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Pumpkin Snickerdoodle Blondies Recipe

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These Pumpkin Snickerdoodle Blondies combine the rich, cozy flavors of pumpkin and classic snickerdoodle spices into a moist, tender blondie. Featuring a pumpkin spice swirl and a cinnamon sugar topping, they are perfect for fall treats or anytime you crave a warm, spiced dessert.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup brown sugar, packed
  • 1/2 cup (1 stick) butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Topping

  • 2 tablespoons granulated sugar (for sprinkling)
  • 1 teaspoon additional ground cinnamon (for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the blondies evenly.
  2. Prepare Pan: Grease a 9×9 inch baking pan with butter or line it with parchment paper to prevent sticking and make removal easier.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until fully combined.
  4. Combine Wet Ingredients: In a large mixing bowl, blend the melted butter and brown sugar until smooth. Add pumpkin puree, eggs, and vanilla extract, and mix thoroughly until the batter is uniform.
  5. Incorporate Dry into Wet: Gradually stir the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing.
  6. Create Pumpkin Spice Swirl: Take a small portion of the batter and mix it with additional cinnamon and nutmeg to intensify the spice flavor, then swirl it into the main batter for a decorative and flavorful effect.
  7. Pour Batter and Add Topping: Pour the batter into the prepared baking pan and evenly sprinkle the granulated sugar mixed with cinnamon over the top for a sweet, crispy crust.
  8. Bake: Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Cool: Allow the blondies to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing into squares for best texture and flavor.

Notes

  • Use canned pumpkin puree or homemade pumpkin puree for best consistency.
  • Do not overmix the batter to keep the blondies tender and moist.
  • Swirling the pumpkin spice mixture creates a marbled effect but can be adjusted based on preference.
  • Allowing the blondies to cool completely helps them set and makes cutting easier.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week.

Find it online: https://dishesbydaisy.com/pumpkin-snickerdoodle-blondies-recipe/