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Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies with a cinnamon-sugar crust and chewy centers, made by browning butter for deep nutty flavor. Bake until the top is set and a toothpick shows only a few moist crumbs, then cool completely for clean squares.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
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 lb unsalted butter, melted and browned Brown until golden and nutty; cool 10 minutes.
  • 1.5 cup brown sugar, packed
  • 0.333 cup pumpkin puree (blotted very dry) Blot very dry so the blondies stay chewy, not cakey.
  • 2 eggs
  • 2 tsp vanilla extract
Cinnamon sugar top
  • 2 tbsp granulated sugar
  • 1.5 tsp cinnamon

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown butter and prep
  1. Brown the butter in a skillet until golden and nutty, then cool for 10 minutes (about 2–3 minutes of cooking). Look for amber-brown flecks and a toasted aroma before removing from heat.
  2. Preheat the oven to 350F and grease a 9x13 pan. Make sure the pan is fully coated so the blondies release cleanly.
Mix dry and wet
  1. Whisk the flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt in a bowl until evenly combined. The mixture should look uniformly speckled with spices.
  2. Whisk the browned butter and brown sugar until smooth, then add the blotted pumpkin, eggs, and vanilla. Mix until glossy and fully blended with no streaks of egg.
Combine, top, and bake
  1. Fold in the flour mixture until just combined, then spread the batter into the prepared pan. Stop mixing as soon as no dry spots remain.
  2. Mix the cinnamon sugar, then sprinkle it generously over the top. Aim for a fairly even layer so the crust forms across the whole surface.
  3. Bake for 25–30 minutes at 350F until a toothpick comes out with just a few moist crumbs. The edges should look set while the center stays slightly soft.
  4. Cool completely before cutting. Waiting for full cooling prevents gummy squares and keeps the crust from cracking.

Notes

Pro tip: blot the pumpkin puree very dry before mixing—excess moisture is the main reason blondies turn cakey. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked bars for up to 2 months. For a dairy-free swap, use a 1:1 plant-butter with a similar browning behavior, though browning may be slightly lighter.