Pumpkin Snickerdoodle Blondies Irresistible Fall Treat

Ingredients

• 1 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 2/3 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 2/3 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 2/3 teaspoon ground nutmeg
• 1 4 teaspoon salt
• 1 4 cup sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easier removal.
2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and smooth.
3. Mix in the pumpkin puree, eggs, and vanilla extract until well blended.
4. In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. Spread the blondie batter evenly into the prepared baking pan.
7. In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly on top of the blondie batter.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
9. Allow the blondies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing into squares.