Or pumpkin blondies. Or pumpkin brownies. Truthfully, my intent was for these to be pumpkin blondies without a leavening agent so that they would have more of a dense, brownie texture. However, upon eating one, I really think that the flavor and texture is most similar to a pumpkin pie, minus the crust and with a cinnamon-sugar mixture sprinkled on top. Not too shabby a result, if I do say so myself. They are actually very reminiscent of the consistency and texture of the Blackberry Pie Bars that I made back at the beginning of summer. You could toss that crust under this recipe and be even closer to a true pie bar!
I started my search for this recipe by looking for pumpkin blondie recipes – I wanted something that had the seem feel and texture of a brownie, and not cakey or something like a cookie bar, so I wanted to eliminate any baking soda or baking powder. My search turned up empty. So I set out on my own creation. I took a few of my favorite brownie recipes and compared the ratios of flour to eggs and chocolate, knowing that the pumpkin would account for some of the eggs and chocolate in terms of liquid in the recipe. And this is what I came up with. It’s definitely not cakey, nor does it have that fudgy texture that most brownies have, but rather they really do taste like pumpkin pie!
And, on a side note, I finally broke down and bought a bag of candy corn. I try to not even have a bag in the house because I can’t stop eating it! I must be doing a good job at eating a pretty clean diet because only a few pieces of candy corn and I was more than ready to be done. Success!
1. Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan and line with parchment paper, leaving an overhang on both sides.
2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg and salt; set aside.
3. In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.
4. Scraped the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter. Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.
Michelle, I wanted to make something different this pumpkin season, and figured I’d give these a try. Pumpkin pie bar, similar to a brownie consistency? Why not? They are weird and at the same time just Marvelous. On your first bite you’re a little thrown off, thick and dense consistency, then you start chewing it and it’s as if you just took a bite out of a slice of pumpkin pie. I felt like Violet Beauregarde from Willy Wonka & the Chocolate Factory chewing a piece of gum and tasting a thanksgiving dinner.
Michelle, I was hungry for something using pumpkin & I had saved this recipe. Made 1/2 recipe in 8″ non-stick pan sprayed with veg. oil – used 1/3 whole wheat flour, and topped with demera sugar. Couldn’t wait to eat one right out of the oven. Delicious!
Hey all, I am making desserts for our school Thanksgiving dinner but I am tight on time. I was wondering how long these will stay before they aren’t good anymore?
I made these yesterday. The flavor is fantastic, but once baked, mine turned out a bit rubbery. What could I have done to cause that? Or what can I do to prevent it? They’re very thick, which is awesome. I want to make them again because they are delicious, and I’ve always wanted a way to have pumpkin pie without the crust. Thank you!
I love many of your recipes and have shared a few on my blog, but these weren’t my favorite. Even though I upped the spices they seemed kind of bland. It was a bummer as I thought I would really enjoy the dense texture of these. Butyour blog is still one of my favorites!
As a fellow pumpkin lover, I CANNOT wait to make these. I think I will whip some up tomorrow. I make some awesome pumpkin snickerdoodles, but this may step in as my go to pumpkin dessert. Thanks for sharing!
I just made these and must say the addition of some chopped toasted almonds to the sugar topping adds a really wonderful textural (and flavor) element!
I made these today. Yummy!! I did pumpkin pie spice in place of the other because that’s what I had on hand. Taste great!! I had to bake a little longer, mine were a little doughy but once the set up they are perfect. I’m taking to work for a party tomorrow. ( if I have any left) thanks for sharing.
Hi Sabrina, I’m pretty much an “all things in moderation” type of eater, so I don’t cut butter out of recipes, just eat them a little less often, or maybe a smaller piece. To give you a definitive answer, I would have to re-test the recipe with adjusted butter amounts, which I haven’t done. If you do some experimenting let me know how it goes!
So I’ve decided to go through all your recipes week by week. Today I tried these and they turned out great. Talk about a portable pumpkin pie straight to your belly. No need for a fork or knife. I am truely loving your blog. Especially that I’m a full blooded Italian as you. Way to go for Italians that love to cook and bake.
They turned out well with the cream cheese, I think it added something. But the middle didn’t bake super well, it might need to bake longer next time. Definitely love the cream cheese addition though.
My mom made a batch of these yesterday, adding a cup of chocolate chips and subbing whole wheat pastry flour for the white flour. Oh my goodness! Super delicious, moist, and not at all cakey. A friend watched our kids last night and confessed to us that she ate two big servings of them before she realized what she was doing. A definite make-again, although we might experiment with subbing applesauce for a portion of the butter to reduce the fat a bit.
Have you considered taking the crust from your peach crumb bars and using this as a filling? I think if you put the cinnamon/sugar on top of the crust crumbles it could be very yummy. I sell a lot of fruit crumb bars at the farmers market and am looking for something fall-ish to sub for fruit. Apple and Cherry are to die for – may try pumpkin next. Then maybe pecan??????????????????
So if I wanted to use a crust under this recipe, which one would you recommend the most from the ones on your site, and how long/what temp would I have to bake it for? Thanks! Love your site!
These were delish! Really does taste like the inside of pumpkin pie. Perfect! I did need an extra 10 minutes for baking in a glass Pyrex pan. But it was well worth the wait. Thanks for posting!
I just made these and they are awesome! They are exactly what I’ve always wanted in a pumpkin blondie. Hats off to you for coming up with this winner. It is a recipe that I know I will make time and again.
Holy cow, this is a WINNER! Pumpkin is not my favorite, but these bars are wonderful. My family loves them. These bars have been requested in the lunchbox – the ultimate compliment. If you ever do a cookbook, this recipe must be included. Thanks for sharing!
These looks heavenly! I love the idea. Some pumpkin things don’t have enough pumpkin flavor, and I bet these do. And I know just what you mean about the candy corn! I love the little pumpkins. Way too much.
Just wanted to say that in the baking theme of the week for pumpkin I made a Sour Cream Pumpkin Coffee Cake. It is yummy! It’s like coffee cake with a pumpkin pie layer in the middle, with a brown sugar hazelnut streusel topping.
Made them this weekend, and absolutely loved them. Dense, moist, pumpkininy! Honesty made one batch and they are gone already, need to make another batch!
I just made these and they are everything they are described to be. I used a local organic pumpkin that I roasted, but everything else was per the recipe. My wife and are I in heaven right now!
Mmmmm, i have been on a pumpkin kick lately and this sounds delicious. I am not a pumpkin pie fan so this is a great recipe for me. Thanks for a great idea.
I love the idea of pumpkin blondies or brownies….they look delicious!! I bet the pumpkin keeps them so moist! Thanks for sharing, I will have to try this for my girls!!
Oh my… I am so loving all of the pumpkin recipes I’m seeing lately! LOVE these… I made some “pumpkin blondies” from a cookbook a week or two ago, and they came out cakey, which wasn’t what I was going for at all. Will definitely try your recipe!
U had me at “pie”!!! Luv the idea of these! I have been baking with pumpkin (and butternut squash) almost every week, and I have yet to be even a little bit tired of pumpkin goodies! Looks pie-licious!
These bars look really good, moist and dense. They’re a different twist on the cake -like pumpkin bars. It isn’t Fall for me until I buy candy corn and make Apple Crisp. I made Apple Crisp already, so now I have to buy candy corn.
I made some “Pumpkin Blondies” this last weekend, and they weren’t a blondie. They were way cakey. Good, but not the dense texture I was looking for. I hope these will be what I’m looking for. Many thanks for sharing.
I’ve made pumpkin blondies, but the texture to these looks richer! I can’t wait to make these. Hopefully, they’ll hold me off until Thanksgiving when I’ll get to eat pumpkin pie.
These look so yummy, I love anything pumpkin! I definitely prefer pumpkin bars with a pie-like consistency, so these sound great…I made some very cakey ones a couple weeks ago and while they were good, pie-like is better.
I saw your request for a baking powder/soda free recipe on twitter yesterday, and coincidentally this turned up on Tastespotting today:
I was going to send it to you when I saw it, but based on your tweets I was already too late.
P.S. I hope it’s not totally rude of me to include that link to a similar recipe in your comments! Just wanted to share it with you in case you were still interested!
