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!!
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.
Sift in the whole wheat flour, baking soda, cinnamon and a pinch of salt. Mix with a wooden spoon until combined
Grease a 9x9 baking pan and gently spread your batter, making sure it’s evenly spread out over the pan.
In a small bowl, add the turbinado sugar and pumpkin pie spice. Mix together and then spread over the entire top of the batter.
Bake for 28-30 minutes or until a toothpick comes clean.
Let them cool in the pan. Slice into 9 pieces.
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.
Slice into 9 pieces. Enjoy with a glass of milk, coffee or tea! YUM!