Ingredients
Scale
- 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