Pumpkin Snickerdoodle Blondies

This is the dessert trifecta jackpot. Three favorites in one.

Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one easy recipe.

Pumpkin Snickerdoodle Blondies - Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!!

Lately I’ve been going nuts with pumpkin recipes, snickerdoodle recipes, and I’ve got 25+ blondies recipes and counting.

It was high time to marry my favorites.

Pumpkin Snickerdoodle Blondies - Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!!

The bars are super soft, moist, and full of robust pumpkin flavor. The cinnamon-sugar topping lends an awesome texture contrast to the density the pumpkin creates.

And make no mistake, they’re dense like blondies should be, rather than cakey or light. They’re for those of us who relish a thick, fudgy texture. I could see where some people would want to add baking powder or soda for some lift, but I prefer them without.

Pumpkin Snickerdoodle Blondies - Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!!

I modeled them after my Soft Pumpkin Chocolate Chip Bars. It’s an easy, no-mixer, one-bowl recipe that takes just minutes to whisk together. Melted butter, brown sugar, pumpkin puree, plenty of pumpkin pie spice, and cinnamon-sugar are the key ingredients.

The recipe only makes an 8-inch pan and if you have pumpkin fiends in your house, the bars will probably be gone in a day.

Pumpkin Snickerdoodle Blondies - Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!!

However, if you can resist, they taste better on the second day after the flavors have married. As a bonus, the bars get softer and moister on the second and third day, but I doubt they’ll last that long.

They’re such a perfect bar for me. Simple to make, packed with flavor, and the tooth-sinkingly dense texture is amazingly satisfying.

Pumpkin Snickerdoodle Blondies - Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!!

If you haven’t already ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date was on Monday, October 6.

There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Print Recipe

Pumpkin Snickerdoodle Blondies

Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one easy, no-mixer recipe. The bars are super soft, moist, and full of robust pumpkin flavor. The cinnamon-sugar topping lends an awesome texture contrast to the density the pumpkin creates. They’re dense like blondies, rather than cakey or light. They’re for those of us who relish a thick, fudgy texture. If you can resist, they taste better on the second day after the flavors have married. As a bonus, the bars get softer and moister on the second and third day, but I doubt they’ll last that long.

Yield: one 8x8 pan, 9 to 12 generous squares

Prep Time: 5 minutes

Cook Time: about 25 to 27 minutes

Total Time: about 1 hour, for cooling

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar, for sprinkling
2 teaspoons cinnamon, for sprinkling

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
  4. Add the flour and stir until just combined, don't overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
  6. In a small bowl, combine the granulated sugar, cinnamon, and stir.
  7. Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
  8. Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking, noting the cinnamon-sugar coating will melt (liquify) as time passes rather than stay granular due to the moisture from the bars. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Soft Pumpkin Chocolate Chip Bars

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73 comments

  1. I am becoming more and more a fan of pumpkin, and these do definitely look like the perfect bar for fall! I showed this to my roomie, and all she could say was that we need to make these immediately. I agree! The photos give the perfect reasoning to make these :)

  2. These bars are becoming your signature! LOVE how dense they are and of course, you always get the perfectly straight cuts! :) Btw, loved your tip in the book how you get them! Pinning these beauties!

    • Thanks for pinning and I don’t even remember writing that in my book…ha! I answer that question about once a week on my blog in the comments and know I write it a lot, I just didn’t know I wrote it in my book….so many recipes, so many years later… :)

  3. Oh my gosh the texture on these is amazing! I would inhale them, no joke. Snickerdoodle rules!

  4. What an awesome recipe (and collection of recipes along with it in this post). I’m seriously drooling here! I love that everything is in one bowl! Can’t get much better than that! Congrats on the book – love pumpkin and I’m sure it’s gorgeous. I’ll keep my eye out for it when I’m shopping!

  5. Loving your snickerdoodle obsession recently. These bars scream fall!

  6. These look incredible too! I love how you combine prior recipes into something new–and you’re still coming up with more pumpkin recipes after publishing your cookbook! All of these bars look so good–I’ve scrolled back to the pumpkin bars with browned butter glaze a few times too.

    • When I was writing Cooking With Pumpkin I truly was at a loss some days about what to make, what else, I felt like I had made everything and could never find a new way to use pumpkin (Pb was much easier and much more versatile) but here we are, two years later, and I wish that I could plop some of these current recipes right into the book!

      Oh you didn’t tell me what you ended up making for your work friends and how the item(s) went over with everyone!

    • Today is baking day–I’ll take the goodies in to work tomorrow. I’m pretty sure I’m going with the cake and quick bread…but all your recipes look so tempting and fun!

