Pumpkin Snickerdoodle Blondies
These Pumpkin Snickerdoodle Blondies are a delightful blend of pumpkin and snickerdoodle flavors, evoking the comfort of childhood memories and cozy gatherings. They are easy to make and offer a moist, chewy texture, accented with spices like cinnamon and nutmeg, making them perfect for fall occasions.
Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup plain pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamo
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8x8 inch baking pan or line it with parchment paper.
- In a medium bowl, melt the unsalted butter and allow it to cool slightly.
- Whisk together the melted butter, brown sugar, and granulated sugar until creamy.
- Mix in the pumpkin puree, eggs, and vanilla extract until incorporated.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Pour the blondie batter into the prepared pan and spread it evenly.
- Mix a little granulated sugar with cinnamon and sprinkle over the top.
- Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs.
- Let cool in the pan for 10-15 minutes before transferring to a wire rack to slice.
Notes
Use room temperature ingredients for better incorporation n Don't overmix after adding dry ingredients n Consider adding a splash of bourbon or rum for added flavor n Allow blondies to cool completely for cleaner cuts.