The Ultimate Chewy Pumpkin Snickerdoodle Blondies: Your Go-To Fall Dessert Recipe
Prepare your taste buds for an unforgettable fall experience with these delightful Pumpkin Snickerdoodle Blondies. Imagine the classic, comforting flavors of a snickerdoodle cookie, elevated with the warm, earthy notes of pumpkin and baked into a perfectly soft, chewy bar. This isn’t just another fall treat; it’s a dessert that perfectly marries the cozy essence of autumn with a beloved cookie classic, creating a truly irresistible confection.
These blondies feature a rich, spiced pumpkin cookie base, infused with all the comforting flavors of the season. But what truly sets them apart is the signature crunchy cinnamon sugar topping. Each bite delivers a harmonious blend of textures and tastes – a soft, moist interior yielding to a subtle crispness on top, all enveloped in the aromatic embrace of cinnamon and pumpkin spice. It’s a fall dream come true for both pumpkin enthusiasts and snickerdoodle aficionados alike. Get ready to bake a dessert that will undoubtedly become a staple in your autumn repertoire!
Why These Pumpkin Snickerdoodle Blondies Will Be Your New Favorite Fall Treat
- Effortlessly Easy to Make: Forget complicated recipes and endless dishes! These blondies are designed for simplicity. Requiring just one bowl for the batter, this recipe is incredibly straightforward and virtually foolproof. Whether you’re a seasoned baker or just starting out, you’ll find these blondies a breeze to prepare, leaving you more time to enjoy the delightful results.
- Unforgettable Snickerdoodle Flavor Profile: For all the cinnamon lovers out there, this recipe is a true gift. The generous coating of cinnamon sugar on top, combined with the subtle cinnamon in the base, perfectly captures that iconic snickerdoodle essence. It’s a warm, inviting spice blend that makes these blondies feel like a cozy hug on a crisp autumn day.
- Irresistibly Soft and Chewy Texture: The base of these blondies is pure perfection – soft, moist, and wonderfully chewy. This ideal texture is achieved through careful ingredient balance, including the secret to perfectly blotted pumpkin puree, which we’ll discuss in detail. Every single bite offers a satisfying chew that will have you reaching for another square, making them utterly addictive.
- The Ultimate Fall Dessert: Beyond their incredible taste and texture, these Pumpkin Snickerdoodle Blondies embody everything wonderful about the fall season. The combination of pumpkin and cinnamon spice creates a comforting aroma that fills your home, making them perfect for Thanksgiving gatherings, Halloween parties, or simply enjoying with a warm cup of coffee or cider. They’re a celebration of autumn in every square!
Essential Ingredients for Your Pumpkin Snickerdoodle Blondies
Crafting the perfect blondie starts with the right ingredients. Below are some notes on the key components you’ll need. For the complete, detailed list of measurements, please refer to the recipe card at the bottom of this page.
- Unsalted Butter: My go-to for almost all baking! Using unsalted butter allows you to precisely control the salt content in your dessert, ensuring a perfectly balanced flavor. Make sure it’s melted and then cooled slightly before incorporating into the batter to prevent cooking the eggs.
- Light Brown Sugar: This is a star ingredient for achieving that signature chewy texture and adding a deeper, molasses-rich sweetness to the blondies. Packed brown sugar provides both moisture and flavor, contributing to the rich, fudgy consistency we’re aiming for.
- Eggs: For optimal emulsification and a smooth batter, ensure your large eggs are at room temperature. Take them out of the refrigerator at least 2 hours before you plan to bake. Using both a whole egg and two egg yolks adds extra richness and chewiness, making for a truly decadent blondie.
- Pumpkin Puree: This is where the magic of fall truly comes in! It’s absolutely crucial to use plain canned pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened. The most important step for achieving a chewy, cookie-like texture (rather than a cakey one) is to blot out the excess moisture from the pumpkin puree. This concentrated pumpkin flavor will make all the difference.
- Pumpkin Pie Spice: This convenient blend typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It’s readily available at any local grocery store and is essential for imparting that quintessential warm, autumnal flavor to your blondies.
- Ground Cinnamon: You’ll be using this aromatic spice in two key ways: a touch in the blondie batter itself to complement the pumpkin pie spice, and as the star of the crunchy cinnamon sugar topping. It’s the defining flavor of a snickerdoodle, bringing warmth and a delightful zing.
- Granulated Sugar: Used in combination with brown sugar for the base, it provides sweetness and contributes to the golden color. It’s also the base for our irresistible cinnamon sugar topping, providing the perfect crunch.
- All-Purpose Flour: The structural backbone of our blondies. Remember to spoon and level your flour to ensure accurate measurement; too much flour can lead to dry, dense blondies.
- Baking Soda & Baking Powder: These are our leavening agents, working together to give the blondies a slight lift and tender crumb.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the blondies.
- Pure Vanilla Extract: A splash of high-quality vanilla extract boosts and rounds out all the warm, spiced flavors in this recipe.
