Pumpkin Snickerdoodle Blondies Recipe
If you adore cozy fall flavors and crave a delightful twist on classic treats, this Pumpkin Snickerdoodle Blondies Recipe is exactly what you need to bake next. Combining the soft, buttery texture of blondies with the warm spices of snickerdoodles and the rich, moist goodness of pumpkin, these blondies offer a perfect balance of sweet and spice in every bite. Their irresistible pumpkin-infused batter, crowned with a cinnamon-sugar sprinkle, will quickly become your go-to dessert for chilly evenings or festive gatherings. Trust me, once you try this recipe, it will feel like you’ve captured autumn itself in a square.
Ingredients You’ll Need
Every ingredient in this Pumpkin Snickerdoodle Blondies Recipe plays an important role, crafting the perfect harmony of flavor, texture, and color. From the velvety pumpkin puree to the warm spices, each one brings a unique contribution that’s simply essential for this cozy dessert.
- Pumpkin puree: Use one cup of canned or homemade pumpkin for natural moisture and that distinctive fall flavor.
- Brown sugar: One packed cup ensures rich sweetness and adds a subtle molasses note.
- Butter: Half a cup melted brings buttery richness and tender crumb to the blondies.
- Eggs: Two large eggs help bind ingredients while adding structure and softness.
- Vanilla extract: One teaspoon to brighten the flavor and complement the spices.
- All-purpose flour: One and a half cups provide the base for a chewy, soft blondie texture.
- Baking powder: One teaspoon gives a light lift without making the blondies cakey.
- Ground cinnamon: One teaspoon inside the batter plus extra for topping, for that classic snickerdoodle warmth.
- Ground nutmeg: Half a teaspoon adds subtle depth and nutty spice.
- Granulated sugar: Two tablespoons for sprinkling on top to create a sweet cinnamon crust.
- Additional ground cinnamon: One teaspoon mixed with granulated sugar for the perfect cinnamon sugar topping.
How to Make Pumpkin Snickerdoodle Blondies Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C), the ideal temperature to bake these blondies gently so they’re perfectly moist. Next, grease a 9×9 inch baking pan with butter or line it with parchment paper—either option helps you release the blondies effortlessly once baked.
Step 2: Mix Your Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. This combination sets the flavorful foundation and ensures the spices are evenly distributed throughout the batter.
Step 3: Combine Wet Ingredients
In a large mixing bowl, blend the melted butter with your brown sugar until smooth and glossy. Stir in the pumpkin puree, eggs, and vanilla extract, mixing well to create a luscious, creamy base for the blondies.
Step 4: Bring Wet and Dry Together
Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Overmixing can toughen the blondies, so stop once you no longer see streaks of flour.
Step 5: Create a Pumpkin Spice Swirl
For an extra pop of flavor and visual delight, mix a small spoonful of batter with some extra cinnamon and nutmeg. Swirl this spiced mixture back into the main batter in the pan for a marbled effect that highlights the snickerdoodle charm.
Step 6: Add The Topping and Bake
Pour the batter into your prepared pan, smoothing the top. Sprinkle the granulated sugar combined with a teaspoon of cinnamon evenly over the surface to create a crunchy, aromatic cinnamon sugar crust. Bake the blondies for 25 to 30 minutes, checking for doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
Step 7: Cool and Cut
Allow your Pumpkin Snickerdoodle Blondies to cool in the pan for about 10 to 15 minutes before lifting them out onto a wire rack. Cooling completely before cutting helps keep the squares intact and perfectly tender.
How to Serve Pumpkin Snickerdoodle Blondies Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of maple syrup adds a beautiful finishing touch to these blondies. You can also top each square with a dollop of whipped cream or a sprinkle of chopped toasted pecans for added texture and visual appeal.
Side Dishes
Pair these blondies with a scoop of vanilla ice cream or a cup of warm chai tea for a delightful seasonal treat. They also complement pumpkin spice lattes and hot apple cider perfectly—ideal for sharing on a crisp autumn afternoon.
