Description
Deliciously soft and chewy pumpkin snickerdoodle blondies that blend rich pumpkin flavor with warm spices for a perfect autumn treat.
Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar, packed
- 1/2 cup butter, melted
- 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 sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it or lining it with parchment paper.
- In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
- In a large bowl, combine melted butter and brown sugar, stirring until well mixed.
- Add pumpkin puree, eggs, and vanilla extract to the butter mixture and mix until smooth.
- Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.
- For a pumpkin spice swirl, take a small amount of batter, mix it with additional cinnamon and nutmeg, then swirl it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Allow blondies to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Cut into squares and serve.
Notes
Keep ingredients fresh and customize spices to your taste. Consider adding chocolate chips or nuts for extra flavor.
