Pumpkin Snickerdoodle Blondie Bars combine the warm flavors of pumpkin, cinnamon, and buttery blondies for a perfect fall dessert. With a soft, chewy texture and a cinnamon-sugar topping reminiscent of classic snickerdoodles, these bars are an irresistible treat that brings together the best of two beloved desserts. The addition of pumpkin purée adds moisture and a subtle spiced flavor, making these bars perfect for cozy fall gatherings, holiday treats, or a sweet snack with coffee.
Why You’ll Love This Recipe
You’ll love Pumpkin Snickerdoodle Blondie Bars for their soft, chewy texture and delicious blend of pumpkin and cinnamon. The sweet, buttery blondie base combined with the cinnamon-sugar snickerdoodle topping creates the ultimate comforting treat. These bars are easy to make and bring a cozy fall twist to classic blondies, making them the perfect dessert to enjoy all season long.
Expert Tips and Tricks
- Use Pumpkin Purée, Not Pie Filling: Make sure to use pure pumpkin purée rather than pumpkin pie filling, which has added spices and sugar.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined to avoid dense bars.
- Chill the Dough: For cleaner cuts and firmer bars, chill the dough for 30 minutes before baking.
- Cinnamon Sugar Topping: Generously sprinkle the cinnamon-sugar mixture over the bars before baking to achieve that classic snickerdoodle flavor.
- Line Your Pan: Line the baking dish with parchment paper to make it easier to lift the bars out and cut them cleanly.
Recipe Variations and Possible Substitutions
- Add White Chocolate Chips: Stir in white chocolate chips for extra sweetness and a creamy contrast to the spiced pumpkin.
- Pecans or Walnuts: Add chopped pecans or walnuts to the batter for a crunchy texture.
- Maple Drizzle: Drizzle maple glaze over the cooled bars for an extra touch of sweetness.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these bars gluten-free.
Serving and Pairing Suggestions
Serve these Pumpkin Snickerdoodle Blondie Bars with a hot cup of coffee, chai tea, or a glass of cold milk. These bars are great for fall parties, holiday celebrations, or as an afternoon treat. For added indulgence, top them with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Storage and Reheating Tips
- Refrigeration: Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze the bars (cut or whole) in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Reheating: For warm, gooey bars, reheat individual portions in the microwave for 10-15 seconds.
Recipe FAQs
Can I make these bars ahead of time? Yes, you can make the bars a day in advance and store them at room temperature or in the refrigerator.
What if I don’t have cream of tartar? You can substitute cream of tartar with lemon juice or white vinegar, but the classic snickerdoodle tang may be slightly reduced.
Can I use homemade pumpkin purée? Yes, just make sure to drain excess moisture from the homemade pumpkin purée so the bars don’t turn out too wet.
What can I add to the bars for extra flavor? You can mix in white chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.
How do I get clean slices? For clean, even slices, chill the bars before cutting and use a sharp knife, wiping it between cuts.
Pumpkin Snickerdoodle Blondie Bars
Pumpkin Snickerdoodle Blondie Bars are a soft, chewy fall dessert with the flavors of pumpkin and cinnamon. These buttery bars are topped with a classic snickerdoodle cinnamon-sugar topping, making them the perfect treat for fall gatherings or an afternoon snack!
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon cream of tartar (for snickerdoodle flavor)
For the Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease the pan.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, pumpkin purée, egg, and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cream of tartar.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure soft, tender bars.
- Spread the Batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Add the Cinnamon-Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon. Generously sprinkle the mixture over the top of the batter.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden, and the center slightly soft.
- Cool and Serve: Let the bars cool in the pan for at least 20 minutes before lifting them out and slicing into squares.
Notes
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 145mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 2g
