Autumn is a season that brings with it a cornucopia of flavors and scents that are both comforting and nostalgic. Among these, the combination of pumpkin and warm spices stands out as a quintessential symbol of the season. Pumpkin Snickerdoodle Blondies encapsulate this perfect blend of fall flavors in a chewy, soft cookie bar that promises to be a hit at any gathering or simply as a treat for yourself. Imagine the comforting essence of snickerdoodles—a cinnamon-sugar-coated cookie with a delightful tang—combined with the richness of pumpkin and the depth of fall spices. These blondies are the embodiment of autumn in dessert form, offering a perfect balance of sweet, spice, and everything nice.
The Inspiration Behind Pumpkin Snickerdoodle Blondies
Pumpkin desserts are a staple during the fall months, from the classic pumpkin pie to more innovative creations like pumpkin bread, cookies, and cakes. Snickerdoodles, with their characteristic cinnamon-sugar coating, are a beloved cookie that brings warmth to every bite. The idea behind Pumpkin Snickerdoodle Blondies is to merge these two iconic treats into one delicious dessert that embodies the best of both worlds. The result is a bar that’s chewy and rich like a blondie, yet spiced and sugary like a snickerdoodle, with the added warmth of pumpkin.
Ingredients Breakdown
Key Ingredients
- Unsalted Butter (1 cup, melted and cooled): Butter provides richness and moisture to these blondies. Melting the butter helps achieve a denser, chewier texture, as opposed to creaming it, which would incorporate air and create a lighter, cakier blondie.
- Canned Pumpkin Puree (¾ cup): Pumpkin puree adds moisture, flavor, and a beautiful orange hue to the blondies. It’s essential to blot the pumpkin puree to remove excess moisture, ensuring that the blondies remain chewy rather than cakey.
- All-Purpose Flour (1¾ cups): Flour provides the structure to the blondies, balancing out the wet ingredients and ensuring the bars hold together without becoming too dense.
- Pumpkin Pie Spice (1 tablespoon) & Ground Cinnamon (1 teaspoon): These spices are the heart of the flavor profile, infusing the blondies with the warm, cozy flavors that are synonymous with fall.
- Baking Soda (¾ teaspoon) & Baking Powder (¾ teaspoon): A combination of these leavening agents helps the blondies rise just enough to achieve a light texture without losing their chewiness.
- Salt (¾ teaspoon): Salt enhances the flavors of the other ingredients, balancing the sweetness and bringing out the depth of the spices.
- Light Brown Sugar (1 cup, packed) & Granulated Sugar (½ cup): The blend of sugars adds sweetness and contributes to the blondies’ chewy texture. Brown sugar, in particular, adds moisture and a hint of molasses, which complements the pumpkin and spices.
- Eggs (2 whole, room temperature) & Egg Yolk (1, room temperature): Eggs provide structure and richness. The extra yolk adds fat, contributing to the blondies’ moist, chewy texture.
- Pure Vanilla Extract (1 tablespoon): Vanilla adds a warm, aromatic flavor that enhances the other ingredients and rounds out the sweetness.
Cinnamon Sugar Topping
- Granulated Sugar (¼ cup) & Ground Cinnamon (1 tablespoon): This simple topping creates a sweet, spicy crust on top of the blondies, adding a satisfying crunch with every bite.
Step-by-Step Instructions
Preparing the Pumpkin
- Blot the Pumpkin Puree: Start by spreading the pumpkin puree evenly on a flat surface, such as a plate or a sheet pan. Cover the pumpkin with a paper towel and press lightly to absorb excess moisture. Repeat this process at least five times until the pumpkin reaches a slightly dry, cohesive texture, resembling play dough. This step is crucial for ensuring the blondies have a chewy, rather than cakey, texture. Alternatively, you can use a cheesecloth to squeeze out the liquid, which can be more efficient and effective.
Preparing the Topping
- Mix the Cinnamon Sugar: In a small bowl, combine ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. Stir until evenly mixed, then set the mixture aside. This will be used to create the signature snickerdoodle topping on the blondies.
