Pumpkin Snickerdoodle Blondies- Chewy and soft spiced pumpkin cookie bars with a crunchy cinnamon sugar topping. Think Snickerdoodle meets fall!
I'm not sure you are ready for these delicious Pumpkin Snickerdoodle Blondies. They are just what fall dreams are made of! This dessert will please the fall lovers as well as all the snickerdoodle lovers out there. With a pumpkin cookie base and cinnamon sugar topping, you won't need anything else this fall.
My favorite part about this dessert is the crunch from the cinnamon sugar on top. Not only that, the flavor just invites all the fall feelings.
For more recipes like these, here are some of my favorites:
- The Best Apple Cheesecake Cookies
- The Greatest Pumpkin Snickerdoodle Cake
- The Most Splendid Caramel Pumpkin Sheet Cake
Why these Pumpkin Snickerdoodle Blondies
- Easy to make- These blondies are ridiculously easy to make. All you need is one bowl and it's totally fool proof! Bakers at any level can easily make this recipe.
- Snickerdoodle flavor- This cinnamon snickerdoodle flavor is exactly what all cinnamon lovers need.
- Soft and chewy base- Every bite will have you coming back for more.
What this recipe calls for:
Here are some notes for the ingredients you will need. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- I always use unsalted butter so I can control the salt in my desserts.
- Brown sugar- I use light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking.
- Pumpkin puree- Make sure you don't accidentally buy pumpkin pie filling.
- Pumpkin pie spice- You can find this at any local grocery store.
- Ground cinnamon- You will use this for the topping.
Helpful tips and tricks!
Here is how to make and bake these Pumpkin Snickerdoodle Blondies. You will need an 8x8 baking pan, parchment paper, two bowls, a whisk, and a rubber spatula. I use this pan that you can find here:
- Blotting the Pumpkin Puree: Blot the pumpkin puree multiple times to remove excess moisture, ensuring a better texture. blotting the pumpkin helps you get a better texture and flavor in your blondies by reducing the moisture and getting a chewier cookie.
- Cinnamon Topping: Prepare and generously sprinkle the cinnamon sugar topping over the batter before baking for added flavor.
- Proper Mixing: Gently mix wet and dry ingredients until just combined; avoid overmixing to prevent toughness.
- Cooling Time: Allow blondies to cool in the pan for 15 minutes before cutting for proper setting and easy slicing.
- Room Temperature Eggs: Use room temperature eggs for smoother incorporation into the batter.
- Parchment Paper: Line the pan with parchment paper after spraying for easy removal and no sticking.
- Patience: Allow blondies to cool completely before cutting and serving to achieve ideal texture and flavor.
Expert baking tips - Pumpkin Snickerdoodle Blondies
- Use a high quality, light color pan. This is so important. It will ensure that you don't burn the sides of your blondies. I got my pan here:
- Preheat your oven for 30 minutes before you start baking. This will ensure that your oven is actually up to temp.
- Spoon and level your flour to get a more accurate measurement.
FAQ - Pumpkin Snickerdoodle Blondies
What if I don't have a 8×8?
You can use a 9×9. If you want to use a 9×13, make sure to double the recipe.
How do you get those sharp cuts?
I use a sharp knife and I clean it after every cut. I also make sure that my dessert is cold before I cut it.
Can I turn these into cookies?
Yes! Make sure to use cold, cubed butter. Use a medium to large cookie scoop and then roll the dough balls in the cinnamon sugar mixture.
Storing
Store these Pumpkin Snickerdoodle Blondies in an airtight container at room temperature. Store up to 5 days.
They taste great cold. I don't normally say that, but its true! The flavor just comes through so much better.
Freezing - Pumpkin Snickerdoodle Blondies
If you have leftovers, which is unlikely, store them in an airtight container or use plastic wrap and freeze them for up to 3 months.
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Recipe
Pumpkin Snickerdoodle Blondies
Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 whole eggs room temperature
- 1 egg yolks room temperature
- ¾ cup canned pumpkin puree See note ***
- 1 tablespoon pure vanilla extract
For the cinnamon topping:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x9 pan with non-stick spray and line it with parchment paper.
