The Best Pumpkin Snickerdoodle Blondies

If you’ve been searching for the ultimate Pumpkin Snickerdoodle Blondies Recipe, you’re in for a treat. These soft, chewy blondies combine pumpkin spice warmth with the buttery richness of classic blondies — perfect for fall baking or a cozy weekend dessert.

Unlike other pumpkin bars or cookies, this Pumpkin Snickerdoodle Blondies Recipe creates the perfect balance of chewy and spiced, giving every bite that unmistakable snickerdoodle twist. You can also learn more about baking with pumpkin in this guide on pumpkin baking tips from King Arthur Baking.

If you’re experimenting with fall flavors, check out Food Network’s complete guide to warm baking spices for the perfect cinnamon-sugar ratio to match your blondies’ flavor profile.

Why You’ll Love This Pumpkin Snickerdoodle Blondies Recipe

This Pumpkin Snickerdoodle Blondies Recipe is the ultimate blend of flavor and texture. Here’s why it’s so loved:

• Chewy and soft — not cakey or dry.
• Filled with pumpkin puree and warm cinnamon sugar.
• One-bowl easy for quick cleanup.
• Smells like autumn in your kitchen.

If you already love the Pumpkin French Toast Breakfast Recipe, you’ll adore this dessert twist that captures fall’s favorite flavors.

Ingredients You’ll Need for the Pumpkin Snickerdoodle Blondies Recipe

You’ll need these simple, cozy ingredients:

• ½ cup melted unsalted butter
• ¾ cup brown sugar
• ⅓ cup pumpkin puree
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¼ tsp baking powder
• ¼ tsp salt

Snickerdoodle topping:

• ¼ cup granulated sugar
• 1 tsp cinnamon

For a creamy twist, try serving these blondies warm with a drizzle of caramel from the Caramel Apple Cheesecake Bars Recipe.

10 Irresistible Steps to Make the Pumpkin Snickerdoodle Blondies Recipe

1. Preheat & Prep

Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.

2. Mix Wet Ingredients

In a large bowl, combine melted butter, brown sugar, pumpkin puree, egg yolk, and vanilla.

3. Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, salt, and spices.

4. Mix & Combine

Slowly fold dry ingredients into wet ingredients until smooth.

5. Layer & Swirl

Spread half the batter in the pan, sprinkle half the cinnamon sugar, then repeat and swirl.

6. Bake

Bake 22–25 minutes, or until a toothpick comes out clean.

7. Cool & Slice

Allow blondies to cool completely before cutting.

8. Add Optional Toppings

Try cream cheese frosting or chocolate drizzle for extra indulgence.

9. Serve & Enjoy

Pair with chai latte or maple coffee for the ultimate autumn moment.

10. Share & Store

Store leftovers in an airtight container — they taste even better the next day!

Tips for Perfect Pumpkin Snickerdoodle Blondies

• Don’t overbake — slightly soft centers = chewy perfection.
• Use room temperature ingredients.
• Enhance depth by browning your butter (see Brown Butter Brookies Recipe).

Variations of the Pumpkin Snickerdoodle Blondies Recipe

• Add chocolate chips for a richer flavor.
• Top with frosting for a cake-like finish.
• Mix in nuts for crunch.
• Use gluten-free flour for dietary-friendly baking.

Storage & Serving Tips

Keep your Pumpkin Snickerdoodle Blondies fresh:

• Room Temp: Up to 3 days.
• Fridge: Up to a week.
• Freezer: Up to 3 months (wrap individually).

For a breakfast-style pairing, try with the Vanilla Chia Pudding Recipe — a refreshing contrast to your chewy blondies.

FAQs about Pumpkin Snickerdoodle Blondies Recipe

1. Can I use homemade pumpkin puree?
Yes — just ensure it’s thick, not watery.

2. Why are my blondies cakey?
You may have overmixed or added too much flour.

3. Can I make them ahead?
Yes! The flavor deepens overnight.

4. Should I refrigerate them?
Only if you’ve added frosting or live in a warm area.

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