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Brown Butter Pumpkin Snickerdoodle Blondies

Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 16
Chewy pumpkin snickerdoodle blondie bars made with browned butter and topped with cinnamon sugar and icing.

Ingredients

Blondies

  • 10 tbsp unsalted butter, cut into slices
  • 1 cup canned pumpkin
  • 1¾ cup (210g) all purpose flour
  • ¾ tsp cream of tartar
  • ½ tsp baking soda
  • ¾ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ⅔ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Cinnamon Sugar Mix

  • 3 tbsp granualted sugar
  • 1 tsp ground cinnamon

Icing

  • ½ cup powdered sugar
  • 1½-2 tsp milk
  • ¼ tsp ground cinnamon
  • splash of vanilla extract
  • 1 tsp pumpkin butter, optional

Instructions

Make Browned Butter

  • Add the butter slices to a heavy-bottomed pan over medium heat.
  • Melt the butter, stirring frequently. Once the butter is fully melted, continue heating it. It will begin to start bubbling and crackling. Continue stirring. After a while, the crackling will subside and butter will begin to foam. At this point, keep a close eye on the butter while continuing to stir. Be on the lookout for brown flecks and a nutty aroma.
  • Once you see brown flecks and the melted butter turns a rich amber color, immediately remove it from heat and pour the butter into a separate, heatproof bowl. Let the browned butter cool down until it is just warm to the touch.

Make Pumpkin Snickerdoodle Blondies

  • Preheat the oven to 350℉. Grease and line an 8x8-inch baking pan with parchment paper.
  • Prepare the pumpkin puree by squeezing the liquid out (reference photo in recipe for example). Wrap the pumpkin in a few layers of paper towels or a cheesecloth. Gently squeeze out as much liquid as you can with your hands. You may need to replace the paper towels a few times. You will end up with a pumpkin puck that has the texture of soft play-doh.
  • In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, and spices together until well combined.
  • In a separate bowl or a mixer, whisk the browned butter, sugars, pumpkin, egg, and vanilla together for 1-2 minutes until very smooth. Add the flour mixture and gently fold together until just combined. Do not over-mix.
  • Press the dough in an even layer into the baking pan. Make the cinnamon sugar by mixing the two ingredients together and then sprinkle on top of the dough.
  • Bake for 28-32 minutes, or until the bars are set. Let the bars cool for at least 30 minutes.
  • To make the icing whisk all of the ingredients together in a bowl. Drizzle over the cooled blondies. Cut into slices and enjoy!

Notes

Nutritional information is an estimate and meant to serve as guidance.
  • Ingredients: Make sure to use canned pumpkin puree and not pumpkin pie filling. 
  • Preparing the pumpkin: Squeezing liquid out of the pumpkin is a lot of fun but can be messy if your paper towels rip! Make sure to use several layers of towels or a sturdy cheesecloth. Don't squeeze so hard that it bursts (learned this from personal experience lol), but apply gentle pressure. 
  • Storing leftovers: Keep pumpkin blondie bars in an airtight container or zip-loc bag. They'll last for 3 days on the counter. 
Serving: 1blondie | Calories: 185kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g
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