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Perfect Pumpkin Snickerdoodle Blondies with Salted Caramel Drizzle

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These chewy pumpkin snickerdoodle blondies are topped with a salted caramel drizzle, combining classic snickerdoodle tang with cozy fall spices for an irresistible dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/4 cup salted caramel sauce (store-bought or homemade)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with non-stick spray or butter.
  2. In a large mixing bowl, whisk together the melted butter and both sugars until smooth and glossy, about 1 minute.
  3. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until well combined and smooth.
  4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Do not overmix.
  6. In a tiny bowl, mix together 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon for the topping.
  7. Spread the batter evenly into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top.
  8. Bake for 22 to 26 minutes, until the edges are set and lightly golden and the center is just barely set. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Let the blondies cool in the pan on a wire rack for at least 20 minutes. Then use the parchment overhang to lift them out and transfer to a cutting board. Cool completely before drizzling with caramel.
  10. Once fully cooled, drizzle with salted caramel sauce in a zigzag pattern. Finish with a light sprinkle of flaky sea salt.
  11. Slice into 9 or 16 squares. Serve immediately or store for later.

Notes

Don’t skip the cream of tartar—it gives the signature snickerdoodle tang. Pat pumpkin puree dry with a paper towel to remove excess moisture. Room temperature ingredients help create a smooth batter. Watch the bake time closely; start checking at 20 minutes. Let blondies cool completely before adding caramel to prevent it from sliding off. These blondies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle blondies, salted caramel, fall dessert, pumpkin blondies, snickerdoodle bars

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