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Pumpkin Snickerdoodle Blondies: Irresistibly Delicious Treats!

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Pumpkin Snickerdoodle Blondies are soft, chewy, and packed with the warm flavors of pumpkin and cinnamon, making them a perfect fall treat.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Add the pumpkin puree, eggs, and vanilla extract, and mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Spread the batter evenly in the prepared baking pan.
  7. In a small bowl, mix the granulated sugar and cinnamon for rolling.
  8. Sprinkle the cinnamon sugar mixture over the top of the batter.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool before cutting into squares and serving.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For a richer flavor, add chocolate chips or nuts to the batter.
  • These blondies can be frozen for up to 2 months.

Nutrition

Keywords: Pumpkin Snickerdoodle Blondies, Pumpkin Dessert, Fall Treats

Find it online: https://oliviatable.com/pumpkin-snickerdoodle-blondies-recipe/