Name: Pumpkin Snickerdoodle Blondies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ cups all-purpose flour; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ cup (1 stick) unsalted butter, melted; 1 cup packed brown sugar; 1 cup pumpkin puree (canned or homemade — not pie filling); 2 large eggs; 1 tsp vanilla extract; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

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There’s something magical about that first cool breeze of fall, when cinnamon suddenly smells better, and pumpkin seems to belong in everything. These Pumpkin Snickerdoodle Blondies capture that exact feeling. They’re soft, chewy, perfectly spiced, and taste like the best parts of autumn in every bite.

Whether you’re baking for a cozy family night, a weekend brunch, or your next fall gathering, this recipe delivers that comforting pumpkin-meets-snickerdoodle vibe everyone loves. And the best part? You can whip them up with pantry staples in less than an hour.

Ingredients You’ll Need

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Wet Ingredients

½ cup (1 stick) unsalted butter, melted
1 cup packed brown sugar
1 cup pumpkin puree (canned or homemade — not pie filling)
2 large eggs
1 teaspoon vanilla extract

Topping

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures an even bake and a beautifully chewy center.

2. Prepare the Pan

Grease or line a 9×9-inch baking pan with parchment paper. (Tip: leave some overhang to easily lift the blondies out later.)

3. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, cinnamon, and nutmeg. This distributes the spices evenly, so every bite has that cozy pumpkin-spice flavor.

4. Combine the Wet Ingredients

In a separate large bowl, whisk together melted butter and brown sugar until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing just until combined. The batter should be thick and glossy.

5. Bring It All Together

Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing — it’s okay if there are a few small lumps. That’s how you keep them soft and chewy.

6. Add the Snickerdoodle Topping

Pour the batter into your prepared pan and smooth the top. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle it evenly over the batter for that classic snickerdoodle crunch.

7. Bake

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Over-baking can dry them out, so keep an eye near the 25-minute mark.

8. Cool & Slice

Let the blondies cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing into squares. This helps them set and keeps those clean edges.

Tips & Tricks for Perfect Blondies

Use 100% pure pumpkin puree: Pumpkin pie filling contains extra sugar and spices that can throw off the texture.
Don’t over-mix: This is the #1 reason blondies turn dense instead of chewy.
Customize your topping: Try adding a drizzle of maple glaze, a sprinkle of sea salt, or even white chocolate chips before baking.
Cut cleanly: For bakery-style edges, chill the blondies for 15 minutes before cutting.

Variations & Substitutions

Gluten-Free Version

Swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. The texture will be slightly softer, but just as delicious.

Vegan Version

Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 min).
Use vegan butter or coconut oil instead of dairy butter.

Other Flavor Twists

Pumpkin White Chocolate Blondies: Add ½ cup white chocolate chips.
Pecan Crunch Blondies: Fold in ½ cup chopped pecans.
Salted Caramel Swirl: Drizzle caramel into the batter before baking and swirl lightly.

Storage & Freezing Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps well for up to 1 week — great for make-ahead treats.
Freeze: Wrap individual blondies in plastic wrap and place in a freezer-safe container. Freeze up to 3 months. Thaw at room temp or warm in the microwave for 15 seconds.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree a small sugar pumpkin until smooth. If the puree seems watery, strain or blot with paper towels before using.

How do I know when they’re done?

Insert a toothpick in the center — if it comes out clean or with a few moist crumbs, they’re ready. A wet batter means they need a few more minutes.

Can I make them ahead of time?

Absolutely. Bake a day ahead and store covered at room temperature. The flavors actually deepen overnight.

What can I substitute for eggs?

Flax eggs, mashed banana, or ¼ cup unsweetened applesauce per egg all work well. Each adds a slightly different texture.

Nutrition Information (per blondie)

Final Thoughts: A Cozy Bite of Fall

These Pumpkin Snickerdoodle Blondies are more than just dessert — they’re that moment when your kitchen smells like cinnamon and butter, and the world outside feels just a little slower. Share them warm with friends, serve with a scoop of vanilla ice cream, or enjoy one quietly with a coffee on a chilly morning.

Save this recipe for later — your future self (and your sweet tooth) will thank you.