Pumpkin Snickerdoodle Blondies Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
