Bourbon and Pumpkin Swirl Cinnamon Blondies

In a creative rush, dying to use my Homemade Pumpkin Puree in a sweet recipe (the first for this season!!!) and curious about the very nature of blondies, I combined two different recipes I found in the web and with personal twists I created the most decadent, moist, refreshing blondies.

All crunchy at the top and moist inside!

Not to brag, but my secret ingredient made all the difference and elevated this dessert causing an explosion in every bite. Want to know what it is? Read through!

So, first, I wanted to make this remarkable Pumpkin Butter twisting it with Bourbon,as suggested in the recipe, and of course with my secret personal touch!!! And then I needed a base to pour my luscious swirl in. It had to be blondies, and what goes better with Pumpkin than these adorable, dead easy, no-mixer Cinnamon Sugar Blondies ? Off we go and I’ll tell you the secret! Shhhh!


for the Pumpkin Butter (the secret revelation vol. 1 !)


  • 1 (29-ounce) can pumpkin purée (not pumpkin pie filling) or Homemade Pumpkin Puree in the relevant amount
  • ½ cup  granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup  juice of tandarines (BOOM!!!)
  • 2 tablespoon Bourbon or Whiskey
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons freshly squeezed lemon juice
  1. In a large pot, over high heat, combine all ingredients with the exception of the lemon juice and stir constantly.
  2. Cook for 10 minutes; stir. Cook an additional 6 minutes at low heat; stir.
  3. Stir in lemon juice.
  4. Cool completely. We will use 1/3 of the end product, so for the rest, cover airtight and store in refrigerator.

for the Cinnamon Blondies with our Pumpkin Swirl (about 20 small squares) (and secret revelation vol. 2!!)


  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • zest from 3 tandarines (BOOM!!!!!!)
  • 1 cup flour
  • pinch of salt
  • 5 teaspoons brown sugar
  • 1 teaspoon cinnamon

  1. Preheat oven to 180 C (350 F). Line an 8×8 inch (20*20 cm) baking dish with parchment.
  2. Add the butter and brown sugar to a medium mixing bowl and stir to combine.
  3. Stir in the egg and vanilla.
  4. Stir in the flour and salt until well combined.
  5. Spread half the butter into the prepared pan. Pour the Pumpkin Puree. Por the remaining batter on top.
  6. Insert a toothpick and form light swirls , but don’t overdo it. We don’t want it fully blended!
  7. Combine sugar and cinnamon and sprinkle over the batter.
  8. Bake for 30′ or until a tester comes out mostly clean.
  9. Cool before cutting into small squares.


The crust created by the sprinkle of cinnamon sugar gives these chewy blondies a welcome crunchiness. The first thing you taste is the cinnamon, then the pumpkin and then at the end you get the refreshing aroma of tandarines, leaving a fruity aftertaste making you long for more!


I am very proud! It’s the bomb!!!!!!


Evgenia ♥♥





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