Laura Mariano
Introduction to Pumpkin Snickerdoodle Blondies
Blondies are the ultimate cozy fall dessert, offering a chewy, buttery texture that pairs beautifully with warm spices. Pumpkin Snickerdoodle Blondies take this classic treat to the next level by combining the earthy sweetness of pumpkin with the nostalgic cinnamon-sugar crust of snickerdoodles.
The appeal lies in their balance: rich blondie base, fragrant pumpkin spice, and a crunchy cinnamon topping that makes each bite irresistible. These blondies are perfect for autumn gatherings, bake sales, or holiday dessert tables, where their golden hue and spiced aroma instantly set the mood.
Easy to prepare and even easier to enjoy, they embody the flavors of fall in a handheld square. Whether served with coffee, tea, or a scoop of vanilla ice cream, Pumpkin Snickerdoodle Blondies are a seasonal must-have that will quickly become a family favorite.
What Makes These Blondies Special?
Pumpkin Snickerdoodle Blondies stand out because they combine two beloved desserts into one irresistible treat. The chewy, buttery texture of blondies provides the perfect canvas for the warm, spiced crunch of a snickerdoodle topping.
Pumpkin purée not only adds seasonal flavor but also keeps the blondies moist and tender. This makes them ideal for make-ahead baking, as they stay soft for days without losing their charm.
The cinnamon-sugar crust delivers that signature snickerdoodle flair, while the pumpkin spice blend infuses each bite with cozy autumn notes. Together, they create a dessert that feels indulgent yet comforting.
Tip: These blondies are excellent for gifting or entertaining since they hold up well and slice neatly, making them a reliable choice for festive occasions.
Flavor Profile Breakdown
The flavor profile of Pumpkin Snickerdoodle Blondies is layered and inviting:
- Pumpkin: Adds earthy sweetness and natural moisture, ensuring a soft, tender crumb.
- Cinnamon-sugar topping: Provides a warm, spiced crunch that contrasts beautifully with the chewy base.
- Blondie base: Buttery and slightly caramel-like, thanks to brown sugar, it delivers richness and chew.
- Vanilla and nutmeg: Add depth and balance, enhancing the pumpkin and cinnamon flavors.
Together, these elements create a dessert that’s cozy, nostalgic, and festive.
Pro Tip: Use fresh pumpkin purée instead of canned for a richer, more authentic flavor.
Step-by-Step Baking Guide
Step 1: Prepare Batter Cream softened butter and sugar until fluffy. Mix in pumpkin purée, vanilla, and eggs.
Step 2: Add Dry Ingredients Whisk together flour, baking powder, salt, cinnamon, and nutmeg. Fold gently into wet mixture until just combined.
Step 3: Spread Batter Pour batter into a parchment-lined baking pan, smoothing evenly with a spatula.
Step 4: Add Topping Mix cinnamon and sugar. Sprinkle generously over batter to create the snickerdoodle crust.
Step 5: Bake Bake at 350°F (175°C) for 25–30 minutes, until edges are golden and center is set. Test with a toothpick—it should come out clean or with a few moist crumbs.
Step 6: Cool & Slice Cool completely in the pan before slicing into squares.
Tip: Chill blondies before cutting for clean, sharp edges.
Common Mistakes to Avoid
- Using watery pumpkin purée: Leads to soggy blondies. Drain or blot excess moisture before using.
- Overbaking: Results in dry texture. Remove from oven once a toothpick shows moist crumbs.
- Skipping cinnamon-sugar topping: Loses the snickerdoodle flair. Always add the crust for flavor and texture.
- Cutting too early: Warm blondies crumble easily. Cool fully before slicing.
Tip: Always test doneness with a toothpick in the center to ensure perfect texture.
Delicious Pumpkin Snickerdoodle Blondies – Easy Fall Dessert Recipe in Portions
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- 9×13-inch baking pan
- Parchment paper
- Cooling rack
Ingredients
Blondie Base:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin purée (unsweetened, drained if watery)
- 2 tsp vanilla extract
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Topping:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare Pan: Line baking pan with parchment paper and lightly grease.
- Cream Butter & Sugar: Beat butter, brown sugar, and granulated sugar until fluffy.
- Add Wet Ingredients: Mix in eggs, pumpkin purée, and vanilla until smooth.
- Add Dry Ingredients: Whisk flour, baking powder, cinnamon, nutmeg, and salt. Fold gently into wet mixture.
- Spread Batter: Pour into prepared pan and smooth evenly.
- Add Topping: Mix sugar and cinnamon. Sprinkle generously over batter.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until edges are golden and center is set. Test with toothpick.
- Cool & Slice: Cool completely before cutting into squares. Chill for clean edges.
Notes
- Drain pumpkin purée if watery to avoid soggy texture.
- Don’t overbake—remove when toothpick shows moist crumbs.
- Chill blondies before slicing for neat squares.
- Add-ins like white chocolate chips or cream cheese swirl elevate flavor.
- Freeze individually wrapped blondies for up to 2 months.
