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- 1 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon cream of tartar - 1/2 cup cinnamon sugar (for topping) You can swap pumpkin puree with applesauce for a lighter taste. If you want it dairy-free, use coconut oil instead of butter. For the eggs, you can use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan option. - Butter: Adds richness and moisture. It helps give the blondies a soft, chewy texture. - Brown Sugar: This sugar gives a deep caramel flavor and keeps the blondies moist. - Pumpkin Puree: It makes the blondies soft and adds a warm autumn flavor. - Eggs: They bind the batter and help with rising. - Flour: It provides structure. Too much flour can make blondies dry. - Baking Powder and Baking Soda: These leavening agents help the blondies rise and stay fluffy. - Spices: Cinnamon, nutmeg, and ginger give the blondies their signature fall flavor. - Cream of Tartar: It stabilizes the batter and adds a slight tanginess. - Cinnamon Sugar: This topping gives a sweet, crunchy crust that contrasts with the soft blondies. First, preheat your oven to 350°F (175°C). This step warms up the oven so your blondies bake evenly. Next, prepare a 9x13 inch baking pan. You can grease it lightly with butter or line it with parchment paper. This makes for easy removal later. In a large bowl, mix together 1 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Beat this mixture on medium speed for about 3-4 minutes until it is light and fluffy. This step adds air into the mix, making your blondies soft. Next, add 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of pure vanilla extract to the bowl. Mix until everything is smooth and well combined. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of cream of tartar. This dry mix adds flavor and structure to your blondies. Slowly add the dry mix to the wet mix. Use a spatula to stir gently until just combined. Be careful not to overmix; this keeps your blondies light. Now pour the batter into your prepared pan. Use a spatula to spread it evenly. Generously sprinkle 1/2 cup of cinnamon sugar on top for a sweet crust. Place the pan in the oven and bake for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out clean, with a few moist crumbs attached. After baking, cool the blondies in the pan for about 15 minutes. Then transfer them to a wire rack to cool completely before slicing into 24 squares or bars. When mixing, use room temperature ingredients. This helps them blend better, creating a smoother batter. Also, mix until just combined. Overmixing can make the blondies dense. If your butter is too cold, it won’t cream well with the sugars. For best results, let it sit out for about 30 minutes before mixing. Oven temperature is key for baking. If your oven is too hot, the blondies can burn. If it's too low, they might not set properly. Always use an oven thermometer to check the right temperature. Baking time also matters. If you bake them too long, they can dry out. Keep an eye on them and start checking around the 25-minute mark. This ensures you get that perfect, chewy texture. To get that fluffy texture in your Pumpkin Snickerdoodle Blondies, start with room-temperature butter. This helps it blend well with the sugars. Beat the butter and sugars together until light and fluffy. This normally takes about 3-4 minutes. Adding eggs one at a time also helps keep air in the mix. Finally, fold in the dry ingredients gently. Overmixing can lead to dense blondies, which we don’t want. One common mistake is not measuring the flour correctly. Too much flour makes the blondies dry. Use the spoon-and-level method to measure flour. Another mistake is baking at the wrong temperature. Always preheat your oven. Check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, you're good to go. Having the right tools makes baking easier. Here are some essentials: - Mixing bowls: Use a large bowl for mixing wet and dry ingredients. - Hand mixer or stand mixer: This helps to beat the butter and sugars well. - Rubber spatula: Great for folding ingredients without overmixing. - 9x13 inch baking pan: This is perfect for even baking. - Parchment paper: Line your pan for easy removal. With these tools, your baking will go smoothly, and you’ll enjoy the process more! {{image_4}} You can change up this recipe to fit your taste. Adding nuts gives a nice crunch. Walnuts or pecans work well here. You can toss in chocolate chips for a sweet twist. Dark chocolate chips add a rich flavor. If you want, try white chocolate chips for a fun contrast. You can mix and match to find your favorite combo. If you need gluten-free options, use almond flour or a gluten-free blend. Make sure the flour you choose has a good texture. You can also swap the butter for coconut oil. This makes it dairy-free. Use flax eggs instead of regular eggs for a vegan option. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken before adding it to your mix. Pumpkin Snickerdoodle Blondies can change with the seasons. In fall, add in chopped apples for a crisp bite. For the winter holidays, dried cranberries or chopped nuts add a festive touch. You can also sprinkle extra cinnamon or nutmeg on top. This enhances the warm flavors of the blondies. Each season can bring its unique twist to this tasty treat. Enjoy experimenting! To keep your pumpkin snickerdoodle blondies fresh, store them in an airtight container. This helps maintain their soft texture and flavor. Place a piece of parchment paper between layers if stacking. Avoid direct sunlight to prevent them from drying out. When stored correctly, these blondies last about 5-7 days at room temperature. If you refrigerate them, they can last up to 10 days. Always check for any signs of spoilage, like dryness or off-smells, before serving. You can freeze these blondies for up to three months. First, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. When you're ready to enjoy them, thaw them in the fridge overnight or at room temperature for a few hours. To cut blondies well, wait until they cool. Use a sharp knife for clean cuts. First, score the top lightly into 24 squares. Then, cut along those lines. This method keeps edges neat and avoids crumbling. For extra help, you can warm the knife slightly. This makes cutting easier and cleaner. Yes, you can make these blondies ahead of time. They store well and taste great even after a day or two. After cooling completely, keep them in an airtight container. They stay fresh at room temperature for up to five days. You can also freeze them for longer storage. Wrap them tightly in plastic wrap and place in a freezer bag. They can last for up to three months in the freezer. Blondies and brownies are both delicious treats, but they differ in key ways. Brownies get their rich flavor from cocoa powder and chocolate. Blondies use brown sugar and vanilla, giving them a sweet, caramel-like taste. The texture also varies; blondies are often denser and chewier. Each offers a unique flavor and experience, perfect for different moods and cravings. You learned about making delicious Pumpkin Snickerdoodle Blondies from start to finish. We covered key ingredients, important steps for baking, and tips to avoid mistakes. I shared ways to mix flavors, store your treats, and even answered common questions. Baking these blondies is fun and easy, with many ways to change them up. Try new flavors or make them fit your diet. Enjoy different variations while savoring the classic taste. Now, go bake and enjoy your homemade treats!

