Pumpkin Snickerdoodle Blondies
These Pumpkin Snickerdoodle Blondies combine the cozy flavors of pumpkin spice and cinnamon sugar in soft, chewy bars. Perfect for fall baking and holiday treats.
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 9x13-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
Calories: 270 kcal
Protein: 3g
Fat: 13g
Carbohydrates: 37g
Fiber: 1g
Sugar: 21g