PUMPKIN SNICKERDOODLE BLONDIES
Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one easy, no-mixer recipe. The bars are super soft, moist, and full of robust pumpkin flavor. The cinnamon-sugar topping lends an awesome texture contrast to the density the pumpkin creates. They're dense like blondies, rather than cakey or light. They're for those of us who relish a thick, fudgy texture. If you can resist, they taste better on the second day after the flavors have married. As a bonus, the bars get softer and moister on the second and third day, but I doubt they'll last that long.
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
- Add the flour and stir until just combined, don't overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- In a small bowl, combine the granulated sugar, cinnamon, and stir.
- Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
- Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking, noting the cinnamon-sugar coating will melt (liquify) as time passes rather than stay granular due to the moisture from the bars. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Adapted from Soft Pumpkin Chocolate Chip Bars
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