Best Pumpkin Snickerdoodle Blondies with Cream Cheese Frosting
An easy recipe for the Best Pumpkin Snickerdoodle Blondies with Cream Cheese Frosting full of fall flavors
Ingredients
Cake
- 1 cup butter room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup pure pumpkin puree
- 2 1/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch allspice
- 1/2 tsp cream of tartar
Cream Cheese Frosting
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature
- 2 cups confectioners (powdered) sugar
Cinnamon Sugar Topping
- 1/3 cup granulated sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Line a 9x13 baking dish with parchment paper letting a little bit of paper hang over the long sides of the pan. This will help you remove the blondies later.
- Sift the flour into a large bowl. Check out the Tips & Tricks for my easy way of doing this.
- Add the baking powder, cinnamon, ginger, nutmeg, ground cloves, allspice, and cream of tartar to the flour and whisk to combine. Set aside.
- Add 1 cup of softened butter, the brown sugar, the granulated sugar, the eggs, and vanilla into the bowl of a stand mixer fitted with a paddle attachment.
- Beat the ingredients at low speed until thoroughly combined, about two minutes.
- Add the pumpkin puree and mix at low speed until combined. It will look curdled but don't worry; it will come together once you add the dry ingredients.
- Make sure you scrape down the sides of the mixing bowl and up from the bottom so that all of the ingredients are combined.
- Add the dry ingredients to the pumpkin mixture. Mix until just combined. Once again, be sure that you have scraped down the sides and up from the bottom of the mixing bowl.
- Pour the cake batter into the prepared pan. Use an offset spatula to evenly smooth out the batter. Be sure to get dough into the corners.
- Bake for 22 to 25 minutes until a toothpick or wooden skewer inserted into the center of the cake comes out clean.
- Cool in the baking pan for 15 minutes, then lift the cake out using the parchment paper overhang. Cool on a wire rack. Remember that your cake must be completely cooled before frosting!
- Prepare the cream cheese frosting by combining the butter, cream cheese, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. Mix until smooth.
- Add one cup of powdered sugar (confectioners sugar) to the butter and cream cheese and mix on low speed until combined.
- Add an additional 1/2 cup to 1 cup of powdered sugar in 1/2 cup increments. Taste the frosting after the first 1/2 cup to see if it is sweet enough for your taste. I added an additional 1/2 cup (total 1 cup) to achieve that taste and texture I wanted.
- Set aside until the cake is cool enough to frost. If you need to wait more than 30 minutes before frosting the cake, store your frosting in an airtight container in the fridge. You can also just leave it in the bowl and cover it with plastic wrap. Give it a few minutes to soften before using.
- Prepare the cinnamon sugar topping by combining the granulated sugar and cinnamon in a small bowl. Stir together and set aside.
- Use an offset spatula to frost the top of the cake.
- Generously sprinkle the surface of the cake with the cinnamon sugar topping. You will definitely have some cinnamon sugar leftover. It is a delicious topping for so many things! I store it in an airtight container until the occasion arises to break it out.