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 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!
- 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
- 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
- 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)
- Line a 13x9 pan with parchment paper
- 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.
- 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.
- Whisk together the flour, cinnamon and salt
- Cream the butter and sugar in the bowl of a stand mixer with the flat attachment
- And the flour mixture and then add the pumpkin spice creamer and beat until combined.
- Spread the cookie dough over the cooled blondies.
- 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.
- Add the vanilla and Nutella and cream until smooth.
- Spread over the cookie dough layer of the blondies.
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