Name: Pumpkin Snickerdoodle Blondies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 1 teaspoon additional ground cinnamon

Jump to Recipe

If you’re looking for a cozy treat that perfectly captures the essence of fall, you have to try this Pumpkin Snickerdoodle Blondies Recipe. These blondies blend the warm spices of classic snickerdoodles with the rich, velvety texture of pumpkin, creating a chewy, soft, and utterly irresistible dessert. Every bite is bursting with cinnamon and nutmeg, while the pumpkin adds moisture and a subtle earthiness that elevates this blondie beyond your typical bar cookie. Trust me, once you dive into this recipe, it will quickly become a staple in your baking lineup for the season.

Pumpkin Snickerdoodle Blondies Recipe - Recipe Image

Ingredients You’ll Need

Keeping ingredients simple is the secret to this Pumpkin Snickerdoodle Blondies Recipe’s success. Each one plays an essential role in building layers of flavor and texture — from the buttery richness to the perfectly spiced pumpkin twist.

Pumpkin puree: Using one cup of canned or homemade pumpkin keeps these blondies moist and delivers that unmistakable fall flavor.
Brown sugar: A full cup of packed brown sugar adds caramel notes and helps achieve the perfect chewy texture.
Butter: Half a cup of melted butter lends richness and ensures the blondies are tender with a delicate crumb.
Eggs: Two large eggs bind everything together, giving structure while keeping the bars soft and chewy.
Vanilla extract: A teaspoon of vanilla enhances the overall sweetness and complements the warm spices beautifully.
All-purpose flour: 1 1/2 cups provide the foundation so these blondies hold their shape but remain soft.
Baking powder: One teaspoon helps give just enough lift for a light, tender crumb.
Ground cinnamon: One teaspoon dispersed throughout, plus extra for sprinkling, infuses that signature snickerdoodle flavor.
Ground nutmeg: Half a teaspoon mixed in adds warmth and complexity.
Granulated sugar: Two tablespoons sprinkled on top, combined with cinnamon, create a crackly, sweet crust.

How to Make Pumpkin Snickerdoodle Blondies Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or line it with parchment paper — this small step is key for easy removal and clean cuts later on.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, cinnamon, and nutmeg in a bowl. This ensures the spices are evenly dispersed and the baking powder activates just right, setting the stage for perfectly spiced blondies.

Step 3: Mix Wet Ingredients

In a large bowl, blend the melted butter and brown sugar until smooth and glossy. Then, add the pumpkin puree, eggs, and vanilla extract, mixing everything thoroughly. This wet mixture carries the moist, tender texture and sweet pumpkin flavor.

Step 4: Bring It All Together

Slowly add the dry ingredients to the wet, stirring gently until just combined. Overmixing can make blondies tough, so a light hand is important here to maintain softness.

Step 5: Create the Spice Swirl

Take a small portion of the batter and mix it with extra cinnamon and nutmeg to make a pumpkin spice swirl. Gently fold this spiced batter back into the main mixture, creating beautiful ribbons of aromatic flavor throughout.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and sprinkle with the cinnamon-sugar mix. Pop it into the oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center—it should come out with just a few moist crumbs.

Step 7: Cool and Cut

Allow the blondies to cool in the pan for 10-15 minutes, which lets them set and makes cutting easier. Then transfer them to a wire rack until completely cool before slicing into squares to serve.

How to Serve Pumpkin Snickerdoodle Blondies Recipe

Garnishes

For that extra wow factor, consider dusting your blondies lightly with powdered sugar or a drizzle of caramel sauce. A dollop of whipped cream or a scoop of vanilla ice cream adds luscious creaminess that perfectly balances the warm spices.

Side Dishes

These blondies pair wonderfully with a hot cup of coffee, chai tea, or even a spiced latte for a cozy afternoon indulgence. They’re also great alongside a glass of cold milk to refresh the palate between bites.

Creative Ways to Present

For a festive touch, serve these blondies on a wooden board garnished with cinnamon sticks and fresh autumn leaves. Cutting them into bite-sized pieces for a party platter makes sharing simple and stylish, while layering them between wax paper in a pretty box makes a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover pumpkin snickerdoodle blondies in an airtight container at room temperature. They stay fresh and soft for up to 3 days, perfect for snacking or unexpected guests.

Freezing

You can freeze these blondies by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. They keep well for up to 2 months. When ready, thaw overnight in the refrigerator or for a few hours at room temperature.

Reheating

To enjoy warm blondies, pop individual squares in the microwave for 10-15 seconds or reheat gently in a low oven wrapped loosely with foil. This brings back that freshly baked softness and intensifies the pumpkin-spice aroma.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you roast and puree fresh pumpkin yourself, make sure it’s well drained so your blondies don’t become too wet. The fresh flavor can be wonderful and add a natural sweetness.

Are these blondies gluten-free?

This particular recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to make a tasty alternative.

Can I substitute the butter with oil?

Butter adds richness and flavor, but you can use a neutral oil like vegetable or canola in the same quantity. Keep in mind the texture might be slightly different—oil usually makes baked goods softer and denser.

How do I store pumpkin snickerdoodle blondies for the best taste?

Storing them airtight at room temperature is best for the first few days to keep the perfect balance of chewy and soft. Refrigeration can dry them out unless stored very well sealed.

What makes these blondies “snickerdoodle” style?

The hallmark of snickerdoodles is the cinnamon-sugar coating and the warm spices like cinnamon and nutmeg in the batter. This recipe incorporates these classic elements, giving the blondies that signature snickerdoodle flavor profile.

Final Thoughts

I can’t recommend this Pumpkin Snickerdoodle Blondies Recipe enough for anyone who loves rich, cozy fall desserts with a little twist. The combination of pumpkin and spices creates such a comforting treat that feels like a warm hug in every bite. Give it a try, and I promise it’ll become one of your favorite go-to recipes to enjoy throughout the season and beyond.

Pumpkin Snickerdoodle Blondies Recipe

★★★★★

5 from 21 reviews

Author: Simon
Total Time: 45 minutes
Yield: 16 blondie squares 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Snickerdoodle Blondies combine the warm, comforting flavors of pumpkin and classic snickerdoodle spices into a moist, chewy treat. Perfect for fall or anytime you’re craving a cinnamon-spiced dessert with a tender blondie texture, these blondies are topped with a cinnamon sugar sprinkle for an extra touch of sweetness and spice.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
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.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg to evenly distribute the leavening agent and spices.
Combine Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar, then add the pumpkin puree, eggs, and vanilla extract. Mix until smooth and thoroughly incorporated.
Incorporate Dry Into Wet: Gradually add the dry mixture to the wet ingredients, gently stirring until just combined to avoid overmixing which could toughen the blondies.
Create Pumpkin Spice Swirl: Mix a small amount of the batter with extra cinnamon and nutmeg, then swirl this mixture into the main batter to create a beautiful, flavorful pattern.
Pour and Sprinkle: Pour the prepared batter into the baking pan and sprinkle the top evenly with the cinnamon sugar mixture made from granulated sugar and additional ground cinnamon.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
Cool and Serve: Let the blondies cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing into squares for best texture and flavor.

Notes

For best results, use canned pumpkin puree or homemade puree without added spices or sweeteners.
Ensure the melted butter is slightly cooled before mixing with eggs to prevent curdling.
Do not overmix the batter once the flour is added to maintain a tender crumb.
Store the blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a dairy-free version, substitute butter with a plant-based margarine or coconut oil.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American