  7. You know how much I love blondies! :) LOOOVE this pumpkin-snickerdoodle blondie creation you made. Perfect!

  8. I love all your blondie recipes! They are so quick and easy to make and super delicious. This one looks fantastic!

  9. You’re killing me with these pumpkin recipes…each one more tempting than the last…I can’t make them fast enough…these looks so fudgy and that cinnamon and sugar on top is like a brulee top…so wish I was a neighbor or “tasting guinea pig”….

    • What I wouldn’t give to have you as my neighbor! I give away so much food, every day, to people who sometimes I don’t know if they do or don’t appreciate it but I’ve gotta give it away regardless…I mean baked goods are best fresh and I can’t eat a pan of fresh stuff daily, or a batch of fresh cookies daily, so off it goes! :)

  10. These look SO good, Averie! Great idea for a dangerously delicious blondie!

  11. The pumpkin snickerdoodle blondies do look amazeballs, but those soft pumpkin chocolate chip bars made me drool all over my computer.

  12. Now if you just come up with one that includes molasses and pumpkin, you will have hit the jackpot for me. :) This sounds good–I recently tried the pumpkin chocolate chip bars and they were tasty, and you’re right, waiting a day makes a huge difference in the flavor.

    • You could totally add 1-2 tbsp molasses to this recipe without making any other changes other than maybe? 1 tbsp extra flour, or maybe lengthening the baking time by a minute or two, but doubtful you’ll need to change anything major. Have you tried the gingerbread molasses bars? I can’t remember who’s made these…but the people in my core group of readers like you who make a ton of my stuff, everyone who has tried these, loved them! No pumpkin in them but I think it would get lost. You could try adding 1/3 cup or so and bumping up the flour slightly but the molasses flavor is very strong and I think would take it over anyway. http://www.averiecooks.com/2013/11/soft-and-chewy-gingerbread-molasses-chocolate-chip-bars.html

    • Yes, those have made my “regular” baking list, along with gingerbread pancakes and the 1-hour yeast breadsticks and the peanut butter cookies and …

    • LOL!!

      I thought they had, actually. But couldn’t quite remember, but was pretty sure they were on your regular list! The 1 hr yeast breadsticks, God, I forgot about those! Thanks for the reminder they exist :)

    • Oh and glad you liked the pumpkin chocolate chip bars and yes a day or two does make a nice difference!

  13. These bars look ridiculously amazing; so dense and pumpkin-y. You always have the most perfectly-sliced treats!

  14. You didn’t–you did! Shucks, I don’t think these would last long enough for extra flavor-marrying; but then again, I’d probably marry these bars first. Awesome recipe, pinning and sharing!

  15. What a great ménage à trois ;) looks so delicious, I’m sure they wouldn’t last a second in my house!

  16. Perfect dessert for fall! Looks fantastic, thanks for sharing Averie :)

  17. I am anxiously awaiting my copy of your book and these make me want it to arrive even faster! I can’t get over how moist and dense these look!

  18. That book is on my Christmas list!!

  19. I love the look of these, they look absolutely delicious!

    I had one little question about these and about your wonderful blondies in general, though. I’ve only just gotten into baking and I don’t really know what all the components do yet. If I substituted the all-purpose flour for self-raising flour (aka the flour I have on the shelf right now) do you think that that would make a huge difference in the consistency/flavour of these bars?

    Thanks!

    • They would be cakier, fluffier, and more cake-like, less dense, b/c self-rising has baking powder built in. The issue is HOW MUCH baking powder per 1 cup of flour did the manufacturer add…that’s anyone’s guess. There are guidelines of what’s typical, but you never quite know. Which is why I never ever ever buy self-rising.

  20. These look fantastic; fudgy and pumpky and cinnamony! Smitten!

  21. greetings, I’d love to make these and take them to school to feed a lot of people by doubling the recipe maybe even tripling it. So I was considering baking them in a mini muffin pan, do you think they will turn out ok, maybe should I add that dash of baking soda? any feedback would be appreciated.

  22. “if you have pumpkin fiends in your house, the bars will probably be gone in a day” <– If you have ME in the house, they'll only last a few hours!! Pumpkin and cinnamon sugar are my weakness. Just as much as chocolate. This pan is dangerous girl! ;)

  23. I want to make these right now, I could eat them all myself too! They look delicious. I am a pumpkin fiend and you are right, they would not last! I love the fudgy look, I cannot wait to try these.

  24. Wauw, I have to try some of your recipes with pumpkin. I love pumpkin and this time of the year, where it’s possible to buy!
    /Sanne, vindimithaar.wordpress.com

  25. This recipe is SO YUMMY! There’s pumpkin and spice flavor, and the texture is like a moist fudge yet much lighter. I can’t wait to see if the flavor develops even more tomorrow!

