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Pumpkin Pie Blondie Cake Bars

Meet the newest holiday recipe to hit the books for generations to come … our Pumpkin Pie Blondie Cake Bars. Imagine a nutmeg blondie meets vanilla cake and is baked to perfection with a thin layer of grandma’s pumpkin pie – a match made in Heaven!

If you’ve been around for a little while, you will know that I bake all desserts to be health-focused and made with olive oil (as a healthier substitute for butter). While there is 1/2 cup brown sugar total, please feel free to reduce it by half the amount as it will still be tasty! It may just have less of that chewy blondie texture.

Let’s take a bite into this delicious cake square together!

The beautiful thing about this healthy dessert recipe is that you can prep / make it ahead of time! Personally, I think it actually taste even more flavorful the following day!

In this case, I recommend storing the Pumpkin Pie Blondie Cake Bars in an air-tight container in the fridge for up to 3 days… the longer they sit, the more blondie-like texture you will have!

Now, it’s time to grab our aprons and begin baking deliciousness!

Low-Sugar Pumpkin Pie Cake Bars

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12


Blondie Cake Layer:

  • 2 cup All Purpose Flour
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Brown Sugar
  • 2 large Eggs
  • 1 Egg Yolk
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Ground Nutmeg
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt

Pumpkin Pie Layer:

  • 7.5 oz. Pumpkin Puree
  • 2 large Eggs
  • 2 tbsp. Maple Syrup
  • 1/2 tsp. Vanilla Extract
  • 2 tbsp. Milk
  • 2 tsp. Pumpkin Pie Spice
  • 1/4 – 1/2 tsp. Ginger, powder or freshly-grated
  • Pinch of Salt

Additional Topping Ingredients:

  • Whip Cream
  • Toasted Pecans, crushed


Blondie Cake Layer:

  • Preheat oven to 350F. Lightly grease and line a 8×8" baking pan with parchment paper.
  • In a mixing bowl, whisk together the olive oil, brown sugar, vanilla extract, eggs, and egg yolk on medium-high speed for 2-3 minutes, until creamy.
  • In a separate bowl, mix together the flour, baking powder, salt, and ground nutmeg.
  • On low speed, mix the flour mixture into the olive oil mixture until well-combined.
  • Evenly spread the batter in the prepared baking pan, then bake for 10 minutes.

Pumpkin Pie Layer:

  • In a high-speed blender or food processor, blend together all ingredients for the pumpkin pie layer until smooth and creamy. Pour the mixture and spread evenly on top of the blondie cake layer.
  • Bake for an additional 20 minutes, then allow it to cool at room temperature for 1 hour.
  • Slice into 16 delicious squares. Serve with whip cream, and toasted pecans. Enjoy!

I truly hope you all enjoy this fun twist on your favorite pumpkin pie recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

For what does it profit a man to gain the whole world and forfeit his soul?.

Mark 8:36 (ESV)

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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