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Perfect Pumpkin Snickerdoodle Blondies: Easy 30-Minute Fall Dessert

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These Perfect Pumpkin Snickerdoodle Blondies are dense and fudgy like a blondie but with that signature snickerdoodle tang from cream of tartar and a generous roll in cinnamon sugar. They come together in one bowl, bake in about 25 minutes, and taste even better the next day.

Ingredients

Scale
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¾ cup pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • For the Cinnamon Sugar Topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a couple inches of overhang on two sides.
  2. In a large microwave-safe bowl, melt ½ cup unsalted butter in 30-second bursts until just melted. Let it cool for a couple minutes.
  3. To the melted butter, add 1 cup packed light brown sugar and ¼ cup granulated sugar. Whisk until smooth and combined. Add ¾ cup pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract. Whisk until everything is uniform and glossy.
  4. In a separate bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each. Stop as soon as you no longer see streaks of flour.
  6. In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping.
  7. Spread the batter evenly into your prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top.
  8. Bake on the middle rack for 22-27 minutes. The edges should look set and slightly golden, and the center should still feel soft when gently pressed. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Let the blondies cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the whole block out, then slice into 9 or 16 squares.

Notes

Don’t overmix the batter. Use room temperature egg. Check for doneness early. Let them cool completely before cutting. Line your pan with parchment paper for easy removal. These blondies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle blondies, fall dessert, easy pumpkin recipe, one bowl blondies, 30 minute dessert

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