Cooking Therapy: Can Snickerdoodles really be called a dessert?

I say No. My definition of dessert requires chocolate most of the time, and in the rare delicious dessert not containing chocolate, there is most definitely a gooey factor of some kind....peanut butter, caramel, cheesecake, or pudding filling. Snickerdoodles do not have any of these qualities. I know some of you may disagree. My husband loves snickerdoodles, and will gobble them up with a large glass of milk. I have a good friend who will even serve them as dessert at Bunco.
As paradoxical as this may seem, I am not a fan of brownies as a dessert. They are chocolatey and a good one is gooey, but they are not my favorite. I don't choose them on a menu, even when smothered with ice cream and toppings, and I do not bake them. In fact, I think the only good brownie I've ever had was one made from scratch, by a good friend...you can taste the butter in her brownies!
But, my family likes snickerdoodles and brownies, it's raining today, and I have a new 9x13 heavy aluminized steel cake pan to try out, so I decided to try a Snickerdoodle Blondie recipe I found on Pinterest.

(Shiny new pan ready for use)

Snickerdoodle Blondies

2 2/3 C. all purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1 tsp. salt

2 C. brown sugar

1 C. softened butter (2 sticks)

2 eggs (room temp)

1 Tbsp. vanilla

2 Tbsp. white sugar (for topping)

2 tsp. cinnamon (for topping)

Preheat oven to 350 degrees. Lightly grease 9x13 pan.

Combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, mix butter and brown sugar together for 3-5 minutes. Add in eggs, 1 at a time, then add vanilla and mix until smooth.

Stir in the flour mixture until well blended.

Spread evenly into prepared pan and sprinkle the sugar and cinnamon mixture over the top of the batter. (I keep a mixture of cinnamon and sugar in a shaker, in my cupboard to top toast, hot cocoa, pancakes, ice-cream, etc.)