Delicious Pumpkin Snickerdoodle Blondies – Easy Fall Dessert Recipe in Portions
These pumpkin snickerdoodle blondies are the perfect fall treat – soft, chewy, and bursting with pumpkin spice flavor. Topped with a sweet cinnamon sugar crust, this easy fall dessert recipe is baked in portions, making it ideal for family gatherings, holiday parties, or cozy nights in. Save this recipe for your next autumn baking day!
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.