Delicious Pumpkin Snickerdoodle Blondies You Must Try This Fall!

Course: Cookies

Cuisine: American

Keyword: Baking, blondies, Desserts, fall recipes, pumpkin, snickerdoodle

Prep Time: 15

Cook Time: 30

Cooling Time: 15

Total Time: 1

Servings: slices

Calories: 180kcal

These Delicious Pumpkin Snickerdoodle Blondies are soft, chewy, and bursting with fall flavors, making them a must-try treat this season.

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Equipment

9x9-inch baking pan
mixing bowl
Whisk
Spatula

Ingredients

For the Blondie Batter

1 cup Pumpkin Puree use 100% pure pumpkin, not pie filling
1 cup Brown Sugar adds sweetness and tenderness
½ cup Butter substitute with coconut oil for a dairy-free version
2 large Eggs can replace with flax eggs for a vegan option
1 teaspoon Vanilla Extract enhances flavor
1 ½ cups All-purpose Flour swap for gluten-free flour for a gluten-free option
1 teaspoon Baking Powder ensure freshness for optimal results
1 teaspoon Ground Cinnamon adds warmth
½ teaspoon Ground Nutmeg complements cinnamon
2 tablespoon Granulated Sugar used for sprinkling on top

Optional Add-ins

Chocolate Chips or Nuts for added texture and flavor

Instructions

How to Make Delicious Pumpkin Snickerdoodle Blondies

Preheat the oven to 350°F (175°C). Prepare a 9x9 inch baking pan by greasing it or lining it with parchment paper for easy removal.
Whisk together your dry ingredients: in a bowl, combine the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Blend the wet ingredients in a large bowl. Mix melted butter and brown sugar until smooth, then stir in the pumpkin puree, eggs, and vanilla extract.
Combine the dry and wet mixtures. Gradually incorporate the flour mixture into your pumpkin mixture, mixing gently until just combined.
For a delightful twist, combine a small portion of your batter with extra spices and swirl it back into the main batter.
Pour the batter into your prepared pan. Use a spatula to spread it evenly, then sprinkle the cinnamon-sugar blend over the top.
Bake for 25-30 minutes, keeping an eye for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the blondies in the pan for 10-15 minutes. Carefully transfer them to a wire rack to cool completely before slicing into squares.

Notes

For best results, avoid overmixing the batter and check for doneness a few minutes early. Store leftovers in an airtight container for up to three days at room temperature or a week in the refrigerator.

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