There’s something irresistibly comforting about the first bite of a dessert that marries the cozy warmth of cinnamon with the rich, earthy sweetness of pumpkin. These Pumpkin Snickerdoodle Blondies are exactly that kind of treat, blending velvety pumpkin puree into a buttery base and topping it off with a classic cinnamon-sugar twist. Each square is a little slice of autumn magic, perfect for sipping spiced lattes by the window as the leaves turn golden.
As you mix and bake, you’ll notice how the kitchen fills with the inviting scent of pumpkin pie spice, cinnamon, and a hint of nutmeg—flavors that evoke memories of holiday gatherings and crisp, cool mornings. And whether you’re an experienced baker or a curious beginner, this recipe’s straightforward steps and beginner-friendly difficulty level make it a breeze to master. Get ready to fall in love with a dessert that’s as fun to make as it is to eat!
KEY INGREDIENTS IN PUMPKIN SNICKERDOODLE BLONDIES
These blondies rely on a handful of pantry staples and a few seasonal heroes to deliver that perfect balance of sweet, spiced, and tender crumb. Here’s what you’ll need and why each component plays a vital role:
- Unsalted Butter
Provides the rich, creamy base and ensures a tender, moist texture without adding extra salt. Melting the butter helps it incorporate smoothly into the batter.
- Brown Sugar
Contributes deep, caramel-like sweetness and moisture. Its molasses content enhances the overall gooeyness and pairs perfectly with warm spices.
- Granulated Sugar
Adds a clean sweetness and helps create structure in the blondies. In the topping, it combines with cinnamon for that signature snickerdoodle crunch.
- Egg
Acts as a binding agent, giving the blondies their structure and lift. It also adds richness to the batter.
- Canned Pumpkin Puree
Brings moisture, flavor, and that unmistakable autumn color. Make sure it’s plain puree without added spices or sweeteners for best results.
- Vanilla Extract
Rounds out the flavors with a sweet, floral note that complements the pumpkin and spices.
- All-Purpose Flour
Forms the gluten framework, creating the foundation for that soft yet sturdy blondie texture.
- Baking Soda
Provides leavening power and helps the blondies rise slightly, ensuring a light, cakey crumb.
- Baking Powder
Adds extra lift and a tender crumb.
- Salt
Balances the sweetness and enhances all the warm spice notes.
- Pumpkin Pie Spice
A blend of cinnamon, ginger, cloves, and nutmeg that gives these blondies their signature fall flavor.
- Cinnamon
Intensifies the spiced profile and combines with sugar in the topping for that classic snickerdoodle bite.
- Nutmeg
Adds a hint of earthy warmth that deepens the overall spice blend.
- Granulated Sugar (Topping)
Coats the top of the blondies for a sweet, crisp finish that contrasts the soft interior.
- Cinnamon (Topping)
Mixed with sugar to create the snickerdoodle’s iconic cinnamon-sugar crust.
HOW TO MAKE PUMPKIN SNICKERDOODLE BLONDIES
Baking these blondies is a straightforward process that brings out the best in each ingredient. Follow these detailed steps to achieve a tender, spiced pumpkin treat with a delightful snickerdoodle topping:
1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to ensure easy removal of the blondies once they’re baked.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until completely smooth. This step dissolves any sugar clumps and creates a glossy base for the rest of the ingredients.
3. Add the egg, pumpkin puree, and vanilla extract to the sugar mixture, and whisk until fully combined. The batter should look silky and uniform, with a warm orange hue.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices throughout the batter.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix—overworking the batter can lead to tough blondies instead of tender ones.
6. Pour the batter into the prepared baking pan and spread it evenly with a spatula, making sure it reaches all corners for uniform baking.
7. In a small bowl, mix together the granulated sugar and cinnamon for the snickerdoodle topping. This layer adds a sweet, crispy contrast to the soft interior.
8. Sprinkle the cinnamon-sugar mixture evenly over the blondie batter, covering the surface completely for that signature snickerdoodle look.
9. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. This ensures a chewy yet fully set blondie.
10. Allow the blondies to cool in the pan on a wire rack before cutting into squares. Cooling helps them firm up slightly for neater slices.
SERVING SUGGESTIONS FOR PUMPKIN SNICKERDOODLE BLONDIES
Once your blondies have cooled and you’ve cut them into squares, it’s time to think about presentation and pairing. Whether you’re serving these at a cozy family gathering or bringing them to a potluck, these suggestions will elevate each bite.
- Serve slightly warm with a scoop of vanilla bean ice cream on top. The contrast between the hot blondie and the cold cream creates a luscious, melting experience.
- Pair with a hot spiced latte or chai tea. The warm, spiced beverage complements the pumpkin pie spice in the blondies and makes for a perfect autumn duo.
- Drizzle with warm salted caramel sauce and sprinkle with flaky sea salt. The rich caramel and hint of salt intensify the sweetness and highlight the buttery flavor.
- Garnish with chopped toasted pecans and a light dusting of cinnamon. The crunch of the nuts adds texture, while the extra spice layer brings out the pumpkin’s warmth.
HOW TO STORE PUMPKIN SNICKERDOODLE BLONDIES
Keeping your blondies fresh and flavorful is easy when you follow a few simple storage tips. Proper storage not only preserves their texture but also maintains the perfect balance of spice and sweetness.
- Store at room temperature in an airtight container for up to 4 days. Place a piece of parchment paper between layers to prevent sticking, and keep the container away from direct sunlight.
- Refrigerate in a sealed container for up to 5 days if you prefer a firmer texture. Let them sit at room temperature for 10–15 minutes before serving to soften.
- Freeze individual squares by wrapping each blondie tightly in plastic wrap, then placing them in a freezer-safe bag. Freeze for up to 2 months, and thaw overnight in the fridge or at room temperature before enjoying.
- For quick reheating, unwrap a blondie and heat in the microwave for 10–15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This brings back that just-baked warmth and softness.
CONCLUSION
These Pumpkin Snickerdoodle Blondies bring together the best of autumn baking—warm spices, velvety pumpkin, and a snickerdoodle crunch—all in one irresistible bar. From the first whisk of melted butter and sugars to the final sprinkle of cinnamon-sugar topping, each step is designed to yield tender, flavorful blondies that capture the essence of fall. The careful balance of brown sugar moisture, pumpkin puree richness, and spice blend depth ensures every bite is satisfying and cozy. Whether you’re a beginner baker excited to try your first spiced dessert or a seasoned pro looking for a seasonal twist, this recipe is approachable and rewarding. Don’t forget to explore the serving suggestions—pairing these blondies with ice cream, hot beverages, or a drizzle of salted caramel elevates them from everyday treat to festive showstopper.
Feel free to print this article and save it for your autumn recipe collection, and scroll down to the FAQ section for answers to common questions about ingredient substitutions, storage tips, and troubleshooting. If you have comments, questions, or feedback—whether you tried the recipe as written or added your own creative twist—please share your thoughts. Your baking stories and insights help other home cooks feel inspired and confident in the kitchen, and I can’t wait to hear how these Pumpkin Snickerdoodle Blondies become a new favorite in your fall baking lineup.
If you need any help troubleshooting texture issues, want tips on spice variations, or simply want to gush about how delicious these blondies turned out, leave a comment below. Your experiences bring warmth to this virtual kitchen, and together we can make every batch of Pumpkin Snickerdoodle Blondies even more delightful. Happy baking!
Pumpkin Snickerdoodle Blondies
Description
These pumpkin snickerdoodle blondies are a comforting treat, combining the sweetness of pumpkin with a hint of cinnamon, nutmeg, and a delicious snickerdoodle topping. Perfect for autumn gatherings!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
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In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
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Add the egg, pumpkin puree, and vanilla extract to the sugar mixture, and whisk until fully combined.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix.
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Pour the batter into the prepared baking pan and spread it evenly with a spatula.
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In a small bowl, mix together the granulated sugar and cinnamon for the snickerdoodle topping.
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Sprinkle the cinnamon-sugar mixture evenly over the blondie batter.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the blondies to cool in the pan on a wire rack before cutting into squares.
Note
- Make sure the pumpkin puree is plain with no added spices or sweeteners.
- For a chewier texture, do not overbake the blondies.
- These blondies can be stored in an airtight container at room temperature for up to 4 days.
- You can add a cup of white chocolate chips or chopped pecans to the batter for extra flavor.
- Feel free to increase the spices if you prefer a more intense flavor.
