Who Doesn’t Love a Good Pumpkin Snickerdoodle Blondie?

Fall is an exciting time of year when the air turns crisp, and we look forward to flavorful treats that warm our hearts. One charming dessert that captures the essence of this beloved season is the Pumpkin Snickerdoodle Blondie. This delightful dessert combines the rich, cozy flavors of pumpkin and spices with the soft, chewy texture of a blondie. It’s truly a unique twist on a classic snickerdoodle cookie, offering the same comforting flavors in a convenient bar form. Whether you’re hosting a gathering, celebrating a birthday, or just treating yourself, these blondies are sure to impress!

Why Make This Recipe

There are plenty of reasons to whip up a batch of Pumpkin Snickerdoodle Blondies. Here are just a few:

Seasonal Flavors: This recipe highlights pumpkin, a staple of fall, along with the inviting spices of cinnamon and nutmeg, making it perfect for autumn celebrations.
Easy to Make: Beginners and seasoned bakers alike will have no trouble putting this recipe together. With straightforward steps and common ingredients, you’ll have delicious blondies ready in no time.
Versatile Treat: Enjoy them as a dessert, pack them as a snack for school or work, or serve them at a gathering. They are a hit with both kids and adults!
Perfect Texture: The comforting combination of pumpkin and soft blondie makes for a dessert that’s chewy yet melt-in-your-mouth delicious.

Now that you know why these blondies are such a wonderful treat, let’s dive into how to make them!

How to Make Pumpkin Snickerdoodle Blondies

Making Pumpkin Snickerdoodle Blondies is a breeze! You’ll be pleasantly surprised by how quickly you can bring this delicious dessert to life. Here’s what you need and how you can make it.

Ingredients:

1 cup butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons cinnamon sugar (for topping)

Directions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Mix in the pumpkin puree, eggs, and vanilla until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spread the batter evenly into the prepared baking pan.
Sprinkle the cinnamon sugar evenly over the top of the batter.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan before cutting into squares and serving.

How to Serve Pumpkin Snickerdoodle Blondies

After your Pumpkin Snickerdoodle Blondies have cooled, it’s time to serve them up! Here are some delightful ideas for serving:

Plain and Simple: Serve the blondies warm or at room temperature on their own. They shine just as they are!
Topped with Whipped Cream: Add a dollop of whipped cream on top to create an even more indulgent treat.
With Ice Cream: Pair your blondies with a scoop of vanilla or cinnamon ice cream for a delicious dessert combo.
Drizzle with Caramel: A drizzle of caramel sauce takes these blondies to the next level, adding sweetness and richness.
With a Cup of Coffee: Enjoy your blondies with a hot cup of coffee or spiced tea for a cozy pairing.

How to Store Pumpkin Snickerdoodle Blondies

If you manage to have some blondies left after your gathering (which is unlikely!), storing them properly will keep them fresh for later enjoyment. Here’s how to store your delicious treats:

At Room Temperature: Store the blondies in an airtight container at room temperature. They’ll stay fresh for up to 3 days.
In the Refrigerator: If you prefer your blondies chilled, you can also refrigerate them. Just make sure they’re in an airtight container. They’ll last up to a week in the fridge.
For Long-Term Storage: To keep them longer, freeze your blondies! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them at room temperature when you’re ready to indulge.

Tips to Make Pumpkin Snickerdoodle Blondies

Making the perfect Pumpkin Snickerdoodle Blondies is easy, and these simple tips will help you achieve the best results:

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep the blondies light and chewy.
Use Canned or Fresh Pumpkin: Both canned pumpkin puree and fresh pumpkin work well, but ensure any fresh pumpkin is well-pureed and not too watery.
Freshly Ground Spices: If possible, use freshly ground spices for a more intense flavor.
Watch the Baking Time: Oven temperatures may vary. Start checking for doneness a few minutes before the timer goes off to avoid overbaking.

Variations

While Pumpkin Snickerdoodle Blondies are fantastic as is, you can try some variations to switch things up:

Add Nuts: Mix in chopped pecans or walnuts for a bit of crunch.
Chocolate Chips: Fold in some semi-sweet or white chocolate chips for a sweet surprise.
Spice Variations: Experiment with additional spices like ginger or cloves for a more robust flavor profile.
Cream Cheese Swirl: For a cheesecakey twist, add a cream cheese swirl by mixing softened cream cheese with some sugar and then swirling it into the batter before baking.

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains additional spices and sugar. It’s best to stick with plain pumpkin puree for this recipe to control the flavors.

2. How can I tell when the blondies are done baking?

Insert a toothpick into the center of the blondies. If it comes out clean or with a few moist crumbs, they’re done. If it has wet batter on it, bake for a few more minutes.

3. Can I make these blondies gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s a blend that includes xanthan gum for proper texture.

4. How can I make these blondies smaller or larger?

To make smaller blondies, use a smaller pan and adjust baking times. For larger blondies, use a bigger pan and watch for doneness closely.

Embracing the season with a batch of Pumpkin Snickerdoodle Blondies is a delightful choice. Not only will they satisfy your sweet tooth, but they will also leave a lasting impression on everyone who tries them. Happy baking!

Pumpkin Snickerdoodle Blondies

Author: amanda-hart
Total Time: 45 minutes
Yield: 24 servings 1x
Diet: Vegetarian

Description

A delightful dessert combining pumpkin and spices in a soft, chewy blondie form, perfect for fall gatherings.

Ingredients

Scale

1 cup butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons cinnamon sugar (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Mix in the pumpkin puree, eggs, and vanilla until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spread the batter evenly into the prepared baking pan.
Sprinkle the cinnamon sugar evenly over the top of the batter.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan before cutting into squares and serving.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 220
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

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