Pumpkin Snickerdoodle Blondie
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These soft, chewy pumpkin snickerdoodle blondies are the ultimate autumn dessert. Made in one bowl, perfectly spiced, and fudgey for days.
The ultimate autumn blonde
If autumn were baked goods, she would be a pumpkin snickerdoodle blonde. They are soft, chewy, perfectly spicy, and beg to be washed away with PSL. ah. They’re everything you like about pumpkin cookies, but they’ve baked it into thick, fud blondes to put it on top with cinnamon sugar and put its classic sugar-coated snickerdoodle crunch.
The best part? These blondies are a wonder of one bowl, whipped incredibly easily, and the second day tastes even better. Whether you’re baking for friends, having something in the office or stocking up for lunch, these pumpkin blondes are in motion.
In other words, observe this texture.
What is Pumpkin Snickerdoodle Blondie?
Think of your favorite soft, chewy pumpkin snickerdoodle cookie. Instead of scooping up and rolling the dough, you’ll push the dough into the pan, sprinkle it with cinnamon sugar and bake it off. They are made in one bowl with only 10 simple ingredients, so these are the ultimate lazy girls to make this fall.
Top Tips for Pumpkin Snickerdoodle Blondie
Do you want your blonde to come out perfectly? I think the answer is yes. Keep these tips in mind while you’re baking!
Don’t overmix the batter: I know it sounds like a broken record at this point, but this is the key to making a really soft and soft dessert. When you mix, the dough will get a durable dough rather than soft and soft! Just mix the batters together until there are no flour stripes! Dry the pumpkin puree and remove any excess moisture. This is the secret trick of pumpkin desserts that you want to be fudgey instead of cake. The excess moisture in puree adds too much liquid to the cookies and blondie, giving it a cake-like texture. By removing some of that moisture, you will get a nasty, thicker texture! Don’t be shy with cinnamon sugar: its distinctive snickerdoodle finish is the best part of these pumpkin blondes. Sprinkle it on top and stand behind while it’s exposed on the top of the magic crack.
How to store these fall blondes
These blondies will remain soft and chewy for days, making them a make-ahead baking dream. Here’s how to keep these fresh:
Room Temperature: These blondies are maintained at room temperature for up to 4 days before they begin to taste a little older. Fridge: I prefer to keep these in the fridge as they last and I enjoy the amazing cold. Keep it in an airtight container or plastic bag to keep it fresh in the fridge for more than 7 days! Freezer: These babies freeze like dreams too. Make sure to cool completely before freezing in a safe plastic bag or container in your freezer for up to 3 months!
These pumpkin snickerdoodle blondies are likely to be your cozy bake for the fall. enjoy!
xxx
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1/2 cup Pumpkin pureedry*
1/2 cup Unsalted buttermelted
1/2 cup It’s packed Light brown sugar
1/2 cup Granule sugar
1 Big egg yellow
1 tsp Vanilla extract
1 1/4 cup All-purpose flour
1/2 tsp baking soda
1/4 tsp Cream of tartare
1/2 tsp salt
1 tsp Ground Cinnamon
1/8 tsp Ground nutmeg
1/4 tsp Ground Ginger
Cinnamon for sugar coating
1/4 cup Granule sugar
1 tablespoon Ground salted cinnamon pinch
Instructions
Preheat the oven to 350° and arrange 8 x 8 inch square bread on all sides with parchment paper. Please put it aside. Place 1/2 cup pumpkin puree on a thick paper towel and absorb any excess moisture (I like wrapping it and squeezing it over the sink). In a large mixing bowl, combine dried pumpkin puree, brown sugar and granulated sugar. Bubble and combine. Add egg yolk and vanilla extract and mix well. Add flour, baking soda, cream tartare, salt and spices. Mix until a soft dough has formed and no flour stripes have been removed. Using a silicone spatula, rub the mixture onto the prepared bread and spread evenly across the edges. Combine all the ingredients in the cinnamon sugar mixture. Sprinkle cinnamon sugar on top of the blondie. The blondie is cooked until it bulges and is set on the edges, but in the center it takes just 18-22 minutes. Let it cool before eating! enjoy!
