Golden Pumpkin Snickerdoodle Blondies
A delicious blend of pumpkin spice and snickerdoodle flavors, baked into soft and chewy blondie bars perfect for fall.
Equipment
- 1 9x13-inch baking pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir the pumpkin puree and vanilla extract into the butter mixture. Gradually add the dry ingredients, mixing just until combined.
- Grease and flour a 9x13-inch baking pan. Pour the batter into the prepared pan, spreading it evenly.
- Preheat the oven to 350°F. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack before cutting into squares.
Serving
- Cut the cooled blondies into squares and serve with a warm beverage of your choice. Enjoy the rich flavors of fall in every bite.
Storage
- Store any leftover blondies in an airtight container at room temperature for up to three days, or freeze for up to three months for longer storage.
Notes
Pro Tips: Ensure butter is at room temperature for easier mixing. Measure flour accurately to avoid dense blondies. Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free option. Add chocolate chips or nuts for extra flavor. How to Serve: Pair with a spiced chai or hot chocolate. Dust with powdered sugar for added elegance. Storage & Freshness: Keep in an airtight container at room temperature or freeze for up to three months. Make-Ahead Tips: Prepare batter in advance and refrigerate up to 24 hours before baking.