Pumpkin Snickerdoodle Blondies

What’s better than a blondie? Pumpkin Snickerdoodle Blondies! These made from scratch blondies have a snickerdoodle cookie dough layer and they’re topped with Nutella Cream Cheese Frosting!

Pumpkin Snickerdoode Blondies with Nutella Cream Cheese Frosting www.thisgalcooks.com #blondies #pumpkin #snickerdoodle

Pumpkin Snickerdoodle Blondie. Say what?! Yep, you heard it right. That right there is a Pumpkin Snickerdoodle Blondie. And its topped with Nutella Cream Cheese Frosting. Just where did I get the idea to make these? Over at The Little Kitchen. Julie from The Little Kitchen made these scrumptious Chocolate Chip Mocha Cookie Dough Brownies, which I plan to make one day, and they gave me an idea to do something similar with blondies. Pumpkin Blondies. Yum.

Basically what I did was take a plain ole blondie recipe out of my Better Homes and Gardens New Cookbook and add some pumpkin spice and puree to the mix. While the blondies were baking, I made an egg free snickerdoodle cookie dough and a Nutella cream cheese frosting to top the little treats off with. I got the recipe for the frosting over at Leelabean Bakes. I’ll list the recipe below with the one change I made but you should head over to Leelabean Bakes after reading my recipe so you can see her other yummy frosting recipe! But before you do that, here’s the recipe for these blondies!

Pumpkin Snickerdoodle Blondies
 
Prep time
Cook time
Total time
 
Adapted from Better Homes and Gardens New Cookbook, The Little Kitchen and Leelabean Bakes, as referenced above.
Author:
Recipe type: dessert
Serves: about 24 blondies
Ingredients
For the blondies
  • 2 C all purpose flour
  • 1 C white granulated sugar
  • 1 C packed brown sugar
  • 1½ tsp vanilla extract
  • 2 eggs
  • 1tsp baking powder
  • ¼ tsp baking soda
  • ½ C pumpkin puree
  • ½ C butter
  • 1 tsp pumpkin pie spice
For the Snickerdoodle Cookie Dough
  • ½ C butter, softened
  • ¾ C granulated sugar
  • 1 tsp vanilla extract
  • 1¼ C all purpose flour
  • ⅛ tsp salt
  • ½ tsp ground cinnamon
  • 3 tbsp Coffeemate pumpkin spice coffee creamer
For the Nutella Cream Cheese Frosting
  • ½ stick butter, room temp
  • 1 C granulated sugar
  • 8oz cream cheese, room temp
  • ½ tsp vanilla extract
  • ¼ C Nutella
  • 3-4 tbsp confectioners sugar or 2 tbsp flour, for thickening (use flour if you don't want a super sweet frosting)
Instructions
For the blondies
  1. Line a 13x9 pan with parchment paper
  2. In a saucepan, heat the butter and sugars until the sugar dissolves. Remove from heat, temper the eggs and stir them into the sugar/butter mixture. Stir in the vanilla extract, pumpkin spice, pumpkin puree, baking soda, baking powder and flour.
  3. Pour into the pan and bake at 350 for 25-30 minutes. Test with toothpick to make sure its done. Allow to cool completely on a wire rack.
For the Snickerdoodle Cookie Dough
  1. Whisk together the flour, cinnamon and salt
  2. Cream the butter and sugar in the bowl of a stand mixer with the flat attachment
  3. And the flour mixture and then add the pumpkin spice creamer and beat until combined.
  4. Spread the cookie dough over the cooled blondies.
For the Nutella Cream Cheese Frosting
  1. Cream the butter and sugar together in the bowl of a stand mixer with the flat attachment. Add the cream cheese and beat for about 5 minutes, using the flat attachment.
  2. Add the vanilla and Nutella and cream until smooth.
  3. Spread over the cookie dough layer of the blondies.
Notes
I felt that there could have been more cookie dough for this recipe. I suggest either increasing your cookie dough or making a smaller batch of blondies. Also, you will have more than enough Nutella Cream Cheese Frosting. Enjoy it on other delicious treats!
Nutrition Information
Serving size: 1 blondie

 

 

Pumpkin Snickerdoode Blondies with Nutella Cream Cheese Frosting www.thisgalcooks.com #blondies #pumpkin #snickerdoodle

 

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Pumpkin Swirl Pancakes with Pumpkin Butter Topping

Pumpkin Cookie Bars with Butterscotch Chip Streusel from This Gal Cooks

Pumpkin Cooke Bars with Butterscotch Chip Streusel

Easy Pumpkin Spice Cake from www.thisgalcooks.com

Easy Pumpkin Spice Cake

Comments

  1. says

    Julie,
    Thanks for the pingback! I am so glad you love my Nutella Cream Cheese Frosting as much as I do!
    I love your site and I am definitely trying out these awesome-looking Pumpkin Snickerdoodle Blondies asap! I agree Nutella and pumpkin are a sweet combo!
    Cheers!
    Leelabean

  2. says

    Julie, you’ve done it again with a pumpkin dessert that I’d be crazy over! I love blondies, snickerdoodles, Nutella, and on and on. Pinning!

  3. says

    WOW… first of all: LOVE the new theme of your blog. :) Yes, I noticed. :) Second… LOVE the pumpkin snickerdoodle blondies, especially the nutella cream cheese frosting. Deeeeelish and pinned, of course. Have a great Wednesday julie!

    • says

      Thank you so much, Anne! It’s the newest version of the theme I was using. I had been waiting for it to come out so I could upgrade. It’s mobile optimized so it works well on mobile devices too. Now I just have to learn to do things with the new coding. It’s in HTML 5 so the CSS is a little different!

      Thanks for stopping by! Halfway to the weekend…and its a 3 day one for me. Gotta love bankers holidays! :)

      • says

        That’s awesome Julie! Now I can view your blog on my phone –yay! :) I haven’t realized this but I’ve actually viewed a lot of blogger recipes on my iPhone via Pinterest so the fact that it’s mobile optimized really does benefit people who view your recipes on Pinterest, like me! hee hee. I worked at Bank of America a long time ago so yes, banker’s holidays are awesome! ;)

  4. G says

    ok, I’m a little confused. The snickerdoodle layer is not baked, is that correct? It is just dough on top of the baked blondies?

  5. G says

    thanks for the clarification. I couldn’t make out the cookie dough layer in the photo. Beautiful photos, by the way! That frosting looks amazing.

    • says

      You’re welcome! Yea, I was a little disappointed that the cookie dough layer wasn’t visible. Next time I either need to make more cookie dough or decrease the ingredients for the blondies so I have enough for an 8×8 pan. There definitely would have been enough cookie dough to be able to see the layer had I done either of those.

      You’ve gotta try that frosting. It is oh so good! :) Thanks for the compliment on the photos!

    • says

      Ah thanks for catching that, Deanna since I obviously failed at proof reading for this recipe! :) You’ll need 3/4 C of granulated sugar.

      Have a fabulous weekend and thanks for stopping by!

  6. Veronica says

    What is the amount of sugar that is supposed to be added to the cookie dough? It is in step 5, but I don’t see sugar on the ingredients list for the cookie dough. Brownies are in the oven now so I hope you check this soon :)

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