Description
Delicious pumpkin-spiced blondie bites with a snickerdoodle twist, perfect for fall treats.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
- Add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spread the batter evenly in the prepared baking pan.
- In a small bowl, mix together the granulated sugar and cinnamon for rolling.
- Sprinkle the cinnamon-sugar mixture over the top of the batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bite-sized pieces.
Notes
- Store in an airtight container for up to a week.
- These blondies can be frozen for up to 3 months.
- For extra flavor, add chocolate chips or nuts to the batter.
Nutrition
- Serving Size: 1 blondie bite
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg