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Best Easy Pumpkin Spice Snickerdoodle Blondies Recipe

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These Ultimate Pumpkin Spice Snickerdoodle Blondies are chewy, buttery, perfectly spiced, and topped with an irresistible cinnamon-sugar crunch. They come together in one bowl with simple ingredients and capture that perfect bakery memory in a pan.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of nutmeg (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Brown the butter: Place ½ cup butter in a small saucepan over medium heat. Stir occasionally as it melts. It will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and turns golden amber (about 5-7 minutes), remove from heat and pour into a large mixing bowl.
  3. Add the packed brown sugar and granulated sugar to the warm browned butter. Whisk until smooth and well combined. Let cool for about 2 minutes.
  4. Whisk in the pumpkin puree, room temperature egg, and vanilla extract until fully incorporated and smooth.
  5. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt.
  6. Pour the dry ingredients into the wet mixture. Fold gently with a spatula or wooden spoon until just combined (a few streaks of flour are okay). Do not overmix.
  7. In a small bowl, mix together ¼ cup granulated sugar, 1 tablespoon cinnamon, and optional pinch of nutmeg for the coating.
  8. Spread about half of the batter evenly into the prepared pan. Sprinkle about 2 tablespoons of the cinnamon-sugar mixture over this layer. Dollop the remaining batter on top and spread gently to cover.
  9. Bake for 22-25 minutes. At 20 minutes, start checking: edges should be set and slightly golden, center should look just barely set (jiggles slightly). A toothpick inserted in center should come out with a few moist crumbs.
  10. As soon as the blondies come out of the oven, sprinkle the remaining cinnamon-sugar mixture evenly over the top. Let cool in the pan on a wire rack for at least 20 minutes before lifting out using the parchment handles.
  11. Slice into 16 squares using a sharp knife, wiping clean between cuts.

Notes

Don’t skip browning the butter—it adds a nutty, toffee-like flavor. Use room temperature ingredients to avoid lumpy batter. Underbake slightly for chewier blondies. Use a light-colored metal pan for even baking. Let blondies cool completely before slicing for clean cuts. These taste even better the next day as flavors deepen.

Nutrition

Keywords: pumpkin, snickerdoodle, blondies, fall, pumpkin spice, easy dessert, one bowl

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