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Pumpkin snickerdoodle blondies cut into 9 squares and garnished with cinnamon cloves.
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Pumpkin Snickerdoodle Blondies

These Pumpkin Snickerdoodle Blondies are the ultimate fall dessert bar. They’re soft, chewy, and filled with cozy autumn flavors. Made with a rich pumpkin base, warm spices, and a crackly cinnamon-sugar topping, they’re everything you love about snickerdoodles in easy bar form.
Course Dessert
Cuisine American
Keyword pumpkin snickerdoodle blondies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 bars
Calories 351kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Blondie Batter:

  • 1/2 cup unsalted butter melted
  • 1 tbsp pumpkin pie spice
  • 1 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1/2 cup 100% pure pumpkin purée blotted to yield approximately 1/4 cup
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1 tsp cornstarch
  • 3/4 tsp cream of tartar optional for snickerdoodle vibe
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup white chocolate chips (optional) plus more for garnish

Topping:

  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon or pumpkin pie spice
US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
  • Prepare the butter mixture: In a large mixing bowl, whisk the melted butter with the pumpkin pie spice and brown sugar until well combined. This step helps bloom the spices for a deeper flavor.
    1/2 cup unsalted butter, 1 tbsp pumpkin pie spice, 1 cup light brown sugar
    Side-by-side image of mixing brown sugar and butter together to help spices bloom.
  • Add wet ingredients: Whisk in the egg, egg yolk, blotted pumpkin purée, and vanilla extract until smooth and fully incorporated.
    1 large egg, 1 large egg yolk, 1/2 cup 100% pure pumpkin purée, 1 tbsp vanilla extract
    Side-by-side ingredients of adding wet ingredients to butter mixture and mixing until combined.
  • Add dry ingredients: Stir in the flour, cornstarch, cream of tartar, salt, and baking powder until just combined. Be careful not to overmix.
    1 cup all-purpose flour, 3/4 tsp cream of tartar, 1/2 tsp salt, 1/4 tsp baking powder, 1 tsp cornstarch
    Side-by-side image of adding the dry ingredients and mixing until just combined.
  • Add white chocolate chips (optional): Gently fold in the white chocolate chips, if using.
    3/4 cup white chocolate chips (optional)
    Side-by-side image of adding in the white chocolate chips and gently mixing until combined.
  • Transfer to pan: Spread the blondie batter evenly into the prepared pan.
    Blondie batter poured in to 8x8-inch pan.
  • Add topping: In a small bowl, stir together the granulated sugar and cinnamon (or pumpkin pie spice). Sprinkle evenly over the top of the batter.
    2 tbsp granulated sugar, 1/2 tsp ground cinnamon or pumpkin pie spice
    Side-by-side image of mixing together sugar and cinnamon then topping blondie batter before baking.
  • Bake: Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Start Timer
    Pumpkin snickerdoodle blondies baked in an 8x8-inch pan and garnished with extra white chocolate chips after removing from the oven.
  • Cool: Garnish with a few more white chocolate chips on top when it comes out of the oven, if desired. Allow the blondies to cool completely in the pan. For clean edges, chill briefly before slicing.
  • Serve: Slice into squares and enjoy!
    Pumpkin snickerdoodle blondies cooled and cut into 9 squares.

Notes

  • Blot pumpkin: Don’t skip blotting the pumpkin! This helps to remove excess moisture and keeps the cookies chewy, not cakey.
  • Parchment paper: Be sure to line the pan with a parchment paper sling so it’s easy to remove the bars when you’re ready to cut.
  • Double the recipe: You can use a 9×13 inch pan, you just may need to add a few extra minutes of bake time. Expect to add about 5–10 minutes to the bake time compared to the 8x8 version, but start checking at the original time since ovens vary.
  • Store: Store blondies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freezer for up to 3 months.

Nutrition

Serving: 1blondie | Calories: 351kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 172mg | Potassium: 179mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2495IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg