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.
Chocolate Chip Pumpkin Snickerdoodle Blondies
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.
Chocolate Chip Pumpkin Snickerdoodle Blondies
Ingredients
- 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 8x8 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
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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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Krisna says
What’s the best way to store these?
Allison says
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!
Wendy says
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.
Paula says
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.
Wendy says
Perfect Paula, thank you lots.
Gentle Joy says
These look delicious. We love snickerdoodles … and pumpkin. Thank you for sharing this. 🙂
Rebecca says
I just went to gather the ingredients to start these, but I have a question about the cream. There is no cream listed in the ingredients, but you say to add it during the instructions. How much do I need?
Paula says
Hi Rebecca, I must have been distracted when I typed that. I didn’t put cream in the recipe. :/ I’m going to correct that right now. So sorry for the confusion.
Rebecca says
Thanks! I made them without the cream and they were delicious!
Liz says
Sounds wonderful. Thank you.
Maegan @thebakermama says
These are pumpkin perfection! Why can’t pumpkin be a year-round obsession?! All things pumpkin, all the time! 🙂
Paula says
I know, I’m sure Libby’s would love that! 🙂
Dorothy @ Crazy for Crust says
Never be done with pumpkin! These are fabulous.
Paula says
Haha, I know, why did I think that because now I’ve thought of more pumpkin desserts I want to make 🙂
amanda @ fake ginger says
Yeeeees! I want 10 of them!
Paula says
lol, they’re my new favorite pumpkin recipe! Thank you!!
Teresa says
These look wonderful, Paula.
Julie | This Gal Cooks says
Haha, it’s so hard to give up the pumpkin. 🙂
Paula says
I had this one in the pipeline, but now I’ve thought of another one too.
Librarian Lavender says
This looks so delicious! Yum 🙂
Paula says
Thanks so much!