Pumpkin Snickerdoodle Blondies
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Pumpkin Snickerdoodle Blondies are soft chewy bars full of cozy fall flavor. They’re made with pumpkin puree and topped with a sweet cinnamon sugar layer. They’re easy to make and perfect for a tasty Fall treat!
Why You’ll Love This Recipe
- Easy to make: These blondies come together in one bowl. No special equipment is needed, either.
- Chewy texture: They are so soft and chewy. They melt in your mouth but still have a nice chew to them.
- Delicious flavor: Between the pumpkin, cinnamon and spices, these blondies taste amazing! Just like Fall.
- Cinnamon sugar layer: The crunchy sugar topping is my favorite part. It screams snickerdoodle!
Pumpkin Snickerdoodle Blondie Ingredients:
- Unsalted butter, melted: Butter adds needed fat and flavor to the blondies.
- Pumpkin puree (not pumpkin pie filling): Pumpkin puree adds flavor and helps keep them moist.
- Brown sugar, packed (dark brown sugar works, too): Brown sugar sweetens the blondies and gives them a caramel flavor.
- Granulated sugar: Granulated sugar is used to sweeten the batter and also used from the cinnamon sugar topping.
- Cinnamon: Cinnamon adds warmth and flavor.
- 1 large egg yolk, room temperature: An egg yolk helps bind the ingredients together.
- Pure vanilla extract: Vanilla adds aroma and warmth.
- Baking soda: Baking soda helps lift the blondies.
- Salt: Salt enhances the flavors.
- Pumpkin pie spice: Pumpkin pie spice flavors the blondies.
- All-purpose flour: AP flour provides structure.
These are incredibly easy to make. Simply whisk together butter, brown sugar, granulated sugar, pumpkin puree, egg yolk and vanilla until creamy. Next, mix in the flour, salt, pumpkin pie spice, and baking soda just until incorporated. The dough will be sticky! It’s then pressed into a parchment paper lined baking pan and topped with a mixture of cinnamon and sugar. Bake for about 25 minutes and they’re done!
Tips for Success
- Read through the entire recipe before starting. This helps prevent mistakes.
- Prepare ingredients ahead of time. This helps prevent mistakes and makes clean up easier.
- Do not over-mix the batter. Over-mixing can create tough blondies. Feel free to mix this dough by hand. A whisk and a rubber spatula are the tools you will need.
- Do not over-bake. These are best under-baked or baked just until set. Blondies are done when the center is set.
- Butter your hands if needed to press the dough into the prepared pan. The dough will be sticky!
- Let cool completely before cutting.
- Store blondies in an airtight container for up to 4 days.
- You can freeze them in a freezer bag. Alternatively, wrap them in plastic wrap and place them in a freezer container. They can be stored this way for up to 2 months.
Final Thoughts
Fall is the best time of year to bake. There is no shortage of amazing pumpkin recipes out there. Besides these Pumpkin Snickerdoodle Blondies, I really enjoy making Pumpkin Bread with Cream Cheese Frosting. I also love making Soft Pumpkin Cookies with Maple Glaze, Pumpkin Streusel Muffins, Pumpkin Scones, and Pumpkin Bars with Cream Cheese Frosting. It’s going to be busy Fall full of baking! Enjoy!
Pumpkin Snickerdoodle Cookie Bars
Pumpkin Snickerdoodle Cookie Bars are a delightful treat that combines warm flavors of pumpkin and cinnamon with the soft, chewy texture of a snickerdoodle.
Ingredients
Pumpkin Snickerdoodle Bars
- 1/2 cup unsalted butter, melted
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed (dark brown sugar works, too)
- 1/4 cup granulated sugar
- 1 large egg yolk, room temperautre
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 3/4 cup all-purpose flour
Sugar Topping:
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper. Spray or butter pan before adding parchment paper to help it stick to the pan.
- Mix together butter, pumpkin puree, brown sugar, granulated sugar, egg yolk and vanilla, scrape down sides of bowl as necessary. You can do this with a mixer or by hand with a whisk.
- Add the rest of the ingredients: baking soda, salt, pumpkin pie spice, and flour and mix on low-speed until combined. Dough will be sticky.
- Pour into prepared pan, spreading evenly. Butter hands if needed to help spread dough.
- Lastly, mix together granulated sugar and cinnamon in a small bowl and pour evenly over top of the dough. Bake for 25 minutes. Depending on your oven it may take a little longer. If you want a more gooey bar, bake for less time.
