Description
Delicious pumpkin snickerdoodle blondies with a soft and chewy texture, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, and melted butter.
- Add eggs and vanilla extract to the mixture and stir until combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter into a greased 9×13 inch baking pan.
- In a small bowl, mix granulated sugar and cinnamon for coating.
- Sprinkle the sugar-cinnamon mixture over the batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before cutting into squares.
Notes
- Store leftovers in an airtight container.
- These blondies 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: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pumpkin Snickerdoodle Blondies, pumpkin dessert, fall baking