There’s something truly comforting about a warm, spiced treat that fills your kitchen with the aroma of fall. These blondies combine the flavors of pumpkin and cinnamon in a chewy, delectable dessert. A sprinkle of white chocolate chips adds a sweetness that’ll make you reach for seconds. Perfect for fall gatherings or a cozy night in, this recipe for Pumpkin Snickerdoodle Blondies is sure to become a seasonal favorite.

Why You’ll Love This Pumpkin Snickerdoodle Blondies

These blondies are not only easy to make but also incredibly reliable, making them a great choice for both beginners and seasoned bakers. The combination of warm spices and the sweetness of brown sugar creates a balanced flavor that is both comforting and delicious. Plus, it’s a fantastic way to use that can of pumpkin purée you might have stashed away. Pumpkin Snickerdoodle Blondies bring a cozy fall vibe to any gathering or snack table.

Kitchen Tools You’ll Need

• 8×8-inch baking pan
• Parchment paper
• Large mixing bowl
• Whisk
• Small bowl (for topping)
• Spatula

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 tbsp pumpkin pie spice
• 1 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/2 cup 100% pure pumpkin purée (blotted to yield approximately 1/4 cup)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1 tsp cornstarch
• 3/4 tsp cream of tartar (optional for snickerdoodle vibe)
• 1/2 tsp salt
• 1/4 tsp baking powder
• 3/4 cup white chocolate chips (optional) (plus more for garnish)
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon or pumpkin pie spice

How to Make Pumpkin Snickerdoodle Blondies

Step 1. Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper. This will help prevent the blondies from sticking and make for easier removal after baking.

Step 2. In a large bowl, combine the melted butter with pumpkin pie spice and brown sugar. Whisk the mixture together until it becomes a uniform blend. The melted butter will add moisture, while the spice and brown sugar will bring warmth and sweetness to the base of the blondies.

Step 3. Incorporate the egg, egg yolk, pumpkin purée, and vanilla extract into the sugar mixture. Mix until everything is smooth and well combined. The pumpkin purée contributes to the moist texture and rich flavor, making the blondies tender.

Step 4. Gradually stir in the all-purpose flour, cornstarch, cream of tartar (if using), salt, and baking powder. Mix just until combined to avoid overworking the batter, which can lead to denser blondies. The flour provides structure, while cornstarch helps to keep them soft.

Step 5. If your heart desires, gently fold in the white chocolate chips. These add a creaminess that contrasts nicely with the spices. Just ensure you’re folding gently so as to not break the chips or overmix the batter.

Step 6. Spread the batter evenly into the lined baking pan, smoothing the top for an even bake. It’s important to ensure the batter is level so that the blondies cook uniformly.

Step 7. For the topping, mix the granulated sugar and cinnamon (or pumpkin pie spice) in a small bowl. Once combined, sprinkle this mixture over the batter. This will create a sweet crust on top as they bake, enhancing both flavor and texture.

Step 8. Bake the blondies for 20–25 minutes. You’ll know they’re ready when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The blondies should have a slight golden hue, indicating they are perfectly baked.

Serving Suggestions

These Pumpkin Snickerdoodle Blondies make a delightful snack or dessert any time of day. Enjoy them warm as a comforting breakfast paired with coffee or tea. They also serve well at family gatherings or potlucks, bringing that comforting fall flavor to share. Leftovers can be stored in an airtight container, making them a perfect treat to indulge in throughout the week.

Pro Tips for Best Results

• Make sure your eggs are at room temperature for better incorporation into the batter.
• Blotting the pumpkin purée helps achieve the right moisture balance, preventing overly wet blondies.
• If using white chocolate chips, consider adding a bit more for garnish just before serving for a beautiful touch.
• Avoid overmixing the batter once the flour is added to keep your blondies light and tender.
• Store the blondies in an airtight container to maintain their freshness and prevent them from drying out.

Common Mistakes to Avoid

1. Using cold eggs: Cold eggs can cause the batter to not mix well and affect texture. Always let eggs come to room temperature for best results.
2. Not measuring ingredients correctly: Incorrect measurements can lead to dry or overly wet blondies. For best accuracy, use the spoon-and-level technique for flour.
3. Overmixing the batter: This can cause the blondies to become tough. Mix until just combined to keep them soft and chewy.
4. Skipping parchment paper: Not lining the pan can lead to sticking and difficulty in removing the blondies. Always line your pan for easy removal.
5. Underbaking the blondies: If the blondies are underbaked, they will not set correctly. Keep an eye on the edges and do the toothpick test to ensure they’re cooked through.
6. Not letting them cool before cutting: Cutting into hot blondies can cause them to crumble. Allow them to cool slightly for cleaner cuts.

