Pumpkin changes how a kitchen feels. The oven runs longer, the air smells warmer, and baking slows down in a way that feels intentional. Pumpkin snickerdoodle blondies came out of that mindset for me, when I wanted something seasonal but still familiar enough to bake without thinking too hard.
This variation matters because pumpkin is not forgiving. It adds moisture, weight, and softness that can quietly undo a blondie if the structure isn’t adjusted. I’ve eaten too many pumpkin bars that were heavy, damp, or oddly bland, not because pumpkin is the problem, but because it wasn’t handled with purpose.
In this article, I’ll show you how I make pumpkin snickerdoodle blondies that stay soft without turning dense, how I balance moisture and spice, and how I judge doneness using cues that actually work in a home oven.
Quick Answer
Pumpkin snickerdoodle blondies are soft dessert bars made by adding pumpkin puree and cinnamon to a snickerdoodle-style blondie batter.
They stay chewy when moisture is controlled, fat is adjusted, and the bake is guided by visual cues instead of time alone.
Why Pumpkin Changes Blondies So Much
Pumpkin puree is mostly water. That one fact explains nearly every texture problem people run into.
In a blondie, moisture weighs down the crumb. Too much, and the bars lose their structure. Instead of a soft chew, you get a dense, almost steamed interior that never quite sets, even when fully baked.
In my kitchen, I treat pumpkin as a moisture adjustment, not a main ingredient. It adds flavor and softness, but it also demands restraint. The goal is not to taste pumpkin first. The goal is to keep the snickerdoodle identity intact while letting pumpkin round out the texture.
Pumpkin also dulls sweetness slightly. Cinnamon and sugar need to be more assertive here than in a classic blondie, or the flavor fades once the bars cool.
Pumpkin Snickerdoodle Blondies
Ingredients
Blondie Batter
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- ¾ cup pumpkin puree plain and unsweetened
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a bowl, whisk together melted butter, brown sugar, and granulated sugar.
- Add eggs, pumpkin puree, and vanilla; stir until smooth.
- Mix in flour, cream of tartar, baking soda, salt, and cinnamon until just combined.
- Spread batter evenly into the prepared pan.
- Combine cinnamon sugar topping and sprinkle over the batter.
- Bake for 25–28 minutes or until set and golden. Cool completely before cutting.
Notes
How This Recipe Is Built on a Reliable Base
This recipe is developed from the same structure used in my snickerdoodle blondies recipes built from one reliable base, with intentional changes instead of improvisation.
What changes for pumpkin:
- Slightly reduced fat to balance added moisture
- A thicker batter that spreads instead of pours
- A longer bake with gentler carryover setting
What stays the same:
- Melted butter for chew
- One-bowl mixing
- Cinnamon sugar topping for contrast
That consistency is what keeps these bars recognizable as snickerdoodle blondies, not pumpkin cake in bar form.
Pumpkin Snickerdoodle Blondies Recipe
Yield
One 9×13-inch pan, cut into 16 bars
Ingredients
Blondie Batter
- Unsalted butter, melted and cooled
- Brown sugar
- Granulated sugar
- Large eggs, room temperature
- Pumpkin puree, plain and unsweetened
- Vanilla extract
- All-purpose flour
- Cream of tartar
- Baking soda
- Fine salt
- Ground cinnamon
Cinnamon Sugar Topping
- Granulated sugar
- Ground cinnamon
Method
- Prepare the pan and oven
Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang on the sides for easy lifting. - Mix the wet ingredients
In a large bowl, whisk the melted butter with both sugars until smooth and glossy. Add the eggs, pumpkin puree, and vanilla. Whisk just until combined. - Add the dry ingredients
Sprinkle flour, cream of tartar, baking soda, salt, and cinnamon evenly over the batter. Switch to a spatula and fold gently until no dry streaks remain. - Spread and top
Spread the thick batter evenly into the pan. Mix the cinnamon sugar topping and sprinkle it evenly across the surface. - Bake
Bake until the edges are set and lightly golden, and the center looks set but still slightly glossy. - Cool completely
Let the pan cool fully before slicing. Pumpkin blondies continue to firm as they cool.
In my kitchen, this method works because the batter stays structured enough to support the pumpkin without collapsing under its weight.
