Brown Butter Pumpkin Snickerdoodle Blondies

Ingredients

• 10 tbsp Unsalted butter
• 2/3 cup Pumpkin purée
• 1 cup Packed light brown sugar
• 1/3 cup Granulated sugar
• 1 Large egg yolk
• 2 tsp Vanilla extract
• 1 3/4 cups All-purpose flour
• 1 1/2 tsp Ground cinnamon
• 1/2 tsp Baking powder
• 1/2 tsp Fine sea salt
• 1/4 tsp Ground ginger
• 1/8 tsp Freshly grated nutmeg
• 3 tbsp Granulated sugar
• 1 1/2 tsp Ground cinnamon

Instructions

1. Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
2. Brown the butter in a light-colored saucepan. Cook until the milk solids become amber and the butter smells deeply nutty. Immediately transfer to a mixing bowl.
3. Spread the pumpkin purée over several layers of paper towels. Blot firmly but gently. Target approximately 110–120 g of concentrated pumpkin remaining. This step is CRITICAL to prevent cakey, wet, or gummy blondies.
4. Whisk the brown sugar and granulated sugar into the warm brown butter.
5. Add the concentrated pumpkin, egg yolk, and vanilla. Whisk until glossy.
6. In a separate bowl, whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg.
7. Fold the dry ingredients into the wet mixture. Stop as soon as no dry flour remains.
8. Spread the batter evenly in the prepared pan.
9. Mix the cinnamon sugar topping and sprinkle evenly over the batter.
10. Bake for 27–34 minutes. The edges should be set, the center no longer wet, but the center may remain slightly soft. Cool completely before slicing.

Nutrition

Chef's Notes

CRITICAL TEXTURE NOTE: Blotting the pumpkin is the most important step. Without blotting, the blondies will be cakey, wet, and gummy. The target texture is dense, chewy, buttery, and brown-butter-rich. Store airtight at room temperature for up to 4 days.

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