Introduction

Pumpkin Snickerdoodle Blondies are a delightful twist on classic blondies, combining the warm, cozy flavors of pumpkin and cinnamon with a soft, chewy texture. Perfect for fall or any time you crave a comforting sweet treat, these blondies are easy to make and simply irresistible.

The image shows several thick, square pieces of pumpkin cake stacked close together on a white marbled surface. Each piece has three visible layers: a moist, dense bottom layer that is golden brown, a middle layer that is soft and orange-yellow with a slightly crumbly texture, and a top layer coated with a thin, even dusting of cinnamon sugar that gives it a sparkly, textured look. The edges of the squares are clean-cut, and the soft crumb inside looks tender and well-baked. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper for easy removal.
Step 2: In a bowl, whisk together the flour, baking powder, ground cinnamon, and nutmeg to evenly distribute the dry ingredients.
Step 3: In a large mixing bowl, combine the melted butter and brown sugar. Stir until well blended, then add the pumpkin puree, eggs, and vanilla extract. Mix until smooth and creamy.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the blondies soft and chewy.
Step 5 (Optional): For a pumpkin spice swirl, mix a small amount of batter with extra cinnamon and nutmeg, then drop spoonfuls into the main batter and gently swirl with a knife.
Step 6: Pour the batter into the prepared pan and spread evenly. Sprinkle the granulated sugar and additional cinnamon evenly on top.
Step 7: Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
Step 8: Let the blondies cool in the pan for 10-15 minutes. If lined with parchment, lift them out and transfer to a wire rack to cool completely before cutting into squares.

Tips & Variations

Use 100% pure pumpkin puree, not pumpkin pie filling, for authentic pumpkin flavor.
For gluten-free blondies, substitute all-purpose flour with a gluten-free flour blend containing xanthan gum.
To make vegan blondies, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based butter or coconut oil instead of butter.
If the batter is too thick when using homemade pumpkin puree, add a tablespoon of water or milk to achieve the right consistency.

Storage

Store leftover blondies in an airtight container at room temperature for up to three days, or refrigerate for up to one week. For longer storage, freeze blondies cut into squares, wrapped tightly in plastic wrap, for up to three months. Thaw at room temperature or warm briefly in the microwave before serving.

How to Serve

Close-up view of several square-shaped pumpkin cake pieces stacked on each other, showing two visible layers in each piece: the bottom layer is a moist, denser brownish-orange base, while the top layer is a lighter, soft, and slightly crumbly orange texture covered with a light dusting of powdered sugar and cinnamon. The pieces have rough edges and a tender, crumbly inside with a shiny surface that reflects light. The photo is set on a white marbled surface that is barely visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used. Roast a small sugar pumpkin until soft, scoop out the flesh, and blend until smooth. Adjust the batter consistency with a bit of water or milk if needed, as fresh pumpkin’s moisture may vary.

How do I know when the blondies are done baking?

Insert a toothpick into the center of the blondies. If it comes out clean or with a few moist crumbs, they are done. If the toothpick has wet batter, bake a few more minutes but avoid overbaking for soft, chewy blondies.

Pumpkin Snickerdoodle Blondies Recipe

Print Recipe

★★★★★

4.4 from 119 reviews

Pumpkin Snickerdoodle Blondies combine the warm, comforting flavors of pumpkin and classic snickerdoodle spices into a soft, chewy dessert perfect for fall. Moist pumpkin puree, cozy cinnamon and nutmeg, and a sweet cinnamon sugar topping come together to create these delightful blondies that are perfect for sharing with friends and family.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 blondies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree (canned or homemade)
1 cup packed brown sugar
1/2 cup (1 stick) melted butter
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping

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

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Ensuring the oven is properly heated helps the blondies bake evenly and get the perfect texture.
Prepare the Baking Dish: Grease a 9×9 inch baking pan with butter or line it with parchment paper. Lining with parchment makes it easier to remove the blondies after baking without sticking.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. This distributes the leavening and spices evenly through the batter for consistent flavor and rise.
Combine the Wet Ingredients: In a large mixing bowl, stir together the melted butter and brown sugar until well combined. Then add the pumpkin puree, eggs, and vanilla extract, mixing until the mixture is smooth and creamy.
Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to maintain a tender, chewy texture; a few lumps are okay.
Add the Pumpkin Spice Swirl: For extra flavor and a marbled look, mix a small portion of batter with extra cinnamon and nutmeg. Drop spoonfuls of this mixture into the main batter and gently swirl with a knife.
Bake the Blondies: Pour the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture (granulated sugar plus additional cinnamon) evenly over the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Cut: Remove the blondies from the oven and allow to cool in the pan for 10-15 minutes. Then, if using parchment paper, lift them out onto a wire rack and cool completely before cutting into 16 squares.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, to ensure the correct texture and flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For longer storage, freeze cut blondies wrapped in plastic wrap inside a freezer-safe container for up to 3 months.
For gluten-free version, substitute all-purpose flour with a gluten-free flour blend including xanthan gum.
To make vegan blondies, replace eggs with flax eggs and butter with plant-based alternatives like coconut oil or vegan butter.

Keywords: Pumpkin, Snickerdoodle, Blondies, Dessert, Fall Treats