If you are on the hunt for a fall-inspired treat that feels like a warm hug from the inside, this Pumpkin Snickerdoodle Blondies Recipe is exactly what you need. Combining the tender, buttery richness of classic blondies with the cozy flavors of pumpkin and snickerdoodle spices, these blondies offer a perfect balance of sweet, spicy, and moist texture. They are wonderfully simple to make, irresistible in flavor, and perfect for sharing (or keeping all to yourself). Whether you’re baking for a crowd or just craving a seasonal pick-me-up, this recipe is sure to become a beloved staple all through autumn and beyond.
Ingredients You’ll Need
Everything that goes into this recipe plays a vital role in creating the perfect pumpkin-infused snickerdoodle blondies. From the smooth pumpkin puree that keeps the bars moist to the pumpkin pie spice that adds that signature autumn warmth, each ingredient thoughtfully comes together to bring you pure delight.
- Unsalted butter (½ cup): Provides that rich, creamy base essential for chewy blondies with perfect texture.
- Large egg (1): Acts as a binder, holding all the flavors and ingredients beautifully together.
- Light brown sugar (1 cup): Adds not only sweetness but a subtle molasses undertone that deepens the flavor.
- Pumpkin puree (¾ cup): The star of the show, bringing moisture, color, and that unmistakable pumpkin goodness.
- Vanilla extract (1 tablespoon): Enhances all flavors and adds warmth behind the scenes.
- Pumpkin pie spice (2 teaspoons): A magical blend of cinnamon, nutmeg, ginger, and cloves that defines the snickerdoodle essence.
- All-purpose flour (1 ¼ cups): Provides structure without weighing down the tender crumb.
- Granulated sugar (3 tablespoons): Used in the topping to create that classic snickerdoodle cinnamon-sugar crunch.
- Cinnamon (2 teaspoons): Mixed with sugar for the iconic snickerdoodle surface finish that makes these blondies irresistible.
How to Make Pumpkin Snickerdoodle Blondies Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (177°C) and let it fully heat up while you prep. Lining an 8-by-8-inch baking pan with aluminum foil and then lightly spraying it with cooking spray is a smart move. This not only prevents sticking but helps you lift the blondies out easily once baked, ensuring clean, perfect slices every time.
Step 2: Melt the Butter
Use a large microwave-safe bowl to melt the half cup of unsalted butter. Heat it on high for about one minute and keep a close eye so it doesn’t burn—you’re aiming for melted butter, not sizzling. Let it cool just a bit before moving to the next step.
Step 3: Combine Wet Ingredients
Once the butter has cooled slightly, add in one large egg to avoid scrambling. Then whisk in the light brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Stir everything together until the mixture is smooth and uniform, the aroma alone will make you eager to continue.
Step 4: Add Flour
Pour in the all-purpose flour slowly and gently fold it into the wet mixture. Don’t overmix—some small lumps are totally okay and actually help keep these blondies tender and soft. Overmixing can cause toughness, and we want these bars to be melt-in-your-mouth perfect.
Step 5: Transfer and Smooth Batter
Pour your batter into the prepared baking pan, using a spatula to spread it evenly. A smooth surface means even baking and that professional touch that makes these blondies all the more enticing when they come out golden and inviting.
Step 6: Prepare Cinnamon Sugar Topping
In a separate small bowl, blend together the granulated sugar and cinnamon. This classic snickerdoodle topping brings a delightful crunch and extra layer of delicious spice to every bite.
Step 7: Sprinkle Topping and Bake
Sprinkle the cinnamon-sugar mixture evenly across the surface of the batter. Don’t worry if it looks like a lot—it will settle in as it bakes, infusing the blondies with that perfect snickerdoodle touch. Now slide the pan into your preheated oven and bake for 25 to 27 minutes. Use a toothpick test near the end to avoid overbaking; it should come out with a few moist crumbs, never wet batter.
Step 8: Cool and Set
Once baked, remove the blondies from the oven and let them cool completely in the pan for at least 30 minutes. This step is crucial because it allows the bars to set properly, which means slicing won’t be messy, and those flavors will deepen beautifully if you can resist eating them right away.
How to Serve Pumpkin Snickerdoodle Blondies Recipe
Garnishes
While these blondies are fantastic on their own, consider dusting a light sprinkle of powdered sugar or a drizzle of warm caramel sauce for a little extra indulgence. A dollop of whipped cream or a spoonful of vanilla ice cream also pairs wonderfully for a cozy dessert twist.
Side Dishes
These blondies shine as a contrast to a hot cup of coffee, chai, or spiced latte. Pairing them with a fresh apple cider or even a scoop of creamy pumpkin-flavored yogurt offers a fun, balanced treat that highlights those pumpkin spices.
Creative Ways to Present
Looking to impress friends or family? Stack the blondies on a pretty dessert stand, or serve cut squares inside cute autumn-themed cupcake liners. For a playful twist, sandwich a layer of cream cheese frosting between two blondie squares for a pumpkin snickerdoodle blondie “cookie.”
