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Pumpkin Snickerdoodle Blondies with a cinnamon sugar crust cooling on parchment paper.
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Pumpkin Snickerdoodle Blondies

Soft, chewy, and perfectly spiced, these Pumpkin Snickerdoodle Blondies combine the cozy flavors of cinnamon sugar and pumpkin puree into an easy, one-bowl dessert bar. Ideal for fall baking, they stay moist for days and taste even better the next day.
Prep Time15 minutes
Active Time30 minutes
Resting Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American, Fall Baking
Keyword: chewy blondies, cinnamon sugar bars, easy pumpkin blondies recipe, fall baking recipes, pumpkin dessert bars, Pumpkin Snickerdoodle Blondies
Yield: 4 people
Calories: 285kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • 1 Mixing Bowl For combining ingredients
  • 1 Whisk To blend wet ingredients
  • 1 Rubber spatula For folding in dry ingredients
  • 1 8x8-inch baking pan Grease and line with parchment
  • 1 Measuring cups & spoons For accurate measuring
  • 1 Wire Rack For cooling the blondies

Materials

Blondie Batter

  • 1/2 cup Unsalted butter, melted Slightly cooled
  • 1/2 cup Brown sugar Lightly packed
  • 1/4 cup Granulated sugar Adds crispness
  • 1/3 cup Pumpkin puree Not pumpkin pie filling
  • 1 large Egg yolk Adds richness
  • 1 tsp Vanilla extract For flavor
  • 1 cup All-purpose flour Spoon and level to measure
  • 1 tsp Pumpkin pie spice Add warmth and flavor
  • 1/2 tsp Ground cinnamon Optional extra spice
  • 1/2 tsp Baking powder For lift
  • 1/4 tsp Salt Balances sweetness

Topping

  • 2 tbsp Granulated sugar For topping
  • 1 tsp Ground cinnamon Mix with sugar

Optional Add-ins

  • 1/2 cup White chocolate chips Adds sweetness
  • 1/4 cup Chopped pecans Adds crunch

Instructions

  • Preheat to 350°F (175°C). Grease an 8x8-inch pan and line with parchment paper, leaving a small overhang.
  • In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, and vanilla. Whisk until fully combined.
  • In another bowl, mix flour, pumpkin pie spice, cinnamon, baking powder, and salt. Stir this mixture into the wet ingredients until just combined. Don’t overmix.
  • Spread batter evenly into the prepared pan. Mix cinnamon and sugar, then sprinkle evenly over the top.
  • Bake for 25–30 minutes, until edges are set but the center is still soft. Cool completely on a wire rack.
  • Once cooled, lift from the pan and slice into squares. Enjoy plain or with a scoop of vanilla ice cream.

Notes

For clean, sharp edges, chill the blondies before slicing.
Store in an airtight container for up to 4 days.
To freeze, wrap each bar in plastic and store in a freezer-safe bag for up to 2 months.
You can double the recipe for a 9x13-inch pan.