Today, we’re making Pumpkin Blondies!
We’ve all heard of that indulgent treat that layers chocolate chip cookie dough, Oreos, and brownies into an epic dessert bar. Well, we’re basically doing the same thing today but giving it some MAJOR fall vibes thanks to snickerdoodle cookie dough and pumpkin blondies.
So, let’s get into to!
You guys know how I roll when I comes to baking. I tend to go with a pretty even mix of store bought and homemade elements, and today’s dessert is no different. We’re going to let the grocery store help us out on the cookie portion of the bar. And, we’ll make the blondie portion of the bar from scratch. Doesn’t that seem like a fair trade off?
For our snickerdoodle cookie bottom layer, we’re going to use a store bought sugar cookie mix. I used the Betty Crocker mix, which was basically sugar cookie dough and a separate packet of cinnamon sugar to roll the cookies in before baking. We’re going to make the cookie dough according to package directions, but we’re also going to add a tablespoon of that cinnamon sugar mix into the dough. That’s how we’re going to get the snickerdoodle flavor into our bars.
We’ll press the dough into a parchment lined baking pan, and that’s layer one of our bars. For layer two, all we need to do is open a package of Oreos, and arrange them in a single layer over the cookie dough. We’ll give them a very gentle press to make sure they’re nestled into the cookie dough. But, that’s two of three layers complete!
For our third and final layer, we’re going to make a pumpkin blondie mix that starts with melted butter and brown sugar. Then, we’ll whisk in some pumpkin pie spice and vanilla. We’ll whisk in some pumpkin puree and an egg. And, we’ll give it one more whisk to add in our dry ingredients of flour, baking powder, and salt. We want to whisk this in stages for a couple of reasons. One, so the egg doesn’t scramble when it hits hot melted butter. And two, so we don’t risk overmixing once we add out flour to the party. To keep our blondies nice and tender, we want to just incorporate that flour until we can’t see it anymore. Then once the batter is ready, we’ll pour that right over our cookie layers in the pan.
These will bake in the oven for about 40 minutes. But, we have to let them cool for a whole hour before we cut into them. Don’t cheat! These blondies are perfectly soft and chewy, and we don’t want them to fall apart by cutting them too soon.
When I tell you I had a “dang girl, you’re a GENIUS” moment when I bit into these bars for the first time, I’m not kidding. They’re sweet and chewy and taste like fall with small hidden moments of chocolate sneaking in. The Oreo layer is subtle, but it adds the depth that’s needed to break up the cinnamony layers.
I actually had to wrap what I didn’t take to my bday celebration and stick them in the freezer so that I didn’t eat them all in one sitting. They’re that freaking amazing.
Ok, everyone! I cannot wait to hear what you think of this one. Move over pumpkin pie is all I’ve got to say!
I’ve got more fall treats coming, so buckle up!
In the meantime…enjoy, and let’s eat!
- 1 pack (17.9 oz) Betty Crocker Snickerdoodle Cookie Mix (plus butter, water, and egg needed to make according to package directions)
- 16 Oreo cookies
- 1 stick unsalted butter, melted
- 1 cup brown sugar
- ½ tbsp pumpkin pie spice
- ½ tbsp vanilla extract
- ½ cup canned pumpkin puree
- 1 egg
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Cooking spray
- Preheat oven to 350 degrees. Line a 9x9 square baking pan with parchment paper, and spray with cooking spray. Set aside.
- Make the snickerdoodle layer: Mix cookie dough according to package directions, but also add 1 tbsp of the cinnamon sugar topping from the package into the dough when mixing. Transfer the cookie dough to prepared baking pan, and use clean hands to press the dough into an even layer over the bottom of the pan.
- Arrange Oreo cookies in a single layer over the cookie dough (4 rows of 4). Set aside.
- Make the pumpkin blondie layer: Add melted butter and brown sugar to a mixing bowl, and whisk well to combine. Add pumpkin pie spice and vanilla, and whisk well to combine. Add the pumpkin puree and egg, and whisk well to combine. Then, add the flour, baking powder, and salt; and whisk one more time until just combined. Pour batter over the cookies in the pan, and spread into an even layer.
- Bake for 35-40 mins until a toothpick inserted in the center comes out mostly clean. Allow the blondies to cool for 1 hour before cutting. Cut into 16 squares, and enjoy!
- *It's important to make sure we don't mix the eggs into piping hot butter. That will cook and scramble the eggs. By whisking the ingredients in stages, the butter has a few seconds to slightly cool which helps keeps the eggs from curdling.
- *Leftovers can be stored in an airtight container for about 3-4 days.