Pumpkin Snickerdoodle Blondies
Pumpkin Snickerdoodle Blondies are the ultimate autumn treat, blending warm spices and creamy pumpkin for a chewy and irresistible dessert. They offer a delightful mix of sweetness and spice, making them perfect for cozy gatherings or family dinners. With a simple recipe that requires minimal effort, you’ll have delicious blondies ready to share—or to keep all to yourself!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes about 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the canned pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually add flour, baking powder, cinnamon, nutmeg, and salt; mix until just combined to avoid overmixing.
- Pour batter into the prepared pan and sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow blondies to cool completely before cutting into squares.
Nutrition
- Serving Size: 1 blondie (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: For extra moisture, use all brown sugar instead of granulated sugar. Add chopped nuts or chocolate chips for added texture. Store in an airtight container at room temperature for up to five days.