Pumpkin Snickerdoodle Blondies Recipe
As the leaves begin to turn from lush greens to golden hues and the crisp air envelopes us gently, thoughts of cozy kitchens filled with the aroma of spices and sweets come alive. Ah, the magic of fall! This Pumpkin Snickerdoodle Blondies Recipe is like wrapping yourself in a warm blanket on a cool evening. It brings that creamy comfort we all crave during the season. These blondies are tender, rich with pumpkin, and kissed with just the right amount of cinnamon and nutmeg. If you’re looking for a creamy fall dessert that your family will adore, you’ve found your recipe treasure! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights or last-minute gatherings!
- A delightful twist on classic blondies, offering a wonderfully warm and spiced flavor experience.
- So incredibly tender and moist that they practically melt in your mouth.
- Just the right amount of sweetness, making them a crowd-pleaser for all ages.
- The pumpkin spice swirl adds an artistic touch that makes them irresistible!
What You’ll Need
Gather These Simple Ingredients:
- Pumpkin puree: 1 cup (canned or homemade)
- Brown sugar: 1 cup, packed
- Butter: 1/2 cup (1 stick), melted
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Granulated sugar: 2 tablespoons (for sprinkling)
- Additional ground cinnamon: 1 teaspoon (for sprinkling)
How to Make Pumpkin Snickerdoodle Blondies Recipe
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, combine the melted butter and brown sugar, then add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Create a pumpkin spice swirl by mixing a small amount of the batter with additional cinnamon and nutmeg, then swirl it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes, checking for doneness with a toothpick (it should come out clean).
- Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely before cutting into squares.
Delicious Variations to Try
- For a nutty twist, add chopped pecans or walnuts to the batter for a crunchy surprise.
- Swirl in some creamy cheesecake filling by mixing together softened cream cheese and sugar for pockets of richness.
- Add chocolate chips for a decadent touch that blends beautifully with the pumpkin flavor.
- If you love spices, enhance the flavor with a dash of ginger or cloves for an extra kick!
Chef Emma’s Helpful Tips
- Make-ahead: These blondies keep really well at room temperature for up to three days, so they’re great for prepping ahead of gatherings.
- Ingredient swaps: If you’re out of brown sugar, you can use granulated sugar mixed with a bit of molasses to replicate that rich flavor.
- Slicing tricks: For cleaner cuts, use a plastic knife to cut the blondies after they have cooled completely.
- Storage suggestions: Store leftovers in an airtight container at room temperature or in the fridge for a few extra days of freshness.
Nutrition Information per Serving
- Serving size: 1 blondie
- Calories: 182
- Carbohydrates: 25g
- Sugar: 12g
- Fat: 8g
- Protein: 2g
- Sodium: 108mg
Frequently Asked Questions
Can I make this ahead?
Yes! These blondies last up to three days at room temperature, making them great for planning ahead.
Can I use different ingredients?
Absolutely! Feel free to experiment with different spices or even add in chocolate chips or nuts for customization.
How do I store leftovers?
Store the blondies in an airtight container at room temperature or in the fridge for additional freshness.
How long does it last?
These blondies are best enjoyed within a week, but they can be frozen for a longer shelf-life!
Wrapping It Up
These Pumpkin Snickerdoodle Blondies are not just desserts; they’re a warm embrace, a moment of comfort wrapped in each bite. The cozy spices and rich pumpkin flavor bring a tender nostalgia that makes every autumn evening special. So go ahead, save this Pumpkin Snickerdoodle Blondies Recipe to your fall baking board so it’s ready when you need a cozy treat! Happy baking!
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Pumpkin Snickerdoodle Blondies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Tender and rich pumpkin blondies, kissed with cinnamon and nutmeg, perfect for fall baking.
Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar, packed
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- Whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
- Combine the melted butter and brown sugar in a large mixing bowl, then add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Create a pumpkin spice swirl by mixing a small amount of the batter with additional cinnamon and nutmeg, then swirling it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes, checking for doneness with a toothpick (it should come out clean).
- Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely before cutting into squares.
Notes
These blondies keep well at room temperature for up to three days. For variations, consider adding nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 182
- Sugar: 12g
- Sodium: 108mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