Helpful Tips & Tricks for Baking Perfect Pumpkin Snickerdoodle Blondies
Achieving baking perfection is all about the details. Here’s a comprehensive guide on how to make and bake these irresistible Pumpkin Snickerdoodle Blondies. You’ll need an 8×8 baking pan, parchment paper, a couple of bowls, a whisk, and a rubber spatula. For a great quality pan, consider this one.
- Blotting the Pumpkin Puree is Key: This is arguably the most crucial step for achieving that desired chewy blondie texture. Pumpkin puree has a high moisture content, and if not reduced, it can lead to cakey blondies rather than fudgy, chewy ones. Spread the pumpkin puree thinly on a plate or baking sheet, then gently press paper towels over it multiple times until significant moisture has been absorbed. You’re aiming for a denser, almost clay-like consistency. This step ensures a richer pumpkin flavor and a superior texture.
- Prepare the Cinnamon Topping First: Before you even start on the batter, mix your granulated sugar and ground cinnamon for the topping. Having it ready to go means you can generously sprinkle it over the batter immediately after pouring it into the pan, ensuring even coverage and that delicious crunchy crust.
- Proper Mixing is Essential: When combining your wet and dry ingredients, mix them gently and only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense blondies instead of the soft, chewy texture we’re aiming for. A rubber spatula is perfect for this final fold.
- Respect the Cooling Time: Patience is a virtue, especially in baking! Allowing your blondies to cool in the pan for at least 15 minutes before attempting to cut them is vital. This period allows them to set properly, preventing them from falling apart and ensuring clean, well-defined slices. For the absolute best results, let them cool completely before cutting.
- Room Temperature Eggs: Just like with many baking recipes, using room temperature eggs is important. They incorporate more smoothly and evenly into the batter, creating a more cohesive mixture and a better overall texture in your finished blondies.
- Always Use Parchment Paper: Lining your baking pan with parchment paper (after a quick spray with non-stick spray) is a game-changer. Leave an overhang on the sides – this creates “handles” that make it incredibly easy to lift the entire batch of blondies out of the pan once cooled, making cutting and serving a breeze with no sticking whatsoever.
- Patience for Optimal Texture and Flavor: While it’s tempting to dive right into warm blondies, allowing them to cool completely before slicing and serving significantly improves their texture and deepens their flavors. The blondies will firm up beautifully, and the flavors will meld together, offering a more satisfying experience.
Expert Baking Secrets for Flawless Pumpkin Snickerdoodle Blondies
- Invest in a High-Quality, Light-Colored Baking Pan: This detail often goes overlooked but is incredibly important. A light-colored metal pan (like this one I use) conducts heat more evenly than dark-colored pans. Darker pans absorb more heat, which can lead to over-browning or even burning the edges of your blondies before the center is fully cooked. A good quality pan ensures a consistently baked, golden result.
- Preheat Your Oven Thoroughly: Don’t just wait for your oven’s preheat light to turn on – give it an extra 20-30 minutes beyond that. Ovens often signal they’ve reached the set temperature prematurely. A thoroughly preheated oven ensures a stable baking environment from the moment your blondies enter, leading to consistent results and proper leavening. This helps prevent sinking and ensures an even bake.
- Master the Spoon and Level Method for Flour: Accurate flour measurement is critical for baked goods. Instead of scooping flour directly with your measuring cup (which compacts it and results in too much flour), spoon flour into your measuring cup until it’s overflowing. Then, use a straight edge (like the back of a knife) to level off the excess. Too much flour can make your blondies dry and dense, while too little can make them too soft or greasy.
- Don’t Rush Cooling: As mentioned before, the cooling process is an active part of baking. Blondies continue to set and firm up as they cool. Cutting into them too soon can cause them to crumble, lose their shape, and compromise their optimal chewy texture.
- Avoid Overmixing the Batter: Once you’ve added the dry ingredients to the wet, mix only until no streaks of flour remain. Overmixing develops gluten, which can lead to a tough, cakey texture rather than a tender, chewy one. A light hand and a rubber spatula are your best friends here.
Frequently Asked Questions (FAQ) – Pumpkin Snickerdoodle Blondies
Got questions about baking these delicious Pumpkin Snickerdoodle Blondies? Here are answers to some common queries:
What if I don’t have an 8×8 inch baking pan?
No problem! You can easily use a 9×9 inch pan, though your blondies might be slightly thinner and bake a minute or two faster. If you’d like to use a larger 9×13 inch pan, you’ll need to double the entire recipe to ensure you have enough batter for proper thickness and a delicious result. Keep a close eye on baking times, as larger pans or doubled recipes can vary.
How do you get those perfectly sharp, clean cuts?
The secret to beautiful, sharp cuts lies in two main things: a very sharp knife and allowing your blondies to cool completely. For the best results, chill your blondies in the refrigerator for at least an hour (or even overnight) before cutting. When you’re ready to slice, use a long, sharp chef’s knife and clean the blade with a damp paper towel after *every single cut* to prevent crumbs from sticking and creating messy edges. This makes a huge difference in presentation!
Can I turn these blondies into cookies instead?
Absolutely! These blondies can easily be adapted into delicious pumpkin snickerdoodle cookies. To do this, ensure your butter is cold and cubed when you begin the creaming process (this helps with cookie spread). After preparing the dough, chill it for at least 30 minutes. Then, use a medium to large cookie scoop to form balls of dough. Roll each dough ball generously in the cinnamon sugar mixture before placing them on a parchment-lined baking sheet. Adjust baking time to about 10-14 minutes at 350°F (175°C), or until the edges are set and the centers are still slightly soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Can I use fresh pumpkin puree?
While canned pumpkin puree is typically more consistent, you can use fresh pumpkin puree. However, fresh puree tends to have even higher moisture content. You’ll need to be extra diligent in blotting or squeezing out excess liquid. You might even want to gently cook down your fresh pumpkin puree a bit to reduce moisture before blotting to ensure it reaches the right consistency for these chewy blondies.
Can I add other mix-ins to the blondies?
Certainly! These blondies are wonderful as is, but they also lend themselves well to additions. White chocolate chips would be a fantastic complement to the pumpkin and cinnamon flavors. Chopped pecans or walnuts could also add a lovely textural contrast. Fold in about 1/2 to 3/4 cup of your favorite mix-ins during the final stages of mixing the batter.
Storage and Freezing Instructions
Proper storage ensures your Pumpkin Snickerdoodle Blondies stay fresh and delicious for as long as possible!
Storing Your Blondies
Once completely cooled, store these blondies in an airtight container at room temperature. They will maintain their freshness and delightful chewiness for up to 5 days. For an even longer shelf life, you can store them in the refrigerator, which can extend their freshness for up to a week. Interestingly, many people (myself included!) find that these blondies taste incredibly good when enjoyed cold straight from the fridge. The flavors seem to meld and deepen, making for an even more exquisite treat!
Freezing Your Pumpkin Snickerdoodle Blondies
If you somehow manage to have any leftovers – which is a rare feat with these delicious blondies – they freeze beautifully! To freeze, first ensure the blondies are completely cool. You can freeze them whole in the pan (if wrapping well), or cut into individual squares. Wrap them tightly in plastic wrap, then either place them in an airtight container or a freezer-safe bag. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature for a few hours, or gently warm them in the microwave for a few seconds for a warm, gooey treat.
Here are some other delicious fall recipes you might enjoy:
- The Best Apple Cheesecake Cookies
- The Greatest Pumpkin Snickerdoodle Cake
- The Most Splendid Caramel Pumpkin Sheet Cake
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Recipe
Pumpkin Snickerdoodle Blondies
Molly Murphy
Pin Recipe
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
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 whole eggs room temperature
- 2 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
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Preheat the oven to 350 degrees Fahrenheit (175°C). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper, leaving an overhang on two sides to create “handles.”
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Start by blotting your pumpkin. Spread the pumpkin puree evenly on a flat surface, like a plate or a sheet pan lined with paper towels. Place several more paper towels over the top and lightly press to absorb the excess liquid. Repeat this step at least five more times until the pumpkin puree is significantly drier and forms a more cohesive texture, resembling play-dough. You should have slightly over ⅓ cup of pumpkin puree left after blotting. Alternatively, you can use a cheesecloth to squeeze out the liquid.
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In a small bowl, combine ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon for the topping. Whisk well to combine and set aside.
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In a medium bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening and flavor. Set aside this dry mixture.
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In another medium-sized bowl, using a whisk, beat the melted and cooled butter, light brown sugar, and granulated sugar together until the mixture becomes light, fluffy, and well combined. This process should take about 3 minutes of vigorous whisking.
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Whisk in the room temperature whole egg and egg yolks one at a time, incorporating each fully before adding the next. Whisk by hand for about 30 seconds after each egg addition to ensure everything is well emulsified. After the eggs are incorporated, add the pure vanilla extract and the prepared, blotted pumpkin puree. Whisk just until these ingredients are combined; do not overmix.
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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. A few small lumps are fine; overmixing will lead to tough blondies.
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Pour the batter into the prepared pan, using the rubber spatula to spread it evenly into all corners.
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Evenly sprinkle the reserved cinnamon sugar topping over the entire surface of the blondie batter. Be generous – this creates that signature crunchy snickerdoodle crust!
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Bake the blondies for 35-38 minutes. They are ready when the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs attached. The edges should be lightly golden brown.
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Allow the blondies to cool in the pan for 15 minutes, preferably on a wire rack. This initial cooling helps them set. If desired, you can sprinkle extra white chocolate chips over the top immediately after taking them out of the oven, allowing them to melt slightly and adhere.
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Afterward, use the parchment paper overhang to carefully lift the blondies out of the pan. Transfer them to a wire rack and let them cool completely before cutting into squares and serving. This ensures the best texture and cleanest cuts.
Notes