Description
A warm and delightful twist on classic blondies, these Pumpkin Snickerdoodle Blondies are perfect for fall with their cozy aroma of pumpkin spice.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar, packed
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- Whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg in a separate bowl.
- Combine the melted butter and brown sugar in a large mixing bowl, mixing until well combined.
- Add in the pumpkin puree, eggs, and vanilla extract. Mix until smooth and creamy.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to keep those blondies tender.
- For a delightful pumpkin spice swirl, mix a small amount of the batter with additional cinnamon and nutmeg, then swirl it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon-sugar mixture generously on top.
- Bake for 25-30 minutes, checking for doneness with a toothpick — it should come out clean.
- Let the blondies cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely before cutting into squares.
Notes
These blondies can be baked ahead of time and stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 16g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg