Pumpkin Snickerdoodle Blondies Recipe

Introduction

These Pumpkin Snickerdoodle Blondies combine the warm, cozy flavors of pumpkin and classic snickerdoodle spices into one delicious fall treat. Soft and chewy with a cinnamon-sugar topping, they’re perfect for cozy afternoons or holiday gatherings.

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). Grease a 9×9 inch baking pan or line it with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, ground cinnamon, and ground nutmeg.
3. Step 3: In a large mixing bowl, combine the melted butter and brown sugar. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Step 5: For a pumpkin spice swirl, mix a small amount of batter with extra cinnamon and nutmeg, then swirl it into the main batter in the pan.
6. Step 6: Pour the batter into the prepared pan and sprinkle the cinnamon sugar mixture on top.
7. Step 7: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the blondies cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before cutting into squares.

Tips & Variations

• Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Swirling in the cinnamon and nutmeg mixture adds a beautiful marbled effect and extra spice.
• Add chopped nuts or white chocolate chips for additional texture and sweetness.

Storage

Store leftover blondies in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap individual squares in plastic wrap and freeze for up to three months. Reheat gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can make your own pumpkin puree by roasting and pureeing fresh pumpkin. Just be sure it’s well cooked and smooth to maintain the right texture in your blondies.

How do I know when the blondies are done baking?

Insert a toothpick in the center of the blondies. If it comes out with just a few moist crumbs, they are done. Avoid overbaking to keep them soft and chewy.

Pumpkin Snickerdoodle Blondies Recipe

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★★★★★

4.4 from 150 reviews

These Pumpkin Snickerdoodle Blondies are a delightful twist on the classic snickerdoodle cookie, infused with seasonal pumpkin puree and warm spices. Perfectly soft and chewy with a cinnamon-sugar topping, they make a delicious fall treat or dessert that is easy to prepare and baked to perfection.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 blondies (depending on size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet 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

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
• 1 teaspoon additional ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until well combined.
3. Combine Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar. Add the pumpkin puree, eggs, and vanilla extract, mixing thoroughly until the mixture is smooth and homogenous.
4. Incorporate Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until the batter is just combined to avoid overmixing, which can make the blondies tough.
5. Create Pumpkin Spice Swirl: Mix a small amount of the batter with some additional cinnamon and nutmeg separately, then carefully swirl this spice mixture into the main batter to create a marbled effect.
6. Prepare For Baking: Pour the batter into the prepared baking pan and evenly sprinkle the cinnamon sugar mixture (granulated sugar plus cinnamon) on top for a sweet, crunchy crust.
7. Bake: Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
8. Cool: Allow the blondies to cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cooled, cut into squares and serve.

Notes

• Use 100% pure pumpkin puree; avoid pumpkin pie filling as it contains added sugars and spices that can affect the flavor and texture.
• Store leftover blondies in an airtight container at room temperature for up to three days or refrigerate for up to one week.
• For extended storage, freeze cut blondies wrapped tightly in plastic wrap and stored in a freezer-safe bag or container for up to three months. Thaw before serving.

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