🎃 Pumpkin Snickerdoodle Blondies
📝 Ingredients
For the blondies:
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1/2 cup (1 stick) unsalted butter, melted
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1 cup brown sugar, packed
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1/2 cup pumpkin puree (not pumpkin pie filling)
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1 large egg yolk
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp ginger
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1/8 tsp cloves (optional)
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1/4 tsp baking powder
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1/4 tsp salt
Cinnamon-sugar topping:
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2 tbsp granulated sugar
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1 tsp cinnamon
👩🍳 Instructions
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Prep:
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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Make the batter:
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In a large bowl, whisk together the melted butter and brown sugar until smooth.
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Stir in the pumpkin puree, egg yolk, and vanilla extract.
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In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves (if using), baking powder, and salt.
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Add dry ingredients to the wet ingredients and mix until just combined (don’t overmix).
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Assemble:
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Pour batter into the prepared pan and smooth out the top.
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Mix the sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
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Bake:
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Let cool in the pan for at least 15–20 minutes before slicing.
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🍽️ Serving & Storage:
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Slice into bars or squares.
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Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
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These also freeze well for up to 2 months.
Would you like to make it gluten-free, vegan, or add white chocolate chips or a glaze on top?
