Go Back

Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies with a cinnamon-sugar crust and chewy, pumpkin-spiced centers. Brown-butter blondies bake until the top is set and a toothpick shows just a few moist crumbs, then cool completely for clean squares.
Print Recipe Pin Recipe
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
  • 1.5 cup brown sugar, packed
  • 0.3333 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 golden and nutty, then cool for 10 minutes so it won’t scramble the eggs.
  2. Preheat the oven to 350°F and grease a 9x13 pan so the blondies release cleanly.
Mix batter
  1. Whisk together the all-purpose flour, baking powder, cinnamon, cream of tartar, nutmeg, and salt to evenly distribute the leavening and spices.
  2. Whisk the browned butter and brown sugar until smooth, then add the blotted pumpkin, eggs, and vanilla extract and whisk until fully combined.
  3. Fold in the flour mixture just until no dry streaks remain, then spread the batter evenly in the pan.
Top and bake
  1. Mix the cinnamon sugar (granulated sugar plus cinnamon) and sprinkle generously over the top for a snickerdoodle-style crust.
  2. Bake for 25–30 minutes at 350°F until a toothpick comes out with just a few moist crumbs, then keep the pan in place to avoid overbaking.
  3. Cool completely before cutting so the chewy centers set and the cinnamon sugar crust stays intact.

Notes

Pro tip: blotting the pumpkin very dry helps prevent gummy centers, and cooling the blondies completely ensures clean squares. Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freezing is yes—freeze individual bars in a sealed container up to 2 months. For a dairy-free swap, use a 1:1 plant-butter substitute; brown it the same way for the best flavor.