If you are looking for a cozy, scrumptious dessert that captures the essence of fall in every bite, this Pumpkin Snickerdoodle Blondies Recipe is your new best friend. Bursting with warm pumpkin pie spice, cinnamon-sugar swirls, and that lovely moist texture only pumpkin can provide, these blondies combine the best of snickerdoodles and pumpkin treats. Whether you’re baking for a family gathering or a quiet night in, this recipe offers a delightful balance of sweet and spicy with a tender crumb that will keep you coming back for more.
Ingredients You’ll Need
These ingredients are refreshingly simple but thoughtfully chosen to deliver that perfect pumpkin blondie. Each one plays a crucial role in enhancing texture, moisture, or flavor, making the entire baking process a breeze.
- Unsalted butter (½ cup or 113 g): Adds richness and helps create a tender crumb.
- Large egg (1): Binds the ingredients together and lends moisture.
- Light brown sugar (1 cup or 220 g): Brings a mellow, caramel-like sweetness and chewiness.
- Pumpkin puree (¾ cup or 180 g, 100% pure): Infuses moisture along with that unmistakable pumpkin flavor.
- Vanilla extract (1 tablespoon or 15 ml): Enhances the sweetness and rounds out the spice notes.
- Pumpkin pie spice (2 teaspoons or 5 g): Packs in warm, aromatic spices like cinnamon, nutmeg, and cloves.
- All-purpose flour (1 ¼ cups or 156 g): Provides structure without making the blondies dense.
- Granulated sugar (3 tablespoons or 38 g): Used with cinnamon for the classic snickerdoodle topping.
- Cinnamon (2 teaspoons or 5 g): Sprinkled generously to mimic the snickerdoodle’s signature coating.
How to Make Pumpkin Snickerdoodle Blondies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (177°C). Make sure it’s fully heated before you pop the blondies in — this ensures an even bake and that perfect tender center without drying out the edges.
Step 2: Prep Your Pan
Line an 8-by-8-inch baking pan with aluminum foil and lightly spray it with cooking spray. This simple step guarantees easy removal and wonderfully clean edges for slicing later.
Step 3: Melt the Butter
In a microwave-safe bowl, melt the unsalted butter on high for about a minute. Keep a close watch — you want it melted smoothly but not sizzling hot or browned.
Step 4: Mix Wet Ingredients
After the butter has cooled slightly, whisk in the egg. Then, add the light brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Stir until everything is beautifully smooth and combined — this is the heart of the Pumpkin Snickerdoodle Blondies Recipe flavor.
Step 5: Add the Flour
Gently mix in the all-purpose flour until just incorporated. Avoid overmixing; leaving a few small lumps preserves the tender texture that makes these blondies so irresistible.
Step 6: Spread the Batter
Pour the batter into your prepared pan, then use a spatula to smooth the surface evenly. This ensures every piece bakes uniformly, delivering consistent texture and flavor.
Step 7: Prepare the Cinnamon-Sugar Topping
Combine granulated sugar and cinnamon in a small bowl. This mixture channels the classic snickerdoodle vibe, creating a delightful contrast on top of the pumpkin-infused base.
Step 8: Sprinkle the Topping
Generously sprinkle the cinnamon-sugar blend over the batter’s surface. It may look like a lot, but trust me, it melts beautifully into the blondies while baking, imparting that perfect snickerdoodle crunch and aroma.
Step 9: Bake to Perfection
Bake for 25 to 27 minutes. Around 25 minutes, start checking by inserting a toothpick—if it comes out clean or with a few moist crumbs, you’re all set. Don’t wait too long or the blondies can dry out. Patience here pays off with moist, tender bars.
Step 10: Cool and Set
Allow the blondies to cool in the pan for at least 30 minutes. This cooling stage lets everything set so you can slice neatly. For best flavor, let them rest for a day or two — the pumpkin and spices have time to meld into a fuller, richer taste.
How to Serve Pumpkin Snickerdoodle Blondies Recipe
Garnishes
Fresh whipped cream or a dollop of vanilla ice cream pairs perfectly, adding a creamy balance to the warm spices. For an extra festive touch, a light dusting of powdered sugar or a drizzle of caramel sauce brings elegance and indulgence.
Side Dishes
Serve with a hot cup of chai tea, coffee, or even a glass of cold milk to offset the sweetness beautifully. These blondies also make a wonderful companion to a light fruit salad featuring autumn fruits like apples or pears.
