Ingredients
1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree (blotted)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large mixing bowl, whisk together the melted butter, brown sugar, and 1/4 cup granulated sugar until well combined and smooth.
Step 3: Add the blotted pumpkin puree, egg, and vanilla extract to the butter mixture, whisking until the batter is fully emulsified.
Step 4: Gently fold in the all-purpose flour, pumpkin pie spice, baking powder, and salt using a spatula until no streaks of flour remain. Do not overmix.
Step 5: Spread the batter into the prepared pan. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon, then sprinkle it evenly over the top of the batter.
Step 6: Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely in the pan before slicing.
Notes
Blotting the pumpkin puree with a paper towel is essential to remove excess moisture for a chewier blondie.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: pumpkin snickerdoodle blondies recipe, fall dessert, pumpkin bars, snickerdoodle bars, autumn baking
