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Pumpkin Snickerdoodle Blondies

Pumpkin snickerdoodle blondies with a chewy centers and a cinnamon sugar crust on top. Browned butter and pumpkin puree give warm spice flavor while the toothpick test keeps them just set with a few moist crumbs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
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
  • 1.5 cup brown sugar packed
  • 0.333 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 cast iron skillet
  • 1 sheet pan

Method
 

Brown butter & prep
  1. Brown the butter in a cast iron skillet over medium heat until golden and nutty, then cool for 10 minutes so it doesn’t scramble the eggs.
  2. Preheat the oven to 350°F and grease a 9x13 pan to prevent sticking.
Mix batter
  1. Whisk together 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 mix in the blotted pumpkin puree, eggs, and vanilla extract until fully combined.
  3. Fold the flour mixture into the wet ingredients and spread the thick batter evenly in the prepared pan.
Cinnamon sugar top & bake
  1. Mix the cinnamon sugar with granulated sugar and cinnamon, then sprinkle generously over the top so it forms a fragrant crust.
  2. Bake at 350°F for 25–30 minutes until a toothpick comes out with just a few moist crumbs.
  3. Cool the blondies completely before cutting to keep the snickerdoodle texture chewy and the slices clean.

Notes

For the best chewy texture, blot the pumpkin puree very dry before mixing—extra moisture can make the blondies cakier. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze bars up to 2 months. For a dairy-light swap, use browned plant-based butter in the same quantity, and watch the browning closely since some brands toast faster.