Description
Delicious pumpkin snickerdoodle blondies with a soft, chewy texture and warm fall flavors.
Ingredients
Scale
- ½ cup (113 g) unsalted butter
- 1 large egg
- 1 cup (220 g) light brown sugar
- ¾ cup (180 g) pumpkin puree, 100% pure
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (5 g) pumpkin pie spice
- 1 ¼ cups (156 g) all-purpose flour
- 3 tablespoons (38 g) granulated sugar
- 2 teaspoons (5 g) cinnamon
Instructions
- Step 1: Set the oven to 350°F (177°C). Allow it to fully preheat before baking for even baking results.
- Step 2: Line an 8-by-8-inch baking pan with aluminum foil. Spray lightly with cooking spray to assist with easy removal and clean edges after baking.
- Step 3: In a large microwave-safe bowl, melt the ½ cup unsalted butter on high power for about 1 minute. Watch carefully to avoid burning; the butter should be melted but not sizzling.
- Step 4: Let the melted butter cool for a moment before adding the egg to avoid scrambling. Add 1 large egg, 1 cup light brown sugar, ¾ cup pumpkin puree, 1 tablespoon vanilla extract, and 2 teaspoons pumpkin pie spice. Whisk together until smooth.
- Step 5: Add 1 ¼ cups all-purpose flour to the wet mixture. Stir gently until just combined. Small lumps in the batter are acceptable. Do not overmix to preserve tenderness.
- Step 6: Pour the batter into the prepared pan. Use a spatula to smooth and spread the batter evenly across the pan to ensure uniform baking.
- Step 7: In a small bowl, mix 3 tablespoons granulated sugar and 2 teaspoons cinnamon until evenly combined.
- Step 8: Using a small spoon, sprinkle the cinnamon-sugar mixture evenly over the batter surface. It may look like a lot but will soak into the batter during baking and enhance flavor.
- Step 9: Bake in the preheated oven for 25 to 27 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs but no wet batter. Check a few minutes early to prevent overbaking.
- Step 10: Remove from the oven and allow the blondies to cool in the pan for at least 30 minutes. Cooling sets the bars, enabling cleaner, easier slicing. The blondies taste better after 1 to 3 days as flavors meld.
Notes
- Store the blondies in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight to prevent drying.
- Store in an airtight container in the refrigerator up to 7 days. Bring to room temperature before serving.
- Wrap the bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature prior to slicing.
- If blondies seem too dry, add 2 tablespoons of pumpkin puree to the batter before baking to increase moisture.
- When edges brown but center seems underbaked, start checking doneness at 25 minutes using a toothpick.
- If the cinnamon-sugar topping dissolves too much, add an extra tablespoon of granulated sugar to the mixture for better texture.
- Ensure flour is measured correctly by scooping lightly without packing down to avoid sticky batter or dense blondies.
- Allow blondies to cool at least 30 minutes before cutting to achieve clean slices and prevent crumbling.
Nutrition
- Serving Size: 1 blondie
- Calories: Data not provided
- Sugar: Data not provided
- Sodium: Data not provided
- Fat: Data not provided
- Saturated Fat: Data not provided
- Unsaturated Fat: Data not provided
- Trans Fat: Data not provided
- Carbohydrates: Data not provided
- Fiber: Data not provided
- Protein: Data not provided
- Cholesterol: Data not provided