Pumpkin Snickerdoodle Blondies
Delightfully soft and chewy, these Pumpkin Snickerdoodle Blondies combine the rich flavors of pumpkin with warm spices for a perfect fall-inspired treat.
Ingredients
Base Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar, packed
- 1/2 cup butter, melted (1 stick)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Topping
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or line it with parchment paper.
- In a separate bowl, whisk together flour, baking powder, ground cinnamon, and ground nutmeg until uniform.
Mixing Batter
- In a large mixing bowl, combine melted butter and brown sugar, mixing until smooth.
- Add pumpkin puree, eggs, and vanilla extract to the butter mixture, stirring until thoroughly combined.
- Gradually add the dry mixture to the wet ingredients, gently folding until just combined. Set aside a small amount of the batter for swirling, if desired.
- Mix the reserved batter with a bit of extra cinnamon and nutmeg for the swirl.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly.
- Sprinkle the granulated sugar and additional cinnamon mixture over the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow the blondies to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or dust with powdered sugar for an elegant touch. These blondies can be stored in an airtight container at room temperature for up to a week, or frozen for up to three months.