Description
These Pumpkin Snickerdoodle Blondies are a delightful fall treat combining the warm flavors of pumpkin and classic snickerdoodle spices in a soft, chewy blondie form. With a cinnamon sugar topping and a subtle pumpkin spice swirl, they offer a perfect balance of moist texture and festive flavor, ideal for cozy gatherings or a seasonal dessert.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup packed brown sugar
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Topping
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the blondies.
- Prepare Baking Pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, mix the melted butter and brown sugar. Then add pumpkin puree, eggs, and vanilla extract, whisking until smooth and fully incorporated.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Create Pumpkin Spice Swirl: Take a small portion of the batter, mix it with extra cinnamon and nutmeg, then swirl this mixture into the main batter for added flavor and visual appeal.
- Fill Pan and Add Topping: Pour the batter into the prepared baking pan evenly, then sprinkle the cinnamon sugar mixture (granulated sugar and additional cinnamon) over the top.
- Bake: Bake the blondies in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Let the blondies cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before cutting into 16 squares and serving.
Notes
- Use canned pumpkin puree for convenience or homemade for a fresher taste.
- Do not overmix the batter once the flour is added to keep the blondies tender.
- Check the blondies a few minutes early to prevent overbaking as oven temperatures can vary.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies freeze well for up to 2 months when wrapped tightly.
