Print

Ultimate Pumpkin Spice Snickerdoodle Blondies: Easy Fall Dessert

pumpkin spice snickerdoodle blondies - featured image
Print Recipe

These pumpkin spice snickerdoodle blondies combine the crackly cinnamon-sugar top of a classic snickerdoodle with the soft, chewy texture of a perfect blondie, plus just enough pumpkin to taste like autumn in a pan. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray if desired.
  2. Make the cinnamon-sugar topping: In a small bowl, whisk together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Set aside.
  3. Melt the butter: In a large microwave-safe bowl, melt 1/2 cup unsalted butter in 30-second intervals. Let cool for about 2 minutes.
  4. Mix the wet ingredients: To the melted butter, add 1 cup granulated sugar and 1/2 cup packed light brown sugar. Whisk until combined. Add 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup pumpkin puree. Whisk until smooth and glossy.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Fold the dry into the wet: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  7. Spread the batter: Transfer the batter to the prepared pan and spread evenly into all corners.
  8. Add the topping: Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
  9. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The edges should be golden brown and set, while the center may still look slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached.
  10. Cool completely: Let the blondies cool in the pan on a wire rack for at least 30 minutes. Then use the parchment handles to lift them out and transfer to the rack to cool completely before cutting.

Notes

For best results, use room temperature egg and good quality pumpkin puree (like Libby’s). Do not overmix the batter. Let blondies cool completely before cutting to avoid crumbling. These taste even better the next day. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use melted coconut oil or vegan butter.

Nutrition

Keywords: pumpkin spice, snickerdoodle, blondies, fall dessert, easy dessert, pumpkin dessert, cookie bars

Find it online: https://freshforkful.com/ultimate-pumpkin-spice-snickerdoodle-blondies-easy-fall-dessert/