Print

Perfect Pumpkin Spice Latte Snickerdoodle Blondies

pumpkin spice latte snickerdoodle blondies - featured image
Print Recipe

These pumpkin spice latte snickerdoodle blondies are dense, chewy, and buttery with a crackly cinnamon-sugar top. They combine the warm spice of a pumpkin latte with the classic snickerdoodle flavor for the ultimate fall dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon espresso powder
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy, about 30 seconds.
  3. Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined and uniform.
  4. In a separate medium bowl, whisk together flour, espresso powder, pumpkin pie spice, cinnamon, baking powder, and salt.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (15-20 strokes). Do not overmix.
  6. In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping.
  7. Spread batter evenly into prepared pan. Sprinkle cinnamon-sugar mixture evenly over the top.
  8. Bake for 22-26 minutes, until edges are golden and center is slightly soft and jiggly. A toothpick inserted in center should come out with moist crumbs, not clean batter.
  9. Cool completely in the pan on a cooling rack (1-2 hours). Use parchment handles to lift out, then slice into 9 or 16 squares.

Notes

Don’t overmix the batter to avoid tough blondies. Use room temperature egg and pumpkin puree for best emulsification. Measure flour correctly by spooning and leveling. Check for doneness early; the center should look slightly underdone. Cool completely before slicing to prevent crumbling. For stronger coffee flavor, increase espresso powder to 1.5 teaspoons. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. Store in an airtight container at room temperature for up to 4 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin spice latte, snickerdoodle, blondies, fall dessert, pumpkin dessert, cinnamon sugar, espresso, one bowl, no mixer

Find it online: https://cookyep.com/perfect-pumpkin-spice-latte-snickerdoodle-blondies/