As I stood in my kitchen, the warm scent of cinnamon and nutmeg filled the air, instantly whisking me away to cozy fall memories of baking with family. Today, I’m excited to introduce you to my Irresistible Pumpkin Spice Snickerdoodle Blondies—a perfect blend of soft, chewy goodness and fragrant spices. This recipe is not only a delightful way to celebrate the flavors of autumn, but it’s also incredibly easy to make, so you can whip up a batch in no time. Plus, these blondies are perfect for sharing at gatherings or enjoying with a warm cup of apple cider. Ready to bring the taste of fall into your home? Let’s dive in!
Why are these blondies a must-try?
Irresistible Flavor: The combination of pumpkin spice and cinnamon sugar creates a delightful taste that’s simply irresistible.
Easy to Make: With straightforward steps, even beginner bakers can enjoy success and create delicious treats.
Flexible Ingredients: Substitute coconut oil for butter for a dairy-free option, allowing everyone to indulge!
Perfect for Fall: These blondies capture autumn in every bite; they’re cozy, warm, and full of seasonal flavors.
Crowd-Pleasing Treat: Whether for a gathering or a cozy night in, these blondies will impress and satisfy everyone.
Dive into this unforgettable recipe, and if you’re looking for more pumpkin-inspired treats, check out our Pumpkin Spice Latte Recipe to complement your baking adventures!
Pumpkin Spice Snickerdoodle Blondies Ingredients
Get ready for a fall flavor adventure!
For the Blondie Batter
• All-Purpose Flour – 2 ½ cups; provides structure to the blondies. Substitute with whole wheat pastry flour for a nuttier flavor.
• Cream of Tartar – 2 teaspoons; enhances the chewy texture and flavor, essential for traditional snickerdoodle recipes.
• Baking Soda – 1 teaspoon; a leavening agent that helps the blondies rise.
• Ground Cinnamon – 1 teaspoon; adds warmth and spice characteristic of snickerdoodles.
• Ground Nutmeg – ½ teaspoon; contributes a sweet and spicy flavor.
• Ground Cloves – ¼ teaspoon; introduces a rich, aromatic note.
- Note: Use freshly ground cloves for the best flavor.
• Salt – ½ teaspoon; enhances sweetness and balances flavors.
• Unsalted Butter – 1 cup; adds moisture and richness. Coconut oil can be used as a dairy-free alternative, but it may slightly change the texture.
• Granulated Sugar – 1 ¼ cups; provides sweetness and texture. A blend with brown sugar can offer more depth of flavor.
• Brown Sugar – ½ cup; adds moisture and a slight caramel flavor.
• Pumpkin Puree – 1 cup; the star ingredient that contributes moisture and pumpkin flavor—ensure it's plain pumpkin puree, not pie filling.
• Large Egg – 1; binds ingredients together for a cohesive blondie.
• Egg Yolk – 1; adds richness and moisture.
• Vanilla Extract – 1 tablespoon; enhances overall flavor.
For the Cinnamon Sugar Coating
• Granulated Sugar – ¼ cup; used in the coating for sweetness.
• Ground Cinnamon – 1 tablespoon; creates that classic, spiced crust essential for snickerdoodles.
Get ready to enjoy your Pumpkin Spice Snickerdoodle Blondies; with these ingredients, your baking adventure is just around the corner!
Step‑by‑Step Instructions for Pumpkin Spice Snickerdoodle Blondies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare a 9x13-inch baking pan by lining it with parchment paper, allowing for easy removal of the delicious Pumpkin Spice Snickerdoodle Blondies once baked. This ensures your blondies will have a perfectly soft and chewy texture with that delightful snickerdoodle crust.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This blend of dry ingredients will create a flavorful foundation for your blondies. Set this mixture aside as it will soon be combined with the wet ingredients, guaranteeing a perfectly spiced dough.
Step 3: Mix Wet Ingredients
In a large bowl, use a hand mixer or whisk to mix together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Add the pumpkin puree, large egg, egg yolk, and vanilla extract, stirring until everything is fully incorporated. The pumpkin adds moisture and flavor, making these blondies irresistibly delightful.
Step 4: Combine Dry and Wet Mixtures
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. It’s important not to overmix, as this will keep your Pumpkin Spice Snickerdoodle Blondies tender and chewy. You will know it’s ready when no visible flour streaks remain, and the batter looks thick and creamy.
