Description
These Pumpkin Snickerdoodle Blondies combine the warm, cozy flavors of classic snickerdoodle cookies with moist, spiced pumpkin for a delightful fall-inspired treat. Soft and chewy with a cinnamon-sugar topping, they are perfect for dessert or a sweet snack during the autumn season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Combine Butter and Sugar: In a large bowl, mix the melted butter and brown sugar until smooth and well combined.
- Add Egg and Vanilla: Add the egg and vanilla extract to the sugar-butter mixture and beat until fully incorporated.
- Add Pumpkin Puree: Stir in the pumpkin puree until the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Spread Batter: Spread the batter evenly into the prepared baking pan.
- Make Cinnamon-Sugar Topping: In a small bowl, mix the granulated sugar and cinnamon together.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar mixture over the top of the batter.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the blondies to cool in the pan for at least 20 minutes. Use the parchment paper overhang to lift them out of the pan. Cut into squares and serve.
Notes
- Be careful not to overmix the batter to ensure tender blondies.
- For easy removal, make sure to leave parchment paper overhang when lining the baking pan.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- You can add chopped nuts or white chocolate chips for extra texture and flavor, if desired.
