Pumpkin Snickerdoodle Blondies Recipe

Introduction

These Pumpkin Snickerdoodle Blondies combine the warm spices of classic snickerdoodles with the rich, moist texture of pumpkin. Perfect for fall or anytime you crave a sweet, spiced treat that’s easy to make and share.

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 cup packed brown sugar
• 1/2 cup (1 stick) butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons granulated sugar (for sprinkling)
• 1 teaspoon additional ground cinnamon (for sprinkling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
4. Step 4: In a large mixing bowl, combine the melted butter and brown sugar, then add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
5. Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
6. Step 6: Create a pumpkin spice swirl by mixing a small amount of the batter with additional cinnamon and nutmeg, then swirl it into the main batter.
7. Step 7: Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture on top.
8. Step 8: Bake for 25-30 minutes, checking for doneness with a toothpick.
9. Step 9: Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely before cutting into squares.

Tips & Variations

• Use homemade pumpkin puree for a fresher flavor, but canned works perfectly well for convenience.
• For extra texture, fold in 1/2 cup of chopped nuts or white chocolate chips before baking.
• Adjust the spices to your taste—add a pinch of cloves or ginger for a more complex pumpkin spice flavor.
• If you prefer a gooier blondie, reduce the baking time slightly, checking frequently for your desired texture.

Storage

Store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, just make sure it’s cooked and drained well to avoid excess moisture that could affect baking.

How do I know when the blondies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Baking times can vary slightly depending on your oven.

Pumpkin Snickerdoodle Blondies Recipe

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4.4 from 132 reviews

These Pumpkin Snickerdoodle Blondies combine the rich, comforting flavors of pumpkin and warm spices in a soft, chewy blondie bar. Perfect for autumn or any time you crave a sweet and spiced treat, these blondies feature a delightful cinnamon sugar topping and a subtle pumpkin spice swirl throughout.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 cup packed brown sugar
• 1/2 cup (1 stick) butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping and Swirl

• 2 tablespoons granulated sugar (for sprinkling)
• 1 teaspoon additional ground cinnamon (for sprinkling and swirl)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
2. Prepare Baking Pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking and make removal easier.
3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
4. Combine Wet Ingredients: In a large mixing bowl, stir the melted butter and brown sugar together, then add the pumpkin puree, eggs, and vanilla extract, mixing until you achieve a smooth, uniform batter.
5. Mix Batter: Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
6. Create Pumpkin Spice Swirl: Take a small portion of the batter and mix in some additional cinnamon and nutmeg; then gently swirl this mixture back into the main batter for added spice flavor and visual appeal.
7. Prepare for Baking: Pour the batter into the prepared pan and evenly sprinkle the granulated sugar mixed with cinnamon over the top to create the signature snickerdoodle topping.
8. Bake: Place the pan in the oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
9. Cool: Allow the blondies to cool in the pan for 10-15 minutes to set before transferring them to a wire rack to cool completely, then cut into squares and serve.

Notes

• Use canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin for best flavor.
• Do not overmix the batter to maintain a tender, chewy texture in the blondies.
• For a dairy-free version, substitute butter with a plant-based margarine or coconut oil.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Optional: Add chopped nuts or white chocolate chips for extra texture and flavor.

Keywords: Pumpkin blondies, snickerdoodle blondies, pumpkin dessert, fall dessert, cinnamon sugar blondies, pumpkin spice blondies