Print

Pumpkin Snickerdoodle Blondies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/pumpkin-snickerdoodle-blondies-recipe/