Step 5: Spread the Batter
Pour the blondie batter into the prepared baking pan and spread it evenly to reach all corners. Ensure that the surface is smooth and flat; this will help in achieving even baking. As you spread, visualize the warm, spiced goodness that will soon be your delightful treat, capturing the essence of fall.
Step 6: Sprinkle Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon sugar coating. Generously sprinkle this mixture over the blondie batter, ensuring an even coverage for that signature snickerdoodle flavor. This step adds a delicious crunch and sweetness that complements the moist pumpkin base beautifully.
Step 7: Bake the Blondies
Place the baking pan in the preheated oven and bake for 30-35 minutes. You’ll know they are done when the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Baking them to this sweet spot will ensure the perfect soft and chewy texture everyone loves.
Step 8: Cool and Slice
Once baked, remove the pan from the oven and allow the Pumpkin Spice Snickerdoodle Blondies to cool in the pan on a wire rack. Let them cool completely before slicing them into squares. This cooling time is essential for achieving clean edges and a delightful bite, making your delicious treats even more enjoyable.
Expert Tips for Perfect Pumpkin Spice Snickerdoodle Blondies
• Keep it Tender: Avoid overmixing the batter; stirring just until combined ensures your blondies remain soft and chewy, enhancing that delightful pumpkin spice flavor.
• Check Early: Begin checking for doneness at 30 minutes. Baking too long can dry out the blondies, so look for golden edges and moist crumbs on the toothpick.
• Cool Completely: Allow the blondies to cool in the pan before slicing; cooling helps achieve clean, beautiful squares that are satisfying to serve and eat.
• Optimal Storage: Store your Pumpkin Spice Snickerdoodle Blondies in an airtight container at room temperature for freshness. These treats are best enjoyed within a week.
• Flavor Boosts: Experiment with adding chopped nuts, chocolate chips, or even a swirl of cream cheese frosting to enhance the experience and customize your blondies!
What to Serve with Pumpkin Spice Snickerdoodle Blondies?
Indulge in the cozy flavors of autumn by pairing these delightful blondies with complementary dishes that enhance their warmth and sweetness.
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Hot Apple Cider: The spiced apple goodness echoes the flavors in the blondies, creating a comforting drink to sip alongside them. Imagine sipping on this fragrant drink while enjoying a blondie, wrapping you in fall's embrace.
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Vanilla Ice Cream: A scoop of creamy vanilla is the perfect contrast to the warm, chewy blondies. The cold and rich ice cream enhances the pumpkin flavors and adds an indulgent texture.
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Toasted Pecans: These crunchy nuts add a delightful bite and nutty flavor that pairs beautifully with the sweet spiced blondies. Toss them on top for an extra layer of texture.
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Maple Drizzle: A light drizzle of maple syrup brings a touch of sweetness and adds another dimension to the dish, highlighting the fall essence in each bite.
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Chai Tea: The warm spices in chai beautifully complement the pumpkin spice in the blondies, making for a fragrant and inviting pairing perfect for a cozy afternoon.
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Pumpkin Butter: Spread a layer of rich pumpkin butter on each blondie for an extra hit of pumpkin flavor and a sweet, spiced finish that's truly delightful.
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Caramel Sauce: A warm pour of caramel sauce over each square adds an indulgent sweetness that melds wonderfully with the cinnamon sugar crust of the blondies. A decadent addition for any sweet lover!
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Creamy Coffee: Enjoying a cup of creamy coffee with these blondies makes for a comforting combination to kickstart your day or sweeten your afternoon break.
Elevate your next gathering or cozy night in with these delightful pairings and enjoy every delicious crumb of your Pumpkin Spice Snickerdoodle Blondies!
Make Ahead Options
These Pumpkin Spice Snickerdoodle Blondies are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the wet and dry ingredients separately and storing them in airtight containers in the refrigerator. When ready to bake, simply combine the ingredients, transfer the batter to the prepared pan, and sprinkle the cinnamon sugar coating before baking. To maintain quality, ensure the batter is well-covered to prevent any drying out. This way, you’ll have warm, fresh-baked blondies ready with minimal effort, making your busy weeknights a little sweeter!
How to Store and Freeze Pumpkin Spice Snickerdoodle Blondies
Room Temperature: Store your blondies in an airtight container at room temperature for up to 3 days to maintain freshness and flavor.
Fridge: If you want to keep them longer, refrigerate in an airtight container for up to a week. Just remember, refrigeration can firm up the texture a bit.
Freezer: For long-term storage, freeze the blondies for up to 3 months. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag.
Reheating: Allow frozen blondies to thaw in the fridge overnight, then warm them in the microwave for 10-15 seconds to enjoy the delicious pumpkin spice flavors once more!
Pumpkin Spice Snickerdoodle Blondies Variations
Feel free to play around with this recipe and make it your own, enriching the flavors and textures to suit your taste!
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Dairy-Free: Substitute coconut oil for butter to make these blondies dairy-free while preserving their delightful texture.
Experiment with this swap, and you might find an even creamier outcome, thanks to the coconut oil’s rich flavor. -
Coconut Sugar: Replace brown sugar with coconut sugar for a deeper caramel flavor.
This makes for a lovely twist, adding a hint of freshness that pairs beautifully with the spices. -
Nutty Addition: Stir in ½ cup of chopped walnuts or pecans for a delightful crunch.
Adding nuts not only enhances the texture but also introduces an earthy flavor that complements the pumpkin. -
Chocolate Variation: Fold in 1 cup of chocolate chips for a decadent treat.
The rich chocolate melds wonderfully with the pumpkin spice, creating an indulgent experience with every bite. -
Extra Spice: Increase the ground cinnamon to 1 ½ teaspoons for that extra warmth.
If you love a spicier profile, adding a bit more cinnamon can create a cozy, comforting experience. -
Pumpkin Spice Mix: Sprinkle in a teaspoon of pumpkin spice blend for an aromatic boost.
This addition will deepen the fall flavors and transform each blondie into a bite of autumn bliss. -
Cinnamon Streusel Topping: Make a simple streusel topping with butter, flour, and cinnamon to add texture.
This creates a delightful contrast between the soft bars and the crunchy, flavorful crust. -
Maple Infusion: Replace vanilla extract with maple extract for a touch of sweetness.
The maple flavor blends perfectly, enhancing the overall sweetness without overpowering the pumpkin.
In the spirit of seasonal treats, don’t forget to serve these blondies warm with a drizzle of caramel sauce or alongside a steaming cup of Pumpkin Spice Latte for the ultimate indulgence! Enjoy the bake, and let the delightful aromas fill your home.
Pumpkin Spice Snickerdoodle Blondies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! It’s best to use plain pumpkin puree instead of pumpkin pie filling. The filling often contains added sugars and spices that could alter the flavor and texture of your Pumpkin Spice Snickerdoodle Blondies. Look for 100% pure pumpkin in a can or make your own by roasting and pureeing fresh pumpkin.
How should I store leftover blondies?
To keep your Pumpkin Spice Snickerdoodle Blondies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just bear in mind that refrigeration can make them a bit firmer. I often recommend leaving them out for a bit to soften before indulging.
Can I freeze the blondies? How do I do it?
Yes, you can absolutely freeze your blondies for up to 3 months! First, slice them into squares and wrap each piece tightly in plastic wrap to prevent freezer burn. Then, place the wrapped blondies in a freezer-safe bag or container. When you’re ready to enjoy, let them thaw in the fridge overnight, and you can warm them in the microwave for about 10-15 seconds for that fresh-out-of-the-oven taste!
What if my blondies bake unevenly?
If you notice that your Pumpkin Spice Snickerdoodle Blondies are baked unevenly, it could be due to oven hot spots. I recommend rotating the pan halfway through baking to ensure even cooking. Also, always check for doneness a few minutes early to prevent overbaking. The edges should be nicely golden, and a toothpick inserted in the center should come out with a few moist crumbs.
Are these blondies suitable for my pets/allergies?
It’s wise to be cautious when sharing baked goods with pets, as many ingredients can be harmful. Sweeteners, like chocolate, should be avoided altogether. If you’re considering allergies, these blondies contain gluten and eggs. For a dairy-free version, substitute coconut oil for butter. Additionally, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan alternative.
Delicious Pumpkin Spice Snickerdoodle Blondies You’ll Love
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, egg yolk, and vanilla, stirring until incorporated.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- In a small bowl, mix granulated sugar and ground cinnamon, then sprinkle evenly over the batter.
- Bake for 30-35 minutes until edges are golden and a toothpick comes out with a few moist crumbs.
- Let cool in the pan on a wire rack before slicing into squares.
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