I love this – anything that gets me close to pumpkin pie without all the pasty bother is fine with me! Can’t wait to try and share with friends and family this fall!
I’ve tried a recipe for pumpkin blondies before, but was unsatisfied with it because it just didn’t have enough pumpkin flavor for me. These, however, sound exactly like what I’m looking for. I’m saving this recipe for sure.
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
Michelle, I wanted to make something different this pumpkin season, and figured I’d give these a try. Pumpkin pie bar, similar to a brownie consistency? Why not? They are weird and at the same time just Marvelous. On your first bite you’re a little thrown off, thick and dense consistency, then you start chewing it and it’s as if you just took a bite out of a slice of pumpkin pie. I felt like Violet Beauregarde from Willy Wonka & the Chocolate Factory chewing a piece of gum and tasting a thanksgiving dinner.
Michelle, I was hungry for something using pumpkin & I had saved this recipe. Made 1/2 recipe in 8″ non-stick pan sprayed with veg. oil – used 1/3 whole wheat flour, and topped with demera sugar. Couldn’t wait to eat one right out of the oven. Delicious!
Hey all,
I am making desserts for our school Thanksgiving dinner but I am tight on time. I was wondering how long these will stay before they aren’t good anymore?
Thanks.
Hi Dee, They will stay fresh for 3-4 days.
Is it 1 cup of butter, or 8 oz?
1 cup of butter weighs 8 ounces, so, either/or.
I just made these, and I love them! Perfect pumpkin pie without a crust recipe!
I made these yesterday. The flavor is fantastic, but once baked, mine turned out a bit rubbery. What could I have done to cause that? Or what can I do to prevent it? They’re very thick, which is awesome. I want to make them again because they are delicious, and I’ve always wanted a way to have pumpkin pie without the crust. Thank you!
Hi Crystal, I’m thinking that it might be a combination of over mixing and/or over baking? It should have a pretty creamy pumpkin pie texture.
Do you think these would freeze well?
Yes, definitely!
I love many of your recipes and have shared a few on my blog, but these weren’t my favorite. Even though I upped the spices they seemed kind of bland. It was a bummer as I thought I would really enjoy the dense texture of these. Butyour blog is still one of my favorites!
As a fellow pumpkin lover, I CANNOT wait to make these. I think I will whip some up tomorrow. I make some awesome pumpkin snickerdoodles, but this may step in as my go to pumpkin dessert. Thanks for sharing!
I just made these and must say the addition of some chopped toasted almonds to the sugar topping adds a really wonderful textural (and flavor) element!
These are AMAZING!! i make them with sweet potato instead of pumpkin. a total crowd pleaser!! thank you so much for making these!
I made these today. Yummy!! I did pumpkin pie spice in place of the other because that’s what I had on hand. Taste great!! I had to bake a little longer, mine were a little doughy but once the set up they are perfect. I’m taking to work for a party tomorrow. ( if I have any left)
thanks for sharing.
My friend made these last night and they are amazing. is there any way to make this and cut out some of the butter?
Hi Sabrina, I’m pretty much an “all things in moderation” type of eater, so I don’t cut butter out of recipes, just eat them a little less often, or maybe a smaller piece. To give you a definitive answer, I would have to re-test the recipe with adjusted butter amounts, which I haven’t done. If you do some experimenting let me know how it goes!
So I’ve decided to go through all your recipes week by week. Today I tried these and they turned out great. Talk about a portable pumpkin pie straight to your belly. No need for a fork or knife. I am truely loving your blog. Especially that I’m a full blooded Italian as you. Way to go for Italians that love to cook and bake.
Do you think it would change the bake time? Or still 30 minutes?
I added an 8ox package of cream cheese. What do you think? It’s in the oven now, I’m kind of nervous…
It sounds delicious! Let me know how it turns out!
They turned out well with the cream cheese, I think it added something. But the middle didn’t bake super well, it might need to bake longer next time. Definitely love the cream cheese addition though.
