Easy Pumpkin Snickerdoodle Blondies Recipe

Snickerdoodle Blondies Recipe — the pumpkin-cinnamon bar everyone will fight over

If you want a single-bite of fall in every forkful, this Snickerdoodle Blondies Recipe delivers. Think soft, dense pumpkin bars that behave like fudgy blondies, dressed in a crunchy cinnamon-sugar snickerdoodle top — a trifecta of dessert bliss that somehow feels both nostalgic and next-level.

Short intro: these bars are dense, buttery, and packed with warm spice. No mixer, one bowl, and they come together in minutes. Sound like your kind of baking? Read on.

Why you’ll love these pumpkin snickerdoodle blondies

This is the sort of bar that shows up at holiday parties, disappears off cookie trays, and haunts your fridge in the best way.

• They’re fast: the batter whips up in minutes.
• They’re satisfying: thick, fudgy texture — not cakey.
• They hit the flavor jackpot: pumpkin warmth + brown sugar depth + cinnamon-sugar crunch.
• No fancy tools needed: one bowl, a whisk, an 8×8 pan, and you’re golden.
• They age well: flavors meld and the bars get moister after a day.

If you curate a list of Fall Baking Recipes to rotate every autumn, this one deserves top billing.

The story behind the bars (because recipes need a little drama)

Look, I’ve baked a lot — more than 25 blondies recipes and counting. I adore pumpkin, I adore snickerdoodles, and I adore a good blondie. One day I thought: why not marry them? I riffed off my Soft Pumpkin Chocolate Chip Bars, cut the chocolate, bumped the spice, and sprinkled a generous cinnamon-sugar crown. The first batch vanished within hours. The second batch prompted a text thread of praise. The third batch made me a holiday legend in my house. True story: once you make these, your friends will begin dropping “when are you baking those blondies again?” like it’s a weekly event.

What makes these bars special

Blondies usually flirt with butterscotch notes from brown sugar. Add pumpkin and you get moisture plus that faintly toasted pumpkin flavor. Top them with a snickerdoodle-style cinnamon sugar and people hear wedding bells. These are dense on purpose — you want a Blondies Recipe that feels indulgent, not airy.

Pro note: I intentionally skip baking soda/powder here. Yes, you could add leavening for lift, but I prefer the fudgy, sink-your-tooth texture without it.

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Ingredients breakdown — what each one does (and short tips)

You’ll be surprised how pantry-friendly this is. Here’s the why behind the what.

• Unsalted butter — melted butter gives a rich, tender crumb and that signature blondie chew. Use unsalted so you control seasoning.
• Egg — binds the batter and provides structure. One large egg keeps it dense without being greasy.
• Light brown sugar — the heart of the blondie flavor; adds moisture and that caramel-y undertone.
• Pumpkin puree — not pumpkin pie filling! This injects moisture, subtle sweetness, and pumpkin flavor. Pumpkin puree is the reason we can keep these bars moist for days.
• Vanilla extract — flavor enhancer; don’t skip.
• Pumpkin pie spice — cinnamon, nutmeg, cloves — the classic pumpkin vibe in one spoonful.
• All-purpose flour — the framework. Measure carefully.
• Granulated sugar + cinnamon — for that snickerdoodle crust — salty-sweet crunch that contrasts the dense interior.

Shopping tip: Use good-quality canned pumpkin or real-puree if you have it. Avoid sweetened blends.

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How to make these Pumpkin Snickerdoodle Blondies — step-by-step

This is a one-bowl, no-mixer job. Follow these steps and you’ll be rewarded with thick, soft bars.

1. Preheat & prep. Heat oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment for easy removal. This is a Dessert Bar Recipe you’ll want to lift cleanly.
2. Melt the butter. Let it cool slightly so it doesn’t scramble the egg.
3. Whisk wet ingredients. In a bowl, whisk melted butter, the egg, light brown sugar, pumpkin puree, and vanilla until smooth. Add the pumpkin pie spice and mix.
4. Add the flour. Stir in the all-purpose flour until just combined. Don’t overwork the batter — you want density, not toughness.
5. Spread the batter. Transfer to your prepared pan and smooth the top with a spatula. The batter will be thick. That’s good.
6. Cinnamon-sugar topping. Mix granulated sugar with ground cinnamon in a small bowl. Sprinkle evenly across the top of the batter. Press lightly so the topping adheres.
7. Bake. Slide into the oven and bake until a toothpick inserted near center comes out with a few moist crumbs — about 22–28 minutes depending on oven and pan. Aim for not completely dry.
8. Cool & slice. Let the pan cool on a rack; for best slicing, chill briefly so the bars set, then cut into squares.

Bold tip: Don’t overbake. Remove when crumbs cling to the toothpick; overbaking strips moisture and you’ll lose that fudgy blondie texture.

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Pro tips for perfect results (real baker hacks)

• Use room-temperature egg so it emulsifies easily with the butter and pumpkin.
• Don’t overmix. Beat just until the flour disappears — overwork = tough bars.
• Press the cinnamon sugar on top. It sticks better and forms a crisp, chewy crust.
• Cool before slicing. If you cut hot, everything squishes and looks messy. Chill 20-30 minutes for clean bars.
• Want deeper flavor? Use dark brown sugar for a molasses-y note.
• For cleaner slices: Run a sharp knife under hot water, dry it, then slice. Repeat between cuts.

Bold tip: Use parchment — it makes life easier and helps you lift the whole slab for neater cutting.

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Variations to try — make it your own

These bars are a great base for experimentation.

• Chunky chocolate twist: Fold in 1/2 cup chocolate chips for a pumpkin chocolate vibe.
• Nutty crunch: Toasted pecans or walnuts folded into batter add texture and holiday energy.
• Maple brown butter: Brown the butter before melting for nutty complexity — lovely with pumpkin.
• Gluten-free: Swap in 1:1 GF flour blend, but watch texture — may be slightly more crumbly.
• Spiced-up: Add a pinch of cardamom or ground ginger for exotic warmth.
• Vegan swap: Use flax egg and vegan butter; texture shifts but still very tasty.

Want a drizzled glaze? Mix powdered sugar with a touch of milk and drizzle lightly after cooling — but I personally love them without to keep that rustic snickerdoodle vibe.

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Best ways to serve these blondies

These are dessert-bar heaven and versatile in presentation.

• Serve warm with a scoop of vanilla ice cream for instant WOW.
• Plate with a dusting of powdered sugar and a cinnamon stick for a pretty holiday offering.
• Wrap individual squares for gifting — they travel well.
• Stack them on a brunch board alongside coffee cake and pumpkin muffins for an autumn spread.

Craving a pairing? A cup of coffee or a robust tea balances the sweetness nicely.

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Storage, make-ahead, and freezing tips

• At room temperature: Keep airtight for up to 1 week. Yes, a week — they actually soften and improve day two and three.
• In the fridge: Seal and refrigerate to extend life up to 10 days (but you may want to bring to room temp before serving).
• Freezing: Yes, freeze in slices with parchment between layers. Thaw on the counter; you might want to re-sprinkle a tiny bit of cinnamon sugar if it lost crunch.
• Make-ahead: Bake a day ahead. These bars mellow and the spice melds beautifully — IMO, they taste better after a short rest.

Bold tip: These bars get moister over the first 48 hours — not a flaw, it’s a feature. Resist eating them all on day one.

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FAQs — short and practical

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Serving occasions — where these shine

• Thanksgiving desserts spread: they sit beautifully next to pies and cookies.
• Cozy fall bakings and potlucks: they travel and please.
• Weeknight treats: they’re fast enough for a weekday reward.
• Gift boxes: slice, wrap, and tie with twine — people love homemade bars.

If you’re curating a fall bake sale or hunting for the ultimate Dessert Bar Recipe, these blondies check the boxes: crowd-pleasing, easy, and clearly seasonal.

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Final thoughts — your next baking win

This is more than a recipe. It’s a simple formula that blends Baking Sweets nostalgia with modern ease. Whether you bake for holidays, to impress friends, or just because pumpkin season calls, these blondies deliver that rich, spiced, snickerdoodle-bronzed bliss everyone loves.

Go forth and bake. Share if you must, but hide a few squares for yourself. After all, baked goods are a love language, and these are basically a love letter to autumn.

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