Pumpkin Snickerdoodle Blondies

Sunday, November 16, 2014


So I thought I'd do some baking for my last day at Victoria's Secret, and one of the things I really wanted to make was a pumpkin maple snickerdoodle. I was hunting the internet for a pumpkin snickerdoodle recipe that I could tweak to include some maple syrup, that never ended up working quite like I hoped, and the recipe I chose made some not so great snickerdoodles, and while I'm determined to still make my pumpkin maple snickerdoodles, I also made these, and they turned out amazingly! For once I didn't alter the recipe in any way, and so please make sure to check out the amazing blog I found it on, here. Michael loved these super much, and even ended up handing out some to his coworkers later the night I made them. They seem to be a crowd pleaser, and the texture is beyond yummy. My only suggestion for the original recipe, is to only sprinkle the topping lightly over the batter, and then toss whatever extra you have, I used the entire amount like the recipe suggested and ended up having tons to shake off after they were done baking. I have adjusted the amounts in my version below.




::Ingredients::

1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
3/4 cup pumpkin puree
1 tbsp vanilla extract
2 tsp pumpkin pie spice
1 1/4 cups flour
2 tbsp granulated sugar (topping)
1 1/2 tsp cinnamon (topping)

::Directions::

1. Preheat your oven to 350ยบ and line an 8x8 tin with baking spray or your favorite alternative.

2. Add egg to melted butter, after giving it a moment to cool so as not to cook the egg, then add pumpkin, brown sugar, vanilla, and pumpkin pie spice. Mix until smooth.

3. Stir in the flour until just combined, and then pour the batter into the pan, and smooth the top with the spatula.

4. Mix the sugar and cinnamon topping in a small bowl, and sprinkle over the top of the batter, until covered evenly.

5. Bake for around 25 minutes, or until you can insert a toothpick and pull it out cleanly. Let cool for around 20 minutes before cutting and serving.

Well that's it!
I hope you give these a go and let me know what you think in the comments below, and as always, if you do try them out and post them on any social media platforms (like Instagram or Twitter) please tag them with #recipeswithrya and make sure to tag me @ryapie
And of course, don't forget to give the original source a visit here! There are tons more amazing recipes than just this one!

Love & Sunshine,
Mariah Alysz

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