Pumpkin Snickerdoodle Blondies Recipe

These Pumpkin Snickerdoodle Blondies combine the rich, cozy flavors of pumpkin and warm spices into a soft, chewy treat. Perfect for fall or any time you crave a seasonal twist on a classic blondie.

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). Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
2. Step 2: In a separate 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 ingredients, stirring gently until just combined.
5. Step 5: To create a pumpkin spice swirl, mix a small amount of batter with additional cinnamon and nutmeg, then swirl it into the main batter.
6. Step 6: Pour the batter into the prepared pan and sprinkle the cinnamon sugar mixture evenly 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 before transferring to a wire rack to cool completely. Cut into squares before serving.

Tips & Variations

• For extra texture, fold in 1/2 cup chopped nuts or white chocolate chips before baking.
• Use homemade pumpkin puree for a fresher flavor and better control over moisture.
• If you like a stronger cinnamon flavor, increase the cinnamon in the batter and topping by 1/2 teaspoon.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm briefly in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can roast and puree fresh pumpkin. Make sure to drain any excess water to avoid a runny batter.

How do I know when the blondies are done?

Insert a toothpick into the center. If it comes out with a few moist crumbs but no raw batter, the blondies are done. Overbaking can make them dry.

Pumpkin Snickerdoodle Blondies Recipe

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4.5 from 87 reviews

These Pumpkin Snickerdoodle Blondies combine the warm flavors of pumpkin, cinnamon, and nutmeg into a soft, cake-like blondie perfect for fall or any cozy occasion. With a cinnamon sugar topping and a delightful pumpkin spice swirl, they offer a delicious twist on traditional blondies that’s beautifully moist and flavorful.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 9–12 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 and Swirl

• 2 tablespoons granulated sugar (for sprinkling)
• 1 teaspoon ground cinnamon (for sprinkling)
• Additional cinnamon and nutmeg (small amount mixed with batter for swirl)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the blondies evenly.
2. Prepare Pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking and make removal easier.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg to distribute the spices and leavening evenly.
4. Combine Wet Ingredients: In a large mixing bowl, blend the melted butter and brown sugar until smooth, then add the pumpkin puree, eggs, and vanilla extract, mixing thoroughly to create a uniform batter.
5. Add Dry to Wet: Gradually fold the dry flour mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the blondies.
6. Create Pumpkin Spice Swirl: Take a small portion of the batter and mix it with extra cinnamon and nutmeg, then swirl this spiced mixture back into the main batter using a knife or skewer for a marbled effect.
7. Pour Batter and Add Topping: Transfer the batter to the prepared baking pan and evenly sprinkle the cinnamon sugar mixture on top to add a sweet, crunchy finish.
8. Bake: Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
9. Cool: Allow the blondies to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely, which helps them set for clean cutting.

Notes

• For best results, use canned pumpkin puree or homemade pureed pumpkin without added sugar or spices.
• Do not overmix the batter once the dry ingredients are added to keep the blondies tender.
• If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl or topping slightly.
• These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Reheat gently in the microwave or enjoy cold as a tasty treat.

Keywords: Pumpkin blondies, snickerdoodle blondies, pumpkin dessert, fall dessert, cinnamon blondies, easy pumpkin recipes