Pumpkin Snickerdoodle Blondies

glazed snickerdoodles with pumpkin on the side and teaspoon of cinnamon

These Pumpkin Snickerdoodle Blondies are deliciously soft, moist and full of pumpkin flavor! Topped with a blend of pumpkin pie spice and sugar, these are the perfect mash up of pumpkin and snickerdoodles!! 

This recipe was originally published in October 2019 – I’ve since updated the photos and added the cinnamon glaze to the recipe. Enjoy!

Raise your hand if you’re ready for the first official pumpkin recipe of Fall 2020!! 

*raises both hands!* 

Yes, here we are – an update to a classic that I feel has been underrated – the Pumpkin Snickerdoodle Blondie. 

Why You’ll Love This Fall Treat

Basically, these are an amazing fusion of pumpkin flavor along with the classic cinnamon sugar baked yumminess that you love. 

They have both pumpkin pie spice and pumpkin puree in them, making sure they are super duper warm and cozy yet also keeping them extra moist! They are so soft on the inside but never cakey. More like melt in your mouth and fluffy. 

overhead stack of snickerdoodles

The crunchy sugar topping is AMAZING with a twist. Instead of the normal granulated sugar and cinnamon mixture, I used turbinado sugar and pumpkin pie spice. It makes the topping extra crunchy and delicious. Obsessed.

Oh, and speaking of a delicious topping – when updating this recipe, I decided to add the most amazing and delicious glaze on top! Because honestly, what doesn’t need a glaze?! 

straight on shot of a stack of the cakey inside of the snickerdoodle

So this cinnamon glaze is SO super delicious and is the perfect compliment to the crunchy sugar on top. 

Overall, these little guys are so moist, extra yummy and the EASIEST Fall treat to make! Yes, one bowl baking over here, y’all! Let’s get into how to make them!

Ingredients You Need for Pumpkin Snickerdoodle Blondies: 

  • salted butter 
  • vanilla extract 
  • egg
  • brown sugar 
  • pumpkin puree
  • whole wheat flour 
  • baking soda 
  • pumpkin pie spice 
  • cinnamon 
  • turbinado sugar 

Best Blondie Making Tips  

I can’t lie to you – this recipe is so insanely easy that it truly doesn’t even need a tips section. You basically put everything together in one bowl, stir it together and plop it into a greased pan. 

crunchy sugar topping on freshly sliced snickerdoodles

Okay, maybe it’s not THAT simple but let me tell you a few key things you need to know. 

First, as always, mix together the wet ingredients. That would be, the melted butter, pumpkin puree, vanilla extract and the brown sugar. Mix all of those together to be combined. 

Instead of mixing the dry ingredients into the other bowl, simply sift (or just add) them into the bowl with the wet ingredients. You’ll need whole wheat flour, baking soda, cinnamon and a pinch of salt. Mix together with a wooden spoon until combined. It should look something like this:

pumpkin snickerdoodle batter in glass bowl

And now you’re already ready to bake! Super easy one bowl amazingness right?!? 

Grease a 9×9 baking pan (or you could do an 8×8 for thicker blondies!)and gently spread your batter, making sure it’s evenly spread out over the pan. 

batter in pan with crunchy sugar topping pre-bake

In a tiny bowl, add the turbinado sugar and pumpkin pie spice. Mix together and then spread over the entire top of the batter. It’s going to seem like a lot of sugar but that will ensure you get that delicious crunchy classic snickerdoodle topping! 

3/4 view of a stack of snickerdoodle blondies with  a white pumpkin and bowl of sugar in the back

Bake these for 28-30 minutes or until a toothpick comes clean. Once these are done, let them cool in the pan and then slice! I got 9 slices but feel free to slice them smaller if desired. 

close up of a glaze drizzled pumpkin snickerdoodle

While they are cooling, make the glaze. Simply combine powdered sugar, vanilla extract, cinnamon and a splash of milk until you reach your desired consistency of glaze. Generously drizzle all of over the cooled blondies because you love yourself and you love Fall. 

Eat up with coffee, tea or a big glass of milk. So delicious! I hope y’all enjoyed this recipe. I just love Fall, don’t you?!

Did you love this recipe? If so, here are some more you might enjoy: 

Chai Spiced Snickerdoodles 

Chai Spiced Coffee Cake 

Healthier Pumpkin Chocolate Chip Muffins 

Cinnamon Roll Oatmeal Bars 

Pumpkin Spice Whoopie Pies 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 6 votes
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Pumpkin Snickerdoodle Blondies

These Pumpkin Snickerdoodle Blondies are deliciously soft, moist and full of pumpkin flavor! Topped with a blend of pumpkin pie spice and sugar, these are the perfect mash up of pumpkin and snickerdoodles!! 

Course Dessert
Cuisine American
Keyword pumpkin blondies, pumpkin snickerdoodle blondies, pumpkin snickerdoodles
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 people
Author Haylie

Ingredients

  • 1/2 cup salted butter, melted
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 and 1/4 cups whole wheat flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cinnamon

Topping

  • 1/4 cup turbinado sugar
  • 3/4 tsp pumpkin pie spice

Glaze

  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • splash of milk to thin out glaze until desired consistency

Instructions

  1. Preheat the oven to 350. In a large bowl, melt the butter. To the butter, add the pumpkin puree, egg, vanilla extract and brown sugar. Mix together to combine.

  2. Sift in the whole wheat flour, baking soda, cinnamon and a pinch of salt. Mix with a wooden spoon until combined

  3. Grease a 9x9 baking pan and gently spread your batter, making sure it’s evenly spread out over the pan.

  4. In a small bowl, add the turbinado sugar and pumpkin pie spice. Mix together and then spread over the entire top of the batter.

  5. Bake for 28-30 minutes or until a toothpick comes clean.

  6. Let them cool in the pan. Slice into 9 pieces.

  7. While cooling, prepare the glaze. In a medium size bowl, add the powdered sugar, vanilla extract and pinch of cinnamon. Add a splash of milk to the bowl (about 1-2 tbsp) and mix to combine. If you desire the glaze to be thinner, add more milk. If you like it thicker, keep it as is.

  8. Slice into 9 pieces. Enjoy with a glass of milk, coffee or tea! YUM!

12 comments / Add your comment below

  1. 5 stars
    Love turbinado sugar too! Almost like sprinkles, isn’t it? These blondies look SO good, Haylie! I’m thinking that have to happen real soon…I may have to double the batch though 😉 Happy weekend ahead, my friend!

  2. 5 stars
    I love that you used whole wheat flour in these blondies and lots of pumpkin puree! They look delicious Haylie, and the glistening sugar on top is such a nice touch! So fallish!

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