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Snickerdoodle Blondies fresh by storing them in an airtight container at room temperature for up to 3 days. For longer freshness, consider refrigeration; just bring them back to room temperature before serving to enjoy that perfect chewy texture.
Freezing
You can freeze these blondies to savor later. Wrap each blondie or the entire pan tightly with plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the fridge for best results, then warm slightly before serving if desired.
Reheating
If you want your blondies warm, simply microwave individual pieces for 10 to 15 seconds or place the whole batch in a low oven (around 300°F) for 5 to 10 minutes. This brings back that freshly baked feel and makes the cinnamon sugar topping delightfully fragrant once again.
FAQs
Can I use canned pumpkin or fresh pumpkin for this recipe?
It’s best to use 100% pure pumpkin puree, which can be canned or homemade by cooking and pureeing fresh pumpkin. Avoid pumpkin pie filling as it contains added sugars and spices that can throw off the recipe balance.
What if I don’t have pumpkin pie spice?
Don’t worry if you’re out of pumpkin pie spice! You can easily mix 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves to replicate the flavor at home.
Can I substitute the butter with oil or another fat?
Butter provides richness and structure that’s hard to beat in blondies. However, if necessary, melted coconut oil or a neutral oil can be used but may slightly change the flavor and texture.
Are Pumpkin Snickerdoodle Blondies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, try a gluten-free all-purpose baking blend that measures cup-for-cup like regular flour; this usually works well without altering the texture too much.
How do I know when the blondies are done baking?
Use a toothpick inserted in the center of the pan. It should come out clean or with a few moist crumbs, but never wet batter. Checking a couple of minutes early can help prevent overbaking which leads to dry blondies.
Final Thoughts
There is something so genuinely comforting about the flavors in this Pumpkin Snickerdoodle Blondies Recipe that it quickly becomes a favorite for both seasoned bakers and novices alike. Not too sweet, perfectly spiced, and incredibly moist, these blondies promise smiles with every bite. Trust me, once you try this recipe, it will be your go-to whenever the season calls for a cozy, sweet indulgence. Go ahead, bake a batch and enjoy the warmth and happiness in every square!
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Pumpkin Snickerdoodle Blondies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
Delightfully soft and moist Pumpkin Snickerdoodle Blondies infused with warm pumpkin pie spice and a cinnamon-sugar topping. These blondies combine the richness of classic snickerdoodles with the cozy flavors of fall, making them perfect for seasonal treats or anytime you crave a sweet pumpkin dessert.
Ingredients
Wet Ingredients
- ½ cup (113 g) unsalted butter
- 1 large egg
- ¾ cup (180 g) pumpkin puree, 100% pure
- 1 tablespoon (15 ml) vanilla extract
Dry Ingredients
- 1 cup (220 g) light brown sugar
- 2 teaspoons (5 g) pumpkin pie spice
- 1 ¼ cups (156 g) all-purpose flour
Topping
- 3 tablespoons (38 g) granulated sugar
- 2 teaspoons (5 g) cinnamon
Instructions
- Preheat the oven: Set the oven to 350°F (177°C) and allow it to fully preheat to ensure even baking throughout.
- Prepare the baking pan: Line an 8-by-8-inch baking pan with aluminum foil. Lightly spray the foil with cooking spray for easy removal and clean edges after baking.
- Melt the butter: In a large microwave-safe bowl, melt the ½ cup unsalted butter on high for about 1 minute. Watch carefully to avoid burning; the butter should be melted but not sizzling.
- Mix wet ingredients: Let the melted butter cool briefly to prevent cooking the egg. Then add 1 large egg, 1 cup light brown sugar, ¾ cup pumpkin puree, 1 tablespoon vanilla extract, and 2 teaspoons pumpkin pie spice. Whisk together until smooth and well combined.
- Add the flour: Gradually add 1 ¼ cups all-purpose flour to the wet mixture. Stir gently until just combined; small lumps are fine, and avoid overmixing to keep the blondies tender.
- Pour batter into the pan: Transfer the batter into the prepared pan, using a spatula to spread it evenly for uniform baking.
- Prepare the topping: In a small bowl, combine 3 tablespoons granulated sugar and 2 teaspoons cinnamon until well mixed.
- Sprinkle topping: Evenly sprinkle the cinnamon-sugar mixture over the surface of the batter. Though it looks like a lot, it will soak in during baking, enhancing the flavor.
- Bake the blondies: Bake for 25 to 27 minutes in the preheated oven. Test with a toothpick inserted in the center; it should come out clean or with a few moist crumbs but no wet batter. Start checking a few minutes early to avoid overbaking.
- Cool and serve: Remove from oven and let the blondies cool in the pan for at least 30 minutes to set and allow cleaner slicing. For best flavor, let them rest 1 to 3 days to allow the flavors to meld.
Notes
- Be careful not to overmix the batter; this helps keep the blondies soft and tender.
- Using pure pumpkin puree is essential for the best flavor and moisture.
- Letting the blondies rest for a day enhances the taste and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For cleaner slices, make sure the blondies have completely cooled before cutting.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