Pumpkin Snickerdoodle Blondies

Indulge in the fall flavor of these Pumpkin Snickerdoodle Blondies! With a soft, chewy texture and a sweet cinnamon topping, these scrumptious blondies are perfect for autumn gatherings. Easy to bake and bursting with pumpkin goodness, they make a delightful treat for any occasion. Click through for the full recipe and get ready to impress your friends and family with this deliciously spiced dessert!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup pumpkin puree (canned or homemade)

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cream of tartar

1/2 cup cinnamon sugar (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper for easy removal later.

    In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 3-4 minutes, or until it becomes light and fluffy.

      Incorporate the pumpkin puree, eggs, and vanilla extract into the butter-sugar mixture. Mix thoroughly until everything is well blended and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, ground ginger, and cream of tartar until evenly combined.

          Slowly add the dry ingredient mixture to the wet ingredients, gently stirring with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a dense texture.

            Pour the blondie batter into the prepared baking pan, using a spatula to spread it evenly across the surface.

              Generously sprinkle the cinnamon sugar mixture over the top of the batter, ensuring an even coating for a delightful sweet crust.

                Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with a few moist crumbs attached.

                  Once baked, allow the blondies to cool in the pan for about 15 minutes. Then, carefully transfer them to a wire rack to cool completely before slicing.

                    After they have cooled, cut into 24 squares or bars, serve, and enjoy your deliciously spiced Pumpkin Snickerdoodle Blondies!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24