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