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Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies with a chewy cinnamon-sugar crust and warm pumpkin spice flavor. Browned-butter blondies bake into golden-amber squares with a tender, moist crumb.
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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
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 butter and prep
  1. Brown the butter until it turns golden and smells nutty, then cool for 10 minutes.
  2. Preheat the oven to 350F and grease a 9x13 pan.
Mix dry and wet 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.
Combine, top, and bake
  1. Fold the flour mixture into the pumpkin batter and spread the thick batter in the greased pan.
  2. Mix the granulated sugar and cinnamon for the topping, then sprinkle generously over the top.
  3. Bake for 25 to 30 minutes, until a toothpick comes out with just a few moist crumbs.
Cool and serve
  1. Cool completely before cutting into bars.

Notes

For clean slices, cool the blondies fully (or chill briefly) before cutting—this keeps the chewy snickerdoodle texture intact. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months. For a dairy-free swap, use a 1:1 plant butter intended for baking and brown it until nutty before using.