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

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

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