Variations & Substitutions

Consider adding nuts for additional crunch or swapping in dark chocolate chips for a richer flavor. To enhance the spice, you can mix in a bit of nutmeg or ginger along with the pumpkin pie spice. If you want to focus more on the cinnamon aspect, feel free to reduce the pumpkin element and increase the cinnamon for a more classic snickerdoodle flavor.

Storage & Reheating

These blondies can be stored at room temperature for up to three days, provided they are kept in an airtight container to maintain moisture. For longer storage, you can refrigerate them for up to a week. If you’d like to keep them even longer, they freeze well for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the oven at 350°F for a few minutes to restore their soft texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely! These blondies can be baked a day in advance and stored in an airtight container. They can also be frozen, making them convenient for gatherings or future snacking.

How long does it last in the fridge?

When stored properly in an airtight container, the blondies can last about a week in the fridge. This helps maintain their moist texture.

Can I freeze this recipe?

Yes, you can freeze these blondies for up to three months. Be sure to wrap them tightly in plastic wrap or place them in an airtight container to prevent freezer burn.

What can I substitute for one ingredient?

If you’re out of pumpkin purée, you can use applesauce for a different flavor. Just be mindful that it may alter the final flavor slightly.

Why didn’t my recipe turn out as expected?

Common reasons include inaccurate measurements or not following the mixing instructions carefully. Ensure you’re measuring ingredients correctly and mixing gently for the best outcome.

Final Thoughts

Making Pumpkin Snickerdoodle Blondies is a charming way to embrace the flavors of fall in your kitchen. With their warm spices and rich texture, they offer comfort that is both satisfying and delightful. Relax as they bake and fill your home with a wonderful aroma, then enjoy a warm slice with loved ones or savor a piece all to yourself. They’re truly a lovely treat any time of year, bringing a touch of warmth and sweetness to everyday moments.

Pumpkin Snickerdoodle Blondies

Deliciously chewy blondies infused with pumpkin and cinnamon, topped with a sprinkle of white chocolate chips for a delightful fall treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American, Fall

Servings 16 pieces

Calories 200 kcal

Ingredients

  

Base Ingredients

• 1/2 cup unsalted butter (melted) Melted for better incorporation.
• 1 tbsp pumpkin pie spice For added warmth and flavor.
• 1 cup light brown sugar (packed) Adds sweetness and moisture.
• 1 large egg (room temperature) Ensure it's at room temperature for better blending.
• 1 large egg yolk (room temperature) For richness in the blondies.
• 1/2 cup 100% pure pumpkin purée (blotted to yield approximately 1/4 cup) Helps maintain the right texture.
• 1 tbsp vanilla extract For added sweetness and flavor.

Dry Ingredients

• 1 cup all-purpose flour (spooned and leveled) Spoon-and-level technique for accuracy.
• 1 tsp cornstarch Helps to keep the blondies soft.
• 3/4 tsp cream of tartar (optional for snickerdoodle vibe) Optional but recommended for flavor.
• 1/2 tsp salt Balances sweetness.
• 1/4 tsp baking powder For leavening.

Add-ins and Topping

• 3/4 cup white chocolate chips (optional) Add more for garnish if desired.
• 2 tbsp granulated sugar For the topping.
• 1/2 tsp ground cinnamon or pumpkin pie spice To mix with the sugar for topping.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper.
• In a large bowl, combine the melted butter with pumpkin pie spice and brown sugar. Whisk until a uniform blend is achieved.
• Incorporate the egg, egg yolk, pumpkin purée, and vanilla extract into the sugar mixture. Mix until smooth and well combined.
• Gradually stir in the flour, cornstarch, cream of tartar (if using), salt, and baking powder. Mix just until combined.
• Gently fold in the white chocolate chips if desired.
• Spread the batter evenly into the lined baking pan and smooth the top.
• For the topping, mix the granulated sugar and cinnamon (or pumpkin pie spice) in a small bowl, then sprinkle over the batter.

Baking

• Bake the blondies for 20-25 minutes. Check if they're ready when edges are set, and a toothpick inserted in the center comes out with a few moist crumbs.

Notes

Store in an airtight container to maintain freshness. They can be made ahead of time and frozen for later use.

Keyword Baking, Chewy Blondies, Fall Desserts, Pumpkin Recipes, Pumpkin Snickerdoodle Blondies