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Pumpkin Snickerdoodle Blondies Recipe

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4.1 from 70 reviews

These Pumpkin Snickerdoodle Blondies are the ultimate fall dessert bars, featuring a soft and chewy texture infused with warm pumpkin and spice flavors. These bars combine a rich pumpkin base with classic snickerdoodle spices and a crackly cinnamon-sugar topping, making them a cozy seasonal treat that's easy to make and perfect for sharing.

  • Total Time: 30 minutes
  • Yield: 9 bars

Ingredients

Blondie Batter:

  • 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

Topping:

  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon or pumpkin pie spice

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies after baking.
  2. Prepare the butter mixture: In a large mixing bowl, whisk together the melted unsalted butter, pumpkin pie spice, and packed light brown sugar until fully combined. This helps to bloom the spices, enhancing their flavor.
  3. Add wet ingredients: Whisk in the large egg, egg yolk, blotted pumpkin purée, and vanilla extract into the butter mixture until smooth and well incorporated.
  4. Add dry ingredients: Gently stir in the all-purpose flour, cornstarch, cream of tartar (if using), salt, and baking powder just until combined. Avoid overmixing to keep the blondies tender.
  5. Add white chocolate chips (optional): Fold the white chocolate chips into the batter gently for pockets of creamy sweetness.
  6. Transfer to pan: Spread the blondie batter evenly in the prepared baking pan, smoothing the surface with a spatula.
  7. Add topping: In a small bowl, mix the granulated sugar with ground cinnamon or pumpkin pie spice, then evenly sprinkle this over the top of the batter.
  8. Bake: Bake the blondies in the preheated oven for 20 to 25 minutes until the edges are set but the center remains slightly soft, and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool and garnish: Once baked, optionally sprinkle additional white chocolate chips on top. Allow the blondies to cool completely in the pan. For clean slices, chill briefly before cutting.
  10. Serve: Slice into 9 bars and serve to enjoy a deliciously chewy, pumpkin-spiced treat perfect for fall.

Notes

  • Don’t skip blotting the pumpkin purée to remove excess moisture, which helps keep the blondies chewy rather than cakey.
  • Use parchment paper to line the pan with an overhang for easy removal and clean edges.
  • You can double the recipe and bake in a 9×13 inch pan, but baking time may increase by 5 to 10 minutes; start checking at the original bake time.
  • Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pumpkin-snickerdoodle-blondies-recipe/