Pumpkin Snickerdoodle Blondies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right 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 ease removal after baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