My mom made a batch of these yesterday, adding a cup of chocolate chips and subbing whole wheat pastry flour for the white flour. Oh my goodness! Super delicious, moist, and not at all cakey. A friend watched our kids last night and confessed to us that she ate two big servings of them before she realized what she was doing. A definite make-again, although we might experiment with subbing applesauce for a portion of the butter to reduce the fat a bit.
Have you considered taking the crust from your peach crumb bars and using this as a filling? I think if you put the cinnamon/sugar on top of the crust crumbles it could be very yummy. I sell a lot of fruit crumb bars at the farmers market and am looking for something fall-ish to sub for fruit. Apple and Cherry are to die for – may try pumpkin next. Then maybe pecan??????????????????
Hey there!
The recipe looks amazing and I can not wait to try it tomorrow with my family!
Can you please tell me do I need to buy canned pumpkin?
Hi Meg, Canned pumpkin is the easiest, although if you have fresh pumpkin you can puree it, just be sure to remove as much extra liquid as possible.
So if I wanted to use a crust under this recipe, which one would you recommend the most from the ones on your site, and how long/what temp would I have to bake it for? Thanks! Love your site!
Hi Chelsea, I would recommend the crust from the Peanut Butter & Jelly Pie Bars: https://www.browneyedbaker.com/2011/06/10/peanut-butter-jelly-bars-recipe/
These are in the oven RIGHT NOW! So excited!
So yummy did these on my blog!
Just made some and they came out delicious!!! I had been trying other recipes but this was by far the best! it’s a keeper for my recipe book! :)
Hi Elda, so honored to have a permanent place in your recipe book!
These were delish! Really does taste like the inside of pumpkin pie. Perfect! I did need an extra 10 minutes for baking in a glass Pyrex pan. But it was well worth the wait. Thanks for posting!
You’re welcome Carrie, thank you for the review! So glad you enjoyed them!
I just made these and they are awesome! They are exactly what I’ve always wanted in a pumpkin blondie. Hats off to you for coming up with this winner. It is a recipe that I know I will make time and again.
Thank you Lisa, so happy you liked these!
Holy cow, this is a WINNER! Pumpkin is not my favorite, but these bars are wonderful. My family loves them. These bars have been requested in the lunchbox – the ultimate compliment. If you ever do a cookbook, this recipe must be included. Thanks for sharing!
Nothing beats lunchbox treats! So glad you and your family enjoyed these!
Wow these look great. I love the generous amount of cinnamon. Candy corn is something I can’t stop eating either…clean diet or not!
These looks heavenly! I love the idea. Some pumpkin things don’t have enough pumpkin flavor, and I bet these do. And I know just what you mean about the candy corn! I love the little pumpkins. Way too much.
Just wanted to say that in the baking theme of the week for pumpkin I made a Sour Cream Pumpkin Coffee Cake. It is yummy! It’s like coffee cake with a pumpkin pie layer in the middle, with a brown sugar hazelnut streusel topping.
I should include a link to the recipe: http://bakingbiologyandblogging.blogspot.com/
Kristen, That looks fabulous! Thank you for sharing!
Oh these sound and look delightful! I myself CAN NOT buy candycorn..I would eat them all!!!
Made them this weekend, and absolutely loved them. Dense, moist, pumpkininy! Honesty made one batch and they are gone already, need to make another batch!
I love when baked goods get gobbled up quickly – sure sign that they’re a winner! Glad you and your clan loved these so much!
I just made these and they are everything they are described to be. I used a local organic pumpkin that I roasted, but everything else was per the recipe. My wife and are I in heaven right now!
Jason
Woo! Thanks for sharing Jason, I’m glad you two are enjoying the bars! And love that you roasted your own pumpkin!
Yum…you know I LOVE pumpkin ANYTHiNG!!! These look awesome!
Oooh! I love pumpkin, and have been on a bit of a binge with it! This sounds like a great recipe to add to my Fall folder!
I just made these and they were heavenly! Thank you so much!
Yay! You’re welcome, so happy you liked them!
This recipe is perfect timing! I am about to roast two small pumpkins and wasn’t sure if I was going to use it or freeze it. Now I know.
Jason
You rock, Michelle!! Thanks so much for getting so creative and coming up with this recipe. I can’t wait to try them!
Oh yum. These sound divine!
