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Cozy Maple Pumpkin Spice Blondies with Snickerdoodle Swirl

Maple Pumpkin Spice Blondies - featured image
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These cozy maple pumpkin spice blondies feature a chewy, spiced base swirled with a tangy cream cheese and cinnamon mixture, topped with a classic snickerdoodle sugar crust for a comforting autumn treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • ¼ cup real maple syrup (Grade B recommended)
  • 1 cup 100% pure pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 4 oz cream cheese, softened (for swirl)
  • 2 tablespoons granulated sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)
  • ½ teaspoon vanilla extract (for swirl)
  • 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add the maple syrup, pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. In a small bowl, mix the softened cream cheese, 2 tablespoons sugar, cinnamon, and vanilla until smooth and spreadable.
  7. Spread half of the blondie batter into the prepared pan. Dollop spoonfuls of the cream cheese mixture over the batter. Spread the remaining batter on top.
  8. Take a knife or skewer and gently drag it through the batter in a zig-zag or circular motion to create a swirl. Sprinkle the cinnamon sugar mixture evenly over the top.
  9. Bake for 30-35 minutes, or until edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
  10. Let the blondies cool in the pan for at least 30 minutes before cutting into squares.

Notes

Ensure eggs are at room temperature to prevent the butter from seizing. Do not overbake as the blondies continue to cook in the pan. For best results, let them cool completely to ensure clean cuts. The flavors deepen over time, so they often taste better on the second day.

Nutrition

Keywords: pumpkin blondies, maple syrup, snickerdoodle swirl, cream cheese swirl, autumn dessert, fall baking, cozy recipes, pumpkin spice

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