Description
These Pumpkin Snickerdoodle Blondies combine the warm spices of classic snickerdoodles with the moist, rich texture of pumpkin-infused blondies. Perfectly balanced with cinnamon sugar topping, they offer a tender, flavorful fall treat ideal for dessert or snacks.
Ingredients
Scale
Blondie Batter
- ½ cup (113 g) unsalted butter
- 1 large egg
- 1 cup (220 g) light brown sugar
- ¾ cup (180 g) pumpkin puree, 100% pure
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (5 g) pumpkin pie spice
- 1 ¼ cups (156 g) all-purpose flour
Cinnamon Sugar Topping
- 3 tablespoons (38 g) granulated sugar
- 2 teaspoons (5 g) cinnamon
Instructions
- Preheat Oven: Set the oven to 350°F (177°C) and allow it to fully preheat for even baking results.
- Prepare Baking Pan: Line an 8-by-8-inch baking pan with aluminum foil and lightly spray with cooking spray to ensure easy removal and clean edges.
- Melt Butter: In a large microwave-safe bowl, melt the unsalted butter on high power for about 1 minute. Watch carefully to avoid burning; the butter should be melted but not sizzling.
- Combine Wet Ingredients: Let the melted butter cool slightly before adding the egg to prevent scrambling. Add the egg, light brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Whisk until the mixture is smooth and uniform.
- Add Flour: Gently stir in the all-purpose flour until just combined. It’s okay if a few small lumps remain; avoid overmixing to maintain tenderness.
- Transfer Batter: Pour the batter into the prepared pan, then use a spatula to smooth and spread it evenly to ensure uniform baking.
- Mix Topping: In a small bowl, combine granulated sugar and cinnamon thoroughly.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar mixture over the surface of the batter. Though it may seem like a lot, it will soak in during baking and add flavor.
- Bake: Place the pan in the preheated oven and bake for 25 to 27 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. Start checking a few minutes early to prevent overbaking.
- Cool and Serve: Remove from oven and allow the blondies to cool in the pan for at least 30 minutes to set. For best flavor, let them rest 1 to 3 days before slicing and serving.
Notes
- Use 100% pure pumpkin puree for the best texture and flavor; avoid pumpkin pie filling.
- Do not overmix the batter after adding flour to keep the blondies tender.
- Cooling completely before slicing prevents the blondies from crumbling.
- Allowing the blondies to rest for a day enhances the melding of flavors.
- Line the pan with foil and spray it well to ensure easy removal.
