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
Scale
- 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