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Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies bake up chewy with a cinnamon-sugar crust on top. Made with browned butter for a nutty aroma and pumpkin puree for warm spice color and flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, melted and browned Melt and brown before using.
  • 1.5 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted very dry) Blot very dry for chewy bars.
  • 2 eggs
  • 2 tsp vanilla extract
Cinnamon sugar topping
  • 2 tbsp granulated sugar
  • 1.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown the butter and prep the pan
  1. Brown the butter in a skillet until golden and nutty, then cool for 10 minutes so it stops cooking.
  2. Preheat the oven to 350F and grease a 9x13 pan so the blondies release cleanly.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
Mix wet ingredients
  1. Whisk the browned butter and brown sugar until smooth.
  2. Whisk in the blotted pumpkin puree, then whisk in the eggs and vanilla extract until fully smooth.
Combine and bake
  1. Fold in the flour mixture, then spread the batter into the greased 9x13 pan.
  2. Mix the cinnamon sugar topping and sprinkle it generously over the surface.
  3. Bake for 25-30 minutes at 350F until a toothpick comes out with just a few moist crumbs.
  4. Cool completely before cutting to keep the chewy snickerdoodle texture from tearing.

Notes

Pro tip: blot the pumpkin puree very dry before mixing—extra moisture can make the center cakier. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked bars up to 2 months. For a swap, use a gluten-free 1:1 all-purpose flour blend to make gluten-free blondies while keeping the same baking time range.