Chocolate Chip Pumpkin Snickerdoodle Blondies – such a decadent dessert shouldn’t be so easy to make.
These blondies are simple, perfect and delicious.
I thought I was finished with pumpkin desserts, but then 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.
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.
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.
So that’s it. This is a really easy dessert.
- 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 teaspoon 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
- Preheat oven to 350 degrees fahrenheit.
- Line an 8x8 inch pan with alminum foil. Spray the foil with non-stick spray.
- In the bowl of an electric mixer add brown sugar and butter. Combine.
- 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.
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.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Are you a fan of Snickerdoodles (besides the fun name)? What about pumpkin? Do you eat it just in the fall or all year?
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