Preparing the Dry Ingredients
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. This dry mixture will provide the structure for the blondies and distribute the spices evenly throughout the batter. Set the bowl aside.
Preparing the Wet Ingredients
- Cream the Butter and Sugars: In another medium-sized bowl, whisk together the melted and cooled butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, which should take about 3 minutes. This step is essential for incorporating air into the mixture, helping the blondies rise and maintain a tender texture.
- Add the Eggs and Vanilla: Whisk in the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. This gradual incorporation helps create a smooth batter without overmixing. After the eggs are mixed in, add the pure vanilla extract and the prepared pumpkin puree. Whisk just until the ingredients are combined, being careful not to overmix, as this can lead to a tougher texture.
Combining and Baking
- Incorporate the Dry Ingredients: Switch to a rubber spatula and gently fold the dry flour mixture into the wet batter. Mix just until there are no visible streaks of flour, being careful not to overmix. Overmixing can develop the gluten in the flour, leading to denser, less tender blondies.
- Prepare the Pan: Pour the batter into the prepared 9×9-inch pan, spreading it evenly with the spatula. Ensure the batter is evenly distributed to avoid uneven baking.
- Add the Cinnamon Sugar Topping: Sprinkle the cinnamon sugar mixture over the top of the batter, ensuring that the entire surface is covered. This topping will create the characteristic snickerdoodle crunch on top of the blondies.
- Bake: Place the pan in the preheated oven and bake for 35-38 minutes, until the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs. This ensures that the blondies are fully baked but still moist and chewy.
Cooling and Serving
- Cool the Blondies: Allow the blondies to cool in the pan for about 15 minutes, preferably on a wire rack. During this time, if desired, you can sprinkle extra white chocolate chips over the top. The residual heat will slightly melt the chips, adding a sweet, creamy layer to the blondies.
- Cut and Serve: Once the blondies have cooled completely, remove them from the pan using the parchment paper as a sling. Cut the blondies into 16 squares and serve. These blondies are perfect on their own or paired with a scoop of vanilla ice cream for an extra indulgent treat.
Tips for Success
- Blot the Pumpkin Thoroughly: One of the most important steps in this recipe is removing the excess moisture from the pumpkin puree. Failure to do so will result in a cakier texture rather than the desired chewy consistency. Blot the pumpkin multiple times or use a cheesecloth for best results.
- Use Room-Temperature Ingredients: Using room-temperature eggs and butter ensures that the ingredients mix together more smoothly, resulting in a more even texture. Cold ingredients can cause the batter to seize or become lumpy.
- Avoid Overmixing: Once the dry ingredients are added to the wet ingredients, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tougher texture and less desirable results.
- Check for Doneness: Blondies can be tricky to bake perfectly. Use the toothpick test—insert a toothpick into the center of the blondies; if it comes out with just a few moist crumbs, they are done. If the toothpick comes out wet, bake for a few more minutes.
Variations and Customizations
- Add Chocolate Chips: For an extra layer of flavor, fold in ½ to 1 cup of chocolate chips or white chocolate chips into the batter before baking. The chocolate adds a creamy richness that pairs beautifully with the spiced pumpkin.
- Nutty Addition: Chopped pecans or walnuts can be added to the batter or sprinkled on top before baking for a crunchy contrast to the soft blondies.
- Glaze It Up: Drizzle a simple vanilla glaze over the cooled blondies for an extra touch of sweetness and presentation.
Conclusion
Pumpkin Snickerdoodle Blondies are the perfect fusion of two beloved desserts, capturing the essence of autumn in every bite. These blondies are soft, chewy, and packed with the warm spices that make fall baking so irresistible. The cinnamon-sugar topping adds a delightful crunch, reminiscent of classic snickerdoodles, while the pumpkin brings moisture and a rich flavor that sets these bars apart from ordinary blondies.
Whether you’re baking these for a holiday gathering, a cozy night in, or as a treat to share with friends, Pumpkin Snickerdoodle Blondies are sure to become a seasonal favorite. The recipe is straightforward and easy to follow, with tips to ensure success every time. Enjoy the process of creating these delicious bars, and savor the flavors of fall with each bite.