  26. Hi Averie,
    We have SO much cream of tartar in our apartment and are looking for some creative snickerdoodle recipes to use it in, do you think if I add a teaspoon or so of it to this it will turn out ok? Or is there a specific reason you opted not to use it?

    • It’s one of those ingredients MOST people don’t have on hand, but if you don’t, I don’t think it would hurt…and may make them a little puffier/more airy and add a bit of flavor. LMK how it goes!

  27. I love anything with pumpkin, both sweet and savory. Tried these last night and they’re OMG yummy. Next time the chocolate chips go in!

  28. The results of this recipe are fairly good. I must say, however, that I won’t return to this blog for recipes again… the sheer volume of ads, especially pop-up ads, is overwhelming and obnoxious and frankly, pretty tacky. I turned on an adblocker, and right now it’s telling me it’s blocking TWENTY ads from your site right now. Wow. I get that you’re trying to make money, but when people literally can’t read your recipe because the pop up ads just won’t stop coming and keep blocking the screen, you’re not going to make much. You need a better business plan.

    • I’m sorry that you experienced pop-ups. My site is NOT supposed to have pop-ups and I’ve forwarded your message to my ad network partners to make them aware. Sometimes popups are accidentally included in the rotation and that’s not my intent.

  29. Hi Averie! To begin, I have to say THESE ARE AWESOME. I am not a huge pumpkin fan, but I have a good friend who asked me to find a pumpkin bar that would ship well. I thought these looked like they might fit the bill, so I made them. At first glance and taste, I was kind of “meh.” But, since you said they taste better the second day, I waited. It was DEFINITELY better the second day, but even BETTER on the third! I love the fudgey texture and the crunch of the cinnamon sugar on top. Thank you so much for the excellent recipe and new weapon in my arsenal of goodies.

    • So glad these worked out for you and yes, they DO get better on the 2nd/3rd day, you’re totally right and yes to being able to withstand shipping because of the texture.

      Others that are linked within this post that would also do well are the Pumpkin Chocolate Chip Bars and the Fudgy Pumpkin Bars with Browned Butter Frosting. Now I don’t know if you’d want to frost them (I personally would because I don’t care about butter that’s been cooked and then is at room temp when it’s combined with that much sugar; our grandmothers did it and everyone lived!) but either of those are really good pumpkin bar choices too. And in my Cooking with Pumpkin cookbook, there’s tons more :)

      If you try any other recipes, LMK!

  30. Is there any conversion for a 9×9 baking pan. I don’t own a 8×8, and am dying to make these. I know I’d have to decrease the cooking time, but do I need to change the oven temperature as well?

  31. Just made these blondies this evening, they’re delicious. First time I’ve made blondies (never made brownies from scratch either!) and first time I’ve had anything with Snickerdoodle flavours, so it’s a definite first for me. Can’t wait to try them tomorow when they’ve had overnight to let the flavours develop. Thanks for sharing this wonderful recipe!

  32. In the oven now! Just took the Mrs. Fields copycat Snickerdoodles out. Fun afternoon baking!

  33. Have you ever made any of your pumpkin recipes with coconut oil?  I’m contemplating swapping it for the oil/butter in either this recipe or your pumpkin oatmeal muffins, but I’m not sure if the coconut flavor would taste off with the pumpkin.  I’m open to try it, but thought I’d check with the expert first!  :)  Either way – these are going in the oven tonight!  Yum!!!

    • You can totally use coconut oil in place of veg/canola oil. Don’t swap oil for butter (because that’s a whole other animal) but yes, swapping for regular oil is fine and I actually love the pairing of the coc oil w/ pumpkin. If you already like coc oil, you’ll love how it pairs with pumpkin.

  34. Sigh. I really wanted these to be good. But, they weren’t. The color was not “blondie,” the texture was not “blondie,” and the taste was not snickerdoodle. 

    • I’m sorry you didn’t care for the recipe. The color you see in the pictures is the color they are when I make them. The pumpkin turns them a darker shade and also the texture is denser, which I mentioned in the post. Thanks for trying the recipe.

  35. Averie: well what do you know! Several day s later, square bars heated up in the microwave, with a dollop of whipped cream…were so good. The topping finally melted in (even before the microwave) and was so tasty. I will now make this again, but several days ahead of time for maximum deliciousness.

  36. these were fantastic! my only regret is not having chocolate chips in the house, because the chocolate chip version of this recipe looks soooo good.

  37. I plan on making these today for thanksgiving. I don’t have a 8×8 pan. Could I double it and bake it in a 9×13 pan? How long would I cook it for in that size of a pan?

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