Print

Perfect Pumpkin Spice Snickerdoodle Blondies Recipe

pumpkin spice snickerdoodle blondies - featured image
Print Recipe

Dense, fudgy blondies with a crackly cinnamon-sugar crust and subtle pumpkin flavor, perfect for fall gatherings.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a large microwave-safe bowl, melt 1/2 cup unsalted butter in 30-second bursts until just melted. Let cool for a couple of minutes.
  3. Add 3/4 cup packed light brown sugar and 1/4 cup granulated sugar to the melted butter. Whisk until smooth and combined.
  4. Add 1/2 cup pumpkin puree, 1 large egg (room temperature), and 1 teaspoon vanilla extract. Whisk vigorously until smooth and glossy, about 30 seconds.
  5. In a separate small bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  6. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined (10-15 strokes). A few streaks of flour are fine.
  7. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon for the topping.
  8. Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
  9. Drop remaining batter by spoonfuls over the top, then carefully spread to cover the sugar layer. Sprinkle remaining cinnamon-sugar mixture evenly on top.
  10. Bake on center rack for 22-26 minutes, until edges are set and top is golden brown and crackly. A toothpick inserted in center should come out with a few moist crumbs.
  11. Cool completely in the pan on a cooling rack (at least 1 hour). For clean slices, refrigerate 15 minutes before cutting into 16 squares.

Notes

Don’t overmix the batter to avoid tough blondies. Use room temperature ingredients. Check for doneness early. Cool completely before slicing for clean edges.

Nutrition

Keywords: pumpkin snickerdoodle blondies, fall dessert, pumpkin bars, snickerdoodle blondies, easy pumpkin recipe

Find it online: https://tastytuck.com/perfect-pumpkin-spice-snickerdoodle-blondies-recipe/