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Pumpkin Snickerdoodle Blondie Bars

Featured in Sweet Treats and Baked Goods.

Just pulled these pumpkin blondies from the oven and my kitchen smells like fall! Super easy recipe that takes about an hour start to finish. Love how the pumpkin keeps them so moist without being heavy. The cinnamon sugar on top gets all crackly and perfect. Made them for my friend's Halloween party and everyone kept asking for the recipe. They stay fresh for days in a container, but honestly, they never last that long at my house. The spices and pumpkin together are just magic. Take them out when they're slightly underdone, they'll set up perfectly as they cool.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:03:24 GMT
A stack of three golden-brown pumpkin bars sits on a textured surface, with a blurred pumpkin in the background. Pin it
A stack of three golden-brown pumpkin bars sits on a textured surface, with a blurred pumpkin in the background. | lastminrecipes.com

These pumpkin snickerdoodle blondie bars are my favorite fall creation. Imagine the softest most buttery blondie swirled with pumpkin and warm spices then topped with the perfect cinnamon sugar crunch. Every bite tastes like autumn wrapped in comfort.

What Makes These So Special

I love how these bars combine everything wonderful about fall baking. The pumpkin keeps them incredibly moist while that snickerdoodle topping adds the perfect sweetness. They're so simple to make but taste like you spent hours in the kitchen.

Kitchen Essentials

  • Pumpkin Purée: 1 cup, adds perfect moisture.
  • All Purpose Flour: 2 cups, for the blondie structure.
  • Cinnamon: 2 teaspoons, with extra for topping.
  • Sugar: 1½ cups, a mix of white and brown for balanced sweetness.
  • Butter: ¾ cup, melted and slightly cooled.
  • Eggs: 2 fresh, for binding.
  • Vanilla: A splash, for added flavor.
  • Cream of Tartar: 1 teaspoon, for snickerdoodle tang.
  • Baking Soda: 1 teaspoon, for leavening.
  • Cinnamon Sugar: For sprinkling on top.
A close-up of rectangular pieces of dessert, showcasing a golden-brown, cinnamon-sugar topped baked treat arranged on parchment paper. Pin it
A close-up of rectangular pieces of dessert, showcasing a golden-brown, cinnamon-sugar topped baked treat arranged on parchment paper. | lastminrecipes.com

Let's Start Baking

Preheat and Prep
Set your oven to 350°F and line a 9x13 pan with parchment paper.
Mix Wet Ingredients
In a large bowl, whisk together pumpkin, melted butter, sugars, eggs, and vanilla until smooth.
Combine Dry Ingredients
In another bowl, mix flour, cinnamon, cream of tartar, and baking soda.
Combine and Spread
Gently fold the dry ingredients into the wet mixture. Spread batter into the prepared pan evenly.
Add Cinnamon Sugar
Generously sprinkle cinnamon sugar on top of the batter.
Bake
Bake for about 25 minutes or until set but still soft inside. Cool before cutting.

Make It Your Way

I love playing with this recipe. Sometimes I toss in white chocolate chips; they get all melty and wonderful. Chopped pecans add the perfect crunch. When I'm feeling fancy, I drizzle maple glaze over the top it takes these bars to a whole new level.

Perfect Pairings

A warm slice with coffee is pure heaven, especially on chilly mornings. For dessert, try them with vanilla ice cream; the contrast of warm and cold is amazing. I always bring these to fall gatherings—they disappear in minutes.

A close-up image of golden brown, freshly baked square treats arranged on parchment paper. Pin it
A close-up image of golden brown, freshly baked square treats arranged on parchment paper. | lastminrecipes.com

Frequently Asked Questions

→ Can I freeze these bars?
Store in airtight container, freeze up to 3 months. Thaw overnight in fridge before serving.
→ Why use cream of tartar?
Cream of tartar gives the classic tangy snickerdoodle flavor. Without it, you'll miss that signature taste.
→ How do I know when they're done?
Toothpick in center should come out clean. Edges golden, center slightly soft but set.
→ Can I use homemade pumpkin puree?
Yes, but drain excess liquid first. Store-bought gives more consistent results.
→ How should I store these bars?
Keep in airtight container at room temp for 5 days. Refrigerate for longer storage.

Pumpkin Snickerdoodle Blondie Bars

Chewy blondie bars with pumpkin, warm spices and classic snickerdoodle topping. A perfect fall treat that combines two favorite desserts.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Mina

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 bars)

Dietary: Vegetarian

Ingredients

01 1 cup melted butter.
02 1 cup sugar.
03 1/2 cup brown sugar.
04 1/2 cup pumpkin puree.
05 1 large egg.
06 1 teaspoon vanilla.
07 2 cups flour.
08 1 teaspoon baking powder.
09 1/2 teaspoon baking soda.
10 1/2 teaspoon salt.
11 1 teaspoon cinnamon.
12 1/4 teaspoon nutmeg.
13 1/4 teaspoon ginger.
14 1 tablespoon cream of tartar.
15 2 tablespoons sugar for topping.
16 1 teaspoon cinnamon for topping.

Instructions

Step 01

Heat oven to 350°F. Line 9x13 pan with parchment.

Step 02

Whisk melted butter, sugars, pumpkin, egg and vanilla.

Step 03

Combine flour, leaveners, salt, spices and cream of tartar.

Step 04

Mix wet into dry ingredients just until combined.

Step 05

Pour in pan, sprinkle with cinnamon-sugar mix.

Step 06

Bake 25-30 minutes until toothpick comes clean.

Notes

  1. Let cool 20 minutes before cutting.
  2. Chill for cleaner slices.

Tools You'll Need

  • 9x13 baking pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 12 g
  • Total Carbohydrate: 33 g
  • Protein: 2 g