Print

Perfect Pumpkin Snickerdoodle Blondies: Easy Fall Dessert

pumpkin snickerdoodle blondies - featured image
Print Recipe

These pumpkin snickerdoodle blondies combine the classic tangy flavor of snickerdoodles with moist, fudgy pumpkin goodness. They’re quick, easy, and perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1½ cups (300g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups (280g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large microwave-safe bowl, melt 1 cup unsalted butter in 30-second intervals. Let cool for 2-3 minutes.
  3. Add brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 1 minute until smooth and glossy.
  4. Add pumpkin puree, eggs, and vanilla extract. Whisk until completely combined.
  5. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Add dry ingredients to wet mixture in three additions, folding gently with a rubber spatula after each. Stop when no streaks of flour remain.
  7. In a small bowl, mix 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon for the topping.
  8. Pour batter into prepared pan and spread evenly. Sprinkle cinnamon-sugar mixture evenly over the surface.
  9. Bake for 22-26 minutes, until edges are golden brown and set, and center is slightly soft and puffy. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Cool in the pan on a wire rack for at least 30 minutes. Then use parchment overhang to lift the blondies out and transfer to the rack to cool completely.
  11. Once completely cool, cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t skip the cream of tartar—it’s essential for the snickerdoodle tang. If your pumpkin puree is watery, pat it dry with paper towels. The toothpick test can be misleading; look for set edges and a slightly puffy center. Room temperature ingredients ensure a smooth batter.

Nutrition

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

Find it online: https://tinastirs.com/perfect-pumpkin-snickerdoodle-blondies-easy-fall-dessert/