It’s finally fall, and fall means pumpkin. I’m always trying to find new ways to use pumpkin, so I hopped on over to Pinterest on the quest for a simple, creative, and (of course) delicious recipe. Chocolate chip blondies and soft, chewy snickerdoodles are two of my favorite desserts, so why not combine the two and add pumpkin into the mix?

Sit back, relax, and enjoy the amazing smell wafting from your kitchen as these bake. Then dig in and fulfill three cravings at once — so efficient. You go, Glen Coco.

Pumpkin Chocolate Chip Snickerdoodle Blondies

  • 1 cup unsalted butter, melted
  • 2 cup light brown sugar, packed
  • 1 1/2 cup pumpkin puree
  • 4 teaspoon vanilla extract
  • 4 teaspoon pumpkin pie spice
  • 2 large eggs
  • 2 1/2 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 4 tablespoon granulated sugar
  • 4 teaspoon ground cinnamon
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Total Time: 36 minutes
  • Servings: 24 bars
  • Medium

Step 1

Preheat oven to 350°F. Line a 9×13 pan with aluminum foil and spray with non-stick cooking spray.

Step 2

In the bowl of an electric mixer, combine melted butter and brown sugar.

Step 3

Add pumpkin, vanilla, pumpkin pie spice, and eggs. Mix until well incorporated.

Step 4

Add flour. Stir on low until well incorporated.

#SpoonTip: Be careful not to over-mix. Stop the mixer when a few streaks of flour remain.

Step 5

Add chocolate chips. Fold in with a rubber spatula.

Step 6

Spread evenly in prepared pan.

Step 7

In a separate bowl, stir together cinnamon and granulated sugar.

Step 8

Sprinkle cinnamon sugar mixture evenly over the batter.

Step 9

Bake for approximately 26 minutes (or until a wooden toothpick comes out clean). Let cool for at least 30 minutes before cutting into bars.

#SpoonTip: Baking time may vary depending on your oven, altitude, etc. Change your time accordingly, and be sure to always use that trusty toothpick.

Photo by Meredith Ross

Photo by Meredith Ross