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Cozy Pumpkin Spice Snickerdoodle Blondies

pumpkin spice snickerdoodle blondies - featured image
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These chewy, spiced blondies combine the comforting flavors of pumpkin and cinnamon with the tangy twist of snickerdoodle cookies. They are easy to make, require simple pantry ingredients, and offer a perfect balance of soft centers and crisp edges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ½ cup 100% pure pumpkin puree
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light, fluffy, and pale (about 3-5 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix.
  6. Spread the thick, sticky dough evenly into the prepared pan.
  7. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture generously over the top of the batter.
  8. Use a knife to gently swirl the topping into the batter about halfway, leaving some on top.
  9. Bake for 25-30 minutes, or until the edges are golden brown and the center looks slightly underbaked.
  10. Let the blondies cool completely in the pan before slicing into squares.

Notes

Ensure pumpkin puree is at room temperature to help it emulsify with the butter. Do not use pumpkin pie filling. The cream of tartar is essential for the snickerdoodle tang. For best results, let the blondies cool completely before cutting to ensure clean squares. They can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice, snickerdoodle, blondies, fall baking, easy dessert, pumpkin recipe, cinnamon sugar, cozy treats

Find it online: https://twirltaste.com/cozy-pumpkin-spice-snickerdoodle-blondies-5-easy-fall-bakes/