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.

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) 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

Nutrition

Serving Size: 1 blondie square (approximately 2x2 inches)
Calories: 190
Sugar: 15g
Sodium: 110mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1.5g
Protein: 2g
Cholesterol: 40mg

Keywords: pumpkin blondies, snickerdoodle blondies, fall dessert, pumpkin spice dessert, cinnamon blondies