There’s something magical about the moment fall arrives and my kitchen transforms into a pumpkin-spiced paradise. Last October, I was craving something that combined my love for chewy blondies with the cozy warmth of snickerdoodles, and that’s when these Pumpkin Snickerdoodle Blondies were born. My family devoured the entire pan in one evening, and I’ve been making them every autumn since.
These aren’t your ordinary blondies. They’re pillowy soft, perfectly spiced, and have that signature cinnamon-sugar topping that makes snickerdoodles so irresistible. The pumpkin adds incredible moisture without overwhelming the flavor, while the brown sugar creates those beautiful chewy edges we all fight over.
Why You’ll Love This Recipe
First and foremost, these blondies come together in just one bowl, which means minimal cleanup and maximum enjoyment. Unlike traditional cookies that require chilling and rolling, you simply mix, pour, and bake. Additionally, they strike the perfect balance between pumpkin flavor and warm spices without tasting like a candle (we’ve all had those overly artificial pumpkin desserts, right?).
The texture is absolutely divine—crispy on top with that sparkly cinnamon-sugar crust, yet wonderfully soft and fudgy in the center. Furthermore, these blondies stay moist for days, making them ideal for meal prep, lunchboxes, or whenever that 3 PM sweet craving hits.
They’re also incredibly versatile. Whether you’re bringing them to a potluck, packing them in school lunches, or enjoying them as an after-dinner treat, these blondies always get rave reviews.
Ingredients You’ll Need
Main Components
- Pumpkin puree: 1 cup (canned or homemade) – This is the star ingredient that provides moisture and subtle sweetness
- Brown sugar: 1 cup, packed – Creates those chewy edges and adds a caramel-like depth
- Butter: 1/2 cup (1 stick), melted – Adds richness and helps achieve that perfect texture
- Eggs: 2 large – Binds everything together beautifully
- Vanilla extract: 1 teaspoon – Enhances all the warm flavors
- All-purpose flour: 1 1/2 cups – Provides structure without making them cakey
- Baking powder: 1 teaspoon – Gives just a slight lift for perfect texture
- Ground cinnamon: 1 teaspoon – The essential warming spice
- Ground nutmeg: 1/2 teaspoon – Adds complexity to the spice profile
For the Cinnamon Sugar Topping
- Granulated sugar: 2 tablespoons
- Additional ground cinnamon: 1 teaspoon
This combination creates that signature snickerdoodle sparkle on top!
Step-by-Step Instructions
Preparing Your Pan
Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare a 9×9 inch baking pan by greasing it generously with butter or lining it with parchment paper. I prefer parchment paper because it makes lifting the blondies out so much easier, and cleanup becomes a breeze.
Mixing the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. This step ensures your spices are evenly distributed throughout the batter, so every bite has that perfect flavor balance. Set this bowl aside for now.
Combining Wet Ingredients
In a large mixing bowl, combine the melted butter and brown sugar until well incorporated. The mixture should look glossy and smooth. Next, add the pumpkin puree, eggs, and vanilla extract, mixing until everything comes together in a uniform, velvety batter. Don’t worry if it looks a bit loose at this stage—that’s exactly what you want.
Bringing It All Together
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Here’s a crucial tip: avoid overmixing at this stage. Overmixing develops the gluten in the flour, which can make your blondies tough rather than tender. Fold the ingredients together until you no longer see streaks of flour.
Creating the Swirl
For an extra touch of visual appeal and flavor, create a pumpkin spice swirl by mixing a small amount of the batter (about 2-3 tablespoons) with additional cinnamon and nutmeg in a small bowl. Drop spoonfuls of this mixture on top of your main batter, then use a butter knife or skewer to swirl it through, creating beautiful marbled patterns.
The Final Touch
Pour the batter into your prepared baking pan, spreading it evenly to the edges. In a small dish, mix together the granulated sugar and additional cinnamon for topping. Sprinkle this cinnamon-sugar mixture generously over the entire surface of the batter. This creates that iconic sparkly, crackly top that makes these blondies irresistible.
Baking to Perfection
Bake for 25-30 minutes, checking for doneness with a toothpick inserted into the center. You want it to come out with just a few moist crumbs attached—not wet batter, but not completely clean either. This ensures your blondies stay fudgy rather than dry.
Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack. This cooling time allows them to set properly, making cutting much easier. Once completely cool, cut into squares of your preferred size.
How to Serve These Beauties
These Pumpkin Snickerdoodle Blondies are delicious on their own, but there are so many ways to elevate them! Serve them slightly warm with a scoop of vanilla ice cream melting on top for an indulgent dessert. Alternatively, pair them with your afternoon coffee or tea for a cozy autumn treat.
