Description
Delicious pumpkin snickerdoodle blondies with a soft texture and cinnamon sugar topping.
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 cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add pumpkin puree, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, combine granulated sugar and cinnamon for topping.
- Sprinkle the sugar mixture over the batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- Store leftovers in an airtight container.
- Serve warm for a gooey texture.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pumpkin Snickerdoodle Blondies, Pumpkin Dessert, Fall Recipes