Pumpkin Snickerdoodle Blondies Recipe
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.
- 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
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 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the blondies evenly.
- Prepare 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 distribute the spices and leavening evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
