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–+ servings

Pumpkin Spice Snickerdoodle Blondies

Soft pumpkin snickerdoodle blondies with a spiced sugar crust and vanilla glaze. A cozy fall dessert.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1/2 cup salted butter, melted 1 stick (113 g)
  • 1/2 tsp pure vanilla extract
  • 1 large egg, at room temperature
  • 1 cup pumpkin puree not pumpkin pie filling (about 245 g)
  • 1/2 cup light brown sugar, packed about 100 g
  • 1 1/4 cups whole wheat flour about 150 g; spooned and leveled
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tbsp ground cinnamon
For the Topping
  • 1/4 cup turbinado sugar about 50 g
  • 3/4 tsp pumpkin pie spice
For the Glaze
  • 1/3 cup powdered sugar about 40 g
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 to 2 tbsp milk add more for a thinner glaze

Method
 

Instructions
  1. Heat the oven to 350°F (175°C). In a large bowl, melt the butter, then whisk in the pumpkin puree, egg, vanilla, and brown sugar until smooth.
  2. Sift the whole wheat flour, baking soda, ground cinnamon, and salt over the wet ingredients. Stir with a wooden spoon until just combined and no streaks of flour remain.
  3. Grease a 9x9 inch baking pan. Spoon the batter into the pan and spread it into one even layer.
  4. In a small bowl, mix the turbinado sugar with the pumpkin pie spice. Sprinkle the mixture evenly over the entire surface of the batter.
  5. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is set.
  6. Let the blondies cool completely in the pan on a wire rack, then cut into 9 equal squares.
  7. While the blondies cool, prepare the glaze. In a medium bowl, whisk the powdered sugar, vanilla, cinnamon, and 1 to 2 tablespoons of milk until smooth. Add more milk if you want a thinner drizzle.
  8. Drizzle the glaze over the blondies or serve it on the side. Enjoy with a glass of milk, coffee, or tea.

Nutrition

Calories: 250kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 48mgSodium: 97mgFiber: 3gSugar: 22g

Notes

Use plain pumpkin puree, not pumpkin pie filling, to keep the blondies moist without extra sugar.
Spoon the whole wheat flour into your measuring cup and level it off with a knife; scooping directly can make the bars dense.
You can substitute all-purpose flour for the whole wheat flour in the same amount for a more tender crumb.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
These blondies can be made a day ahead; wait to add the glaze until right before serving for the prettiest finish.
Mix the batter only until the flour disappears to avoid a tough, chewy texture.
For an extra warm spice flavor, add a small pinch of pumpkin pie spice to the glaze or use cinnamon sugar in place of the turbinado.

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