Description
Soft, chewy, and spiced to perfection, these pumpkin blondies combine the cozy flavors of pumpkin pie with the nostalgic taste of snickerdoodle cookies, topped with a crunchy cinnamon-sugar crust.
Ingredients
Scale
- 1 cup (240g) 100% pure pumpkin puree
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1 tablespoon butter, melted (for topping)
- Optional: ½ cup white chocolate chips or butterscotch chips
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar vigorously for 1-2 minutes until glossy.
- Add the egg and vanilla extract, whisking until fully combined.
- Stir in the pumpkin puree until the batter is smooth and thick.
- In a separate medium bowl, whisk together flour, baking powder, salt, and 1 ½ teaspoons cinnamon.
- Gradually fold the dry ingredients into the wet ingredients using a wooden spoon or spatula. Stop mixing as soon as the flour disappears to avoid tough blondies.
- If using, fold in chocolate chips or nuts.
- Pour batter into the prepared pan.
- In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the batter.
- Drizzle 1 tablespoon melted butter over the topping and gently swirl with a knife to create marbled effects.
- Bake for 25-30 minutes until edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for at least 20 minutes before lifting out and cutting into squares.
Notes
Ensure pumpkin puree is 100% pure, not pie filling. Whisking butter and sugar thoroughly is key for chewy texture. Do not overmix the batter. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: pumpkin blondies, snickerdoodle cookies, fall dessert, easy baking, pumpkin recipe, cinnamon sugar bars, cozy autumn treats