Name: Irresistibly Soft Pumpkin Snickerdoodle Blondies to Love
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup Pumpkin Puree (opt for 100% pure canned pumpkin or homemade); 1 cup Brown Sugar (light or dark can deepen flavor); ½ cup Butter (substitute with coconut oil for dairy-free); 2 large Eggs (replace with flax eggs for vegan option); 1 teaspoon Vanilla Extract; 1½ cups All-Purpose Flour (use gluten-free blend for gluten-free option); 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon (adjust to taste); ½ teaspoon Ground Nutmeg (adjust to taste); 2 tablespoons Granulated Sugar (sprinkle on top before baking)

As autumn breezes sweep in and the leaves turn golden, there’s nothing quite like savoring the scents of cinnamon and nutmeg wafting through your kitchen. That’s exactly what you’ll get with my Soft Pumpkin Snickerdoodle Blondies—a perfect fall treat that beautifully merges the cozy comfort of your favorite seasonal flavors. These delightful blondies are not only easy to whip up but also make for an impressive centerpiece at any gathering. With their moist, chewy texture and a hint of pumpkin goodness, they’re a step above your typical dessert, offering a tasty embrace to every bite. Best of all, they can easily be tailored to fit gluten-free and vegan diets, ensuring everyone can enjoy this delicious indulgence. Curious about how to make these seasonal delights come to life? Let’s dive into the recipe!

Why are these blondies a must-try?

Irresistible flavor: The perfect blend of pumpkin, cinnamon, and nutmeg creates a deliciously warm taste that embodies fall.
Soft and Chewy: Each bite melts in your mouth, delivering a texture that’s both tender and satisfying—simply unmatched!
Versatile: Easily adaptable for gluten-free and vegan diets, everyone can indulge in these tasty treats.
Quick to Prepare: Ready in under 30 minutes, these blondies make for a great last-minute dessert option or an easy way to impress friends.
Crowd-Pleasing: Perfect for gatherings and celebrations, these blondies are sure to be a hit with both family and friends alike!

Pumpkin Snickerdoodle Blondies Ingredients

Transform your fall baking with these Pumpkin Snickerdoodle Blondies!

For the Blondies

Pumpkin Puree – Provides moisture and flavor; opt for 100% pure canned pumpkin or homemade for the best taste.
Brown Sugar – Adds sweetness and enhances chewiness; light or dark brown sugar can deepen the flavor profile.
Butter – Delivers richness; substitute with coconut oil for a dairy-free version if needed.
Eggs – Binds ingredients and adds moisture; replace with flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for a vegan alternative.
Vanilla Extract – Enhances the overall flavor with its warm, sweet notes.
All-Purpose Flour – Provides structure; for gluten-free options, use a gluten-free flour blend that includes xanthan gum.
Baking Powder – Helps achieve a soft, cake-like texture for these blondies.
Ground Cinnamon & Ground Nutmeg – Key spices that impart a warm flavor; adjust to taste to suit your preference.

For the Topping

Granulated Sugar – Creates a sweet, crunchy crust when sprinkled atop the blondies before baking; a delightful finishing touch!

Get ready to fill your kitchen with the delectable aroma of these Pumpkin Snickerdoodle Blondies!

Step‑by‑Step Instructions for Pumpkin Snickerdoodle Blondies

Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven warms up, grab a 9×9 inch baking pan and either grease it with butter or line it with parchment paper, making sure it hangs over the edges for easy lifting later. This step sets the foundation for your Pumpkin Snickerdoodle Blondies to bake perfectly.

Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Ensure these dry ingredients are well blended while keeping an eye out for any clumps. This mix will bring that cozy aroma of the season into your kitchen and serve as the base for your blondie batter.

