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Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies with a cinnamon-sugar crust and chewy center. Browned butter and pumpkin puree create a warm, lightly spiced bar that bakes up with just-moist crumbs.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
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
  • 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. Melt the unsalted butter over medium heat until it turns golden and smells nutty, about 5–8 minutes, then remove from heat.
  2. Cool the browned butter for 10 minutes so it’s warm, not hot.
Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
Mix the blondie batter
  1. Whisk browned butter and brown sugar until smooth.
  2. Whisk in blotted pumpkin puree, eggs, and vanilla extract until the batter is smooth.
Assemble and bake
  1. Fold the flour mixture into the wet mixture until no dry streaks remain, then spread the batter in the pan.
  2. Mix granulated sugar and cinnamon, then sprinkle generously over the top.
  3. Bake for 25–30 minutes at 350°F until a toothpick comes out with just a few moist crumbs.
  4. Cool completely before cutting so the bars set cleanly.

Notes

Pro tip: blotted very dry pumpkin puree prevents cakey blondies and helps keep the chewy snickerdoodle texture. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze bars up to 2 months. For a lower-sugar option, reduce brown sugar by 1/4 cup and use a 1:1 brown sugar substitute if desired.