Name: Pumpkin Snickerdoodle Blondies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 tbsp pumpkin pie spice; 1 cup light brown sugar, packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1/2 cup 100% pure pumpkin purée, blotted to yield approximately 1/4 cup; 1 tbsp vanilla extract; 1 cup all-purpose flour, spooned and leveled; 1 tsp cornstarch; 3/4 tsp cream of tartar (optional); 1/2 tsp salt; 1/4 tsp baking powder; 3/4 cup white chocolate chips (optional), plus more for garnish; 2 tbsp granulated sugar; 1/2 tsp ground cinnamon or pumpkin pie spice

Jump to Recipe· 4.1 from 70 reviews

If you are a fan of fall flavors and crave something soft, chewy, and bursting with warmth, the Pumpkin Snickerdoodle Blondies Recipe is about to become your new obsession. Imagine the cozy nostalgia of snickerdoodle cookies combined with the rich, comforting essence of pumpkin and perfectly spiced autumnal magic, all baked into easy-to-slice blondies. These bars bring together the best of both worlds with pumpkin pie spice infused in a buttery batter, a crackly cinnamon-sugar topping, and optional white chocolate chips that melt just enough to add little pockets of sweetness in every bite. Whether you’re entertaining guests or treating yourself during a crisp, cozy afternoon, this Pumpkin Snickerdoodle Blondies Recipe offers a slice of pure seasonal happiness.

Ingredients You'll Need

The image shows two thick square bars of soft-looking dessert filled with white chips. One bar lies flat on a wooden surface, showing its golden brown inside dotted with white chips, while the other rests leaning against it, displaying both the soft inside and the sugar-coated cinnamon brown top with more white chips scattered on it. The background features blurred kitchen items on a white marbled surface, with star anise and a few white chips placed nearby. The overall look is warm and cozy with a rustic wooden base and soft textures. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is simple but crucial — each one plays a special role. From the rich pumpkin purée that lends moisture and depth, to the brown sugar that creates that irresistible chewy texture, every component enhances the overall harmony of flavor and aroma.

Unsalted butter, ½ cup melted: This adds a luscious, creamy base for the batter and helps develop a tender crumb.
Pumpkin pie spice, 1 tbsp: The warm blend of cinnamon, nutmeg, and cloves is essential for that authentic autumn feeling.
Light brown sugar, 1 cup packed: It provides moisture and a deep, molasses-like sweetness that keeps the blondies chewy.
Egg, 1 large (room temperature): Binds ingredients together while adding richness.
Egg yolk, 1 large (room temperature): Gives extra moisture and tenderness to the final texture.
Pumpkin purée, ½ cup blotted (yields about ¼ cup moisture): Adds that classic pumpkin flavor without excess moisture, keeping the blondies soft.
Vanilla extract, 1 tbsp: Enhances the sweetness and rounds out the spice profile.
All-purpose flour, 1 cup spooned and leveled: Creates structure without making the bars dense.
Cornstarch, 1 tsp: Helps keep the texture tender and slightly chewy.
Cream of tartar, ¾ teaspoon (optional): Adds that iconic snickerdoodle tang and chewiness.
Salt, ½ tsp: Balances the sweetness and enhances all the other flavors.
Baking powder, ¼ tsp: Provides a gentle lift for a softer bite.
White chocolate chips, ¾ cup (optional): A creamy, sweet surprise in every bite and a lovely contrast to the spice.
Granulated sugar, 2 tablespoon (for topping): Creates a delicate, crackly finish.
Ground cinnamon or pumpkin pie spice, ½ teaspoon (for topping): Adds an inviting spice aroma right on top.

How to Make Pumpkin Snickerdoodle Blondies Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper. Leaving a bit of overhang helps you lift the whole batch out easily once baked. This little step sets you up for a smooth removal and clean cutting experience later on.

Step 2: Mix the Butter and Sugar

In a large mixing bowl, whisk together the melted butter, pumpkin pie spice, and brown sugar until everything is harmoniously combined. This step is key for "blooming" the spices, so the aroma truly shines through the blondie batter and isn’t lost during baking.

Step 3: Add the Wet Ingredients

Next, blend in the egg, egg yolk, blotted pumpkin purée, and vanilla extract. Whisking these well creates a smooth, glossy mixture that will carry all the flavor beautifully through your blondies.