Step 3: Cream the Wet Ingredients
In a large mixing bowl, blend ½ cup of melted butter and 1 cup of brown sugar using a hand mixer or whisk until the mixture is smooth and creamy, about 2 minutes. Then, add in 1 cup of pumpkin puree, 2 eggs, and 1 teaspoon of vanilla extract. Mix until all ingredients are combined and the mixture has a lovely creamy consistency, ensuring the pumpkin flavor shines through.

Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients from Step 2 into the wet mixture, gently folding the dry into the wet with a spatula. Mix just until combined, ensuring not to overmix—some lumps are perfectly fine! This step is crucial for achieving the soft, chewy texture of the Pumpkin Snickerdoodle Blondies, so take your time.

Step 5: Prepare the Spiced Swirl
For an extra burst of flavor, take a small bowl and mix a few tablespoons of your blondie batter with an additional sprinkle of cinnamon and nutmeg. This will create a spiced swirl that adds visual appeal and flavor depth. Drop dollops of this spiced mix into the main batter and gently swirl it together with a knife or spatula.

Step 6: Spread the Batter and Add Topping
Carefully spread the batter evenly into your prepared baking pan using a spatula. Once the batter is evenly distributed, sprinkle a mix of granulated sugar and a pinch of cinnamon on top—this will give your blondies a deliciously sweet and crunchy crust as they bake.

Step 7: Bake to Perfection
Place the pan in your preheated oven and bake for approximately 25 to 30 minutes. Keep an eye on them; your blondies are done when the edges are slightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool and Serve
After baking, allow the Pumpkin Snickerdoodle Blondies to cool in the pan for 10 to 15 minutes. Once cooled, use the parchment paper to lift them out of the pan and transfer to a wire rack. Let them cool completely before cutting into squares to serve. These delightful treats make for a warm and inviting dessert that everyone will love!

Make Ahead Options

These Pumpkin Snickerdoodle Blondies are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance; just store it in an airtight container in the refrigerator to keep it fresh. The dry ingredients can also be mixed and set aside up to 3 days ahead, ensuring you save time when you’re ready to bake. Simply combine the wet ingredients right before baking for best results. When you’re ready to indulge, pour the chilled batter into the prepared pan and sprinkle with cinnamon sugar before baking as directed. This way, you’ll enjoy warm, delicious blondies that are just as delightful as fresh-baked treats!

Pumpkin Snickerdoodle Blondies Variations

Feel free to unleash your creativity and customize these blondies to suit your taste and dietary needs!

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to enjoy this treat without the gluten.
Vegan: Swap the eggs for flax eggs and use coconut oil or vegan butter to create a plant-based version of this delightful dessert.
Nutty Boost: For added crunch, incorporate 1 cup of chopped pecans or walnuts into the batter. This adds a wonderful texture that complements the soft blondie.
Chocolate Delight: Stir in ½ cup of chocolate chips for a rich, decadent twist. The melty chocolate pairs beautifully with the pumpkin and spices!
Spicy Twist: Add a pinch of cayenne pepper for a subtle kick. This unexpected heat can elevate the warm flavors of cinnamon and nutmeg.
Fruity Addition: Fold in 1 cup of dried cranberries or raisins for a sweet and chewy contrast. It brings a delightful fruity burst to every bite.
Extra Cinnamon Sugar: Mix more cinnamon into the topping for a spicier crust. This simple step can amplify the snickerdoodle experience.
Swirled Cream Cheese: For a creamy layer, blend 4 oz of softened cream cheese with a bit of sugar and vanilla, then swirl into the blondie batter before baking—it’s heavenly!

Feel free to explore these variations to make these Pumpkin Snickerdoodle Blondies your own. Enjoy the cozy comforts of fall with a personal touch. If you want more plant-based inspiration, check out my Vegan Pumpkin Bread or learn how to make a Gluten-Free Version of a Classic Brownie. Happy baking!

What to Serve with Pumpkin Snickerdoodle Blondies

As you savor each delightful bite of your Pumpkin Snickerdoodle Blondies, consider these perfect pairings to elevate your fall dessert experience.

