Pumpkin Snickerdoodle Blondies Recipe

Introduction

These Pumpkin Snickerdoodle Blondies combine the warm spices of classic snickerdoodles with the moist richness of pumpkin. Perfect for autumn or anytime you crave a seasonal twist on a beloved treat.

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) and prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
2. Step 2: In a 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, then add the pumpkin puree, eggs, and vanilla extract. Mix until smooth.
4. Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
5. Step 5: For a pumpkin spice swirl, mix a small amount of the batter with extra 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, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Step 8: Let the blondies cool in the pan for 10-15 minutes. Transfer them to a wire rack and cool completely before cutting into squares.

Tips & Variations

• Use homemade pumpkin puree for a fresher flavor and avoid added sugars or spices found in canned versions.
• Add chopped nuts like pecans or walnuts for extra texture and a nutty contrast.
• For a richer pumpkin spice swirl, increase cinnamon and add a pinch of cloves or ginger.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy cold—they stay moist and flavorful either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but be sure to drain any excess water to keep the batter from becoming too wet.

How can I tell when the blondies are done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The edges will look set and slightly golden when ready.

Pumpkin Snickerdoodle Blondies Recipe

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★★★★★

4.5 from 621 reviews

These Pumpkin Snickerdoodle Blondies are a delightful fall treat combining the warm spices of snickerdoodles with the moist richness of pumpkin. Soft, chewy, and swirled with cinnamon spice, these blondies are perfect for a cozy dessert or snack.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 blondies (cut into 2x2 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 cup brown sugar, packed
• 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 (for sprinkling)
• 1 teaspoon ground cinnamon (for sprinkling)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right 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 ease removal after baking.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg to ensure even distribution of spices and leavening.
4. Combine Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar. Stir in the pumpkin puree, eggs, and vanilla extract until the mixture is smooth and well blended.
5. Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing which can toughen the blondies.
6. Create Pumpkin Spice Swirl: Mix a small portion of the batter with extra cinnamon and nutmeg. Swirl this mixture gently into the main batter to add a beautiful and flavorful marbled effect.
7. Pour and Sprinkle: Pour the batter into the prepared baking pan and evenly sprinkle the cinnamon sugar mixture on top to add a sweet and spicy crust.
8. Bake: Bake the blondies in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool: Allow the blondies to cool in the pan for 10-15 minutes. Then transfer them to a wire rack to cool completely before cutting into squares to set properly and enhance texture.

Notes

• You can use either canned pumpkin puree or homemade pumpkin puree based on your preference.
• Do not overmix the batter once adding the dry ingredients to keep the blondies tender and moist.
• For a festive touch, dust additional cinnamon sugar on top right after baking while still warm.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• These blondies freeze well; wrap them tightly and freeze up to 2 months. Thaw at room temperature before serving.

Keywords: pumpkin blondies, snickerdoodle blondies, fall desserts, pumpkin recipe, cinnamon blondies, easy pumpkin dessert