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Best Easy Pumpkin Pie Spice Snickerdoodle Blondie Bars

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These pumpkin snickerdoodle blondie bars combine the chewy texture of a blondie with the warm spices of pumpkin pie and a crackly cinnamon-sugar top. They’re an easy, one-bowl fall dessert that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour, spooned and leveled
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • For the cinnamon-sugar coating:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray parchment with non-stick spray.
  2. In a large microwave-safe bowl, melt the butter in 30-second bursts. Let cool for about 2 minutes.
  3. Add brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 1 minute until smooth and looks like wet sand.
  4. Whisk in the egg, pumpkin puree, and vanilla extract until fully combined.
  5. In a separate small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt.
  6. Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined (a few lumps are okay). Do not over-mix.
  7. In a tiny bowl, mix 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating.
  8. Spread half of the batter evenly into the prepared pan. Sprinkle about two-thirds of the cinnamon-sugar mixture over this layer.
  9. Dollop remaining batter over the cinnamon-sugar layer and spread evenly. Sprinkle remaining cinnamon-sugar mixture on top.
  10. Bake for 22 to 26 minutes, until edges are set and golden, center is slightly puffed and no longer jiggly. A toothpick inserted in center should come out with a few moist crumbs.
  11. Cool completely in the pan on a wire rack for at least 1 hour. Use parchment overhang to lift out, then slice into 9 or 16 squares.

Notes

Don’t overbake; pull when center looks slightly underdone. Use room temperature egg and pumpkin puree. For a marbled effect, don’t worry about perfect layers. Store in an airtight container at room temperature for up to 4 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle blondie bars, pumpkin blondies, snickerdoodle bars, fall dessert, pumpkin dessert, blondie bars, easy pumpkin recipe

Find it online: https://twinkletaste.com/best-easy-pumpkin-pie-spice-snickerdoodle-blondie-bars/