The smell of pumpkin spice. The crispness of autumn air. The warm glow of a fireplace. For me, these are the anchors of fall. It always brings back memories of my grandmother’s kitchen, filled with the aromas of baking. She’d make the most incredible snickerdoodles, perfectly spiced and chewy. This year, I wanted to marry that comforting memory with another autumn favorite: pumpkin. The result? These Delicious Pumpkin Snickerdoodle Blondies You Must Try This Fall! They are seriously addictive, and I think you’ll agree.
Why You’ll Love These Pumpkin Snickerdoodle Blondies
Let’s be honest, who doesn’t love a good blondie? Chewy, buttery, and packed with flavor, they’re the perfect treat. But these aren’t your ordinary blondies. Here’s what makes them special:
- The Perfect Blend of Flavors: The warm spices of cinnamon, nutmeg, and ginger perfectly complement the earthy sweetness of pumpkin.
- That Snickerdoodle Twist: That classic cinnamon-sugar coating adds a delightful, crunchy sweetness that elevates the blondie to a whole new level.
- Incredibly Chewy Texture: We’re aiming for that perfect chewy center, not cakey. The right ratio of ingredients ensures a delightful texture in every bite.
- Easy to Make: This recipe is straightforward and requires minimal baking expertise. Even beginner bakers can nail these!
- The Ultimate Fall Dessert: Seriously, need I say more? They’re everything you want in an autumnal treat.
The Ingredient List – Your Baking Essentials
Okay, let’s get to the good stuff! Here’s everything you’ll need to whip up these amazing blondies. I’ve included both US customary and metric measurements for your convenience.
For the Blondie Batter:
- 1 cup (2 sticks/226g) Unsalted Butter, melted and slightly cooled
- 1 3/4 cups (350g) Granulated Sugar
- 2 large Eggs, at room temperature
- 1/2 cup (120ml) Pumpkin Puree (NOT pumpkin pie filling!)
- 1 teaspoon Vanilla Extract
- 1 3/4 cups (210g) All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
For the Snickerdoodle Coating:
- 1/4 cup (50g) Granulated Sugar
- 2 teaspoons Ground Cinnamon
Step-by-Step Cooking Instructions – Let’s Bake!
This is where the magic happens. Follow these steps carefully for perfectly baked blondies.
1. Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8×8 inch (20x20cm) baking pan. Alternatively, line it with parchment paper, leaving an overhang on two sides for easy removal. This is my preferred method – it makes cleanup a breeze!
2. Combine Wet Ingredients:
- In a large mixing bowl, combine the melted and slightly cooled butter and the granulated sugar. Mix well until combined and smooth.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until everything is well incorporated. Make sure there are no streaks of pumpkin.
3. Dry Ingredients – The Flour Power!
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking ensures everything is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing leads to tough blondies!
4. Snickerdoodle Coating Time:
- In a small bowl, combine the 1/4 cup of granulated sugar and 2 teaspoons of cinnamon for the snickerdoodle coating. Mix well.
5. Baking is Calling!
- Pour the blondie batter into your prepared baking pan, spreading it evenly.
- Generously sprinkle the cinnamon-sugar mixture evenly over the top of the batter. Gently press the mixture into the surface with your fingers.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Every oven is different, so start checking at 25 minutes.
- Let the blondies cool completely in the pan before cutting into squares. This is crucial for a cleaner cut and a chewier texture. If you used parchment paper, lift the blondies out of the pan using the overhang.
Tips, Variations & Serving Suggestions – Elevate Your Blondies!
Want to take these blondies to the next level? Here are some ideas!
Tips for Perfection:
- Room Temperature Ingredients: This is a baking golden rule! Room temperature eggs and butter emulsify better, creating a smoother batter and, ultimately, a better texture.
- Don’t Overbake: The key to chewy blondies is not to overbake them. Err on the side of slightly underbaked – they’ll continue to set as they cool.
- Cool Completely: Trust me, the wait is worth it! Cooling allows the blondies to set and become wonderfully chewy.
Variations to Try:
- Chocolate Chips: Add 1/2 – 1 cup of chocolate chips (dark, milk, or white) to the batter.
- Chopped Nuts: 1/2 cup of chopped pecans or walnuts will add a lovely crunch. Add them to the batter along with the dry ingredients.
- Spiced Pecans: Toast pecans and toss them with a little bit of brown sugar and spices before adding to the batter.
- Cream Cheese Swirl: Dollop a few spoonfuls of cream cheese frosting (or a simple mixture of softened cream cheese, sugar, & vanilla) over the batter before sprinkling on the cinnamon-sugar topping. Swirl with knife.
Serving Suggestions:
- Warm with Ice Cream: A scoop of vanilla ice cream or pumpkin spice ice cream is the perfect accompaniment.
- Drizzle with Caramel: A drizzle of warm caramel sauce adds extra sweetness and decadence.
- Cup of Coffee: Need I say more? These blondies paired with a cup of hot coffee is the epitome of a cozy fall afternoon.
Nutritional Information (Approximate, per square)
Note: This is an estimate and may vary based on ingredient brands and serving size.
- Calories: 320-350
- Fat: 16-18g
- Saturated Fat: 9-10g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 3-4g
Give These Delicious Pumpkin Snickerdoodle Blondies a Try!
I truly hope you’ll give this recipe a try! They are the perfect blend of comforting flavors and delightful textures. They are a guaranteed crowd-pleaser, whether you’re serving them at a fall gathering or enjoying a cozy night in. Happy baking! Don’t forget to tag me on social media when you try them – I’d love to see your creations! And if you adjust the recipe, I’d love to read about your experience and variations!
