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Best Pumpkin Spice Snickerdoodle Blondies Recipe

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These pumpkin spice snickerdoodle blondies combine the chewy texture of a snickerdoodle cookie with the warm flavors of pumpkin pie. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin purée
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 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-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray the parchment with nonstick spray.
  2. Melt 1/2 cup unsalted butter in a microwave-safe bowl in 20-second bursts. Let cool for a couple of minutes.
  3. In a large bowl, whisk together the melted butter, 1/2 cup pumpkin purée, 1 cup packed light brown sugar, 1/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  4. In a separate medium bowl, whisk together 1 and 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon.
  5. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Scrape the batter into the prepared pan and spread evenly.
  7. In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the batter.
  8. Bake for 22-25 minutes, until edges are set and golden brown, and the center is just barely firm to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Let the blondies cool in the pan on a wire rack for 10 minutes. Then use the parchment overhang to lift them out and transfer to the rack to cool completely.
  10. Once completely cool, cut into 9 or 16 squares using a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overmix the batter. Use room temperature ingredients. Let blondies cool completely before cutting for clean slices. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, use melted coconut oil or vegan butter and a flax egg.

Nutrition

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

Find it online: https://cookdella.com/best-pumpkin-spice-snickerdoodle-blondies-recipe/