Vanilla Ice Cream: A scoop of creamy vanilla ice cream creates a delightful contrast to the warm blondies, adding cool sweetness.
Whipped Cream: Light and airy, a dollop of freshly whipped cream enhances the flavors, offering a light finish alongside the rich blondies.
Caramel Sauce: Drizzling warm caramel sauce adds an indulgent touch that beautifully complements the spices in your blondies.
Spiced Chai Latte: The warmth of a spiced chai latte pairs perfectly, echoing the cozy flavors of pumpkin and spices in your dessert.
Brewed Coffee: A rich, bold coffee balances the sweetness and adds a comforting note, making it the perfect afternoon treat.
Maple Syrup Drizzle: A touch of maple syrup brings a sublime sweetness, intensifying the fall flavors and creating an irresistible combination.

Each of these pairings transforms your Pumpkin Snickerdoodle Blondies into a feast for the senses, making your gatherings truly memorable.

How to Store and Freeze Pumpkin Snickerdoodle Blondies

Room Temperature: Store uncut blondies in an airtight container at room temperature for up to 3 days to maintain their soft texture and flavor.

Fridge: For longer preservation, refrigerate cut blondies in an airtight container for up to 1 week; allow them to come to room temperature before serving for the best taste.

Freezer: Cut blondies can be frozen wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw in the fridge overnight before enjoying.

Reheating: Warm individual blondies in the microwave for about 10-15 seconds to bring back their gooey texture and enhance the pumpkin flavor.

Expert Tips for Pumpkin Snickerdoodle Blondies

Avoid Overmixing: A few lumps are fine; overmixing can lead to dense blondies instead of the soft, chewy texture you desire.
Use Pure Pumpkin: Ensure you’re using pure pumpkin puree, not pumpkin pie filling, to maintain the recipe’s intended flavors.
Flavor Boosts: Add ins, like chocolate chips or nuts, can enhance texture, making your Pumpkin Snickerdoodle Blondies even more delightful.
Check Doneness: Aim for a toothpick that pulls out with a few moist crumbs, as underbaking slightly will yield a fudgier texture—yum!
Cool Completely: Let the blondies cool completely before cutting to ensure clean squares and the best presentation for your fall gatherings.

Pumpkin Snickerdoodle Blondies Recipe FAQs

How do I select the best pumpkin puree?
Absolutely! When choosing pumpkin puree, aim for 100% pure canned pumpkin, as it provides the richest flavor and moisture. You can also make your own by roasting sugar pumpkins until tender, then blending the flesh until smooth. Look for vibrant, deep orange color, and avoid any that contain added sugars or spices, as this will change the taste of your blondies.

How should I store leftover blondies?
Very simple! After cooling, place any leftover Pumpkin Snickerdoodle Blondies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 1 week. If you’d like to enjoy them later, freezing is a great option: wrap individual squares in plastic wrap, then place in a freezer bag. They can be frozen for up to 3 months—perfect for planning ahead!

Can I freeze Pumpkin Snickerdoodle Blondies?
Definitely! To freeze your blondies, first cut them into squares, then wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag, ensuring all the air is pushed out before sealing. Store them for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight, and enjoy them slightly warmed for the best taste!

What if my blondies are too dry after baking?
If your Pumpkin Snickerdoodle Blondies turn out dry, a couple of tweaks can enhance their moisture. Make sure to measure your flour carefully—too much flour can create dryness. You can also try underbaking them slightly next time, aiming for a toothpick with a few moist crumbs. Adding a tiny bit of extra pumpkin puree can also help to achieve a softer texture in future batches!

Are these blondies suitable for those with dietary restrictions?
Very much so! These Pumpkin Snickerdoodle Blondies can be adapted for gluten-free diets by using a gluten-free flour blend with xanthan gum. For vegan options, swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water) and substitute the butter with coconut oil or a vegan butter alternative. This way, everyone can enjoy these cozy treats without worry!