Soft and gooey, brimming with spiced pumpkin and topped with a layer of crunchy cinnamon sugar mixture, these Pumpkin Snickerdoodle Blondies are an ultimate autumn dessert. Best enjoyed with a cup of hot coffee or tea!
Fall is right around the corner, and personally, I am so excited. Fall is my favorite season, despite the fact that I did not get the beautiful leaves changing colors, different shades of orange, and all things spiced with pumpkin until I moved to the US. My heart just skipped a beat when I saw those golden leaves lay scattered on the ground for the first time, along with the smell of dampness that almost filled my nostril.
Blondies are such a great dessert because you can customize them the way you want them to be. These Pumpkin Snickerdoodle Blondies are my new favorite pumpkin dessert, with a gooey and soft inside and a crunchy cinnamon sugar on top.
YOUR NEXT FAVORITE FALL BLONDIES
There’s really nothing not to love about these fall spiced pumpkin blondies. The true secret is to use dark brown sugar and all the spices. They keep these blondies incredibly flavorful, gooey, soft and so darn good. The crunchy texture on top, which is made with a combination of ground cinnamon and sugar, adds extra your childhood snickerdoodle flavor to these pumpkin blondies. Sweet, flavorful, chewy and every last bite is truly delicious.
HOW TO MAKE PUMPKIN SNICKERDOODLE BLONDIES
You’ll need to melt the butter and let it cool before adding any wet ingredients.
Once the butter is cool, in a large bowl, whisk melted butter and brown sugar for a minute, until combined. Then add egg and whisk until fully combined, for about 1 minute. The more you whisk, the more likely you’ll achieve a shiny top of blondies.
Add in pumpkin puree and vanilla extract and whisk until combined. Set aside.
In a separate bowl, combine flour, pumpkin pie spice, cinnamon, cardamom, nutmeg and cloves. Mix the wet ingredients with the flour mixture, stir to combine and no flour streak remained.
Pour the batter into the prepared baking pan lined with parchment paper with the side overhang, and evenly distribute the batter all the way to the sides of the pan. Sprinkle all of the cinnamon and sugar mixture over the top of the batter.
Bake for about 25 to 28 minutes, or until the top is slightly golden and a toothpick inserted into the center comes out with a few to no moist crumbs attached. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into bars (or, for perfectly cut bars, refrigerate for at least 2 hours before cutting). Serve at room temperature.
THE KEY TO PERFECT BLONDIES
The key to perfect gooey and soft blondies? Here I have some for you:
- Do not overbake. Blondies need to be taken out of the oven as soon as the top looks set and is slightly firm to the touch. They will firm up as they cool, becoming fudgy like brownies.
- Chill before cutting. For perfectly cut blondies, I recommend chilling the blondies in the fridge at least 2 hours before cutting. This helps them firm up and allows you to cut them into nice, even squares. You also can dip your knife into hot water before cutting the blondies, and clean the knife with a warm, clean towel after each cut.
- Melted butter. Using melted butter not only gives the blondies buttery flavor but also adds a chewiness that gives them the perfect texture.
If you make these Pumpkin Snickerdoodle Blondies, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I love seeing my recipes come to life in your kitchens.
More Fall Desserts:
Pumpkin Snickerdoodle Blondies
- 1/2 cup (1 stick/113g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 cup (110g) dark brown sugar, packed (adjust the sweetness to your taste*)
- 3/4 cup (160g) pumpkin puree, not pumpkin pie filling
- 2 teaspoons (10ml) pure vanilla extract
- 1 1/4 cups (163g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 tablespoons (45g) granulated sugar
- 2-3 teaspoons ground cinnamon
- Preheat oven to 350°F/175°C. Line a 8x8-inch square pan with parchment paper, leaving an overhang on the sides for lifting the bars out of the pan after baking.
- In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
- In a separate bowl, combine flour, pumpkin pie spice, ground cinnamon, cardamom, nutmeg and cloves.
- In a large bowl, whisk the melted butter and brown sugar for a minute, until smooth and shiny. Add the egg and whisk until fully combined. Whisk in the pumpkin puree and vanilla until combined and smooth.
- Add flour mixture to wet mixture and fold, using a rubber spatula or wooden spoon, just until combined and no flour streak remained. Don’t over mix.
- Pour the batter into the prepared baking pan and evenly distribute the batter all the way to the sides of the pan. Sprinkle all of the cinnamon and sugar mixture over the top of the batter.
- Bake for 25-28 minutes, until the top is lightly golden and slightly firm to touch, or a toothpick inserted into the center comes out with a few to no moist crumbs attached. The middle will still be undercooked, but they will continue to cook as they cool.
- Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into bars (or, for perfectly cut bars, refrigerate for at least 2 hours before cutting). Serve at room temperature.