Pumpkin Spice Snickerdoodle Blondies

Pumpkin Spice Snickerdoodle Blondies

Hey there, friend! If you’re craving the cozy flavors of fall but don’t want to spend hours in the kitchen, these Pumpkin Spice Snickerdoodle Blondies are your new bestie.

Imagine the warm, cinnamon-sugar hug of a snickerdoodle cookie, swirled with the creamy, spiced goodness of pumpkin, all baked into a soft, chewy blondie.

These bars are perfect for dessert, a snack, or even breakfast (no judgment here!).

Plus, they’re so easy to make, you’ll be wondering why you haven’t been baking them all year long.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Pan and Preheat the Oven
Start by preheating your oven and lining your baking pan with parchment paper. This little trick ensures your blondies will pop right out without sticking.

Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, pumpkin puree, sugar, and eggs until smooth. Don’t forget the vanilla extract—it’s the secret to that warm, comforting flavor.

Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. This ensures your spices are evenly distributed for that perfect fall flavor in every bite.

Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this keeps your blondies soft and tender.

Step 5: Add the Cinnamon-Sugar Swirl
Pour half the batter into your prepared pan, then sprinkle a generous layer of cinnamon-sugar over the top. Add the remaining batter and finish with another sprinkle of cinnamon-sugar for that classic snickerdoodle vibe.

Step 6: Bake to Perfection
Pop the pan in the oven and bake until the edges are golden and a toothpick inserted in the center comes out clean. Your kitchen will smell like a pumpkin spice latte, and you’ll be so ready to dig in.

Step 7: Cool and Slice
Let the blondies cool completely in the pan before slicing into squares. Trust me, this step is worth the wait—it ensures they hold their shape and stay chewy.

Pro Tips

• Use Real Pumpkin Puree: Skip the pumpkin pie filling—it’s already sweetened and spiced. You want 100% pure pumpkin puree for the best flavor.
• Don’t Overbake: These blondies are meant to be soft and chewy. Take them out of the oven when the edges are set but the center is still slightly soft.
• Double the Cinnamon-Sugar: If you’re a snickerdoodle fan, feel free to add an extra layer of cinnamon-sugar for a stronger flavor.
• Add a Drizzle: For extra decadence, drizzle the cooled blondies with a simple powdered sugar glaze or cream cheese frosting.

Storage

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigerator: Keep in the fridge for up to a week. Let them come to room temperature before serving for the best texture.
• Freezer: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature or pop them in the microwave for a quick warm-up.