an extra cinnamon hit in the finished bars.)
Make the pumpkin layer: In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 3/4 cup light brown sugar, 3 teaspoons pumpkin pie spice, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
In a separate large bowl, whisk the melted 1/4 cup butter with 1 teaspoon vanilla and the 4 eggs until combined. Whisk in the sugars and pumpkin pie spice until smooth, then add 1 1/4 cups pumpkin puree and mix until fully incorporated. Stir half of the dry flour mixture into the wet mixture, then add the remainder and mix until no dry streaks remain. The batter will be thicker than a traditional pie filling, which helps it set on top of the blondie base.
Pour the pumpkin mixture over the blondie layer and spread gently and evenly. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the pumpkin layer.
Bake for about 30 minutes, or until the bars are set in the center and the edges are lightly browned. Allow the pan to cool completely on a wire rack. Once cool, lift the bars from the pan using the foil and slice into approximately 20 bars.
These Churro Pumpkin Pie Blondies combine the warm spices of pumpkin pie with the chewy texture of blondies and a sweet cinnamon-sugar finish. They’re a great addition to fall gatherings, bake sales, or casual dessert trays, and they store well for a day or two at room temperature or longer in the refrigerator if you prefer them chilled. Makes about 20 bars.