Description
These Pumpkin Snickerdoodle Blondies are a delightful fall treat combining the warm spices of pumpkin pie with the classic cinnamon-sugar topping of snickerdoodles. Soft, moist, and bursting with pumpkin flavor, these blondies are perfect for dessert or a cozy snack.
Ingredients
Scale
Blondie Batter
- ½ cup (113 g) unsalted butter
- 1 large egg
- 1 cup (220 g) light brown sugar
- ¾ cup (180 g) pumpkin puree, 100% pure
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (5 g) pumpkin pie spice
- 1 ¼ cups (156 g) all-purpose flour
Cinnamon Sugar Topping
- 3 tablespoons (38 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
Instructions
- Preheat the Oven: Set the oven to 350°F (177°C). Allow it to fully preheat to ensure even baking results.
- Prepare the Baking Pan: Line an 8-by-8-inch baking pan with aluminum foil and lightly spray it with cooking spray for easy removal and clean edges after baking.
- Melt Butter: In a large microwave-safe bowl, melt the ½ cup unsalted butter on high power for about 1 minute. Watch carefully to avoid burning; the butter should be melted but not sizzling hot.
- Mix Wet Ingredients: Let the melted butter cool slightly to avoid scrambling the egg. Add 1 large egg, 1 cup light brown sugar, ¾ cup pumpkin puree, 1 tablespoon vanilla extract, and 2 teaspoons pumpkin pie spice. Whisk together until smooth and fully combined.
- Add Flour: Gently stir in 1 ¼ cups all-purpose flour until just combined. A few small lumps are okay; avoid overmixing to preserve tenderness.
- Pour Batter: Pour the batter into the prepared pan and use a spatula to smooth and spread it evenly for uniform baking.
- Prepare Topping: In a small bowl, combine 3 tablespoons granulated sugar and 2 teaspoons cinnamon until evenly mixed.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar mixture over the top of the batter. Though it may seem like a lot, it will soak into the blondies and enhance flavor during baking.
- Bake: Place the pan in the oven and bake for 25 to 27 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. Check a few minutes early to avoid overbaking.
- Cool and Serve: Remove from oven and allow the blondies to cool in the pan for at least 30 minutes. Cooling helps set the bars for cleaner slices. For best flavor, let them rest 1 to 3 days to allow the flavors to meld.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best results.
- Do not overmix the batter to keep the blondies tender and moist.
- Allow blondies to cool fully before slicing to prevent crumbling.
- These blondies taste better after resting 1-3 days as the flavors deepen.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
