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Perfect Pumpkin Snickerdoodle Blondies: Easy Fall Dessert

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These pumpkin snickerdoodle blondies are soft, buttery, and topped with a crackly cinnamon-sugar crust. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • For the cinnamon-sugar coating:
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. In a small bowl, whisk together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon for the coating. Set aside.
  3. In a large bowl, whisk together melted butter and brown sugar until smooth. Add granulated sugar and whisk again. Add pumpkin puree, egg, and vanilla extract; whisk vigorously for about 30 seconds until silky and fully incorporated.
  4. In a separate medium bowl, whisk together flour, baking powder, salt, 1 teaspoon cinnamon, and pumpkin pie spice until no lumps remain.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Batter will be thick and slightly sticky.
  6. Transfer batter to prepared pan and spread evenly into corners. Smooth the top with a slightly wet spatula if needed.
  7. Sprinkle cinnamon-sugar coating evenly over the batter, covering the entire surface.
  8. Bake for 25-28 minutes. At 25 minutes, check for doneness: edges should be set and slightly pulling away from pan, center should look just set (may jiggle slightly but not wet). A toothpick inserted in center should come out with a few moist crumbs.
  9. Place pan on a cooling rack and cool completely in the pan (at least 1 hour).
  10. Once cool, use parchment handles to lift blondies out. Slice into 9 or 16 squares with a sharp knife, wiping clean between cuts.

Notes

Don’t overmix the batter to avoid tough blondies. Check pumpkin puree consistency; blot if watery. Use room temperature ingredients. Cool completely before slicing for best texture. For cleaner slices, chill blondies for 20 minutes before cutting.

Nutrition

Keywords: pumpkin snickerdoodle blondies, fall dessert, pumpkin blondies, easy pumpkin recipe, snickerdoodle blondies

Find it online: https://oracooks.com/perfect-pumpkin-snickerdoodle-blondies-easy-fall-dessert/