When Thanksgiving winds down and the pie plates are licked clean, there’s always room for something a little different—something sweet, spiced, and easy enough to make while the kitchen’s still humming. That’s where these pumpkin snickerdoodle blondies come in. They’ve got all the cozy pumpkin spice comfort of the season but packed into a thick, chewy dessert bar that practically begs to be sliced warm from the pan. Whether you’re baking ahead for the holiday weekend or need a low-effort dessert for guests who linger past dinner, this is the one to keep in your back pocket.
They mix up in one bowl, use pantry staples, and hit the table in under an hour. With that golden cinnamon sugar crust on top and the soft pumpkin center, they strike the perfect balance between nostalgic and new. Thanksgiving may be about tradition—but there’s always room for a little twist.
Cozy Beginnings with Pumpkin Snickerdoodle Blondies
A Family-Favorite Twist on Thanksgiving Baking
It started the year I forgot to make a second pie. I had leftover pumpkin puree, half a stick of butter, and just enough time before guests arrived to toss something into the oven. Out came a batch of warm, cinnamon-topped pumpkin blondies that were gone before the coffee brewed. Since then, they’ve earned a permanent spot in our Thanksgiving lineup—especially with the kids who want dessert long before the adults finish chatting over stuffing.
These bars are a simple solution to the “just one more bite” craving that always follows a big holiday meal. They also travel well, which makes them perfect for potlucks or gifting. Once sliced, they hold their shape beautifully and stack like a dream in a festive tin or a parchment-lined box.
The Blondie Base Meets Snickerdoodle Crunch
What makes these bars special isn’t just the pumpkin—it’s the contrast. The base is rich, chewy, and dense thanks to brown sugar and melted butter, while the cinnamon sugar topping bakes into a crackly crust that snaps lightly under your teeth. It’s the snickerdoodle spirit in a pumpkin-filled blondie body.
They skip the fuss of pie crusts or rolling dough. Just stir, pour, and sprinkle. No stand mixer, no chilling, and no complicated steps. And unlike pies or cakes, these bars are easy to portion and serve—ideal when you’ve already washed a dozen dishes and want something sweet without the work.
Pumpkin Snickerdoodle Blondies Recipe
Ingredients
- Pumpkin puree: 1 cup canned or homemade
- Brown sugar: 1 cup packed
- Butter: 1/2 cup 1 stick, melted
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Granulated sugar: 2 tablespoons for sprinkling
- Additional ground cinnamon: 1 teaspoon for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch baking pan by greasing it with butter or lining it with parchment paper.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, combine the melted butter and brown sugar, then add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Create a pumpkin spice swirl by mixing a small amount of the batter with additional cinnamon and nutmeg, then swirl it into the main batter.
- Pour the batter into the prepared baking pan and sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Let the blondies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely before cutting into squares.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
For longer storage, freeze cut blondies wrapped in plastic wrap for up to three months. Nutrition
Serving Size: 1 blondieCalories: 180Sugar: 12gSodium: 150mgFat: 7gSaturated Fat: 4gUnsaturated Fat: 2gTrans Fat: 0gCarbohydrates: 25gFiber: 1gProtein: 2gCholesterol: 30mg
Ingredients & Pantry Tips for Perfect Texture
Why Drying Pumpkin Puree Matters
One of the secrets behind the chewy, fudgy bite of these pumpkin snickerdoodle blondies is removing extra moisture from the pumpkin puree. Canned or homemade, pumpkin is loaded with water. If that moisture stays in the batter, your blondies will turn out more like soft cake bars than rich dessert squares.
To fix this, all you need is a paper towel and a few minutes. Spoon the pumpkin onto a few layers of thick paper towel or a clean dish towel, then blot or gently squeeze until you’ve removed a decent amount of liquid. You’re not aiming for dry paste—just a thicker, less watery texture. This small step gives your blondies structure, density, and that bakery-style finish.
Spice Balance: More Than Just Cinnamon
Cinnamon may take the lead, but it’s the supporting spices that bring out the cozy, nostalgic flavor that makes this recipe Thanksgiving-worthy. Nutmeg adds warmth, ginger sharpens the edge just slightly, and if you’re feeling bold, a dash of ground cloves or allspice can deepen the flavor even more.
Use fresh spices if possible—old ground spices lose their punch. And don’t be tempted to overdo it. These blondies shine when the spices balance, not overwhelm. A classic 1:1 ratio of cinnamon sugar on top delivers that traditional snickerdoodle crunch without needing frosting, glaze, or mix-ins.
