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Perfect Pumpkin Spice Snickerdoodle Blondies

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The softest, most tender crumb with a slightly crackly top and a whisper of cinnamon sugar clinging to every edge. These pumpkin spice snickerdoodle blondies are a one-bowl, no-mixer dessert that fills your kitchen with the cozy aroma of fall.

Ingredients

Scale
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (for batter)
  • 1 tablespoon cinnamon (for topping)
  • 1 tablespoon granulated sugar (for topping)
  • ¾ cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Melt the butter in a microwave-safe bowl or in a small saucepan over low heat. Let it cool for about 5 minutes—you want it warm, not hot.
  3. In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and well combined. It should look like wet sand.
  4. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until everything is fully incorporated and the mixture is smooth and slightly glossy. This takes about 30 seconds of good whisking.
  5. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and 1 teaspoon of cinnamon. Make sure there are no lumps.
  6. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix—stop as soon as you no longer see streaks of flour.
  7. Fold in the white chocolate chips with a few gentle strokes. Reserve about 2 tablespoons to sprinkle on top if you want them to look pretty.
  8. Transfer the batter to the prepared pan and spread it evenly using the spatula. The batter will be thick—that’s normal. Wet your spatula slightly if it’s sticking.
  9. In a small bowl, stir together 1 tablespoon of granulated sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
  10. Bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. The center will look slightly underdone—that’s perfect.
  11. Let the blondies cool in the pan on a wire rack for at least 20 minutes. Then use the parchment overhang to lift them out and transfer to the rack to cool completely.
  12. Cut into 9 or 16 squares depending on how big you want them.

Notes

Don’t overmix the batter. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Watch the baking time closely. Let blondies cool completely before cutting. For quicker cooling, pop the pan in the fridge for 15 minutes after the initial 20-minute cool-down. Make your own pumpkin pie spice by mixing 1 tablespoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon nutmeg, and ½ teaspoon ground cloves.

Nutrition

Keywords: pumpkin spice, snickerdoodle, blondies, fall baking, pumpkin dessert, one bowl, easy recipe

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