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Pumpkin Snickerdoodle Blondies Recipe

Pumpkin Snickerdoodle Blondies Recipe
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★★★★★

4.8 from 14 reviews

These Pumpkin Snickerdoodle Blondies are a delightful twist on classic blondies with the warm flavors of pumpkin and spices. Soft and moist with a cinnamon sugar topping, they make a perfect treat for fall or any cozy occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup packed brown sugar
  • 1/2 cup (1 stick) unsalted 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

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure the oven is at the right temperature when you’re ready to bake the blondies.
  2. Prepare Baking Pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking and to make removal easier.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
  4. Combine Wet Ingredients: In a large bowl, mix the melted butter and brown sugar until smooth. Add the pumpkin puree, eggs, and vanilla extract, blending well to create a creamy batter.
  5. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix.
  6. Create Pumpkin Spice Swirl: Take a small amount of the batter and mix it with additional cinnamon and nutmeg. Then swirl this mixture back into the main batter in the bowl for a marbled effect.
  7. Transfer to Pan and Add Topping: Pour the batter evenly into the prepared baking pan. Sprinkle the mixture of granulated sugar and cinnamon evenly over the top for a sweet, crunchy crust.
  8. Bake: Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
  9. Cool and Serve: Allow the blondies to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before cutting into squares. This ensures clean cuts and perfect texture.

Notes

  • Use canned pumpkin puree for convenience or homemade for fresher flavor.
  • Do not overmix the batter to keep blondies tender.
  • For a dairy-free version, substitute butter with a plant-based alternative.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • These blondies freeze well; wrap tightly and freeze for up to 2 months.

Nutrition

Keywords: pumpkin blondies, snickerdoodle blondies, pumpkin dessert, fall treats, pumpkin spice blondies, easy blondie recipe

Find it online: https://todayfoodrecipe.com/pumpkin-snickerdoodle-blondies-recipe/