- Start by blotting your pumpkin. Spread the pumpkin puree evenly on a flat surface, like a plate or a sheet pan. Place a paper towel over the top and lightly press to absorb the excess liquid. Repeat this step at least five more times. You should have slightly over ⅓ cup of pumpkin puree. Alternatively, you can use a cheesecloth to squeeze out the liquid, allowing the pumpkin to form a more cohesive texture, resembling play dough.
- In a small bowl, combine ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon for the topping. Set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Set aside this dry mixture.
- In another medium-sized bowl, using a whisk, beat the melted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 minutes.
- Whisk in the egg and egg yolks one at a time, each time whisking by hand for about 30 seconds. After incorporating the eggs, add the vanilla extract and the prepared pumpkin puree. Whisk just until the ingredients are combined.
- Switch to a rubber spatula and gently fold the dry flour mixture into the wet batter. Mix until there are no longer any visible signs of flour, being careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Sprinkle the cinnamon sugar topping over the batter, ensuring the entire surface is covered.
- Bake the blondies for 35-38 minutes, until the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the blondies to cool in the pan for 15 minutes, preferably on a wire rack. If desired, you can also sprinkle extra white chocolate chips over the top during this cooling period.
- Afterward, let the blondies cool completely before cutting and serving.
Aukai says
It came out as cake not brownie consistency.
Molly Murphy says
I am sorry to hear that! that could mean that there was still too much moisture in the batter! I suggest for next time, removing the liquid from 3/4 cup, to half a cup
Sara says
This came out a very delicious pumpkin cake for me, but definitely not blondie-like. Not mad at the rich snack cake result though!
Natasha says
Delicious! I modified the recipe slightly with great success. I roasted the pumpkin purée instead of blotting it to remove the moisture (325F for 20-30 mins). I browned the butter as well. Finally I added fresh grounded cardamom seeds (1/4 tsp) along with fresh nutmeg, ground ginger powder, all spice and clove as my pumpkin pie spices.
Laura A Hedlund says
Delicious but it was cake. Not blonde. I doubled up paper towels and removed moisture by patting. Repeated 5xs.
Very delicious but not what I wanted. Cheers!
Molly Murphy says
Hi! I’m so glad you enjoyed the flavor, but I’m sorry to hear it didn’t turn out quite as expected. It sounds like there might have been a little too much moisture, even with all your effort to blot it—sometimes pumpkin can be tricky that way! For next time, you could try reducing the amount of pumpkin slightly, which might help get that blondie texture you're after. I really appreciate your feedback, and cheers to you for giving it a go!
Kanika Daniels says
These were GREAT! I have an egg and gluten allergy so I used a flax egg and all purpose gluten free flour instead. You really do have to blot the pumpkin. I never realized how much moisture was in the purée. Anyway, great recipe, the whole house likes it, and I’ll definitely be making it again!
Molly Murphy says
Yay!!!! I am so happy to hear that!! Blotting really does make a difference! I am glad they worked out for you!
Geegee says
Hi! I followed your recipe to the T! The middle sunk in really bad and the top was so hard. Any thoughts? 🙁
Molly Murphy says
Hi! I am soooo sorry to hear that! There could be two possible reasons! It could be that there was still a lot of moisture left in the pumpkin puree or the only other thing I could think of was the kind of pumpkin puree you used! I heard different brands cause different outcomes in baking! I am a little stumped!
Allison says
This recipe is so delicious but definitely came out as cake even after I squeezed out all the liquid from the pumpkin.
Mathilde says
My family loved this!
Jessica says
Very good recipe. I made as written EXCEPT I forgot to add the pumpkin puree of all things!! This is recipe is so good though, they still came out GREAT.
Anonymous says
If I want to make as cookies, it says "cold, cubed" butter -- but doesn't it need to at least soften to room temp? I love the blondie version but thinking about shipping some to my son at school as cookies
Molly Murphy says
yep! and you’ll only need to bake for 9-12 minutes!
Mara says
Mine also came out as a cake despite blotting out all the moisture and having even alittle less than 1/3 cup of pumpkin. Alittle dry, but tasty as a cake!