Name: Pumpkin Snickerdoodle Blondies
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 16 servings
Ingredients: 1 ½ cups All-purpose flour; 1 teaspoon Baking powder; 1 teaspoon Ground cinnamon; ½ teaspoon Ground nutmeg; ½ cup (1 stick) Butter, melted; 1 cup (packed) Brown sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1 cup Pumpkin puree (canned or homemade); 2 tablespoons Granulated sugar (for topping); 1 teaspoon Additional ground cinnamon (for topping)

Pumpkin Snickerdoodle Blondies Recipe – a phrase that immediately conjures images of autumnal bliss and irresistible indulgence. If you’re anything like me, the mere mention of combining a classic chewy blondie with the comforting spices of a snickerdoodle and the rich, earthy flavor of pumpkin is enough to get your taste buds tingling. This isn’t just another fall treat; it’s a masterful fusion that takes three beloved dessert concepts and elevates them into a singular, spectacular experience. Historically, individual delights like the humble snickerdoodle, with its iconic cinnamon-sugar crust, have charmed generations, while the blondie offers a timeless, buttery chew. Pumpkin, of course, has been a cornerstone of seasonal baking for centuries, embodying warmth and harvest cheer. What we’ve created here is a modern classic, born from the desire to capture the very best of these worlds in one delightful bite.

Why This Recipe Becomes an Instant Favorite

People absolutely adore this dish for a multitude of reasons. Firstly, the harmonious blend of flavors is simply unparalleled; you get the sweet, caramelized notes of brown sugar from the blondie, the gentle tang and aromatic spice from the snickerdoodle topping, and the subtle, sweet depth of pumpkin, all perfectly balanced. Then there’s the texture – oh, the texture! Imagine a wonderfully chewy base that yields to a tender, moist interior, crowned with that delightful, slightly crisp, crackled snickerdoodle finish. It’s a symphony of chewiness and softness in every bite. Beyond the sensational taste and texture, the convenience of baking these bar-style treats makes them an ideal choice for potlucks, bake sales, or simply a cozy evening at home with a warm cup of cider. This particular Pumpkin Snickerdoodle Blondies Recipe isn’t just a dessert; it’s an invitation to savor the season in the most delicious and comforting way possible.

Ingredients:

For the Pumpkin Snickerdoodle Blondies Base:

1 ½ cups (180g) all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
¾ cup (1 ½ sticks or 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup (120g) pumpkin puree (not pumpkin pie filling)

For the Snickerdoodle Topping and Swirl:

¼ cup (50g) granulated sugar
1 tablespoon ground cinnamon
¼ cup (60g) pumpkin puree (additional, not from the base amount)
½ teaspoon pumpkin pie spice
1 tablespoon light brown sugar

Prepping Your Baking Pan and Oven

Prepare Your Oven: To start our journey to the most delightful Pumpkin Snickerdoodle Blondies, you’ll want to preheat your oven to 350°F (175°C). Ensuring your oven is at the correct temperature before introducing your batter is paramount for even baking and that perfect texture we’re aiming for. Give it ample time to fully heat up.
Line Your Pan: Next, grab a 9×13-inch baking pan. To make sure our blondies come out of the pan without a hitch and look absolutely beautiful, lightly grease the pan, and then line it with parchment paper, leaving an overhang on the longer sides. This parchment “sling” will be your best friend when it’s time to lift the cooled blondies out effortlessly. You can also lightly grease the parchment paper itself to be extra cautious. This simple step truly makes all the difference for clean removal!

