Description

These Pumpkin Snickerdoodle Blondies combine the warm, cozy flavors of pumpkin and cinnamon sugar topping into a moist, tender blondie bar. Perfectly spiced with pumpkin pie spice and topped with a sweet cinnamon-sugar blend, they offer a delicious twist on classic snickerdoodles with a rich pumpkin puree base. This easy-to-make dessert is baked in an 8×8 pan and yields a comforting treat ideal for fall gatherings or anytime you crave a seasonal dessert bar.

Ingredients

Scale

Wet Ingredients

½ cup (113 g) unsalted butter
1 large egg
¾ cup (180 g) pumpkin puree, 100% pure
1 tablespoon (15 ml) vanilla extract

Dry Ingredients

1 cup (220 g) light brown sugar
2 teaspoons (5 g) pumpkin pie spice
1 ¼ cups (156 g) all-purpose flour

Topping

3 tablespoons (38 g) granulated sugar
2 teaspoons (5 g) cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set the oven to 350°F (177°C) and allow it to fully preheat to ensure even baking.
Prepare Pan: Line an 8-by-8-inch baking pan with aluminum foil and lightly spray with cooking spray to help with easy removal and clean edges.
Melt Butter: In a large microwave-safe bowl, melt ½ cup unsalted butter on high power for about 1 minute. Watch carefully to avoid burning; the butter should be melted but not sizzling.
Mix Wet Ingredients: Let the melted butter cool briefly to avoid scrambling the egg. Add 1 large egg, 1 cup light brown sugar, ¾ cup pumpkin puree, 1 tablespoon vanilla extract, and 2 teaspoons pumpkin pie spice to the bowl. Whisk until smooth.
Add Flour: Stir 1 ¼ cups all-purpose flour into the wet mixture gently until just combined. Some small lumps are acceptable; avoid overmixing to keep the blondies tender.
Transfer Batter: Pour the batter into the prepared pan, using a spatula to smooth it evenly for uniform baking.
Prepare Topping: In a small bowl, combine 3 tablespoons granulated sugar and 2 teaspoons cinnamon until mixed evenly.
Sprinkle Topping: Evenly sprinkle the cinnamon-sugar mixture over the top of the batter. Though it may look like a lot, it will soak in during baking and add great flavor.
Bake: Bake in the preheated oven for 25 to 27 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. Start checking a few minutes early to prevent overbaking.
Cool: Remove from oven and let cool in the pan for at least 30 minutes to set. For best flavor and texture, allow blondies to rest 1 to 3 days to let flavors meld before cutting and serving.

Notes

Do not overmix the batter; small lumps are fine to keep blondies tender.
Be careful not to burn the butter when melting it in the microwave.
Cool the blondies completely before slicing for clean cuts.
Flavors improve after 1 to 3 days of resting, so consider making ahead.
Use pure pumpkin puree, not pumpkin pie filling, for best results.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Dessert
Method: Baking
Cuisine: American