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Perfect Pumpkin Pie Spice Snickerdoodle Blondies

pumpkin pie spice snickerdoodle blondies - featured image
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Thick, chewy, one-pan bars that taste like the inside of a snickerdoodle but with warm, cozy pumpkin pie spice. Made with simple pantry ingredients and no mixer needed, these blondies feature a crackly cinnamon-sugar crust and a soft, tender center.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ cup pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F. Position the rack in the center of the oven. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a microwave-safe bowl, melt the butter in 20-second intervals until just melted. Let it cool for 2-3 minutes.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the pumpkin purée, egg, and vanilla extract. Whisk vigorously until fully incorporated and smooth.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Add the dry ingredients to the wet mixture all at once. Using a rubber spatula, fold gently until just combined. The batter will be thick and slightly sticky.
  6. In a small bowl, stir together the 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon for the coating.
  7. Spread about half of the batter evenly into the prepared pan. Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over the batter. Drop spoonfuls of the remaining batter on top, then gently spread to cover the cinnamon layer. Sprinkle the remaining cinnamon-sugar over the top.
  8. Bake for 25-30 minutes. At 25 minutes, start checking for doneness: the edges should be golden brown and pulling away from the sides, the center should look set and slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Place the pan on a cooling rack and let the blondies cool for at least 20 minutes in the pan. Then use the parchment handles to lift them out and transfer to the rack to cool completely.
  10. Once completely cool, use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges. Serve at room temperature.

Notes

Don’t overmix the batter to avoid tough blondies. Use room temperature ingredients for best results. Press the cinnamon-sugar into the batter to help it adhere. Check for doneness early to prevent overbaking. Let blondies cool completely before slicing to avoid crumbling. These taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://twirltaste.com/perfect-pumpkin-pie-spice-snickerdoodle-blondies/