Crafting the Pumpkin Snickerdoodle Blondies Base

Whisk the Dry Ingredients: In a medium-sized bowl, let’s combine our dry ingredients for the blondie base. Whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt. Make sure these are thoroughly combined, ensuring no lumps remain and that the leavening agent is evenly distributed. This initial step is crucial for the consistent rise and tender crumb of your Pumpkin Snickerdoodle Blondies. Set this bowl aside for a moment.
Cream the Butter and Sugars: Now, in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add your ¾ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed light brown sugar. We’re going to cream these together until the mixture is light, fluffy, and pale in color. This process usually takes about 3-5 minutes on medium-high speed. Don’t rush this! Creaming incorporates air into the butter and sugar, which is vital for creating that characteristic chewy-yet-tender texture in our blondies. Scrape down the sides of the bowl occasionally to ensure everything is fully incorporated.
Incorporate Eggs, Vanilla, and Pumpkin: With the mixer still on medium-low speed, add the 2 large eggs one at a time, mixing well after each addition. Be sure each egg is fully incorporated before adding the next. Once the eggs are in, stir in the 1 teaspoon of pure vanilla extract. Finally, gently fold in the ½ cup of pumpkin puree for the blondie base. Mix until it’s just combined and no streaks of pumpkin remain. Avoid overmixing at this stage; we just want to bring everything together. This pumpkin puree will add incredible moisture and a subtle, warm flavor to our blondie base, hinting at the delightful fall flavors to come.
Combine Wet and Dry Mixtures: With your mixer on the lowest speed, or by hand using a spatula, gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined. It’s absolutely critical here to avoid overmixing the batter. Overmixing develops the gluten in the flour too much, which can lead to tough or dry blondies, and we are striving for a perfectly tender, chewy Pumpkin Snickerdoodle Blondies experience! As soon as you see no more streaks of dry flour, stop mixing. A few small lumps are perfectly fine.

Preparing the Snickerdoodle Swirl and Topping

Create the Snickerdoodle Topping: In a small, separate bowl, combine the ¼ cup of granulated sugar with the 1 tablespoon of ground cinnamon. Stir these together until they are well blended. This is our signature snickerdoodle topping that will give these blondies their iconic flavor and delightful sparkly crust. Set this aside; we’ll be sprinkling it generously!
Prepare the Pumpkin Swirl Mixture: In another small bowl, whisk together the additional ¼ cup of pumpkin puree, ½ teaspoon of pumpkin pie spice, and 1 tablespoon of light brown sugar. Stir until this mixture is smooth and well combined. This isn’t just a simple pumpkin addition; the pie spice truly elevates the flavor, making it a distinct, aromatic swirl that complements the blondie base beautifully. This swirl is where a lot of the “Pumpkin” in our Pumpkin Snickerdoodle Blondies truly shines!

Assembling and Baking Your Blondies

Spread the Blondie Batter: Carefully spoon about two-thirds of your prepared blondie batter into the lined 9×13-inch baking pan. Using an offset spatula or the back of a spoon, gently spread the batter evenly across the bottom of the pan. Aim for a consistent layer to ensure even baking. Take your time to get it as smooth as possible.
Add the Pumpkin Swirl: Now for the artistic part! Drop spoonfuls of the prepared pumpkin swirl mixture over the top of the blondie batter in the pan. Don’t worry about being too precise here; randomness often creates the most beautiful patterns. Once all the pumpkin mixture is dotted onto the batter, take a skewer, a knife, or even the tip of a spoon, and gently swirl the pumpkin into the blondie batter. Create graceful, S-shaped motions or abstract swirls, avoiding mixing it in completely. We want distinct ribbons of pumpkin in our Pumpkin Snickerdoodle Blondies!
Layer the Remaining Batter (Optional, for a thicker swirl): If you want a more pronounced pumpkin swirl that’s nestled deeper within the blondie, you can carefully dollop the remaining one-third of the blondie batter over the pumpkin swirl. Then, gently spread it to cover most of the pumpkin layer. You can do another light swirl with your utensil if some pumpkin is still visible, but again, avoid overmixing.
Sprinkle with Snickerdoodle Topping: Generously sprinkle the entire surface of the blondie batter with the cinnamon-sugar mixture you prepared earlier. Don’t be shy here; this topping is what gives these Pumpkin Snickerdoodle Blondies their incredible aroma, a delightful crunch, and that classic snickerdoodle finish. Every bite should have a hint of that cinnamon-sugar goodness!
Bake to Perfection: Place your pan into the preheated 350°F (175°C) oven. Bake for approximately 30-35 minutes. The exact baking time can vary depending on your oven, so it’s always good to keep an eye on them. You’ll know they’re done when the edges are set and a light golden brown, and the center appears mostly set but might still look a tiny bit soft. A toothpick inserted into the center should come out with moist crumbs, but not wet batter. A slightly underbaked center ensures an incredibly chewy blondie! Do not overbake, as this will lead to a dry blondie.

