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Best Pumpkin Snickerdoodle Blondies

Best Pumpkin Snickerdoodle Blondies for a Cozy Fall Treat

Indulge in the Best Pumpkin Snickerdoodle Blondies, a perfect autumn dessert combining pumpkin flavors with chewy bliss.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling Time 15 minutes
Total Time 1 hour 8 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 teaspoons pumpkin pie spice replace with cinnamon, nutmeg, and ginger if out of stock
  • 1 teaspoon ground cinnamon enhances the flavor profile beautifully
  • 1 teaspoon baking soda acts as a leavening agent
  • 1 teaspoon baking powder works with baking soda to achieve lightness
  • 1 teaspoon salt balances sweetness
  • 1 cup unsalted butter ensure it is melted and cooled before use
  • 1 cup light brown sugar can be substituted with dark brown sugar
  • 1 cup granulated sugar contributes sweetness
  • 2 whole eggs binds the ingredients together
  • 2 large egg yolks adds extra richness
  • 1 cup canned pumpkin puree be sure to blot for excess moisture
  • 1 teaspoon pure vanilla extract elevates overall flavor
For the Topping
  • 1 tablespoon granulated sugar creates a sweet and crunchy layer
  • 1 teaspoon ground cinnamon adds warm flavors to the topping

Equipment

  • 9x9-inch Baking Pan
  • mixing bowls
  • whisk
  • spatula
  • Parchment Paper
  • non-stick spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the baking pan with non-stick spray and parchment paper.
  2. Blot the canned pumpkin puree with paper towels to absorb excess moisture.
  3. Combine granulated sugar and ground cinnamon for the topping in a small mixing bowl.
  4. Whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt in a medium bowl.
  5. In a large bowl, whisk together melted unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
  6. Incorporate eggs and egg yolks one at a time, then stir in pumpkin puree and vanilla extract.
  7. Fold the dry ingredient mixture into the wet mixture carefully.
  8. Spread the batter into the prepared pan, sprinkle cinnamon sugar topping, and bake for 35-38 minutes.
  9. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Blot pumpkin puree thoroughly to avoid a cakey texture. Use a sharp knife for clean cuts.

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