These Snickerdoodle Pumpkin Cream Cheese Blondies have a snickerdoodle blondie base with a pumpkin cream cheese swirl throughout.
Why are some people so awesome and other people bring suck ass to a new level?
Seriously I just don’t get it.
And what is even sadder is that it seems that the nice people always end up being trampled by the sucky people.
Sometimes I really believe no good deed goes unpunished. 🙁
One of the nice people of the world, my mom, is down and out for a little bit as she recovers from her hernia surgery she had on Monday.
It got me thinking about her and her favorite thing from my blog.
My mom is who I get my love of all things snickerdoodles from.
She loves and makes often my snickerdoodle blondies from back in 2009.
So I thought I would remake them with a twist into Snickerdoodle Pumpkin Cream Cheese Blondies.
We had a very fall day around here, I’m not sure we got out of the 50’s and we had lots of rain.
It screamed bake something and so I did.
And since I promised few people I would be doing a lot of pumpkin recipes on the blog I decided to throw in some pumpkin to these babies.
They weren’t meant to swirl as I knew the batter is just too thick, but I wanted the cream cheese mixture to be somewhat separate.
So just do your best to swirl it around.
I had to get a spatula and kind of reshape them, but you know what, who cares, these were yummy!
The idea came from my ever popular time suck Pinterest.
Seriously I love that site.
It’s all the outfits, vacations, jewelry, etc I can never afford.
But the food, the food I can make.
Feel free to pin any of my stuff I will extra love you if you do. 😀
Quick healing to you mom…and if you live in my mom’s town, make these for her and bring them to her please.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want more Bar recipes?
Strawberry Lemonade Lemon Bars
Chocolate Chunk Churro Cookie Bars
Butterscotch Walnut Meringue Bars
Snickerdoodle Pumpkin Cream Cheese Blondies
- For the Snickerdoodle Blondie:
- 8 ounces (two sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup loosely packed light brown sugar
- 3 ounces Mascarpone cheese, at room temperature
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- 1 tsp. baking soda
- Pinch of salt
- ¾ tsp. cream of tarter
- ¼ tsp. freshly grated nutmeg
- 2 cups all-purpose flour
- Cinnamon Sugar for coating (about 1/3 cup)
- For the Pumpkin Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- ½ cup solid packed pumpkin
- ½ tsp. pumpkin pie spice
- ½ tsp. vanilla extract
- 1 egg
- 2 TBSP flour
- ½ cup granulated sugar
- Preheat oven to 350F.
- Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tartar.
- Using a stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl.
- Add the Mascarpone cheese and beat until fully incorporated.
- Add eggs, one at a time, scraping down the bowl after each addition.
- Add the vanilla and beat for another 30 seconds.
- On low speed add the sifted flour mixture. Mix until fully incorporated.
- Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. I found it easiest to just wet my hands a little and press the batter into the pan. Then even it out afterwards with a spatula.
- Using a clean bowl, cream together on medium high speed cream cheese and sugar until light and fluffy, about three minutes.
- Add the pumpkin and beat another minute until fully incorporated.
- Add vanilla and egg, and beat until incorporated.
- Add pumpkin pie spice and flour and beat until incorporated.
- Pour on top of snickerdoodle batter. The best you can swirl it around, they are very different consistencies and so this will be hard to do. Don’t worry, you aren’t trying to show the swirl, just get it in there. You might have to move some snickerdoodle batter back into place. Just press down with a spatula.
- Sprinkle more cinnamon sugar on top of the batter.
- Bake for 30-35 minutes, check your oven starting at around 25 minutes.
- Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve.
Blog is the New Black says
Pinterest… the newest time suck! So much inspiration over there!
Those blodies are very original and so tempting!
Yes, cool people always get trampled by suck-ass people or die before assholes!
I know what I’ll be baking this weekend. Thanks!
Pinterest really is dangerous. It’s going to get the internet banned from me at work one day. Especially when things like these could be on there! I will definitely pin this for you 😉
Oh my god. My favorite thing is pumpkin, and my husband’s is snickerdoodle cookies. I sat on the computer this morning hollered ‘OMG IT’S US COMBINED!! IT’S LIKE ONE OF OUR BABIES!! THIS DESSERT IS OUR CHILDREN!’
Guess I have to make it now 🙂
Heather of Kitchen Concoctions says
I can’t get enough of the classic fall flavors pumpkin and apple right now (even though the temperatures where I live are still in the 90’s)! I LOVE this twist on a classic blondie! Hope your Mom feels better soon!
It’s amazing to me that a few years ago, before I started baking, I never knew that pumpkin could be used in more than pies and soups. I love Snickerdoodles and imagining those flavours and textures paired with pumpkin and pumpkin pie spice is making me drool :).
One question: How much did the pumpkin change the texture of the blondies? Were they much more cakey than normal?
@Adam- the original ones were more cakey so these are as well
And my best wishes to your mom.
Peabody, I read the recipe on FB before I looked at your webpage so I didn’t read about your mom before I commented on the recipe. I hope your mom is doing better and recuperated quickly. My mom had a stroke a couple of weeks ago..it’s hard to see our mom’s go thru a hard time with their health. Take care of yourself, too. Sending you much aloha ((Peabody))
Two things….thank you so much for this recipe, it is on the menu for my house tomorrow!! Looks awesome and I need it, because….your first paragraph is so true!!!!
My day has dealt with sucky people and it has broken me today, but snickerdoodles will rescue me 🙂
Best of luck to your mom!
Okay, so these do look good! I knew the recipe was coming but was so interested to see what it would be. Know that this is on my to bake list. Hope your mom heals quickly and well!
Chris @ TheKeenanCookbook says
Wishing your Mom a speedy recovery! Love the combination of flavors you got going on in this recipe. I’ve made (and love) snickerdoodle bars, but never ever thought to do a combo with pumpkin and cream cheese. These have to be healing magical, right? 🙂
good god woman! you are fabulous.
i will send positive thoughts for your mom–and you stay positive too.
Pinterest has become my new time suck, I love looking at all the pretty pictures of food. I have seen many of your photos on there, and they all look fabulous!
These pumpkin snickerdoodle bar things look so great, but the sucktastic part is, I can’t seem to find canned pumpkin anywhere! It’s so sad. 🙁
Jessica @ bake me away! says
I’ve taken some ganders at Pinterest, but haven’t let myself get into it…addictive personality here! The blondies sound so good. I need to start the fall baking soon!
I love your blog! Such delicious recipes and great writing… found it via Kristan at Confessions of a Cookbook Queen.
Best wishes to your sweet mama. Hope she feels better soon. 🙂
shelly (cookies and cups) says
What an awesome combo of flavors!
It would be awesome if a march of people were just showing up and giving your mom some snickerdoodle love right now. I hope shes recovering well.
These blondies do sound great – digging the combo of flavors. I just hope I’m not pumpkin-ed out by Thanksgiving.
Oh I hope your mom recovers well! Those blondies are mighty special with all that pumpkin goodness. Yay for pumpkin recipes aplenty!!
Best wishes to a speedy recovery to your Mom!
Snickerdoodles are my favorite cookies, and I love saying the word too 😉
these blondies seem amazing, what a cool recipe!
I was so excited to get out in the kitchen and make these, sadly I have no marscapone on hand. They look and sound so good.
@Patti- you could use cream cheese in a pinch in place of the mascarpone
Cathy at Wives with Knives says
Best wishes to your mom. I hope she recovers quickly.
When the temperature dips we start thinking about pumpkin too. This looks like a very tasty recipe.