Cooling and Serving

Cool in the Pan: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step for achieving the perfect texture and for easy slicing. Resist the urge to cut into them while they are warm! Warm blondies tend to crumble and can be messy. Allowing them to cool fully allows them to set up properly, enhancing their chewiness and making them much easier to slice neatly. This might take 1-2 hours, or even longer.
Lift and Slice: Once completely cooled, use the parchment paper overhang to gently lift the entire slab of Pumpkin Snickerdoodle Blondies out of the pan and transfer it to a cutting board. Discard the parchment paper. Now, using a sharp knife, slice the blondies into 12-16 squares or bars, depending on your preferred serving size. You can wipe your knife clean between cuts for the cleanest possible slices.
Serve and Enjoy: These Pumpkin Snickerdoodle Blondies are absolutely delightful on their own, offering a wonderful blend of autumn spices and comforting sweetness. They are perfect with a cup of coffee or tea, or even a scoop of vanilla ice cream for an extra indulgent treat. Store any leftover blondies in an airtight container at room temperature for up to 3-4 days. They tend to get even chewier and more flavorful on the second day! Prepare to fall in love with this ultimate fall treat!

Conclusion:

Oh, my friends, if you’ve been following along, you already know the delightful journey we’ve been on with this incredible treat. But allow me to reiterate why this isn’t just another recipe; it’s a culinary experience waiting to unfold in your own kitchen. This isn’t just a dessert; it’s a hug in food form, a celebration of autumn’s best flavors, and a guaranteed crowd-pleaser that will have everyone asking for more. I truly believe that once you try this, it will become a cherished part of your baking repertoire, a go-to recipe that brings warmth and smiles to any occasion. The sheer joy of pulling a pan of these golden beauties from the oven, with their intoxicating aroma filling your home, is an experience I want everyone to have.

What makes our Pumpkin Snickerdoodle Blondies Recipe an absolute must-try? It’s the perfect alchemy of classic comfort and seasonal spice. Imagine the chewy, rich texture of a perfectly baked blondie, but infused with the earthy sweetness of pumpkin puree. Now, elevate that with the iconic cinnamon-sugar swirl of a snickerdoodle cookie, adding that signature tangy-sweet crunch to every bite. It’s a masterful blend of two beloved desserts, culminating in something far greater than the sum of its parts. Each square offers a beautiful balance – not overly sweet, but deeply satisfying, with the spices singing in harmony with the pumpkin. It’s truly a testament to how simple ingredients can create extraordinary magic. I promise you, the first bite is pure bliss; a soft, chewy interior giving way to that delightful cinnamon-sugar top, all infused with that quintessential autumnal essence.

Serving Suggestions & Delightful Variations:

While these blondies are absolutely divine straight from the cooling rack, still warm and fragrant, there are so many ways to enjoy them! For an indulgent dessert, I love serving them slightly warmed with a scoop of creamy vanilla bean ice cream or, even better, a dollop of cinnamon or pumpkin spice ice cream. The cold, melting ice cream against the warm blondie is pure heaven. A simple dusting of powdered sugar or a drizzle of caramel sauce can also elevate them beautifully. Imagine a cozy autumn afternoon, a cup of freshly brewed coffee or a spiced chai latte, and one of these delightful blondies – pure bliss! They’re also perfect for potlucks, bake sales, or as a thoughtful homemade gift. They travel wonderfully and are always a hit.

Feeling adventurous? This Pumpkin Snickerdoodle Blondies Recipe is incredibly versatile! You could stir in a handful of white chocolate chips into the batter for an extra layer of creamy sweetness that beautifully complements the pumpkin and spices. Toasted pecans or walnuts would add a wonderful textural contrast and nutty depth. For an extra touch of decadence, consider drizzling them with a simple cream cheese glaze once they’ve cooled completely – just whisk together some softened cream cheese, powdered sugar, milk, and a touch of vanilla extract. For those who love a bit more spice, feel free to increase the amount of cinnamon, nutmeg, ginger, or even add a pinch of cloves to the spice mixture. Don’t be afraid to make this recipe truly your own; that’s the joy of home baking!

Your Turn to Create!

So, there you have it. My heartfelt plea for you to experience the sheer delight of these Pumpkin Snickerdoodle Blondies. This isn’t just a recipe to read; it’s a recipe to bake, to share, and to savor. I genuinely believe that every kitchen deserves to be filled with the comforting aroma of these incredible treats. Don’t just dream about them; gather your ingredients, preheat your oven, and prepare to create some serious autumnal magic. When you do, please, please, please come back and share your experience! I absolutely adore hearing about your baking adventures. Did you add a special twist? How did your family and friends react? Your comments, your photos, and your stories are what make this culinary community so vibrant and inspiring. Get baking, my friends, and prepare to fall in love!