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- 1 cup pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin spice - 1/2 teaspoon salt - 1/4 cup granulated sugar (for topping) - 1 tablespoon cinnamon (for topping) Each ingredient plays a key role in the texture and taste of the blondies. The pumpkin puree adds moisture, making them soft and chewy. Brown sugar helps create a rich flavor and a nice caramel color. Granulated sugar sweetens the blondies, while butter adds richness. Eggs bind everything together, keeping the blondies from falling apart. Using the right amount of flour is crucial. Too much can make them dry, while too little can cause them to fall apart. Baking powder and baking soda help the blondies rise. Pumpkin spice adds warmth, making these treats perfect for fall. Lastly, the salt boosts all the flavors. You can swap the pumpkin puree for applesauce if you want a different flavor. Instead of all-purpose flour, try a gluten-free blend for a gluten-free option. You can also use coconut oil instead of butter for a dairy-free version. If you like nuts, add chopped walnuts or pecans for extra crunch. For a sweeter twist, mix in chocolate chips. These substitutions let you make the recipe your own while keeping it delicious. First, you need to heat your oven. Set it to 350°F (175°C). This step is key for even baking. Next, take a 9x9 inch baking pan. Grease it lightly or line it with parchment paper. This helps the blondies come out easily after baking. In a big bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Use a whisk or spatula to mix them well. You want this mixture to be smooth and creamy. Then, crack in two large eggs and add the vanilla extract. Stir until everything is fully blended. This creates a rich base for your blondies. Now, grab another bowl. Whisk together the flour, baking powder, baking soda, pumpkin spice, and salt. This step ensures even flavor and rise. Gradually add this dry mix to your wet mixture. Stir carefully until just combined. Don’t over-mix, or your blondies may turn out tough. Pour the batter into your prepared pan. Spread it out evenly with a spatula. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle this mixture over the batter. Bake the blondies for 25-30 minutes. Check for doneness with a toothpick; it should come out clean. After baking, let the blondies cool in the pan for about 10 minutes. Then, move them to a wire rack. Allow them to cool completely before cutting into squares. Enjoy your delicious fall treat! To get soft and chewy blondies, mix the batter gently. Over-mixing can make them tough. Use a rubber spatula to fold dry ingredients into the wet. You want a smooth mix, but stop before it gets too smooth. This keeps the blondies tender. Bake them just until a toothpick comes out clean. If you bake them too long, they will be dry. One common mistake is using too much flour. Always scoop flour into your measuring cup and level it off. Don’t pack it down. Another mistake is skipping the cooling time. Let the blondies cool for ten minutes in the pan. This helps them set and makes cutting easier. Lastly, don’t skip the topping! The sugar and cinnamon add a sweet crunch. Add-ins can take your blondies to the next level. Try mixing in some chocolate chips or chopped nuts. Walnuts or pecans work great with pumpkin flavor. You can also add a touch of maple syrup for extra sweetness. Just remember to keep the total sugar amount the same. This keeps the balance right. {{image_2}} You can make these blondies gluten-free. Just swap all-purpose flour for a gluten-free blend. Look for mixes that mimic regular flour. They often work well in baking. This change keeps the flavor and texture similar. You still get that soft, chewy delight! To make a vegan version, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter. This keeps the blondies moist and rich. You can also use maple syrup for sweetness. You can add fun flavors to your blondies. Try nuts like walnuts or pecans for crunch. They pair nicely with the pumpkin. Chocolate chips are another option. Fold in half a cup for a sweet twist. You can even add white chocolate for a creamy bite. These small tweaks can create something unique each time! To keep your pumpkin snickerdoodle blondies fresh, store them in an airtight container. Line the container with parchment paper. This helps prevent sticking. These blondies taste best when they stay moist. If you have leftover blondies, you can place them in a single layer. Avoid stacking them to keep their texture. If you want to save some for later, freezing is a great option. First, let the blondies cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. Label it with the date. These blondies can last up to three months in the freezer. When you're ready to enjoy them, let them thaw in the fridge overnight. In the fridge, these blondies can last about a week. Store them in an airtight container to keep them fresh. If they start to dry out, add a slice of bread in the container. The bread helps keep the blondies soft. Enjoy them chilled or warm them in the microwave for a cozy treat! Yes, you can make these blondies ahead of time. They store well and stay fresh. Just cool them completely, then cover them tightly. You can keep them at room temperature for up to three days. If you need them to last longer, put them in the fridge. They can also freeze for up to three months. Just thaw them at room temperature when you are ready to enjoy. If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both options add moisture. You can also try sweet potato puree for a different flavor. Each substitute will change the taste a bit, but they will still be tasty. Just use the same amount as pumpkin puree in the recipe. To check if the blondies are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter on it, bake for a few more minutes. Keep an eye on them to prevent overbaking. The edges should be slightly golden, and the center should look set. Yes, these blondies are great for kids! They are sweet, soft, and packed with fall flavors. The pumpkin adds nutrition, making them a fun treat. Just make sure to cut them into small squares for little hands. Kids love the taste, and they can even help with mixing and topping. We covered key points for making blondies. You now have the right ingredients, techniques, and tips. Remember to measure well and mix thoroughly for the best results. Don’t forget to try different variations, like gluten-free or vegan options. Proper storage is crucial to keep them fresh. By avoiding common mistakes, you can create a treat everyone loves. Enjoy your baking and impress your friends and family with your delicious blondies!

Pumpkin Snickerdoodle Blondies

Indulge in the ultimate fall dessert with these Pumpkin Snickerdoodle Blondies! Made with creamy pumpkin puree, warm spices, and a sweet cinnamon topping, these blondies are perfect for any autumn gathering or cozy night in. Discover the simple steps to create this delicious treat that everyone will love. Click through to explore the full recipe and bring the taste of fall to your kitchen!
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin spice

1/2 teaspoon salt

1/4 cup granulated sugar (for topping)

1 tablespoon cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and grease or line a 9x9 inch baking pan with parchment paper.

    In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix until well combined and smooth.

      Add the eggs and vanilla extract to the mixture, stirring until fully incorporated.

        In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.

          Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to over-mix the batter.

            Spread the batter evenly into the prepared baking pan.

              In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.

                Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

                  Allow the blondies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                      - Presentation Tips: Serve warm topped with a scoop of vanilla ice cream or drizzled with caramel sauce for an extra indulgent treat!