Delightful Pumpkin Snickerdoodle Blondies Recipe to Try

Name: Pumpkin Snickerdoodle Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup pumpkin puree; 1 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter (softened); 2 large eggs; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract

Recipe By:

Ruth

Posted:

October 11, 2025

Updated:

October 11, 2025

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There’s nothing quite like the aroma of fresh-baked Pumpkin Snickerdoodle Blondies wafting through your kitchen. Imagine biting into a soft, chewy treat that perfectly balances the warm spices of cinnamon and nutmeg with the rich, creamy taste of pumpkin. Each bite is like a cozy hug on a chilly autumn day, making you feel all warm and fuzzy inside as you savor the sweet flavors.

I first stumbled upon this delightful Pumpkin Snickerdoodle Blondies Recipe during an epic baking marathon with friends one Halloween. The laughter, flour fights, and the accidental pumpkin spill (sorry, Mom) created memories that still bring a smile to my face. Now, these blondies have become my go-to treat for every fall gathering and cozy movie night. Trust me; your taste buds will thank you!

Why You'll Love This Recipe

This Pumpkin Snickerdoodle Blondies Recipe features incredible flavor and texture that will have everyone asking for seconds
With straightforward steps, even novice bakers can achieve delicious results
The warm golden hue makes them irresistibly inviting and perfect for any festive occasion
Versatile enough to enjoy year-round, they can be customized with your favorite add-ins for extra flair

I remember making these blondies for my family last Thanksgiving; their delighted faces were priceless as they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Standard flour works best here; it provides the right structure for those chewy blondies.
Pumpkin Puree: Use canned or homemade puree; just ensure it’s pure pumpkin without additives for best flavor.
Brown Sugar: Light brown sugar adds moisture and a rich caramel flavor that enhances your blondies’ sweetness.
Cinnamon: A must-have spice! Ground cinnamon gives those warm fall vibes we all crave during chilly months.
Nutmeg: Just a pinch goes a long way; it adds depth that complements pumpkin beautifully.
Butter: Unsalted butter is preferred as it allows you to control the saltiness of your dessert.
Eggs: These bind everything together and create that delightful chewy texture we love in blondies.
Baking Powder: Essential for leavening; it helps create that fluffy yet dense texture we adore in blondies.
Salt: Just a dash balances out the sweetness and enhances all those glorious flavors.
Vanilla Extract: Use pure vanilla extract for an aromatic touch that elevates every bite of your blondies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Pumpkin Snickerdoodle Blondies Recipe

How to Make Pumpkin Snickerdoodle Blondies Recipe

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal later.

Mix Dry Ingredients Together: In a mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until combined. The mixture should smell heavenly already!

Cream Butter and Sugars: In another large bowl, cream softened butter with brown sugar until light and fluffy—about 3-4 minutes should do the trick! Add in vanilla extract for extra flavor.

Add Eggs and Pumpkin Puree: Beat in eggs one at a time until fully incorporated. Then mix in pumpkin puree until well combined; this will give your blondies their moist texture.

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle here; over-mixing can lead to tough blondies—nobody wants that!

Bake to Perfection!: Pour batter into your prepared pan and spread evenly. Bake in preheated oven for about 25-30 minutes or until golden brown on top—your kitchen will smell like fall magic!

Now you’ve successfully made some fantastic Pumpkin Snickerdoodle Blondies! Allow them to cool before cutting into squares so you don’t burn your tongue (trust me on this one). Whether you’re indulging solo or sharing with friends, these treats are sure to be a hit!

You Must Know

The secret to perfect Pumpkin Snickerdoodle Blondies lies in the balance of spices and sweetness
The aroma of cinnamon and sugar wafting through your kitchen is irresistible
These blondies are soft, chewy, and will melt in your mouth, leaving you craving more

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then mix in the eggs and pumpkin puree before gradually adding dry ingredients for a smooth batter.

Add Your Touch

Feel free to swap out the pumpkin for applesauce or add chocolate chips for an extra treat. You can also sprinkle some nuts on top for added crunch.

Storing & Reheating

Store leftover blondies in an airtight container at room temperature for up to three days. To reheat, pop them in the microwave for 10-15 seconds to regain that fresh-baked feel.

Chef's Helpful Tips

For best results, always use room temperature butter and eggs to achieve a creamy batter
Avoid overmixing once you add the flour; this keeps the blondies tender
Lastly, let them cool completely before cutting to maintain their shape and texture

The first time I made these Pumpkin Snickerdoodle Blondies, my friends devoured them within minutes—no kidding! Their laughter and satisfied sighs were the best compliments ever.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s cooked and pureed well for the right texture.

How do I know when my blondies are done?

Insert a toothpick; it should come out with a few moist crumbs but not wet batter.

Can I freeze these blondies?

Absolutely! Wrap them tightly and freeze for up to three months for later enjoyment.

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