For a fancy presentation at gatherings, dust them with a light sprinkle of powdered sugar just before serving. You could also drizzle them with a simple cream cheese glaze (mix 4 oz softened cream cheese with 1 cup powdered sugar and 2 tablespoons milk) for extra decadence.
They’re perfect for fall parties, Thanksgiving dessert tables, or Halloween celebrations. Kids absolutely love finding these in their lunchboxes, and they make wonderful homemade gifts when wrapped in cellophane bags with festive ribbons.
Recipe Variations to Try
Chocolate Lover’s Version
Fold in 1/2 cup of white chocolate chips or cinnamon chips into the batter for pockets of melty sweetness. The white chocolate complements the pumpkin beautifully without overwhelming it.
Nutty Delight
Add 1/2 cup of chopped pecans or walnuts to the batter for extra crunch and a more complex flavor profile. Toasted nuts work especially well, as they add a deeper, richer taste.
Maple Twist
Replace the vanilla extract with maple extract and drizzle finished blondies with a maple glaze (powdered sugar mixed with maple syrup). This creates an even more fall-forward flavor experience.
Cream Cheese Swirl
Instead of the pumpkin spice swirl, create a cream cheese swirl by beating together 4 oz cream cheese, 1/4 cup sugar, and 1 egg. Drop spoonfuls onto the batter and swirl for a tangy contrast to the sweet pumpkin base.
Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is certified gluten-free, and you’ll have a treat everyone can enjoy.
Make-Ahead Tips
These blondies are actually better the next day, once all the flavors have had time to meld together. You can bake them up to two days in advance and store them in an airtight container at room temperature.
For longer storage, these freeze exceptionally well. Once completely cooled, cut them into squares and wrap each one individually in plastic wrap. Place all wrapped blondies in a freezer-safe container or bag, and they’ll keep beautifully for up to three months. Thaw at room temperature for about 30 minutes, or warm individual pieces in the microwave for 10-15 seconds for that fresh-from-the-oven experience.
If you want to prep ahead for a party, you can make the batter the night before and refrigerate it in the prepared pan, covered with plastic wrap. Just add 5 extra minutes to the baking time since you’ll be starting with cold batter.
Important Notes
Pumpkin Puree Selection: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance. Check the ingredient list on the can—it should only say “pumpkin.”
Storage Guidelines: Store leftovers in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, refrigerate them to extend their freshness up to a week. They’re delicious cold, at room temperature, or slightly warmed.
Freezing Instructions: For longer storage, freeze cut blondies wrapped individually in plastic wrap for up to three months. This makes it easy to grab just one or two whenever the craving strikes.
Timing:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Dessert
- Yield: 16 squares
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you’re using homemade pumpkin puree, make sure to strain it through cheesecloth or a fine-mesh sieve to remove excess moisture. Fresh pumpkin tends to be more watery than canned, and too much moisture can make your blondies gummy rather than perfectly chewy.
Why are my blondies too cakey?
This usually happens from too much flour or overbaking. Make sure you’re measuring your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag (which packs in extra flour). Also, remember to check your blondies at the 25-minute mark—ovens vary, and yours might run hot.
Can I double this recipe?
Definitely! Simply double all ingredients and use a 9×13 inch pan instead. The baking time will increase slightly—check for doneness around 35-40 minutes. This is perfect when you’re feeding a crowd or want extras for the freezer.
What if I don’t have brown sugar?
In a pinch, you can substitute granulated white sugar, but your blondies will lose some of that rich, caramel-like flavor and those signature chewy edges. For a better substitute, mix 1 cup white sugar with 1 tablespoon molasses to mimic brown sugar’s properties.
How do I know when they’re done?
Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter. The edges will pull away slightly from the pan, and the top should look set with a beautiful golden color. Remember, they’ll continue cooking slightly as they cool, so it’s better to underbake by a minute than overbake.
Can I make these dairy-free?
Yes! Substitute the melted butter with coconut oil or your favorite plant-based butter. The texture might be slightly different, but they’ll still be delicious.
Why add nutmeg if cinnamon is the star?
While cinnamon provides that familiar warmth, nutmeg adds depth and complexity that makes people say, “Wow, what’s that special something?” It works behind the scenes to elevate all the other flavors. Trust me, don’t skip it!
How should I cut clean squares?
Use a sharp knife wiped clean between each cut. For the cleanest cuts, chill the cooled blondies in the refrigerator for about 30 minutes first—this firms them up and makes slicing much neater.