Creative Ways to Present
Cut into bite-sized squares for an easy party snack or layer them in a trifle with whipped cream and spiced pumpkin mousse. You can also create blondie sandwiches with cream cheese frosting for a show-stopping dessert everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftover Pumpkin Snickerdoodle Blondies in an airtight container at room temperature for up to 3 days. This keeps the edges chewy and the interior moist—perfect for snacking anytime.
Freezing
Wrap individual blondies in plastic wrap and place them into a freezer-safe bag. They freeze well for up to 3 months. Thaw overnight in the fridge before enjoying their cozy flavors again.
Reheating
Warm slices in the microwave for 10–15 seconds to revive that fresh-from-the-oven feeling. Pair with a scoop of ice cream or a drizzle of honey for an irresistible treat.
FAQs
Can I use canned pumpkin for this Pumpkin Snickerdoodle Blondies Recipe?
Yes! Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that could throw off the recipe balance.
What if I don’t have pumpkin pie spice? Can I make my own?
Absolutely! Combine cinnamon, nutmeg, ginger, and a pinch of cloves or allspice for a quick homemade pumpkin pie spice blend that works wonderfully here.
Can I substitute the all-purpose flour for gluten-free flour?
You can try a gluten-free blend designed for baking; just keep in mind the texture may shift slightly, but the overall flavor will still be delicious.
How do I make sure my blondies come out moist and not cakey?
Don’t overmix the batter and keep an eye on the baking time. Pull them out as soon as a toothpick shows moist crumbs but no wet batter to ensure a tender, fudgy texture.
Can I add nuts or chocolate chips to this Pumpkin Snickerdoodle Blondies Recipe?
Definitely! Chopped pecans or walnuts add a delightful crunch, and white or dark chocolate chips introduce a sweet surprise that complements the pumpkin and spice beautifully.
Final Thoughts
I truly hope you give this Pumpkin Snickerdoodle Blondies Recipe a try soon. It’s such a heartwarming way to welcome pumpkin season with flavors that feel like a cozy hug. Whether shared with loved ones or enjoyed as a comforting treat, these blondies are destined to become a cherished staple in your recipe collection.
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Pumpkin Snickerdoodle Blondies Recipe
- Prep Time: 35 minutes
- Cook Time: 27 minutes
- Total Time: 62 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodle Blondies combine the warm spices of classic snickerdoodles with the moist, rich texture of pumpkin-infused blondies. Perfectly balanced with cinnamon sugar topping, they offer a tender, flavorful fall treat ideal for dessert or snacks.
Ingredients
Blondie Batter
- ½ cup (113 g) unsalted butter
- 1 large egg
- 1 cup (220 g) light brown sugar
- ¾ cup (180 g) pumpkin puree, 100% pure
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (5 g) pumpkin pie spice
- 1 ¼ cups (156 g) all-purpose flour
Cinnamon Sugar Topping
- 3 tablespoons (38 g) granulated sugar
- 2 teaspoons (5 g) cinnamon
Instructions
- Preheat Oven: Set the oven to 350°F (177°C) and allow it to fully preheat for even baking results.
- Prepare Baking Pan: Line an 8-by-8-inch baking pan with aluminum foil and lightly spray with cooking spray to ensure easy removal and clean edges.
- Melt Butter: In a large microwave-safe bowl, melt the unsalted butter on high power for about 1 minute. Watch carefully to avoid burning; the butter should be melted but not sizzling.
- Combine Wet Ingredients: Let the melted butter cool slightly before adding the egg to prevent scrambling. Add the egg, light brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Whisk until the mixture is smooth and uniform.
- Add Flour: Gently stir in the all-purpose flour until just combined. It’s okay if a few small lumps remain; avoid overmixing to maintain tenderness.
- Transfer Batter: Pour the batter into the prepared pan, then use a spatula to smooth and spread it evenly to ensure uniform baking.
- Mix Topping: In a small bowl, combine granulated sugar and cinnamon thoroughly.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar mixture over the surface of the batter. Though it may seem like a lot, it will soak in during baking and add flavor.
- Bake: Place the pan in the preheated oven and bake for 25 to 27 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. Start checking a few minutes early to prevent overbaking.
- Cool and Serve: Remove from oven and allow the blondies to cool in the pan for at least 30 minutes to set. For best flavor, let them rest 1 to 3 days before slicing and serving.
Notes
- Use 100% pure pumpkin puree for the best texture and flavor; avoid pumpkin pie filling.
- Do not overmix the batter after adding flour to keep the blondies tender.
- Cooling completely before slicing prevents the blondies from crumbling.
- Allowing the blondies to rest for a day enhances the melding of flavors.
- Line the pan with foil and spray it well to ensure easy removal.
