Pumpkin Spice Snickerdoodle Blondies – Chewy Fall Dessert Bars
Pumpkin Spice Snickerdoodle Blondies are soft and chewy fall dessert bars made with pumpkin purée, brown sugar, butter, pumpkin pie spice, and a cinnamon-sugar topping. This easy one-bowl recipe makes a cozy Halloween or Thanksgiving dessert.
Ingredients
- For the pumpkin blondies
- ½ cup plain pumpkin purée blotted well with paper towels
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar optional
- For the cinnamon-sugar topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Optional mix-ins
- ½ cup white chocolate chips
- ½ cup cinnamon chips
- ½ cup chopped pecans or walnuts
- ¼ teaspoon maple extract
Instructions
- Preheat the oven to 175°C / 350°F. Line a 20 x 20 cm / 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides.
- Measure the pumpkin purée, place it on paper towels, and gently blot away excess moisture. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, granulated sugar, blotted pumpkin purée, egg yolk, and vanilla extract until smooth.
- Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, and cream of tartar, if using.
- Fold with a spatula just until the dry ingredients are combined. Do not overmix. Fold in white chocolate chips or nuts, if using.
- Spread the thick batter evenly into the prepared baking pan.
- In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle the mixture evenly over the batter.
- Bake for 22 to 27 minutes, until the edges are set and lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the blondies completely in the pan on a wire rack.
- Lift the cooled blondies out using the parchment paper. Slice into 16 squares and serve.
Notes
- Blot the pumpkin: This is the most important step for chewy rather than cakey blondies.
- Do not use pumpkin pie filling: Use only plain pumpkin purée.
- Use an egg yolk: Egg yolk gives richness with less added moisture than a full egg.
- Do not overmix: Mix only until no dry flour remains.
- Do not overbake: The center should have a few moist crumbs and will continue setting as it cools.
- For clean slices: Chill completely cooled blondies for 20 to 30 minutes before slicing.
- Add-ins: White chocolate chips, cinnamon chips, pecans, or walnuts all work well.
- Gluten-free option: Use a reliable 1:1 gluten-free all-purpose flour blend that includes xanthan gum.
- Batter safety: Do not taste raw batter or dough containing raw flour and egg. FDA guidance says flour is a raw food, and baking is necessary to make flour-and-egg mixtures safe to eat.