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Pumpkin Snickerdoodle Blondies Recipe

Pumpkin Snickerdoodle Blondies Recipe
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★★★★★

5.1 from 14 reviews

These Pumpkin Snickerdoodle Blondies combine the rich, spiced flavors of pumpkin and cinnamon sugar with the dense, chewy texture of classic blondies. Perfect for fall, they offer a moist, flavorful treat that’s easy to make and sure to delight any dessert lover.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup (1 stick) 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 additional ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for even baking.
  2. Prepare Pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking and make removal easier.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until well combined.
  4. Combine Wet Ingredients: In a large mixing bowl, blend the melted butter and brown sugar. Add the pumpkin puree, eggs, and vanilla extract, mixing thoroughly until the mixture is smooth.
  5. Combine Wet and Dry: Gradually stir the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the blondies tender.
  6. Create Swirl: Mix a small amount of the batter with additional cinnamon and nutmeg to create a pumpkin spice swirl, then gently swirl it into the main batter for added flavor and a beautiful effect.
  7. Pour and Sprinkle: Pour the blended batter into the prepared baking pan. Evenly sprinkle the cinnamon sugar mixture (granulated sugar and additional cinnamon) over the top to create a crunchy, flavorful topping.
  8. Bake: Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
  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 slicing into squares and serving.

Notes

  • Use canned pumpkin puree for convenience or homemade for freshness.
  • Do not overmix batter to maintain tender blondies.
  • Checking with a toothpick ensures you don’t overbake and dry out the blondies.
  • For a dairy-free version, substitute butter with coconut oil or a dairy-free margarine.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • These blondies freeze well; wrap tightly and freeze for up to 2 months.

Nutrition

Keywords: pumpkin blondies, snickerdoodle blondies, pumpkin dessert, fall dessert, cinnamon sugar blondies, easy pumpkin recipe

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