Pumpkin Snickerdoodle Blondies Recipe

These Pumpkin Snickerdoodle Blondies are the ultimate fall treat. They combine the chewy, buttery texture of a classic blondie with the warm spices and tangy sweetness of a snickerdoodle cookie. The addition of real pumpkin puree adds a wonderful depth of flavor and keeps these bars incredibly moist and tender.

Whether you are hosting a Thanksgiving gathering or just looking for a cozy afternoon snack, this recipe is a guaranteed crowd-pleaser. The signature cinnamon-sugar crust on top provides a delightful crunch that perfectly complements the soft, pumpkin-spiced center. You will love how easy they are to whip up in just one or two bowls.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 16 bars
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 215 kcal
• Protein: 2g
• Carbohydrates: 31g
• Fat: 9g
• Fiber: 1g
• Sugar: 19g
• Sodium: 125mg

Why Make This Pumpkin Snickerdoodle Blondies Recipe

This recipe is the perfect bridge between summer and winter flavors. Unlike traditional brownies, these blondies rely on brown sugar and vanilla for a rich, caramel-like base. The pumpkin puree doesn’t just add flavor; it ensures the bars stay soft for days, making them a great make-ahead dessert for parties or school lunches.

If you love the tang of a snickerdoodle, you will appreciate the inclusion of cream of tartar in this recipe. It provides that classic cookie taste while the pumpkin pie spice adds an autumnal twist. It is a simple, rustic dessert that looks beautiful and tastes even better.

How to Make Pumpkin Snickerdoodle Blondies Recipe

Making these blondies is straightforward and requires no special equipment beyond a standard baking pan and a few mixing bowls. Follow these steps to achieve a perfectly baked batch every time.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• For the Topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Directions

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal of the blondies later.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until the mixture is well combined and slightly lightened in color.

Step 3: Combine Dry Ingredients

In a separate medium bowl, sift together the all-purpose flour, baking powder, cream of tartar, pumpkin pie spice, and salt. Stir gently to ensure the leavening agents are evenly distributed.

Step 4: Create the Batter

Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the blondies tough instead of chewy.

Step 5: Spread and Top

Transfer the batter into the prepared baking pan and spread it into an even layer with a spatula. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.

Step 6: Baking

Place the pan in the center rack of the oven. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.

Step 7: Cooling

Remove the pan from the oven and set it on a wire rack to cool completely. Allowing them to cool in the pan is essential for the texture to set properly. Once cool, lift them out using the parchment paper and cut into 16 squares.

How to Serve Pumpkin Snickerdoodle Blondies Recipe

These blondies are delicious served at room temperature on their own. However, if you want to turn them into a decadent dessert, serve them warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. A drizzle of salted caramel sauce also pairs beautifully with the pumpkin and cinnamon flavors.

How to Store Pumpkin Snickerdoodle Blondies Recipe

Store your blondies in an airtight container at room temperature for up to 3 days. If you need them to last longer, you can keep them in the refrigerator for up to 1 week. They also freeze very well; simply wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 3 months.

Expert Tips for Perfect Pumpkin Snickerdoodle Blondies Recipe

First, make sure to use 100% pure pumpkin puree, not the pre-sweetened pumpkin pie filling. For a more intense flavor, you can blot the pumpkin puree with a paper towel to remove excess moisture before adding it to the batter. This results in an even chewier blondie. Also, avoid overbaking; the center should still look slightly soft when you pull them out of the oven.

Delicious Variations

To add some texture, fold in 1/2 cup of white chocolate chips or chopped pecans to the batter before baking. For a double-spice kick, add a pinch of ground ginger or cloves to the dry ingredients. You can also swap the cinnamon-sugar topping for a maple glaze drizzle after the blondies have cooled completely.

Frequently Asked Questions

Q: Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for the best results.

Q: Why do I need cream of tartar?

Cream of tartar provides the signature tangy flavor found in snickerdoodles and helps give the blondies their soft, chewy texture.

Q: Can I use pumpkin pie spice instead of separate spices?

Absolutely. This recipe uses pumpkin pie spice, but if you don’t have it, you can use a mix of cinnamon, nutmeg, ginger, and allspice.

Q: My blondies are too cakey, what happened?

Cakey blondies are usually the result of over-mixing the batter or using too much pumpkin. Measure your flour and pumpkin carefully and mix just until the flour disappears.

Q: How do I know when they are done?

The edges should be firm and starting to pull away from the pan, while the center should still be slightly soft but not jiggly.

Conclusion

These Pumpkin Snickerdoodle Blondies are a wonderful addition to your fall baking repertoire. With their soft, spiced interior and crunchy sugar coating, they offer a nostalgic comfort that is hard to beat. Simple to prepare and easy to store, they are the perfect treat for sharing with friends and family during the cozy months of the year. Enjoy your baking!

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