Description
Pumpkin Snickerdoodle Blondies are a delightful fall treat that combines the warm flavors of pumpkin and cinnamon with a soft, chewy texture.
Ingredients
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F.
2. Grease a 9×9 inch baking pan or line it with parchment paper.
3. In a bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
4. In a separate bowl, mix the melted butter and brown sugar until well combined. Then, add the pumpkin puree, eggs, and vanilla extract, stirring until smooth.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
6. Pour the batter into the prepared pan and sprinkle the top with the granulated sugar and cinnamon mixture. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 blondie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg