If you’re a fan of fall flavors and cozy treats, you’re going to love these Pumpkin Snickerdoodle Blondies! They’re soft, chewy, and full of pumpkin spice goodness, with a sugary snickerdoodle topping that adds the perfect sweet crunch. This is one of my favorite quick bakes when I want something warm and comforting plus, they make your kitchen smell amazing!
Method
Mix the Wet Ingredients
Start by grabbing a large mixing bowl. Crack the egg into the bowl and make sure it’s at room temperature this helps it mix more smoothly with the other ingredients. Add in the pumpkin puree, melted (and slightly cooled) coconut oil, and packed brown sugar. Use a whisk or spoon to stir everything together until the mixture looks smooth and fully combined. The texture should be thick but silky, and the color will be a lovely pumpkin orange.
Add the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, pumpkin pie spice, cinnamon, and baking soda. Sifting is an important step because it removes lumps and helps make the blondies light and even. Slowly add the dry mixture to the wet ingredients, stirring gently with a spoon or spatula. Mix just until the flour disappears don’t overmix, or your blondies might turn out dense instead of chewy and soft.
Get Ready to Bake
Prepare your 8×8 inch baking pan by lining it with parchment paper. This makes it super easy to lift the blondies out once they’re baked and helps prevent sticking. Pour the batter into the pan and use the back of a spoon or spatula to spread it out evenly. Make sure it reaches all the corners so it bakes uniformly.
Make the Topping
In a small bowl, combine the granulated sugar with the pumpkin pie spice. Stir it well until the spice is evenly mixed throughout the sugar. Then, sprinkle this sweet-spiced topping evenly over the batter. It might seem like a lot, but this layer bakes into a sugary crust that gives the blondies their snickerdoodle charm.
Bake Time
Place the pan into your preheated oven at 350°F (175°C). Bake for about 20 to 25 minutes. Start checking around the 20-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, they’re done! Every oven is a little different, so keep an eye on them toward the end.
Cool & Slice
Once the blondies are baked, remove them from the oven and let them cool in the pan for at least 10–15 minutes. This helps them firm up and makes slicing easier. Once cooled, use the parchment paper to lift them out of the pan, then cut them into 9 big squares or 12 smaller ones, depending on how you like to serve them. Enjoy them warm, or store for later if they last that long!
Necessary Tools
Here’s what you’ll need in the kitchen:
- 1 large mixing bowl
- 1 small bowl (for the topping)
- Measuring cups and spoons
- Whisk or spoon
- Sifter or fine-mesh strainer (for dry ingredients)
- 8×8 inch baking pan
- Parchment paper
- Toothpick (to check doneness)
Soft & Chewy Pumpkin Snickerdoodle Blondies (Easy Fall Dessert Recipe)
Cuisine: AmericanDifficulty: Easy9
servings10
minutes25
minutes35
minutesIngredients
For the Blondie Base:
1 egg (room temperature)
1 cup pumpkin puree
1/2 cup coconut oil (melted)
1/2 cup brown sugar (packed)
1 1/4 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
For the Topping:
1/4 cup granulated sugar
3/4 tsp pumpkin pie spice
Directions
- Mix the Wet Ingredients:
In a big bowl, mix together the egg, pumpkin puree, melted coconut oil, and brown sugar until it’s nice and smooth. - Add the Dry Ingredients:
In a separate bowl, sift together the flour, pumpkin pie spice, cinnamon, and baking soda. Add this to the wet mix and stir it all together. - Get Ready to Bake:
Line your 8×8 inch pan with parchment paper. Pour the batter into the pan and smooth out the top. - Make the Topping:
In a small bowl, mix the granulated sugar and pumpkin pie spice. Sprinkle it evenly over the top of the batter. - Bake Time:
Pop the pan into the oven at 350°F (175°C) for 20–25 minutes. It’s ready when a toothpick poked into the middle comes out clean or with a few crumbs. - Cool & Slice:
Let it cool for a bit, then cut into squares and enjoy!
Notes
- Don’t skip sifting! It helps keep the batter light and lump-free.
- Make sure the egg is at room temperature this helps it mix better with the other ingredients.
- Don’t overmix the batter once you add the dry ingredients. Just stir until everything is combined.
- Melted coconut oil should be cooled slightly before mixing so it doesn’t cook the egg!
- Keep an eye on the oven everyone’s oven is a little different, so start checking around 20 minutes.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Enjoy with a mug of hot cocoa or a pumpkin spice latte.
- Pack them in your lunchbox for a special fall treat.
- Top with whipped cream and a sprinkle of cinnamon for extra yum!
Fun Fact
Did you know? Snickerdoodles get their name from a silly-sounding German word “Schneckennudeln,” which means “snail noodles” but don’t worry, there are no snails here!
Conclusion
Pumpkin Snickerdoodle Blondies are the perfect blend of soft, spiced pumpkin and sweet snickerdoodle topping. They’re easy to make, fun to share, and super satisfying to eat. Whether you’re baking with kids, making a cozy fall treat, or just need a dessert that feels like a hug these blondies are a must-try. Let me know if you bake them, I’d love to hear how they turn out!
