Pumpkin Snickerdoodle Blondies

by Sofi | Broma Bakery

These soft and chewy pumpkin snickerdoodle blondies are the ultimate fall dessert. Made in one bowl, perfectly spiced, and fudgy for days.

The Ultimate Fall Blondies

If fall were a baked good, she’d be these pumpkin snickerdoodle blondies. They’re soft, chewy, perfectly spiced and begging to be washed down with a PSL. Duh. They’re everything you love about a pumpkin cookie but baked into a a thick, fudgy blondie with a healthy sprinkle of cinnamon sugar on top to get that classic sugar coated snickerdoodle crunch on top.

The best part? These blondies are a one-bowl wonder, ridiculously easy to whip up and somehow taste even better on day two. Whether you’re baking for friends, taking something to the office or hoarding them for lunch dessert all week, these pumpkin blondies are the move.

I mean, just please observe this texture.

What are pumpkin snickerdoodle blondies

Think of your favorite soft, chewy pumpkin snickerdoodle cookie, only in bar form. Instead of scooping and rolling the dough, you’ll press the dough into a pan, sprinkle it with cinnamon sugar and bake it off. They’re made in one bowl with just 10 simple ingredients, so these are the ultimate lazy girl sweet to make this fall.

Our top tips for pumpkin snickerdoodle blondies

Want your blondies to come out perfect? I assume the answer is yes. Keep these tips in mind while you’re baking!

• Don’t overmix the batter: I know I sound like a broken record at this point, but this really is the key to making soft, tender desserts. When you overmix the dough can get tough doughy instead of staying tender and soft! Only mix until the batter is just combined and no streaks of flour remain!
• Dry the pumpkin puree to get out excess moisture: This is the secret trick to any pumpkin desserts that you want to be fudgy instead of cakey. The extra moisture in the puree adds too much liquid to cookies or blondies and gives them a cakey texture. By removing some of that moisture you’ll get a fudgier, more dense texture!
• Don’t be shy with the cinnamon sugar: That signature snickerdoodle finish is the best part of these pumpkin blondies. Sprinkle it all over the top and stand back while it bakes up into a magic crackly top.

How to store these fall blondies

These blondies stay soft and chewy for days, making them a dream for make-ahead baking. Here’s how to keep them fresh:

• Room temperature: These blondies keep well at room temperature for up to 4 days before they start to taste a little stale.
• Fridge: I prefer to keep these in the fridge because they last longer and they taste amazing cold. If you keep them in an airtight container or plastic bag they’ll stay fresh for 7+ days in the fridge!
• Freezer: These babies also freeze like a dream. Make sure to let them cool completely before freezing in a freezer safe plastic bag or container for up to 3 months!

These pumpkin snickderdoodle blondies are about to become your go-to cozy bake for fall. Enjoy!

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Pumpkin Snickerdoodle Blondies

• Author Sofi | Broma Bakery
• Prep Time 20 minutes
• Cook Time 20 minutes
• Total Time 40 minutes
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american

Pumpkin Snickerdoodle Blondies

These soft and chewy pumpkin snickerdoodle blondies are the ultimate fall dessert. Made in one bowl, perfectly spiced, and fudgy for days.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author Sofi | Broma Bakery
• Prep Time 20 minutes
• Cook Time 20 minutes
• Total Time 40 minutes
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american

• Author Sofi | Broma Bakery
• Prep Time 20 minutes
• Cook Time 20 minutes
• Total Time 40 minutes
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american

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Ingredients

Units USM

• 1/2 cup pumpkin puree, dried (see recipe)
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

For the cinnamon sugar coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• pinch of salt

Instructions

1. Preheat the oven to 350°F and line an 8 x 8-inch square pan with parchment paper on all sides. Set aside.
2. Place the pumpkin puree onto a few layers of paper towels and blot away the excess moisture. Wrap it in a clean paper towel and gently squeeze over the sink to remove as much liquid as possible.
3. In a large mixing bowl combine the dried pumpkin puree, melted butter, brown sugar, and granulated sugar. Whisk to combine.
4. Add the egg yolk and vanilla extract and mix well.
5. Add the flour, baking soda, cream of tartar, salt, cinnamon, ginger and nutmeg. Mix until a soft dough forms and no streaks of flour remain. Use a silicone spatula to scrape the mixture into the prepared pan, spreading it evenly to the edges.
6. In a small mixing bowl, combine all the ingredients for the cinnamon sugar mixture. Sprinkle the cinnamon sugar all over the top of the blondies.
7. Bake the blondies until they have puffed up and are set on the edges but still slightly gooey in the middle, about 18 to 22 minutes.
8. Allow to cool before eating! Enjoy!

• Author Sofi | Broma Bakery
• Prep Time 20 minutes
• Cook Time 20 minutes
• Total Time 40 minutes
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american