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Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies with a cinnamon-sugar crust and chewy pumpkin warmth, baked in a 9x13 pan for easy squares. Browned-butter flavor plus pumpkin puree gives tender, moist crumbs with a lightly crisp top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 260
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
  • 1.5 cup brown sugar packed
  • 0.33 cup pumpkin puree blotted very dry
  • 2 eggs
  • 2 tsp vanilla extract
Cinnamon sugar top
  • 2 tbsp granulated sugar
  • 1.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Brown the butter until golden and nutty, then cool for 10 minutes.
  2. Preheat the oven to 350F and grease a 9x13 pan.
Mix the batter
  1. Whisk the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
  2. Whisk the browned butter and brown sugar until smooth, then add the blotted pumpkin puree, eggs, and vanilla extract and whisk until smooth.
  3. Fold in the flour mixture, then spread the batter evenly in the prepared pan.
Top and bake
  1. Mix the cinnamon sugar (granulated sugar plus cinnamon) and sprinkle generously over the top.
  2. Bake for 25-30 minutes, until a toothpick comes out with just a few moist crumbs.
  3. Cool completely before cutting into squares so the chewy texture sets.

Notes

Pro tip: blot the pumpkin puree very dry so the bars bake up thick and chewy instead of cakey. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked squares for up to 2 months. For a dairy-free swap, use a 1:1 plant butter for browning (note the flavor will be slightly different).