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To make pumpkin spice snickerdoodle blondies, gather these ingredients: - 1 cup unsalted butter, melted - 1 1/2 cups brown sugar, tightly packed - 1/2 cup granulated sugar - 2 large eggs - 1 cup pure pumpkin puree - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt - Optional: 1/2 cup white chocolate chips - Topping: 1/4 cup granulated sugar and 1 teaspoon ground cinnamon Each ingredient has a role. The butter gives richness, while the sugars add sweetness. Eggs help bind the mix. Pumpkin puree adds moisture and flavor. Vanilla boosts taste. Flour and baking powder create the structure. Pumpkin pie spice brings warmth and autumn vibes. Salt balances the sweetness. White chocolate chips offer a creamy touch. The topping makes it snickerdoodle-like, with sugar and cinnamon on top. Using fresh, quality ingredients makes a big difference. It enhances flavor and texture. Always check your pantry before you start. This way, you ensure you have everything ready. If you're missing something, it’s best to find a substitute before you begin. Enjoy the process of baking these delicious blondies! - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking pan with butter or cooking spray. - Line the pan with parchment paper, leaving some overhang. - In a large bowl, combine melted butter, brown sugar, and granulated sugar. - Whisk until creamy and smooth. - Beat in the eggs one at a time. - Add pumpkin puree and vanilla extract, mixing until smooth. - In another bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. - Gently mix the dry ingredients into the wet ingredients. - Stop mixing when just combined to keep the blondies soft. - If you want, fold in the white chocolate chips. - This adds a sweet, creamy touch to your blondies. - Spread the batter evenly in the prepared pan. - In a small bowl, mix granulated sugar and cinnamon for the topping. - Sprinkle this mixture over the batter. - Bake for 25-30 minutes. Use a toothpick to check; it should come out clean or with a few moist crumbs. - Let the blondies cool in the pan for 15 minutes. - Carefully lift them out using the parchment paper. - Transfer to a wire rack to cool completely before slicing. To get the best texture in your Pumpkin Spice Snickerdoodle Blondies, avoid overmixing the batter. When you mix too much, the blondies can become tough. Stir just until you see no dry flour. This keeps them soft and chewy. To check if your blondies are done, use a toothpick. Insert it in the center. If it comes out clean or with a few moist crumbs, they are ready. If not, bake a bit longer. For a stunning display, arrange your blondies on a rustic wooden board. You can also use an autumn-themed platter for a cozy feel. Drizzling warm caramel sauce on top adds a sweet touch. It enhances both the flavor and look of your treat. One common mistake is using canned pumpkin instead of fresh pumpkin puree. Canned pumpkin can have added sugars and spices, changing the taste. Fresh puree gives your blondies a rich, pure flavor. Not greasing the pan well can lead to a sticky mess. Always grease the pan or use parchment paper to lift out the blondies easily. This step helps keep your blondies intact when you serve them. {{image_4}} To make gluten-free pumpkin spice snickerdoodle blondies, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that contain xanthan gum, which helps with texture. This blend works well in most recipes. You won't lose any flavor or texture. If you want a vegan version, replace the eggs. Use 1/4 cup unsweetened applesauce for each egg. This keeps the blondies moist and fluffy. You can also use flax eggs, made by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For dairy-free, use coconut oil instead of butter and almond milk for the liquid. You can enhance the flavor by adding chopped nuts, like walnuts or pecans. They add a nice crunch. Consider mixing in some raisins or cranberries for a fruity twist. Another option is to swap the white chocolate chips for dark or milk chocolate chips. You can even add a dash of ginger or nutmeg for extra warmth. These small changes make a big difference. To keep your pumpkin spice snickerdoodle blondies fresh, use an airtight container. This method helps maintain moisture. You can also cover them with foil, but it may not keep them as fresh. I recommend the airtight option for the best results. For long-term storage, freeze the blondies after they cool completely. Wrap each blondie in plastic wrap, then place them in a freezer bag. This keeps them tasty for up to three months. To thaw, leave them in the fridge overnight or on the counter for a few hours. Enjoy them at room temperature for the best taste. When stored properly, these blondies stay fresh for about a week. If you keep them in the fridge, they can last up to two weeks. Just remember to let them come to room temperature before serving for the best flavor. Yes, you can use pumpkin pie filling. It adds spices and sweetness. Just reduce the amount of added spices in the recipe. This makes your blondies sweeter and more flavorful. To make them more cake-like, add an extra egg. You can also use less flour and more baking powder. This change gives a lighter, fluffier texture. Use a sharp knife for clean cuts. Wait until they cool completely. For perfect squares, run the knife under hot water before cutting. This helps prevent sticking. Yes, you can make these blondies a day ahead. Store them in an airtight container. They taste great the next day and are easy to serve. Blondies are sweeter and have a butterscotch flavor. Brownies are rich and chocolatey. Blondies use brown sugar and vanilla, while brownies use cocoa powder. Each offers a unique taste experience. In this post, we explored how to make delicious pumpkin blondies. We covered the key ingredients, step-by-step instructions, and tips to avoid common mistakes. You learned about different variations, storage methods, and even answered some frequently asked questions. Pumpkin blondies are easy to make and perfect for fall gatherings. Trying out these recipes can delight your family and friends. Enjoy baking and let your creativity shine in the kitchen!

Pumpkin Spice Snickerdoodle Blondies

Indulge your taste buds this fall with these delightful Pumpkin Spice Snickerdoodle Blondies! This easy recipe features a rich blend of pumpkin puree, warm spices, and the option for creamy white chocolate chips. Perfect for cozy gatherings or as a sweet treat for yourself. Follow our step-by-step guide to create these delicious blondies in just 45 minutes. Click through to discover the full recipe and elevate your autumn baking!
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Ingredients
  

1 cup unsalted butter, melted

1 1/2 cups brown sugar, tightly packed

1/2 cup granulated sugar

2 large eggs

1 cup pure pumpkin puree

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup white chocolate chips (optional)

1/4 cup granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, then line it with parchment paper, ensuring you leave some overhang for easy lifting later.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Using a whisk, blend the ingredients until the mixture is creamy and well combined.

      Add the eggs to the bowl one at a time, beating well after each addition to ensure they are fully incorporated. Next, mix in the pumpkin puree and vanilla extract until the mixture is smooth and uniform.

        In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Gradually pour the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing.

          If you're using white chocolate chips, gently fold them into the batter for added sweetness and a delicious creamy texture.

            Evenly spread the pumpkin blondie batter into the prepared baking pan, smoothing out the surface with a spatula.

              For the topping, in a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture generously over the blondie batter for a sweet finish.

                Place the baking 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 or with a few moist crumbs clinging to it.

                  Once baked, allow the blondies to cool in the pan for about 15 minutes. Carefully lift the blondies out using the parchment paper, and transfer them to a wire rack to cool completely before slicing into squares.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12

                      - Presentation Tips: For an appealing display, arrange the blondies on a rustic wooden board or a charming autumn-themed platter. Drizzle with warm caramel sauce for an indulgent touch that enhances both flavor and presentation.