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Perfect Pumpkin Spice Snickerdoodle Blondies (Easy Fall Dessert)

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These soft, fudgy blondies combine the cozy flavors of pumpkin spice with the classic cinnamon-sugar crunch of snickerdoodles. An easy one-bowl recipe that’s perfect for fall gatherings.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (180g) all-purpose flour
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the cinnamon sugar topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly spray the paper with nonstick spray.
  2. Melt the butter in a microwave-safe bowl in 20-second bursts until just melted. Let cool for 2 minutes.
  3. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract; whisk until fully combined and uniform in color.
  4. In a separate small bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a silicone spatula until just combined and no streaks of flour remain. Do not overmix.
  6. In a small bowl, mix the 2 tablespoons granulated sugar with 1 teaspoon cinnamon for the topping.
  7. Spread the batter evenly into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top; do not press it in.
  8. Bake on the middle rack for 22 to 26 minutes. The edges should be set and slightly golden, and the center should be just barely set with a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool the blondies in the pan on a cooling rack for at least 30 minutes. Then use the parchment sling to lift them out and transfer to the rack to cool completely.
  10. Slice into 9 or 16 squares using a sharp knife, wiping the blade clean between cuts. Serve at room temperature or slightly warm.

Notes

Do not overmix the batter to avoid tough blondies. Let the blondies cool completely before cutting to prevent crumbling. For best flavor, make them a day ahead. Store in an airtight container at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://sweetstirring.com/perfect-pumpkin-spice-snickerdoodle-blondies-easy-fall-dessert/