Ingredient Behavior That Matters Here
Pumpkin Puree
Pumpkin adds moisture but very little structure. That’s why the batter must start thick. If it loosens too much before baking, the final texture will suffer.
Sugar
Brown sugar provides chew and moisture retention. Granulated sugar sharpens sweetness and helps the top set properly under the cinnamon sugar layer.
Cream of Tartar
This is what keeps the snickerdoodle flavor from tasting flat. It adds subtle tang and balances the sweetness, especially important when pumpkin softens flavor perception.
Cinnamon
Pumpkin dulls spice. Cinnamon needs to be slightly bolder here than in a classic blondie to stay present after baking.
The One Pumpkin Mistake That Ruins Texture
Adding too much pumpkin.
If the batter looks pourable instead of spreadable, the bars will bake up heavy. Pumpkin should loosen the batter slightly, not turn it fluid.
I stop adding pumpkin as soon as the batter relaxes but still holds shape when spread with a spatula.
Pan Choice and Thickness Matter More Than You Think
This recipe is designed for a 9×13-inch pan.
A smaller pan creates bars that are too thick to set properly in the center. A larger pan spreads the batter too thin and dries out the edges before the middle finishes.
If you change the pan size, you change the bake logic. That’s where a lot of pumpkin blondies go wrong.
How I Judge Doneness Without Guessing
Pumpkin blondies can look underbaked even when they’re not. Time alone isn’t reliable.
I look for:
- Firm, lightly browned edges
- A center that no longer looks wet or loose
- A top that holds the cinnamon sugar without sinking
A toothpick should come out with moist crumbs, not raw batter.
If the center still looks shiny but doesn’t jiggle, they’re ready.
Cooling Is Part of the Bake
Pumpkin blondies finish setting as they cool. Cutting early will make them seem underdone even when they’re not.
I let the pan cool completely at room temperature before slicing. This is where structure locks in.
Storage and Make-Ahead Tips
- Room temperature: Store tightly covered for up to 2 days
- Refrigerator: Keeps well for 4 to 5 days, best brought back to room temperature before serving
- Freezer: Wrap individual bars and freeze for up to 2 months
Pumpkin blondies often taste better the next day. I usually bake them the night before I plan to serve them.
Estimated Nutrition Per Serving
| Calories (kcal) | Protein (g) | Carbohydrates (g) | Fat (g) |
|---|---|---|---|
| 245 | 3 | 33 | 11 |
Values are estimates per bar based on a 16-piece yield. Actual values vary by ingredient brands and portion size.
When I Make These at Home
I make pumpkin snickerdoodle blondies when I want something seasonal that doesn’t feel fussy. They bake in one pan, slice cleanly, and travel well without falling apart.
Once you understand how pumpkin affects moisture and structure, this version stops feeling risky and starts feeling reliable.
Can you freeze pumpkin blondies?
Yes, pumpkin blondies freeze very well. Once fully cooled, wrap individual pumpkin snickerdoodle blondies tightly and freeze for up to two months. Thaw at room temperature before serving for the best texture.
How many calories are in Trader Joe’s pumpkin blondie brownies?
Trader Joe’s pumpkin blondie brownies typically contain around 200–230 calories per bar, depending on portion size. Store-bought versions vary in ingredients and sugar levels, so homemade pumpkin snickerdoodle blondies may differ slightly in calories.
How many calories are in snickerdoodle blondies?
Homemade snickerdoodle blondies usually contain about 240–270 calories per bar, depending on size and ingredients. Pumpkin snickerdoodle blondies fall in a similar range, with moisture and sugar balance affecting the final count.
What makes a blondie different from a brownie?
The main difference between a blondie and a brownie is the base flavor. Blondies rely on butter, brown sugar, and vanilla for a chewy texture, while brownies use cocoa or chocolate for structure and flavor. Snickerdoodle blondies replace chocolate with cinnamon sugar and a soft, spiced crumb.
Final Thoughts From My Kitchen
Pumpkin snickerdoodle blondies work when you respect balance. Pumpkin brings softness, cinnamon brings focus, and patience during cooling brings structure.
This recipe isn’t about adding more. It’s about adjusting just enough.
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