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
Scale
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
