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

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.

Did you make this recipe?

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

Only Eats

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79 comments on “Pumpkin Snickerdoodle Blondies”

  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. https://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

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