Creative Ways to Present
Serve your Pumpkin Snickerdoodle Blondies Recipe stacked on a rustic wooden board for an inviting farmhouse feel or cut them into bite-sized pieces and arrange on a festive platter for parties. Wrapping individual squares in wax paper tied with twine makes a charming homemade gift!
Make Ahead and Storage
Storing Leftovers
Keep any leftover blondies in an airtight container at room temperature for up to three days to maintain their tender moisture and flavorful spices. If your kitchen is warm, storing them in the fridge is also fine for up to a week.
Freezing
These blondies freeze beautifully! Wrap them tightly in plastic wrap and place in a freezer bag for up to three months. Thaw overnight in the fridge and bring to room temperature before serving for the best texture.
Reheating
Warm up individual blondie squares in the microwave for about 10-15 seconds or pop them in a toaster oven for a few minutes. This revives their soft, gooey center and melts the cinnamon sugar topping delightfully.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast and puree fresh pumpkin until smooth. Make sure to drain any excess moisture to keep the blondie batter from becoming too wet.
Are these blondies gluten-free?
This Pumpkin Snickerdoodle Blondies Recipe calls for all-purpose flour, which contains gluten. However, you can substitute a gluten-free flour blend measured cup-for-cup, and they should still turn out wonderfully.
Can I add nuts or chocolate chips to the batter?
Definitely! Fold in chopped walnuts, pecans, or chocolate chips to add extra texture and flavor. Just be careful not to overload the batter to maintain its tender crumb.
How do I know when the blondies are done baking?
Insert a toothpick into the center of the pan; it should come out with a few moist crumbs but not too wet. The edges will appear set and lightly golden, while the center remains soft.
Can I make mini blondies or muffin versions?
Yes, you can bake this batter in a muffin tin or mini square pan. Reduce baking time to around 15-20 minutes for muffins and keep a close eye to avoid dryness.
Final Thoughts
There’s something so undeniably comforting about the mix of pumpkin and cinnamon combined into a rich yet tender blondie, and this Pumpkin Snickerdoodle Blondies Recipe captures that perfectly. Whether you’re baking for a special occasion or simply treating yourself on a quiet afternoon, these blondies will bring warmth and smiles to your table. Give this recipe a try and let yourself fall in love with one of the most delicious seasonal treats you’ll ever bake!
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Pumpkin Snickerdoodle Blondies Recipe
- Total Time: 40-45 minutes
- Yield: 16 blondie squares 1x
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodle Blondies blend the warm spice of traditional snickerdoodles with moist, rich pumpkin puree to create a delightful fall-inspired treat. Perfectly soft and chewy with a cinnamon sugar topping, these blondies are an ideal dessert for the season or any time you crave a cozy, flavorful sweet.
Ingredients
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 ground cinnamon (additional, for sprinkling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the blondies.
- Prepare the pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
- Combine wet ingredients: In a large mixing bowl, blend the melted butter with the packed brown sugar until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing well to create a uniform batter.
- Incorporate dry ingredients: Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined without overmixing to maintain tenderness.
- Create cinnamon spice swirl (optional): Mix a small portion of the batter with extra cinnamon and nutmeg, then gently swirl it into the main batter to add a flavorful cinnamon swirl effect.
- Transfer and top batter: Pour the batter into the prepared baking pan evenly. Sprinkle the top with a mixture of granulated sugar and additional cinnamon for a crunchy, sweet crust.
- Bake the blondies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and serve: Allow the blondies to cool in the pan for 10 to 15 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares and serve.
Notes
- Use canned pumpkin puree for convenience or homemade puree for a fresher taste.
- Do not overmix the batter to keep the blondies tender and soft.
- The cinnamon sugar topping adds a classic snickerdoodle crunch—don’t skip it!
- Store blondies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with coconut oil or vegan butter.
- You can add chopped nuts like pecans or walnuts for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie square (1/16 of recipe)
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: pumpkin snickerdoodle blondies, pumpkin blondies, fall dessert, snickerdoodle recipe, pumpkin spice blondies
