As I mixed the batter, the warm scents of cinnamon and nutmeg entwined in the air, instantly transporting me to cozy autumn afternoons. My Pumpkin Snickerdoodle Blondies come together effortlessly, capturing the spirit of the season in each soft, chewy bite. These delightful treats are not just a dessert; they’re a perfect way to showcase homemade flavors while being simple enough for a weeknight baking session. Whether you’re hosting a gathering or just indulging your sweet tooth, these blondies are sure to impress with their inviting taste and comforting texture. Plus, they can easily accommodate gluten-free or vegan diets, making them a versatile choice for everyone at the table. Are you ready to fill your kitchen with the aroma of fall and whip up a batch of these delicious Pumpkin Snickerdoodle Blondies?
Why Will You Crave These Blondies?
Irresistible Flavor: The blend of pumpkin, cinnamon, and nutmeg creates a warm, cozy taste that embodies fall with every bite.
Simple to Make: With just a handful of pantry staples, these blondies come together quickly, making them perfect for busy weeknights or last-minute gatherings.
Versatile Options: Whether you need a gluten-free treat or a vegan delight, these blondies adapt effortlessly to fit most dietary needs.
Crowd-Pleaser: Their soft, chewy texture and inviting aroma make them an instant hit with family and friends. Serve them warm with ice cream, or try pairing them with a cup of coffee for the perfect afternoon pick-me-up!
Explore Similar Recipes: If you’re looking for more pumpkin goodness, check out my Healthy Pumpkin Oat and Pumpkin Chocolate Chip recipes for quick and delicious treats that everyone will love!
Pumpkin Snickerdoodle Blondies Ingredients
For the Blondies
• Pumpkin Puree – Use 1 cup of canned or homemade pumpkin for a moist and flavorful base.
• Brown Sugar – Adds sweetness and a chewy texture; use 1 cup, packed.
• Butter – Incorporate 1/2 cup (1 stick), melted, for richness.
• Eggs – You’ll need 2 large eggs to bind everything together.
• Vanilla Extract – Add 1 teaspoon to enhance the overall flavor.
• All-Purpose Flour – Provides structure; use 1 1/2 cups. For gluten-free, swap for a GF flour blend with xanthan gum.
• Baking Powder – Include 1 teaspoon to help the blondies rise.
• Ground Cinnamon – Use 1 teaspoon for a warm, cozy spice.
• Ground Nutmeg – Add 1/2 teaspoon for depth of flavor.
• Granulated Sugar – For sprinkling on top; use 2 tablespoons plus an extra teaspoon for a cinnamon sugar mixture.
Optional Swirl
• Extra Cinnamon – A pinch mixed in for a delightful pumpkin spice swirl.
• Extra Nutmeg – Enhance the swirl flavor with a dash or two.
Cozy up with these Pumpkin Snickerdoodle Blondies and enjoy the inviting flavors and aromas of fall!
Step‑by‑Step Instructions for Pumpkin Snickerdoodle Blondies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring even baking of your Pumpkin Snickerdoodle Blondies. While the oven heats up, gather your ingredients and baking equipment, including a mixing bowl, whisk, and a 9×9 inch baking pan, either greased or lined with parchment paper.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. This combination infuses your blondies with warm, cozy flavors essential for the perfect Pumpkin Snickerdoodle Blondies. Mix until fully incorporated to ensure an even distribution of the dry ingredients needed for structure and flavor.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine ½ cup melted butter with 1 cup packed brown sugar. Stir until smooth, then incorporate 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Blend these ingredients well until your mixture is smooth and creamy, forming a rich, flavorful base for your blondies that captures the essence of fall.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. It’s important not to overmix, as this can result in dense blondies. Look for a thick batter that showcases the beautiful orange hue from the pumpkin puree, indicating it’s ready for the next step.
Step 5: Create the Pumpkin Spice Swirl
To elevate your Pumpkin Snickerdoodle Blondies, reserve about a cup of the batter in a small bowl. Mix it with an additional sprinkle of cinnamon and nutmeg to create a flavorful swirl. Gently fold this mixture back into the main batter for a beautiful, marbled effect that enhances the overall taste.
