Description

Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Snickerdoodle Blondies. This easy-to-make dessert combines the rich taste of pumpkin puree with sweet, spiced notes of cinnamon and nutmeg, creating a chewy blondie that is perfect for sharing at gatherings or enjoying at home. The sprinkling of cinnamon sugar on top adds an extra touch of sweetness, making these blondies a hit for any occasion. Whether you serve them warm with a scoop of ice cream or at room temperature as a snack, they are sure to impress family and friends alike. Bake up a batch and savor the cozy vibes of autumn!

Ingredients

Scale

1 cup pumpkin puree
1 cup brown sugar
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and prepare a greased or parchment-lined 9×9 inch baking pan.
In one bowl, mix together flour, baking powder, cinnamon, and nutmeg.
In another bowl, combine melted butter and brown sugar before adding pumpkin puree, eggs, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet mixture; stir gently until just combined.
Pour batter into the prepared pan and sprinkle with cinnamon sugar.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow to cool before cutting into squares.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (approximately 45g)
Calories: 160
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: <1g
Protein: 2g
Cholesterol: 30mg

Keywords: For an extra special touch, mix some chopped nuts or chocolate chips into the batter. These blondies can be stored in an airtight container at room temperature for up to five days or frozen for three months.