Here’s a quick reference of the ingredients and what they bring to the table:
| Ingredient | Purpose |
|---|---|
| Pumpkin Puree | Adds flavor, moisture, and color—must be dried to avoid cakey texture |
| Brown Sugar | Gives a deep, caramel flavor and helps with chewy texture |
| Butter | Adds richness and keeps the blondies soft |
| Eggs | Help bind the batter and provide structure |
| Cinnamon + Nutmeg | Deliver warm, comforting spice flavors |
These aren’t fancy ingredients—they’re probably in your kitchen already. But how you treat them (especially the pumpkin) makes all the difference. With just a few adjustments, you’re on your way to blondies that feel bakery-made and homemade at the same time.
Foolproof Baking Technique
The One-Bowl Wonder Method
One of the best things about these blondies? There’s no mixer required—just one bowl, one spoon, and a bit of patience. Start by combining the melted butter and brown sugar, which builds that dense, chewy base. Once that’s smooth, whisk in the dried pumpkin puree, eggs, and vanilla until just incorporated. No overmixing here. Overworking the batter can lead to a tough, cakey texture, and that’s not what you want.
In a separate bowl (or right on top if you’re careful), combine the dry ingredients: flour, baking powder, cinnamon, and nutmeg. Gently fold these into the wet mixture until just combined. If you still see a streak or two of flour, that’s okay—stop mixing. The batter should be thick, soft, and slightly sticky.
Grease or line a 9×9-inch pan with parchment paper. Spread the batter evenly—this part’s important. If the top isn’t level, some spots will overbake while others stay gooey. A silicone spatula or the back of a spoon works perfectly to smooth it out.
Cinnamon Sugar Magic on Top
Now for the part that transforms these from “pumpkin blondies” to true snickerdoodle bliss—the topping.
In a small bowl, mix the granulated sugar and cinnamon until fully combined. Don’t rush this. You want the cinnamon evenly distributed so every bite delivers that classic crunch. Then sprinkle it generously over the top of your batter—don’t worry about using too much. The sugar melts slightly in the oven, forming a subtle, crackly crust that contrasts beautifully with the soft interior.
Bake at 350°F (175°C) for 25–30 minutes. You’re looking for a center that’s just set and edges that have pulled slightly from the pan. Insert a toothpick into the middle—it should come out with a few moist crumbs, but not raw batter.
Let the blondies cool in the pan for 10–15 minutes before lifting them out or slicing. This gives the structure time to firm up, so your bars cut cleanly and hold their shape.
Storage, Variations & Seasonal Gifting
How to Store for Days of Flavor
These pumpkin snickerdoodle blondies aren’t just delicious out of the oven—they’re even better the next day. The flavors deepen, the texture becomes chewier, and the cinnamon sugar top stays crisp. If you’re baking ahead for Thanksgiving, this recipe works beautifully.
Here’s how to store them right:
- Room temperature: Keep them in an airtight container for up to 3 days. Place parchment between layers to avoid sticking.
- Refrigerator: These blondies love the cold. Store in the fridge for up to a week. They’ll firm up a bit but stay soft inside.
- Freezer: Once cooled completely, wrap individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temp or enjoy slightly chilled.
If you’re hosting or traveling for Thanksgiving, you can make them 1–2 days ahead and keep them covered until ready to serve.
Ideas for Gifting & Holiday Mix-Ins
Want to turn these into a holiday gift? Once sliced, stack blondies in parchment paper or layer them in a decorative tin with wax paper between layers. Tie with twine and add a hand-written label—it’s a thoughtful, homemade gift that doesn’t cost much but feels special.
To make them extra festive:
- Add ½ cup white chocolate chips to the batter before baking.
- Fold in chopped pecans or walnuts for a nutty crunch.
- Drizzle cooled blondies with a simple vanilla glaze or melted white chocolate.
- Sprinkle a touch of flaky sea salt on top of the cinnamon sugar before baking for a sweet-savory bite.
This is the kind of dessert that brings people back for seconds—and maybe even asks for the recipe.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned puree?
Yes, you can—but it must be cooked and strained well. Fresh pumpkin has more water, so make sure you blot it dry just like you would with canned puree. This helps avoid a cakey texture.
Why are my blondies cakey instead of chewy?
Too much moisture or overmixing are common culprits. Always dry the pumpkin and mix only until just combined. This keeps the structure dense and fudgy.
Can I make Pumpkin Snickerdoodle Blondies gluten-free?
Definitely. Use a 1:1 gluten-free all-purpose flour blend for the most reliable results. Look for blends that include xanthan gum to help with structure.
How do I know when blondies are fully baked?
The edges should be set and lightly pulling away from the pan. A toothpick inserted into the center should come out with moist crumbs—not wet batter.
Conclusion
Thanksgiving is full of pie, but that doesn’t mean you can’t add a new favorite to the table. These pumpkin snickerdoodle blondies are quick, crowd-pleasing, and completely crave-worthy. With their chewy centers, cinnamon crackle tops, and simple ingredients, they’re the kind of dessert you’ll make “just to have around” even after the holiday ends.
Make a batch, keep a few for yourself, and share the rest—you’ll be starting a new tradition in no time.
