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To make Pumpkin Snickerdoodle Blondies, you need the following ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/4 cup sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients create a rich, moist, and flavorful treat that’s perfect for fall. You can swap ingredients if you need to. Here are some ideas: - Butter: Use coconut oil for a dairy-free option. It adds a nice flavor. - Pumpkin puree: Sweet potato puree works well too. It will change the taste a bit. - Brown sugar: You can use white sugar, but it may change the texture. - Eggs: For a vegan version, use flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. These substitutions ensure you can still enjoy the blondies, even with dietary restrictions. Choosing fresh ingredients makes a big difference in flavor. Here are some tips: - Pumpkin puree: Look for 100% pure pumpkin, not pumpkin pie filling. Check the label. - Spices: Buy whole spices and grind them for the best flavor. Freshly ground spices are more potent. - Butter: Use high-quality unsalted butter for the best taste. It will enhance the flavor profile. With fresh ingredients, your Pumpkin Snickerdoodle Blondies will taste even more amazing. To get started, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or use parchment paper. This makes removing the blondies easy later on. In a large bowl, whisk together 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it's smooth and combined. Add in 1 cup of pumpkin puree, 2 large eggs, and 2 teaspoons of vanilla extract. Stir until all the wet ingredients blend well. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir gently just until combined. Avoid overmixing to keep them soft. Spread your blondie batter evenly into the prepared baking pan. In a small bowl, mix 1/4 cup of sugar with 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of the batter. Place the pan in the oven and bake for about 25-30 minutes. The edges should look set, and the center should be just firm. To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. If you see wet batter, give them a few more minutes. Let the blondies cool in the pan for 15 minutes. Then, transfer them to a wire rack to cool completely before slicing into squares. Enjoy your delicious treat! When baking Pumpkin Snickerdoodle Blondies, a few mistakes can spoil your fun. First, avoid overmixing the batter. This can make your blondies dense. Mix until the flour just disappears. Second, watch the baking time. Check your blondies at 25 minutes. They are done when a toothpick comes out with a few moist crumbs. Lastly, don’t skip the sugar and cinnamon topping. It adds a sweet crunch that makes these treats shine. These blondies are great on their own, but you can make them even better. Serve them warm with vanilla ice cream. The cold ice cream melts into the warm blondies. Drizzle caramel sauce on top for a sweet touch. You can also add a dollop of whipped cream for extra creaminess. For a fun twist, serve them at a fall gathering with apple cider. Want to kick your blondies up a notch? Try adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. If you love chocolate, mix in semi-sweet or white chocolate chips. You can also add dried cranberries or raisins for a fruity burst. These extras make each bite exciting and add depth to the flavors. {{image_2}} You can make gluten-free pumpkin snickerdoodle blondies easily. Replace all-purpose flour with a gluten-free blend. Look for one that has xanthan gum added. This helps bind the blondies. You can also try almond flour or coconut flour. Keep in mind that coconut flour absorbs more liquid. You may need to add an extra egg or some milk. To make these blondies dairy-free, swap the unsalted butter. Use coconut oil or a plant-based butter instead. Both options work well and keep the blondies moist. For the eggs, you can use flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes until it thickens. This will help bind the batter just like eggs do. You can get creative with seasonal add-ins. For a tart twist, try adding dried cranberries. They add a nice color and flavor. If you love chocolate, fold in some chocolate chips. Dark or white chocolate works great. You can also sprinkle chopped nuts on top for extra crunch. Get playful with spices too! Add a pinch of ginger or cloves for an extra layer of warmth. To keep your Pumpkin Snickerdoodle Blondies fresh, store them in an airtight container. This helps keep them moist and soft. Place parchment paper between layers if you stack them. This way, they won’t stick together. Always store them at room temperature for the best taste. Avoid putting them in direct sunlight, as heat can dry them out. When stored correctly, these blondies can last about 3 to 5 days. If your kitchen is warm, they may only last 3 days. If you want them to last longer, refrigeration is an option. In the fridge, they can last about a week. Just remember, chilling may change the texture a bit. To freeze your blondies, first, let them cool completely. Cut them into squares and wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. Your blondies will stay fresh for up to 3 months when frozen. When you want to eat one, take it out and let it thaw at room temperature. Enjoy the taste of fall anytime! If you do not have pumpkin puree, use applesauce. It adds moisture and a nice flavor. Sweet potato puree works well too. You can also try butternut squash puree for a different taste. Yes, you can make these blondies ahead. Bake them and let them cool completely. Store them in an airtight container. They will stay fresh for about a week at room temperature. 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 is wet, bake them a little longer. Keep an eye on them to avoid overbaking. You now have a solid guide to making delicious blondies. We covered the key ingredients, including substitutions and tips for choosing the best options. I shared step-by-step instructions for preparation and baking, plus how to spot when they're perfect. We also explored common mistakes and tasty variations. Don't forget about storage tips to keep them fresh longer. With these insights, you're ready to create your own amazing blondies. Happy baking!

Pumpkin Snickerdoodle Blondies

Indulge in the deliciousness of Pumpkin Snickerdoodle Blondies this fall! These soft, chewy treats are packed with pumpkin flavor and just the right amount of spice, making them the perfect dessert for any gathering. Easy to make and sure to impress, this recipe features simple ingredients and clear steps. Click through now to explore the full recipe and get baking! #PumpkinBlondies #FallBaking #DessertIdeas #PumpkinRecipes
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easier removal.

    In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and smooth.

      Mix in the pumpkin puree, eggs, and vanilla extract until well blended.

        In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Spread the blondie batter evenly into the prepared baking pan.

              In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly on top of the blondie batter.

                Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

                  Allow the blondies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing into squares.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 12-16 squares

                      - Presentation Tips: Serve the blondies warm with a scoop of vanilla ice cream on the side and a drizzle of caramel sauce for an extra indulgent treat!