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Cozy Pumpkin Snickerdoodle Blondies: Easy Fall Dessert

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These pumpkin snickerdoodle blondies combine the warm, spiced comfort of a snickerdoodle with the soft, almost fudgy texture of a blondie. They’re easy to make, perfect for fall gatherings, and feature a crackly cinnamon-sugar top.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups (166g) all-purpose flour
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with nonstick cooking spray.
  2. In a large mixing bowl, whisk together melted butter, packed brown sugar, and granulated sugar until smooth and glossy.
  3. Add pumpkin puree, room temperature egg, and vanilla extract. Whisk until fully combined and the batter is a uniform orange-tan color.
  4. In a separate small bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. The batter will be thick and slightly sticky.
  6. In a small bowl, stir together the 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon for the topping.
  7. Spread the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter.
  8. Bake at 350°F for 22-26 minutes. The edges should be golden brown and set, and the center should look slightly underdone (a little jiggly and puffed). A toothpick inserted into the center should come out with a few moist crumbs.
  9. Place the pan on a cooling rack and let the blondies cool completely in the pan.
  10. Once completely cool, use the parchment paper handles to lift the entire block of blondies out of the pan. Place on a cutting board and slice into 9 even squares (3×3 grid) or 16 smaller squares.

Notes

Don’t overmix the batter. Use room temperature ingredients. Measure flour correctly using the spoon-and-level method. Watch baking time closely; start checking at 22 minutes. Let blondies cool completely before slicing to avoid crumbling. For extra chewy edges, press batter slightly higher up the sides of the pan before baking.

Nutrition

Keywords: pumpkin snickerdoodle blondies, easy fall dessert, pumpkin blondies, snickerdoodle blondies, fall baking, pumpkin dessert

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