Step 6: Pour and Sprinkle
Carefully pour the blondie batter into the prepared baking pan, using a spatula to spread it evenly. For that signature snickerdoodle touch, sprinkle a mixture of 2 tablespoons granulated sugar and 1 teaspoon extra cinnamon generously over the top. This will create a delightful sweet crust as it bakes.
Step 7: Bake the Blondies
Place the baking pan in the preheated oven and bake for 25-30 minutes. You’ll know your Pumpkin Snickerdoodle Blondies are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be lightly golden, while the center stays soft and chewy.
Step 8: Cool and Slice
Once baked, allow your blondies to cool in the pan for about 10-15 minutes. Then, gently transfer them to a wire rack to cool completely. This step helps set the texture, making it easier to cut them into squares. Your Pumpkin Snickerdoodle Blondies are now ready to be served—soft, chewy, and bursting with fall flavors!
How to Store and Freeze Pumpkin Snickerdoodle Blondies
Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture.
Fridge: If you prefer a longer shelf life, refrigerate the blondies in an airtight container for up to a week, ensuring they stay fresh and delicious.
Freezer: For extended storage, wrap individual squares tightly in plastic wrap or foil and place them in a freezer-safe container. They can be frozen for up to 3 months without losing the delightful flavors of your Pumpkin Snickerdoodle Blondies.
Reheating: To enjoy them warm, simply microwave a square for 10-15 seconds, or heat in an oven at 350°F (175°C) for about 5-10 minutes for a freshly baked taste.
Pumpkin Snickerdoodle Blondies Variations
Feel free to put your own twist on these delicious blondies with these fun and flavorful adaptations!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to create a delightful gluten-free version without compromising taste or texture. The result will be just as soft and chewy as the original, perfect for those with dietary needs.
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Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative to enjoy a vegan-friendly treat that’s equally scrumptious. These blondies will maintain their rich flavors while being kind to your friends following a plant-based diet.
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Nutty Crunch: Stir in 1/2 cup of chopped walnuts or pecans for an extra layer of texture and flavor. The crunch complements the chewy base, bringing an unexpected surprise in every bite!
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Chocolatey Delight: Mix in 1 cup of chocolate chips for a decadent chocolatey twist. This sweet addition amplifies the flavor profile, making these blondies an indulgent dessert that satisfies every chocolate lover’s cravings!
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Almond Extract Infusion: Swap out vanilla extract for almond extract to introduce a delicate nuttiness. This slight change will elevate the taste, providing a unique touch that intrigues the palate.
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Spiced Pumpkin Swirl: Create a more pronounced pumpkin spice influence by mixing an extra tablespoon of pumpkin pie spice into half of the batter before swirling it back in. This will create marbled beauty with an additional layer of flavor!
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Caramel Drizzle: Drizzle melted caramel on top before serving for an indulgent finish that’s utterly irresistible. The warm caramel pairs magnificently with the spices, making every bite feel like a warm hug on a chilly day.
These variations not only allow you to customize your Pumpkin Snickerdoodle Blondies but also guarantee that there’s something for everyone to enjoy. And if you’re craving more pumpkin goodness, don’t forget to explore my Healthy Pumpkin Oat and Thick Chewy Pumpkin Chocolate Chip recipes for more delightful treats!
Make Ahead Options
These Pumpkin Snickerdoodle Blondies are a fantastic choice for meal prep enthusiasts! You can mix the wet ingredients and dry ingredients separately up to 24 hours in advance, storing them in airtight containers in the refrigerator to preserve freshness. Additionally, you can prepare the batter and refrigerate it overnight; when ready to bake, simply pour it into the prepared pan, sprinkle with cinnamon sugar, and bake as directed. To ensure your blondies remain soft and chewy, cool them completely before slicing and store leftovers in an airtight container at room temperature for up to three days. Enjoy the ease of having these delicious treats ready whenever a craving strikes!
Expert Tips for Pumpkin Snickerdoodle Blondies
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Use Pure Pumpkin: Ensure you’re using 100% pumpkin puree, not pumpkin pie filling, for the best flavor and texture in your blondies.
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Check Consistency: If you’re using homemade pumpkin puree, adjust the batter’s consistency with a splash of water or milk if it feels too thick.
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Don’t Overmix: Gently combine wet and dry ingredients to avoid dense blondies; overmixing can lead to tough treats instead of soft, chewy Pumpkin Snickerdoodle Blondies.
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Test for Doneness: Insert a toothpick in the center; your blondies should come out clean or with a few moist crumbs for a perfect bake.
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Cool Properly: Let the blondies cool in the pan before transferring them to a wire rack; this helps maintain their soft, chewy texture.
What to Serve with Pumpkin Snickerdoodle Blondies
Indulging in soft, chewy blondies is a delightful experience, especially when you pair them with complementary flavors and textures.
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Creamy Vanilla Ice Cream: The cool, creamy ice cream perfectly balances the warm spices of the blondies, creating a comforting dessert duo that feels like a hug.
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Caramel Drizzle: A rich, buttery caramel sauce drizzled over the blondies enhances their sweetness and adds a luxurious finish that will make your taste buds dance.
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Spiced Chai Tea: The aromatic spices in chai beautifully echo the flavors in the blondies, providing a cozy beverage that warms you from the inside out.
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Apple Cider: Freshly pressed apple cider, whether hot or cold, brings a crisp, fruity note that complements the pumpkin’s warmth, making every bite even more special.
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Chopped Nuts: Consider toasted pecans or walnuts sprinkled on top. Their crunch adds delightful texture and earthy flavor to each soft bite, elevating your dessert experience.
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Pumpkin Spice Latte: This seasonal favorite is a match made in heaven! The creamy coffee with cinnamon and nutmeg ties together your fall dessert theme.
Enhance your Pumpkin Snickerdoodle Blondies experience with these fabulous pairings and witness how they transform dessert time into a cozy celebration!
Pumpkin Snickerdoodle Blondies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! It’s best to use 100% pure pumpkin puree, not pumpkin pie filling, for the most authentic flavor and texture in your Pumpkin Snickerdoodle Blondies. Look for labels that specify “pure pumpkin” to ensure you’re getting the right product. If you want to take it a step further, you can use homemade pumpkin puree for an extra touch of warmth and freshness!
How should I store leftover blondies?
For optimal freshness, store leftover Pumpkin Snickerdoodle Blondies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to allow them to cool completely before sealing them up.
Can I freeze these blondies? If so, how?
Yes, you can freeze your Pumpkin Snickerdoodle Blondies for up to 3 months! Simply wrap each square tightly in plastic wrap or foil and place them in a freezer-safe container. When you’re ready to enjoy them, just remove the desired amount and let them thaw at room temperature, or microwave them for 10-15 seconds for a warm dessert in no time!
How can I troubleshoot if my blondies turn out too dense?
If your blondies turn out too dense, it’s likely due to overmixing the batter or using the wrong flour type. To avoid this, make sure to mix the wet and dry ingredients gently until just combined. Another tip is to check your flour measurement; spoon the flour into the measuring cup instead of scooping directly from the bag. This helps prevent packing, which can lead to using too much flour and resulting in denseness.
Are there any dietary considerations for these blondies?
Very much so! You can easily customize these Pumpkin Snickerdoodle Blondies for various diets. To make them gluten-free, simply swap the all-purpose flour for a gluten-free blend that contains xanthan gum. For a vegan version, replace the eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for about 5-10 minutes to thicken) and use a dairy-free butter alternative. These adaptations allow everyone to indulge in this fall favorite!
How can I enhance the flavor?
You can enhance the flavor of your Pumpkin Snickerdoodle Blondies by adding mix-ins like chopped nuts or chocolate chips. If you’re feeling adventurous, trying different flavored extracts—like almond or maple—can also add a unique twist that delights the palate. Just remember to mix these in gently to avoid affecting the batter consistency.
Pumpkin Snickerdoodle Blondies: Fall's Cozy Sweet Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Gather ingredients and baking equipment, including a mixing bowl, whisk, and a 9x9 inch baking pan.
- Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg in a medium bowl.
- Combine ½ cup melted butter with 1 cup packed brown sugar in a large mixing bowl until smooth. Then add 1 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract. Blend until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Reserve about a cup of the batter, then mix it with additional cinnamon and nutmeg for a flavorful swirl. Fold back into the main batter.
- Pour the blondie batter into the prepared pan, spreading it evenly. Sprinkle a mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon over the top.
- Bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the blondies to cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
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