Step 4: Incorporate the Dry Ingredients

Gently fold in the flour, cornstarch, cream of tartar (if using), salt, and baking powder just until combined. This careful mixing keeps your blondies tender and chewy instead of tough.

Step 5: Fold in White Chocolate Chips

If you enjoy a little extra sweetness and melty pockets of creaminess, fold in the white chocolate chips now. They bring a lovely contrast to the warm spices and pumpkin.

Step 6: Prepare the Topping

Mix together granulated sugar and cinnamon or pumpkin pie spice in a small bowl. This topping gives your Pumpkin Snickerdoodle Blondies Recipe that signature crackly, sweet, and spiced finish that draws everyone in.

Step 7: Bake!

Spread the batter evenly in your prepared pan, sprinkle the cinnamon sugar topping over it, and bake for 20 to 25 minutes. You'll want to bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. This ensures your blondies stay delightfully chewy and not dry.

Step 8: Cool and Garnish

Once baked, sprinkle a few extra white chocolate chips on top if desired, then let the blondies cool completely in the pan. For the cleanest cuts, chilling them briefly in the fridge helps the bars firm up without losing softness inside.

How to Serve Pumpkin Snickerdoodle Blondies Recipe

The image shows two white bowls placed side by side on a white marbled surface with cinnamon sticks, star anise, and small bowls of spices around them. The left bowl has three layers: a dark brown sticky paste as the base, two raw yellow egg yolks sitting on top near the center, and a bright orange dollop of pumpkin puree placed near the bottom left inside the bowl. The right bowl shows the same mixture after it has been stirred smoothly into a thick light brown batter with a swirled texture, and the sides of the bowl lightly coated with the batter. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a dusting of powdered sugar or a pinch more cinnamon sugar right before serving for an extra festive touch. A light drizzle of melted white chocolate or cream cheese glaze can turn these into an elegant treat perfect for gatherings.

Side Dishes

These blondies pair wonderfully with a scoop of vanilla or cinnamon ice cream for an indulgent dessert. A warm cup of chai tea, spiced latte, or even simple black coffee balances the sweet and spicy notes beautifully.

Creative Ways to Present

Serve these bars on a wooden board surrounded by seasonal decor like mini pumpkins and autumn leaves to elevate your fall party presentation. Cut them into bite-sized squares for easy snacking or sandwich them with a layer of cream cheese frosting for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Keep your blondies fresh by storing them in an airtight container at room temperature for up to three days. If you want them to last longer, refrigeration extends their life up to a week while maintaining softness.

Freezing

For longer storage, freeze these blondies in a tightly sealed container or wrapped well in plastic wrap and foil. They keep perfectly for up to three months — great for making ahead of holiday celebrations.

Reheating

To enjoy these blondies warm, gently reheat a piece in the microwave for 15 to 20 seconds or pop them into a preheated oven at 300°F for 5-7 minutes. Warmed blondies bring out the pumpkin and spices even more.

FAQs

Can I use canned pumpkin for this Pumpkin Snickerdoodle Blondies Recipe?

Absolutely! Just be sure to blot the canned pumpkin purée with a paper towel to remove excess moisture. This step helps keep the blondies chewy rather than cakey.

What if I don’t have pumpkin pie spice?

No worries! You can make a simple substitute by combining cinnamon, nutmeg, ginger, and a pinch of cloves or allspice for that same warm autumn kick.

Can I omit the white chocolate chips?

Yes, the white chocolate chips are optional. If you want a less sweet or dairy-free version, simply leave them out. The blondies will still be delicious and flavorful!

How do I know when the blondies are done baking?

Look for set edges and a lightly golden top. Insert a toothpick in the center — it should come out with a few moist crumbs but not wet batter. Baking times might vary depending on your oven, so keep a close eye after 20 minutes.

Can I double the recipe?

Definitely! You can bake the doubled recipe in a 9×13-inch pan, though baking time will increase by about 5 to 10 minutes. Just start checking at 20 minutes to avoid overbaking.

Final Thoughts

I can't recommend this Pumpkin Snickerdoodle Blondies Recipe enough for anyone looking to bring a cozy, flavorful, and utterly satisfying treat into their kitchen. From the first bite to the last crumb, these blondies capture everything delightful about fall in the most comforting and accessible way. So grab your apron, your favorite autumn playlist, and dive into baking these bars that are sure to become a beloved staple in your dessert repertoire.