Pumpkin Snickerdoodle Blondies Recipe

If you’re on the hunt for a dessert that brings cozy autumn vibes and a perfect balance of sweet, spice, and everything nice, look no further than the Pumpkin Snickerdoodle Blondies Recipe. These blondies are a delightful twist on traditional snickerdoodles, featuring the rich, velvety flavor of pumpkin paired with warming spices that dance on your taste buds. Whether it’s for a seasonal treat or a comforting dessert anytime, this recipe combines simple ingredients to create bars that are moist, flavorful, and utterly irresistible. Trust me, once you make these, they’ll become your new favorite way to enjoy pumpkin in dessert form.

Ingredients You’ll Need

Gathering the right ingredients sets the stage for these luscious blondies. Each element plays an essential role, contributing to the fudgy texture, the spicy-sweet aroma, and that perfect snickerdoodle finish.

• 2 cups all-purpose flour: This forms the structure for your blondies, giving them their tender crumb.
• 1 teaspoon baking powder: Adds just the right amount of lift and lightness.
• 1 teaspoon ground cinnamon: Infuses warm, aromatic spice that’s a snickerdoodle staple.
• 1/2 teaspoon ground nutmeg: Provides a subtle depth and nutty undertone complexity.
• 1/4 teaspoon ground ginger: Adds a gentle zing that complements the other spices.
• 1/4 teaspoon ground cloves: Contributes a robust, fragrant touch perfect for fall flavors.
• 1/2 teaspoon salt: Balances sweetness and enhances the overall flavor.
• 3/4 cup unsalted butter, melted: Brings richness and a luscious, melt-in-your-mouth texture.
• 1 cup packed light brown sugar: Adds caramel notes and natural moisture.
• 1 large egg: Acts as a binder and adds moisture without weighing the blondies down.
• 1 teaspoon vanilla extract: Deepens the flavor with sweet, floral notes.
• 1 cup pumpkin puree: The star ingredient, delivering moistness, color, and that beloved pumpkin taste.
• 2 tablespoons granulated sugar: For the cinnamon-sugar topping, bringing a crisp, sweet finish.
• 1 teaspoon ground cinnamon: Mixed with sugar for the delicious snickerdoodle signature crust.

How to Make Pumpkin Snickerdoodle Blondies Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on the sides. This little trick makes lifting the blondies out a breeze once they’re baked and cooled.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Combining these dry ingredients well upfront ensures every bite bursts with perfectly distributed spice and balance.

Step 3: Blend Butter and Sugar

In a large bowl, stir together the melted butter and light brown sugar until smooth and glistening. This blend forms the moist, tender base for the blondies, enriching every bite with buttery sweetness.

Step 4: Add Egg and Vanilla

Beat the egg and vanilla extract into your butter-sugar mixture until everything is fully incorporated. This step creates the foundation for that soft, chewy texture you want in blondies.

Step 5: Stir in Pumpkin Puree

Fold in the pumpkin puree until the batter looks glossy and uniform. The pumpkin adds fudgy moisture and that unmistakable vibrant orange hue that makes these blondies so inviting.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet, stirring gently just until combined. Overmixing can cause toughness, so be gentle and stop as soon as you have no visible flour streaks.

Step 7: Pour and Spread Batter

Transfer the batter to your prepared baking pan, spreading it evenly with a spatula for a uniform bake.

Step 8: Make the Cinnamon-Sugar Topping

Mix together the granulated sugar and cinnamon in a small bowl. This simple topping creates a crackly, flavorful crust, giving the blondies that signature snickerdoodle appeal.

Step 9: Sprinkle the Topping

Evenly sprinkle the cinnamon-sugar mixture over the batter’s surface. This final touch adds a delightful sweetness and irresistible aroma while baking.

Step 10: Bake to Perfection

Pop your pan in the oven and bake for 25 to 30 minutes. Keep an eye out for golden-brown edges and test doneness with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs.

Step 11: Cool and Cut

After baking, let your blondies cool in the pan for at least 20 minutes. Use the parchment overhang to lift the blondies out, then cut into generous squares and prepare for a pumpkin-spiced treat you’ll want again and again!

How to Serve Pumpkin Snickerdoodle Blondies Recipe

Garnishes

For an extra special presentation, dust your blondies lightly with powdered sugar or add a dollop of whipped cream. A sprinkle of chopped toasted pecans or a drizzle of caramel sauce also pairs beautifully with the warm flavors and adds delightful texture.

Side Dishes

These blondies shine alongside a scoop of vanilla ice cream or a cup of rich, dark coffee. They also make a lovely companion to spiced chai or creamy hot chocolate, making your dessert time feel cozy and indulgent.

Creative Ways to Present

Try serving individual blondie squares on small plates with a side of fresh fruit like sliced pears or apples to add brightness. For a festive touch, cut them into triangles and serve on a platter lined with fall leaves or burlap for rustic charm. Stack a few with layers of frosting or pumpkin cream cheese for a quick blondie cake that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Snickerdoodle Blondies fresh by storing them in an airtight container at room temperature. They will stay perfectly moist for up to four days, making them a convenient treat to have ready for anytime snacking.

Freezing

If you want to save some for later, these blondies freeze beautifully. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months, allowing you to enjoy pumpkin goodness on demand.

Reheating

When ready to eat, thaw frozen blondies at room temperature and warm gently in the microwave for 15 to 20 seconds if you like them soft and cozy. Alternatively, pop them in a warm oven wrapped in foil for a few minutes to revive that fresh-baked texture.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree is perfect and commonly used in this Pumpkin Snickerdoodle Blondies Recipe. Just make sure to use pure pumpkin, not pumpkin pie filling, to avoid extra spices or sugars.

What if I don’t have all the spices?

If you’re missing one or two spices, don’t worry! The cinnamon is the most important. You can reduce or omit cloves, ginger, or nutmeg and still have delicious blondies, though the full spice blend adds the best flavor complexity.

Can I make these vegan or dairy-free?

You can substitute the butter with a plant-based alternative and use a flax egg or another egg replacer to make this recipe vegan and dairy-free. The taste and texture may vary slightly, but the fall flavors will still shine through.

How thick should I spread the batter?

The batter should be spread evenly but not too thin—about 1 to 1.5 inches thick is ideal. This allows the blondies to bake through without drying out and keeps them wonderfully fudgy in the center.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Adding a half cup of chocolate chips, chopped pecans, or walnuts can add lovely texture and flavor. Just fold them gently into the batter before spreading it in the pan for a personalized twist on the Pumpkin Snickerdoodle Blondies Recipe.

Final Thoughts

Making the Pumpkin Snickerdoodle Blondies Recipe is like wrapping yourself in a warm hug of seasonal flavor. The balanced blend of spices with moist pumpkin and buttery sweetness creates a treat that’s as comforting as it is delicious. Whether you’re sharing them with friends or savoring a quiet moment, these blondies are sure to brighten your day. Give this recipe a try and watch how quickly it becomes a beloved staple in your kitchen.

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