Go Back
–+ servings
Pumpkin Snickerdoodle Blondies

Pumpkin Snickerdoodle Blondies that Melt in Your Mouth

Indulge in these Pumpkin Snickerdoodle Blondies, featuring soft, chewy textures and warm fall flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • 1 cup Pumpkin Puree Canned or homemade, avoid pie filling.
  • 1 cup Brown Sugar Packed.
  • ½ cup Butter Melted.
  • 2 large Eggs Bind the blondies.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1½ cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 teaspoon Baking Powder For leavening.
  • 1 teaspoon Ground Cinnamon Infuses warmth.
  • ½ teaspoon Ground Nutmeg Adds aromatic notes.
  • ¼ cup Granulated Sugar For topping.
Optional for Added Flavor
  • 2 tablespoons Cinnamon Sugar Mix sugar and cinnamon.

Equipment

  • 9x9-inch baking pan
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it or lining with parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
  3. In a large mixing bowl, combine ½ cup of melted butter and 1 cup of packed brown sugar until smooth, then fold in 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
  5. For a visual appeal, scoop a portion of batter, mix in extra cinnamon and nutmeg, then swirl back into the main batter.
  6. Pour the blondie batter into the prepared baking pan, smooth the top, and sprinkle a light layer of cinnamon sugar on top.
  7. Bake for 25-30 minutes until the edges are golden and a toothpick inserted comes out clean or with moist crumbs.
  8. Cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure not to overmix for tender blondies. Store properly for freshness.

Tried this recipe?

Let us know how it was!