There’s something truly magical about the way a kitchen fills with the scent of warm spices and sweet dough baking together—an aroma that instantly takes me back to those cozy afternoons spent with Mama Lou. Today, I’m excited to share a recipe close to my heart: Pumpkin Spice Snickerdoodle Blondies. These treats are a comforting twist on the classic snickerdoodle cookie, infused with the rich warmth of pumpkin and fall spices. Every bite feels like a hug from my grandmother’s kitchen, a memory I cherish deeply, especially when I’m baking alongside my sister Ouma, who shares the same love for tradition and flavor. Let me walk you through why these blondies have become a favorite in my family and how you can bring that same warmth to your table.
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Why You’ll Love This Pumpkin Spice Snickerdoodle Blondies
What’s not to love about Pumpkin Spice Snickerdoodle Blondies? They’re the perfect balance of soft, chewy, and spicy, with just the right hint of cinnamon sugar that snickerdoodles are famous for. But what really makes these blondies special is the way the pumpkin adds moisture and a subtle earthiness, turning a familiar cookie into a fall-inspired bar that’s perfect for sharing. I remember the first time Mama Lou made a batch for us during a chilly October afternoon. The way she rolled the batter in cinnamon sugar reminded me of the care she always put into her cooking—simple ingredients, but made with so much love.
These blondies also bring back memories of baking with my sister Ouma, who always insists on tasting the batter (and sneaking a few pieces) before they even leave the oven. They’re an easy treat to make with kids or friends, and they fill your home with that unmistakable feeling of gathering—something I’ve always treasured in my family. Whether it’s a holiday dessert, a weekend snack, or a treat to brighten a gray day, these blondies have a way of making moments feel special.
Ingredients You’ll Need for This Pumpkin Spice Snickerdoodle Blondies
- 2 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, melted and slightly cooled
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg plus 1 egg yolk
- 1 tablespoon vanilla extract
- For the cinnamon sugar coating: ¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon
If you’re looking for substitutions, I’ve found that coconut oil works well in place of butter for a dairy-free version, though it changes the texture slightly. For the sugars, you can swap brown sugar with coconut sugar for a deeper caramel note. And if pumpkin puree isn’t in season, canned pumpkin works beautifully, just be sure it’s pure pumpkin and not spiced pie filling.
Nutrition Facts
- Calories: Approximately 280 per serving (based on 16 servings)
- Protein: 3 grams
- Fat: 12 grams (mostly from butter)
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Sugar: 22 grams
- Sodium: 210 milligrams
As always, I encourage enjoying these blondies in moderation. They’re a treat meant to bring joy, not to be rushed through. When I bake these with Ouma, we often share them with neighbors and friends, which somehow makes each bite feel lighter and sweeter.
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Irresistible Pumpkin Spice Snickerdoodle Blondies You Have to Try
Learn how to make delicious Pumpkin Spice Snickerdoodle Blondies. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, melted and slightly cooled
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg plus 1 egg yolk
- 1 tablespoon vanilla extract
- For the cinnamon sugar coating: ¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon
If you’re looking for substitutions, I’ve found that coconut oil works well in place of butter for a dairy-free version, though it changes the texture slightly. For the sugars, you can swap brown sugar with coconut sugar for a deeper caramel note. And if pumpkin puree isn’t in season, canned pumpkin works beautifully, just be sure it’s pure pumpkin and not spiced pie filling.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt. This blend of spices is what brings the snickerdoodle magic to life, just as Mama Lou always said, “It’s the little things that make the difference.”
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Beat well until the mixture is smooth and slightly fluffy. I remember Ouma’s face lighting up when she first learned to cream butter and sugar—it felt like a real grown-up step!
- Add the pumpkin puree, egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated. The batter will be thick but moist.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Don’t overmix—this keeps the blondies tender and soft.
- Transfer the batter to the prepared pan and spread it evenly with a spatula.
- Mix the cinnamon sugar coating again if needed, then sprinkle it generously over the top of the batter. This step is crucial; it’s that cinnamon sugar crust that takes these blondies from good to unforgettable.
- Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs. I always start checking at 30 minutes because ovens vary, and I want to make sure they stay soft and don’t dry out.
- Allow the blondies to cool completely in the pan on a wire rack before cutting. This cooling time helps them set perfectly and makes slicing easier—something Mama Lou patiently reminded me of every time!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Pumpkin Spice Snickerdoodle Blondies
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, and salt. This blend of spices is what brings the snickerdoodle magic to life, just as Mama Lou always said, “It’s the little things that make the difference.”
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Beat well until the mixture is smooth and slightly fluffy. I remember Ouma’s face lighting up when she first learned to cream butter and sugar—it felt like a real grown-up step!
- Add the pumpkin puree, egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated. The batter will be thick but moist.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Don’t overmix—this keeps the blondies tender and soft.
- Transfer the batter to the prepared pan and spread it evenly with a spatula.
- Mix the cinnamon sugar coating again if needed, then sprinkle it generously over the top of the batter. This step is crucial; it’s that cinnamon sugar crust that takes these blondies from good to unforgettable.
- Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs. I always start checking at 30 minutes because ovens vary, and I want to make sure they stay soft and don’t dry out.
- Allow the blondies to cool completely in the pan on a wire rack before cutting. This cooling time helps them set perfectly and makes slicing easier—something Mama Lou patiently reminded me of every time!
Tips for Making the Best Pumpkin Spice Snickerdoodle Blondies
From years of baking alongside Mama Lou and experimenting with Ouma, I’ve gathered a few tips that ensure your blondies come out just right every time: Learn more: Irresistible Strawberry Crack Salad Recipe You Need to Try Today
- Use fresh spices: Ground cinnamon and nutmeg lose their potency quickly. Freshly ground spices make a noticeable difference in flavor.
- Don’t skip the cream of tartar: It’s the secret to that classic snickerdoodle tang and chewiness.
- Measure your pumpkin puree carefully: Too much moisture can make the blondies cakey instead of chewy.
- Let the blondies cool fully: Patience is key. Cutting them too soon will cause them to crumble.
- For extra warmth: Try adding a pinch of ground ginger or cardamom for a subtle twist.
- Watch your oven carefully: Ovens can vary, and these blondies can dry out if left in too long. I always recommend starting your timer 5 minutes earlier than the recipe suggests.
Serving Suggestions and Pairings
There’s nothing quite like sitting down with a warm square of Pumpkin Spice Snickerdoodle Blondies and a steaming mug of something comforting. When I was a kid, Mama Lou would serve these with hot apple cider, and it instantly made the kitchen feel like a little haven against the autumn chill. Ouma and I love pairing them with:
- A creamy chai latte or spiced coffee
- Vanilla bean ice cream for an indulgent dessert
- A dollop of whipped cream with a sprinkle of cinnamon
- Freshly brewed herbal tea, like chamomile or cinnamon orange
If you’re bringing these to a gathering, try arranging them on a rustic wooden board with some toasted pecans or a small bowl of pumpkin butter for spreading. It’s a simple touch that makes all the difference, and it reminds me of the little details Mama Lou loved to add to her presentations.
Storage and Reheating Tips
Because these blondies are so moist and tender, storing them properly will keep them delicious for days. I’ve learned over the years that the right storage can preserve that fresh-from-the-oven feeling longer than you’d expect.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- To reheat, warm a blondie in the microwave for 10-15 seconds or pop it in a 300°F oven for 5-7 minutes. This revives the soft texture and brings back that freshly baked aroma.
Ouma and I often save a few pieces for the next day’s breakfast treat, warmed slightly and paired with black coffee—a tradition I hope you’ll enjoy too.
Frequently Asked Questions
What are the main ingredients for Pumpkin Spice Snickerdoodle Blondies?
The main ingredients for Pumpkin Spice Snickerdoodle Blondies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Pumpkin Spice Snickerdoodle Blondies?
The total time to make Pumpkin Spice Snickerdoodle Blondies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Pumpkin Spice Snickerdoodle Blondies ahead of time?
Yes, Pumpkin Spice Snickerdoodle Blondies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Pumpkin Spice Snickerdoodle Blondies?
Pumpkin Spice Snickerdoodle Blondies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Pumpkin Spice Snickerdoodle Blondies suitable for special diets?
Depending on the ingredients used, Pumpkin Spice Snickerdoodle Blondies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
These Pumpkin Spice Snickerdoodle Blondies are more than just a recipe to me—they’re a bridge to my past, to the memories of Mama Lou teaching me patience and love through her kitchen rituals, and to the laughter-filled afternoons baking with my sister Ouma. The warm spices, the tender crumb, and that cinnamon sugar crust all come together to create a moment of joy in every bite.
“Cooking is love made visible,” Mama Lou used to say. And with these blondies, I hope you feel that love, too.
Whether you’re baking for family, friends, or just yourself, I encourage you to savor the process as much as the result. The kitchen is a place of connection, tradition, and comfort—and these blondies capture that spirit perfectly. So go ahead, bake a batch, fill your home with those cozy scents, and create your own memories with Pumpkin Spice Snickerdoodle Blondies.
