Irresistible Pumpkin Snickerdoodle Blondies Recipe Delight

Name: Pumpkin Snickerdoodle Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup canned pumpkin puree (not pie filling); 2 large eggs; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1 tsp vanilla extract; 2 tbsp cinnamon sugar mixture (for topping)

Recipe By:

Ruth

Posted:

October 12, 2025

Updated:

October 12, 2025

0 Shares

The aroma of warm spices fills the air as you bite into a soft, chewy Pumpkin Snickerdoodle Blondie. Imagine a luscious blend of pumpkin and cinnamon, melting in your mouth, leaving you craving another piece. It’s like autumn wrapped in a cozy blanket while sipping hot cocoa; pure bliss on a plate.

Picture this: it’s sweater weather, leaves are crunching underfoot, and you’re hosting friends for a casual get-together. You want something sweet that feels like a warm hug. That’s when these blondies make their grand entrance, turning your gathering into an unforgettable feast of flavors and fun.

Why You'll Love This Recipe

These Pumpkin Snickerdoodle Blondies require minimal effort, making them perfect for busy bakers
Each bite offers a delightful balance of sweetness and spice
Their beautiful golden color makes them a stunning dessert for any occasion
They’re versatile enough to serve at fall parties or cozy family dinners

I still remember the first time I made these blondies; my friends couldn’t stop raving about them! Their joy was contagious as they devoured every last crumb, asking for the recipe before they even finished their first slice.

Essential Ingredients

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

Unsalted Butter: Softened butter gives these blondies their rich flavor; let it sit out before mixing.
Granulated Sugar: This adds sweetness and helps achieve that lovely chewy texture.
Brown Sugar: The molasses in brown sugar enhances the flavor depth, making things oh-so-delicious.
Canned Pumpkin Puree: Be sure it’s pure pumpkin and not pie filling to control sweetness and spices.
Eggs: Two large eggs provide structure and richness for moist blondies.
All-Purpose Flour: Use standard flour for the best texture; don’t forget to spoon it into your measuring cup!
Baking Powder: This will help your blondies rise beautifully in the oven.
Cinnamon: A generous dash of cinnamon warms up the flavor profile, making everything feel like fall.
Nutmeg: Just a pinch adds an aromatic kick that pairs perfectly with pumpkin.
Salt: A little salt balances out the sweetness beautifully.
Vanilla Extract: Pure vanilla extract elevates all the flavors, rounding out the taste perfectly.
Cinnamon Sugar Mixture: A combo of sugar and cinnamon sprinkled on top creates that iconic snickerdoodle crunch.

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

How to Make Pumpkin Snickerdoodle Blondies Recipe

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal later.

Mixing the Batter: In a large bowl, beat together softened butter with granulated sugar until light and fluffy. Add brown sugar next; this combo creates that dreamy texture everyone loves.

Incorporating Pumpkin: Pour in the canned pumpkin puree along with two eggs and vanilla extract. Stir until smooth; don’t worry if it looks slightly lumpy at first—it’ll all come together!

Adding Dry Ingredients: Gradually sift in all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Mix just until combined—overmixing can lead to tough blondies!

Creating Cinnamon Sugar Topping: In a small bowl, mix together granulated sugar with cinnamon for sprinkling on top. Once your batter is in the pan, sprinkle this mixture generously over it.

Baking Time: Pour your batter into the lined baking pan and spread evenly. Bake for about 25-30 minutes or until a toothpick comes out clean from the center—this is crucial for fudgy perfection!

Cooling Down: Allow your blondies to cool completely in the pan on a wire rack before slicing them into squares. Trust me; patience pays off here!

Enjoy these delightful Pumpkin Snickerdoodle Blondies with family or friends—or keep them all to yourself! Either way, they’re bound to bring smiles all around as you savor each delicious bite!

You Must Know

Pumpkin Snickerdoodle Blondies are a delightful twist on the classic cookie, combining autumn flavors with a chewy texture
The warm spices and sweet pumpkin create an irresistible aroma that fills your kitchen, making every bite feel like a cozy hug

Perfecting the Cooking Process

Start by creaming the butter and sugars for fluffiness, then gradually mix in the pumpkin and dry ingredients. This sequence ensures even mixing and prevents lumps.

Add Your Touch

Feel free to swap regular sugar for brown sugar for added moisture or sprinkle some chopped nuts for extra crunch. Personalize it to match your taste!

Storing & Reheating

Store blondies in an airtight container at room temperature for up to five days. For reheating, pop them in the microwave for about 10 seconds to restore their chewy texture.

Chef's Helpful Tips

Use room temperature butter for easier creaming; it incorporates air better, leading to lighter blondies
Don’t overmix once adding flour; this helps maintain their tender texture
Monitor baking closely; overbaking can turn them dry instead of perfectly chewy

Sometimes I take these blondies to family gatherings, and they vanish faster than I can say “pumpkin spice.” The smiles on my relatives’ faces make all the baking worthwhile.

FAQ

What’s the best way to measure flour?

Use the spoon-and-level method to prevent packing too much flour into your measuring cup.

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s well-pureed and cooked down to avoid excess moisture.

How do I know when my blondies are done baking?

They should be slightly firm around the edges but still soft in the center when done.

0 Shares