Chocolate Chip Pumpkin Snickerdoodle Blondies
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Chocolate Chip Pumpkin Snickerdoodle Blondies – such a decadent dessert shouldn’t be so easy to make. These blondies are simple, perfect and delicious.
Chocolate Chip Pumpkin Snickerdoodle Blondies are a delectable dessert that combines the warm and comforting flavors of pumpkin, chocolate chips, and snickerdoodle cookies into one delightful treat. Here’s a detailed description:
Chocolate Chip Pumpkin Snickerdoodle Blondies
- Texture: These blondies have a soft and chewy texture with a slightly crisp top. They strike a perfect balance between cakey and fudgy, making each bite a delightful experience.
- Flavor: The primary flavors in these blondies are pumpkin, chocolate chips, and snickerdoodle spices. The pumpkin adds a subtle earthy sweetness, while the chocolate chips provide bursts of rich, creamy chocolate goodness. The snickerdoodle spices lend a warm and comforting aroma and taste.
- Appearance: These blondies typically have a golden-brown exterior with a scattering of chocolate chips on top. They may also have a dusting of cinnamon and sugar, giving them that classic snickerdoodle look.
- Ingredients: The key ingredients include pumpkin puree, chocolate chips, all-purpose flour, brown sugar,
butter , eggs, and a blend of snickerdoodle spices such as cinnamon, nutmeg, and sometimes cloves or allspice. The combination of these ingredients creates a harmonious blend of flavors and textures. - Aroma: As these blondies bake, your kitchen will be filled with the irresistible scent of warm spices and pumpkin, making it feel like the coziest of autumn days.
- Versatility: These blondies are versatile and can be served on various occasions, from Halloween and Thanksgiving gatherings to everyday snacking. They’re excellent as an afternoon treat with a cup of coffee or tea or as a dessert at a fall-themed dinner party.
- Accompaniments: While these blondies are delicious on their own, they can be elevated with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream for an extra indulgent dessert experience.
Chocolate Chip Pumpkin Snickerdoodle Blondies
I thought I was finished with pumpkin recipes for this season. However, I wanted to take a ‘fallish’ dessert to our tailgate party this weekend. Brownies and blondies are always a hit. Anything that doesn’t require a plate or utensil is always popular at tailgating, game day parties or picnics. My Chocolate Chip Pumpkin snickerdoodle Blondies were no exception.
If you’re looking for a savory pumpkin recipe, try this yummy turkey pumpkin chili.
I’m pretty sure heaven smells like these blondies while they’re baking!
Dense and decadent, these bars are everything you want in a pumpkin dessert. These bars are more comparable to fudge than to cake, in my opinion. That’s a good thing.
Snickerdoodles are a classic and have been a family favorite for years.
Pumpkin Snickerdoodle bars
Traditional Snickerdoodles have a chewy, soft center and are topped with the beloved cinnamon-sugar mixture. I kicked this favorite cookie up by adding pumpkin and making them into bars, or pan cookies, or blondies. Whatever you prefer to call them.
I call them delicious!
While this recipe makes just 9 large bars (an 8×8 inch pan) there’s more than enough to satisfy your sweet tooth.
I spiked the pumpkin bars with semi-sweet chocolate chips and dusted them with cinnamon sugar. They’re moist and stay soft for a couple of days. Trust me, they won’t last much longer than that.
I kind of liked them better the second day after the flavors mellowed out a bit.
In summary
Chocolate Chip Pumpkin Snickerdoodle Blondies are a delightful fusion of seasonal flavors and textures, making them a perfect dessert for the autumn months when you crave the warmth and comfort of pumpkin and snickerdoodle spices combined with the sweet richness of chocolate chips. They are sure to be a crowd-pleaser and a delightful addition to your fall dessert repertoire.
So that’s it. This is a really easy dessert. Are you a fan of Snickerdoodles (besides the fun name)? What about pumpkin? Do you eat it just in the fall or all year?
Are you looking for more pumpkin recipes? Try these
- Gooey Pumpkin Bars
- Pumpkin Cream Cheese Swirl Muffins
- Baked Pumpkin Donuts Caramel Glaze
- Ruffled Phyllo Pumpkin Cake
- Skinny Pumpkin Snickers Poke Cake
- Pumpkin Cream Cheese Stuffed French Toast
- Pumpkin Cinnamon Roll Cake
- You can also find great recipes here
Chocolate Chip Pumpkin Snickerdoodle Blondies
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Save To Your Recipe BoxIngredients
- 1/2 cup melted butter no substitution
- 1 cup light brown sugar packed
- 1 large egg
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 and 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar for sprinkling
- 2 teaspoons ground cinnamon for sprinkling
- 1/2 cup plus 2 tablespoons chocolate chips or chocolate chunks
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Line an 8×8 inch pan with alminum foil. Spray the foil with non-stick spray.
- Add pumpkin, vanilla, and pumpkin pie spice.
- Add egg and stir until well incorporated.
- Add flour and mix until smooth, be careful not to over-mix.
- Fold in 1/2 cup chocolate chips.
- Spread evenly in prepared pan.
- In a seperate small bowl, mix cinnamon and sugar.
- Sprinkle evenly over batter.
- Sprinkle 2 tablespoon chocolate chips randomly over sugar mixture.
- Bake for 26 to 28 minutes or until done.
- When tested with a wooden pick, it should come out clean or with a few crumbs but with no wet batter.
Notes
- Allow bars to cool in the pan for at least 30 minutes before slicing and serving.
- They’ll cut even clean when completely cool or after refrigerating.
- Test the bars with a toothpick, ovens, climates and even the thickness of the pumpkin puree can vary.
- All these factors effect how long it takes for the bars to cook.
- Cook yours until they’re done depending on these various factors.
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Nutrition
These were very good. Most of my guests had two they liked them so much. My 2 year old and 5 year old loved them too.
What’s the best way to store these?
Hi, Paula! I just stumbled across a friends post on fb and walah! there you were. First off, omg! These recipes sound and look amazing. Cannot wait to try. I adore pumpkin AND sweet potato (it’s a suth’n thang!) and would love your make and take on sweet potato recipes. I love your wit and humor that you inject in your blog and laugh out loud over your “scratch out”, saying what you really mean!!
#youarefun!
I’m in Australia and we can’t buy pumpkin purée (or canned pumpkin filling). How much pumpkin would I need to cook and mash for this recipe? We can’t get pumpkin spice either so what could I substitute for that? Thankyou.
Ok, here is a recipe for pumpkin pie spice -3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 and ½ teaspoons ground allspice and 1 and ½ teaspoons ground cloves. Mix the spices together. Store in an airtight container.
I have only used pumpkin puree, but this is a great article on using fresh: http://www.kingarthurflour.com/blog/2011/10/24/baking-with-pumpkin-making-your-own-fresh-pumpkin-puree-is-easy/
hope this helps, Wendy.
Perfect Paula, thank you lots.