Name: Pumpkin Snickerdoodle Blondies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 blondies
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup brown sugar, packed; ½ cup unsalted butter, melted; 1 large egg; 1 ½ teaspoons vanilla extract; 2 cups all-purpose flour; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping)

Hey y'all! If you're hunting for a dessert that's chewy, warmly spiced, and loaded with the cozy flavors of fall, this Pumpkin Snickerdoodle Blondies Recipe will win your heart—and your taste buds! These bars are the perfect treat for holiday gatherings, potlucks, or just a comfy night in. They blend the classic sugar-and-cinnamon magic of snickerdoodles with rich pumpkin to make a super soft, melt-in-your-mouth blondie. Let's get cooking!

Why You'll Love This Pumpkin Snickerdoodle Blondies Recipe

Super soft and chewy texture thanks to real pumpkin puree.
All the cinnamon-sugar flavor of snickerdoodles packed into easy-to-slice bars.
Perfect for fall parties, bake sales, or cozy nights at home.
Quick prep: ready to bake in just 15 minutes.
No mixer required—just a bowl and a whisk!

Pumpkin Snickerdoodle Blondies Recipe Ingredients

1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
½ cup granulated sugar
⅔ cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger

Cinnamon-Sugar Topping

¼ cup granulated sugar
1 teaspoon ground cinnamon

Pumpkin Snickerdoodle Blondies Recipe Directions

Prep Your Oven & Pan

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
Add pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth and bright orange.

Combine Dry Ingredients

In a separate bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.

Bring It All Together

Fold the dry ingredients into the wet mixture until no flour streaks remain. Don’t overmix.

Assemble and Top

Spread the thick batter evenly into your prepared pan.
Mix topping sugar and cinnamon in a small bowl, then sprinkle evenly over the batter.

Bake

Bake for 28-32 minutes, or until the edges start to pull away and a toothpick inserted in the center comes out with just a few moist crumbs.

Cool and Slice

Let the blondies cool in the pan for at least 25 minutes before slicing into squares. Enjoy warm or at room temperature!

Pumpkin Snickerdoodle Blondies Recipe Notes

Use pure pumpkin puree—not pumpkin pie filling—for the best flavor and texture.
Don’t overbake; these bars should be moist in the center for that signature chewiness.
For more about measuring ingredients accurately, check out these measuring tips.

Pumpkin Snickerdoodle Blondies Variations

Add 1 cup white chocolate chips to the batter for extra richness.
Use gluten-free 1:1 baking flour for a gluten-free version.
Stir in ½ cup chopped pecans or walnuts for a nutty twist.

Required Equipment for Pumpkin Snickerdoodle Blondies Recipe

9x13-inch baking pan
Large and medium mixing bowls
Whisk and spatula
Measuring cups and spoons
Parchment paper (optional)

Storage Instructions & Shelf Life

Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap individual bars and freeze for up to 2 months. Thaw at room temperature.

Pumpkin Snickerdoodle Blondies Recipe Pairings & Serving Ideas

Serve with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
Pair with spiced chai tea, hot coffee, or a pumpkin latte.
Sprinkle extra cinnamon-sugar on top just before serving for bakery-style flair.

Pro Tips for Pumpkin Snickerdoodle Blondies Recipe

For easy slicing, let the blondies cool completely before cutting (see techniques).
If your pumpkin is watery, blot it gently with paper towels before using.
Use extra-fresh spices for maximum fall flavor!

Pumpkin Snickerdoodle Blondies Recipe FAQ

Can I make these blondies ahead of time?: Absolutely! Bake, cool, and store covered for up to 2 days ahead. They're just as delicious on day two!
Can I use pumpkin pie filling instead of puree?: It's best to stick with pure pumpkin puree since pumpkin pie filling is sweetened and spiced—this can change the texture and flavor of your blondies.
Why do I use only an egg yolk and not the whole egg?: Using just the yolk creates a denser, richer texture without making the bars cake-like.

Prep Time: 15 minutes | Cook Time: 28-32 minutes | Total Time: 45 minutes | Yield: 20 blondies

Pumpkin Snickerdoodle Blondies Recipe