Some pecans sprinkled on top would be awesome as well. :)
Sometimes I make pumpkin pie without the crust – so it’s more like a pumpkin pudding. Different, and very delicious too!
It looks delicious!!! ^_^
I love these! i’m going to make them right away. Mmm.
Those look so good, and perfect for fall! I have to admit to serious candy corn cravings as well. :)
Mmmmm, i have been on a pumpkin kick lately and this sounds delicious. I am not a pumpkin pie fan so this is a great recipe for me. Thanks for a great idea.
Interesting you say that Lynn. I have noticed a trend this fall in recipes leaning towards omitting the crust!
I actually think the crust in pumpkin pie is useless. This sounds like a great substitute!
Yum! I have a pumpkin bar recipe of my own in the oven as we speak. :)
I made pumpkin blondies last year. Loved them. I think I will try your recipe this year:)
These look absolutely delicious!
I love the idea of pumpkin blondies or brownies….they look delicious!! I bet the pumpkin keeps them so moist! Thanks for sharing, I will have to try this for my girls!!
Oh my… I am so loving all of the pumpkin recipes I’m seeing lately! LOVE these… I made some “pumpkin blondies” from a cookbook a week or two ago, and they came out cakey, which wasn’t what I was going for at all. Will definitely try your recipe!
Mmmm I saving this. Dark brown sugar and pumpkin. Truly a pie bar.
U had me at “pie”!!! Luv the idea of these! I have been baking with pumpkin (and butternut squash) almost every week, and I have yet to be even a little bit tired of pumpkin goodies! Looks pie-licious!
These bars look really good, moist and dense. They’re a different twist on the cake -like pumpkin bars. It isn’t Fall for me until I buy candy corn and make Apple Crisp. I made Apple Crisp already, so now I have to buy candy corn.
Those just look awesome!
All the pumpkin bars I’ve tried were more like cake than brownie, this is what I always wanted and yours look delicious
I made some “Pumpkin Blondies” this last weekend, and they weren’t a blondie. They were way cakey. Good, but not the dense texture I was looking for. I hope these will be what I’m looking for. Many thanks for sharing.
These look so moist! Love the cute presentation too!
These look super delish Michelle! And thanks so much for the sweet comment ealier today :)
pumpkin pie or pumpkin blondie, either one works for me
These sound and look delicious. Perfect for fall. I can’t wait to try them!
Oh those do look dense…and moist…and delicious. Thanks for sharing!
I’ve made pumpkin blondies, but the texture to these looks richer! I can’t wait to make these. Hopefully, they’ll hold me off until Thanksgiving when I’ll get to eat pumpkin pie.
These look so yummy! I made some pumpkin blondies last year but they came out way too cakey. These guys look right up my alley though!
These bars look like a wonderful, healthier alternative to a big slice of pie. Definitely putting them on my list! Thanks for sharing!
These look amazing – especially with a side of candy corn (my favorite Halloween treat). :)
These look divine and a gorgeous texture. Perfect for autumn – I can almost taste them
pumpkin pie is one of my favorite desserts. these bars look fantastic!
These look so yummy, I love anything pumpkin! I definitely prefer pumpkin bars with a pie-like consistency, so these sound great…I made some very cakey ones a couple weeks ago and while they were good, pie-like is better.
I saw your request for a baking powder/soda free recipe on twitter yesterday, and coincidentally this turned up on Tastespotting today:
http://www.tastespotting.com/detail/103463/Pumpkin-Chai-Blondies-with-Spiced-Cream-Cheese-Frosting
I was going to send it to you when I saw it, but based on your tweets I was already too late.
P.S. I hope it’s not totally rude of me to include that link to a similar recipe in your comments! Just wanted to share it with you in case you were still interested!
Hi Maggie, Not rude at all! Thank you for the link, I will definitely check them out!
I love this – anything that gets me close to pumpkin pie without all the pasty bother is fine with me! Can’t wait to try and share with friends and family this fall!
I’ve tried a recipe for pumpkin blondies before, but was unsatisfied with it because it just didn’t have enough pumpkin flavor for me. These, however, sound exactly like what I’m looking for. I’m saving this recipe for sure.