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When making Pumpkin Snickerdoodle Blondie Bars, you need simple yet tasty ingredients. Here’s what you will need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup white chocolate chips (optional) Each ingredient plays an important role. The pumpkin puree gives a rich flavor and moisture. Unsalted butter adds creaminess. Brown sugar brings depth with its caramel notes, while granulated sugar helps with sweetness. The egg binds everything together. Vanilla extract enhances the overall taste, and flour provides structure. Baking powder helps the bars rise, making them soft and chewy. Spices like cinnamon, nutmeg, and ginger bring warmth and that cozy fall flavor. If you like, white chocolate chips can add a sweet surprise. They melt nicely and create a lovely contrast with the spices. This mix of ingredients creates a delightful treat that everyone will love. - Preheat the oven to 350°F (175°C). - Line an 8x8 inch baking pan with parchment paper. Leave some overhang for easy removal. - In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of melted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it is smooth. - Add 1 large egg and 1 teaspoon of vanilla extract. Whisk until well blended. - In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. - Gradually fold the dry mix into the wet mixture until just combined. If you like, fold in 1/2 cup of white chocolate chips gently. - Pour the batter into the prepared baking pan. Spread it evenly with a spatula. - For the snickerdoodle topping, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle it evenly over the batter. - Bake the blondie bars for 25-30 minutes. Check with a toothpick. It should come out clean. - Remove from the oven. Let them cool in the pan for about 10 minutes. Lift them out using the parchment paper and cool completely on a wire rack. To get a soft, chewy texture, avoid over-mixing the batter. When you combine the dry and wet ingredients, mix just until you see no dry flour. This keeps the bars moist and tender. 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! You can boost the flavor of your bars by adding more spices. Consider using a pinch of allspice or cloves for warmth. You can also try flavored extracts. Almond or maple extracts can add a unique twist to your blondies. Just remember to use them sparingly so they don’t overpower the pumpkin. When it comes to cutting and serving, use a sharp knife. This ensures clean edges on each bar. For a fun touch, dust the top with a little extra cinnamon sugar before serving. You can also add a drizzle of caramel or a sprinkle of chopped nuts for added flair. Serve them warm or at room temperature for the best experience! {{image_2}} You can switch up the spices to match fall. Try adding allspice or clove for warmth. These spices enhance the rich pumpkin taste. You can also add nuts or dried fruits. Walnuts or pecans add crunch. Dried cranberries or apples give a sweet twist. These additions make each bite fun and different. If you need gluten-free options, use a gluten-free flour blend. It works well in this recipe. For vegan options, swap the egg for a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the bars without eggs. Change the white chocolate chips to chocolate chips for a different taste. Dark or milk chocolate brings a rich flavor. You could also mix in caramel or toffee bits. These bits melt slightly and create gooey pockets in each bar. Experimenting with these swaps can give you a new favorite treat! Store your pumpkin snickerdoodle blondie bars for the best taste. You can keep them at room temperature for up to three days. Just place them in an airtight container. This helps keep them soft and moist. If you live in a warm area or want them to last longer, refrigeration is best. The cold can help preserve their flavor and texture. Just be sure to wrap them well in plastic wrap before putting them in the fridge. This step prevents them from drying out. Freezing is a great way to save any extra blondie bars. To freeze them, first, let the bars cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to enjoy them, take out a few bars. Let them thaw in the fridge overnight for the best taste. If you need them fast, you can thaw them at room temperature for about an hour. Enjoy your delicious treats anytime! To check if the blondie bars are done, look for a few signs. The edges should be firm and the center should not jiggle. Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. Baking time is typically 25-30 minutes. If you see a golden top, that’s a good sign too. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half, remove the seeds, and roast it until soft. After roasting, scoop out the flesh and mash it well. You may need to adjust the moisture. Fresh pumpkin can be a bit less smooth than store-bought puree. These bars stay fresh for about 3-5 days at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, place them in the fridge. They can last up to a week when chilled. For longer storage, freeze them. They will keep well for up to three months in the freezer. In this article, we explored how to make Pumpkin Snickerdoodle Blondie Bars. We covered the key ingredients, step-by-step baking instructions, and helpful tips for perfect texture and flavor. You learned about fun variations to suit your taste and dietary needs. Storing and freezing the blondie bars is easy with the right methods. Cooking can be simple and fun. Enjoy your delicious treats, share them with friends, and get creative in the kitchen!

Pumpkin Snickerdoodle Blondie Bars

Get ready to indulge in the most delightful Pumpkin Snickerdoodle Blondie Bars! This easy recipe combines the warm flavors of pumpkin and spices with a sweet, chewy texture. You'll love how simple it is to whip up this delicious treat perfect for fall gatherings or cozy nights at home. Click through to explore the full recipe and treat yourself to a batch of these mouthwatering bars that everyone will adore!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

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

      Add the egg and vanilla extract to the bowl, whisking until smooth.

        In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix. If using, gently fold in the white chocolate chips.

            Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

              For the snickerdoodle topping, sprinkle a mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon evenly over the batter.

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

                  Remove from the oven and allow to cool in the pan for about 10 minutes before lifting out using parchment paper. Let it cool completely on a wire rack.

                    Once cooled, cut into squares or bars and serve.

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