Description
Indulge in the warm, cozy flavors of fall with these Pumpkin Snickerdoodle Blondies! This easy-to-make dessert combines the rich essence of pumpkin puree with the delightful spices of snickerdoodle cookies. Perfectly soft and chewy, these blondies are ideal for sharing at gatherings or enjoying with your morning coffee. Topped with a sweet cinnamon sugar crust, each bite is a heavenly treat that encapsulates the spirit of autumn. Whether you’re celebrating the season or simply craving something sweet, these Pumpkin Snickerdoodle Blondies will quickly become a favorite!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup 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
- For topping: 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- In another bowl, mix melted butter and brown sugar until well combined. Add pumpkin puree, eggs, and vanilla; stir until smooth.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Swirl additional cinnamon and nutmeg into a portion of the batter and fold it back into the main mixture for added flavor.
- Pour batter into the prepared pan and sprinkle with cinnamon sugar.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (45g)
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg