Pumpkin Snickerdoodle Blondies Recipe
Ingredients
Dry Ingredients
- ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp 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 tsp vanilla extract
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C). This ensures an even bake and a beautifully chewy center.
- Prepare the PanGrease or line a 9×9-inch baking pan with parchment paper. (Tip: leave some overhang to easily lift the blondies out later.)
- Mix the Dry IngredientsIn 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.
- Combine the Wet IngredientsIn 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.
- Bring It All TogetherGently 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.
- Add the Snickerdoodle ToppingPour 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.
- BakeBake 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.
- Cool & SliceLet 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.