Pumpkin Spice Snickerdoodle Blondies: 5 Irresistible Reasons

Oh my goodness, let me tell you about these Pumpkin Spice Snickerdoodle Blondies! They’re like a cozy hug in dessert form, with that warm, spicy flavor that just screams fall.

Imagine biting into a soft, chewy blondie that’s infused with pumpkin pie spice and sprinkled with cinnamon sugar on top—yum! I whipped these up on a chilly afternoon, and the aroma filled my kitchen, making it feel all warm and inviting.

Trust me, once you start baking these, you won’t be able to stop at just one! They’re perfect for gatherings, or just to enjoy with a cup of tea while you curl up on the couch. Plus, they’re super easy to make, so you can impress your friends without breaking a sweat!

Ingredients List

These Pumpkin Spice Snickerdoodle Blondies come together with just a few simple ingredients. Here’s what you’ll need:

• 1 cup unsalted butter, melted
• 2 cups brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Make sure to have everything measured out and ready to go. It makes the process so much smoother!

How to Prepare Pumpkin Spice Snickerdoodle Blondies

Preheat and Mix

First things first, preheat your oven to 350°F (175°C). This step is crucial because you want your blondies to start baking at just the right temperature. While that’s heating up, grab a large mixing bowl and combine the melted butter with the brown sugar. I like to use a whisk for this, as it helps to get everything nice and smooth. You’ll want to mix until it’s well combined and has a lovely glossy finish. Then, add in those two large eggs and the vanilla extract. Mix it all together until you see a beautiful blend of flavors.

Combine Dry Ingredients

In a separate bowl, it’s time to combine the dry ingredients. You’ll need your all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, and salt. The baking powder is key here—it’ll give your blondies that nice rise. Make sure to whisk these together well; it helps to evenly distribute the spices and leavening agent throughout your batter.

Combine Wet and Dry Mixtures

Now comes the fun part! Gradually add your dry mixture to the wet mixture. I usually do this in thirds to make sure it all incorporates nicely. Stir gently with a spatula until just combined. Be careful not to over-mix—this can cause your blondies to turn out dense and sad. We want them to be soft and chewy, not tough!

Bake and Cool

Once your batter is ready, spread it evenly into a greased baking pan. To add that signature snickerdoodle touch, mix together the granulated sugar and cinnamon for rolling, and sprinkle it generously over the top of the batter. Bake your blondies for about 25-30 minutes, but keep an eye on them! You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for a bit before transferring them to a wire rack. This cooling step is important—trust me, you want them to firm up just a little before slicing into those delicious squares!

Nutritional Information

Now, let’s talk about the nutritional side of these delightful Pumpkin Spice Snickerdoodle Blondies. Keep in mind that these values can vary based on the specific ingredients and brands you choose, so they’re just a general guide. Each blondie is about 180 calories and contains approximately 15g of sugar, 7g of fat, and 2g of protein. They also have 100mg of sodium and 25g of carbohydrates. If you’re watching your intake, it’s always good to enjoy these treats in moderation. But honestly, who can resist just one more? They’re simply irresistible!

Why You’ll Love This Recipe

• Quick preparation—whip these up in just 15 minutes!
• Simple baking process, perfect for both beginners and seasoned bakers.
• Delicious fall flavors that bring a warm, cozy feeling to any gathering.
• Soft, chewy texture that’s absolutely addictive.
• Versatile recipe—add nuts, chocolate chips, or your favorite spices for a personal twist!
• Perfect for sharing with friends or enjoying as a sweet treat with your coffee.

Tips for Success

Oh, I’ve got some golden tips to ensure your Pumpkin Spice Snickerdoodle Blondies turn out absolutely perfect! First off, make sure your butter is truly melted and not too hot—this helps create that rich texture we’re after. Also, when mixing the dry ingredients, be gentle! Over-mixing can lead to dense blondies, and we want them soft and chewy, right? Another little secret is to give your blondies enough time to cool before slicing. I know it’s tempting to dig in right away, but letting them rest helps them firm up beautifully. And one last tip: if you want to amp up that snickerdoodle flavor, don’t be shy with the cinnamon-sugar topping—sprinkle generously for that extra sweetness! Trust me, you’ll be the star of the bake sale with these!

Variations

Feeling adventurous? There are so many fun ways to mix up these Pumpkin Spice Snickerdoodle Blondies! For a delightful crunch, consider adding some chopped nuts—walnuts or pecans work beautifully. If you’re a chocolate lover, why not toss in some chocolate chips? They melt into the blondies and create a rich, gooey surprise with every bite. Want to switch up the spices? Try adding a hint of ginger or nutmeg for an extra layer of warmth. And if you’re in the mood for something fruity, diced apples or cranberries can give a lovely tartness that pairs perfectly with the pumpkin spice. The possibilities are endless, so get creative and make them your own!

Storage & Reheating Instructions

To keep your Pumpkin Spice Snickerdoodle Blondies fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap each blondie tightly in plastic wrap and then place them in a freezer-safe bag—this way, they’ll stay nice and moist. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge or let them sit at room temperature for a couple of hours. For a warm treat, pop them in the microwave for about 10-15 seconds—just enough to bring back that gooey goodness!

FAQ Section

Can I use pumpkin puree instead of pumpkin pie spice?
Absolutely! If you have pumpkin puree on hand, you can add a half cup to your batter for a more pronounced pumpkin flavor. Just remember to reduce the amount of butter slightly to maintain the right consistency.

What’s the best way to check if my blondies are done?
A toothpick is your best friend here! Insert it into the center of the blondies; if it comes out clean or with just a few moist crumbs, they’re ready. Keep in mind they’ll continue cooking a bit as they cool!

Can I make these gluten-free?
Definitely! Just swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tried it and they turn out just as soft and delicious—perfect for all your gluten-free friends!

How should I store them?
Store your Pumpkin Spice Snickerdoodle Blondies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freezing is a great option—just wrap them well!

Can I add chocolate chips?
Oh, yes! Chocolate chips would be a delightful addition to these blondies. Just fold in about a cup before spreading the batter into the pan for that extra layer of yum!

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