Description
These Pumpkin Snickerdoodle Blondies cradle pumpkin puree in a tender, buttery bar dusted with snickerdoodle cinnamon, creating a chewy, yet cakey dessert that’s perfect for any occasion.
Ingredients
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons granulated sugar (for sprinkling)
- 1 teaspoon additional ground cinnamon (for sprinkling)
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Instructions
- 1. Preheat your oven to 350°F (177°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
- 3. In a separate bowl, combine melted butter and brown sugar. Add pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- 4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- 5. Pour the batter into the prepared pan, topping with granulated sugar and cinnamon mixture. Bake for 25–30 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- 6. Allow the Blondies to cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely before slicing.