why make this recipe
Pumpkin Snickerdoodle Blondies are the perfect treat for fall. They combine the warm flavors of pumpkin and spices with a soft, chewy texture. Whether you are at a family gathering, a potluck, or just enjoying a cozy night at home, these blondies bring a sweet touch to any occasion. They are easy to make and sure to impress your friends and family.
how to make Pumpkin Snickerdoodle Blondies
Ingredients:
- Pumpkin puree: 1 cup (canned or homemade)
- Brown sugar: 1 cup, packed
- Butter: 1/2 cup (1 stick), melted
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Granulated sugar: 2 tablespoons (for sprinkling)
- Additional ground cinnamon: 1 teaspoon (for sprinkling)
Directions:
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, combine the melted butter and brown sugar. Add the pumpkin puree, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry mixture to the wet ingredients. Stir gently until just combined.
- Create a pumpkin spice swirl by mixing a small amount of the batter with additional cinnamon and nutmeg. Swirl it into the main batter.
- Pour the batter into the prepared baking pan. Sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes. Check for doneness with a toothpick.
- Let the blondies cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before cutting into squares.
how to serve Pumpkin Snickerdoodle Blondies
These blondies are delicious on their own or served warm with a scoop of vanilla ice cream. You can also sprinkle extra cinnamon on top for added flavor. Pair them with a cup of coffee or tea for a delightful treat.
how to store Pumpkin Snickerdoodle Blondies
To store your blondies, keep them in an airtight container at room temperature. They will stay fresh for up to three days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to three months.
tips to make Pumpkin Snickerdoodle Blondies
- Make sure to measure your flour correctly for the best texture.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you love nuts, consider adding chopped walnuts or pecans to the batter.
variation
You can mix in chocolate chips or white chocolate chips for a sweet twist. Feel free to experiment with different spices like ginger or allspice for a unique flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and mashed for a smooth texture.
2. What if I don’t have nutmeg?
If you don’t have nutmeg, you can substitute it with more cinnamon or use pumpkin pie spice.
3. Can I make these blondies gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour, and the recipe should work well.
Pumpkin Snickerdoodle Blondies Recipe
- Total Time: 45 minutes
- Yield: 9 blondies 1x
Description
Pumpkin Snickerdoodle Blondies are soft, chewy, and full of cozy fall flavors. A perfect dessert for autumn gatherings, holidays, or simply a sweet treat with coffee.
Ingredients
- 1 cup Pumpkin puree (canned or homemade)
- 1 cup Brown sugar, packed
- 1/2 cup Butter (1 stick), melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 2 tablespoons Granulated sugar (for sprinkling)
- 1 teaspoon Additional ground cinnamon (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- In a separate bowl, whisk together flour, baking powder, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, combine melted butter and brown sugar. Add pumpkin puree, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Create a pumpkin spice swirl by mixing a small amount of batter with extra cinnamon and nutmeg, then swirling it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture evenly on top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let blondies cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
Store blondies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin snickerdoodle blondies, fall desserts, pumpkin recipes, chewy blondies