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Pumpkin Snickerdoodle Blondies Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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