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My autumn obsession are these pumpkin cinnamon blondie squares. Picture ultra-soft, buttery bars swirled with pumpkin and cozy spices, all finished with a sweet cinnamon crackle on top. Each mouthful feels like you're wrapped in a fall blanket.
Why You'll Adore These Treats
What gets me excited about these squares is how they pack all the best fall flavors together. Thanks to the pumpkin, they stay super moist, and that cinnamon sugar crust gives just the right sweetness kick. They come together so fast but taste like you've been baking all day long.
What You'll Need
- All Purpose Flour: 2 cups, forms the base texture.
- Pumpkin Purée: 1 cup, keeps everything juicy.
- Butter: ¾ cup, melted and cooled a bit.
- Sugar: 1½ cups, brown and white mixed for rich flavor.
- Eggs: 2 large, holds it all together.
- Cinnamon: 2 teaspoons, plus extra for the top.
- Vanilla: A dash, for warmth.
- Baking Soda: 1 teaspoon, makes them fluffy.
- Cream of Tartar: 1 teaspoon, adds that classic tang.
- Cinnamon Sugar: For that crunchy topping.
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Baking Instructions
- Get Ready
- Warm your oven to 350°F and put parchment in a 9x13 baking dish.
- Blend Wet Stuff
- In a big bowl, stir pumpkin, butter, sugars, eggs, and vanilla until it looks smooth.
- Handle Dry Items
- Mix flour, cinnamon, cream of tartar, and baking soda in a separate bowl.
- Put Everything Together
- Slowly mix dry stuff into wet stuff. Spread it all evenly in your pan.
- Sprinkle The Top
- Cover the batter with plenty of cinnamon sugar.
- Cook It
- Pop in the oven for about 25 minutes until done but still tender inside. Let cool before slicing.
Fun Twists To Try
You can really switch things up with this basic recipe. I've thrown in white chocolate chips that get all gooey inside. Adding crushed pecans brings a nice crunch too. When I'm feeling extra, I pour some maple topping over everything - it totally changes the game.
Tasty Combos
Nothing beats eating these with hot coffee, especially when it's cold out. They're also amazing with a scoop of vanilla ice cream for that hot-cold magic. Whenever I take them to fall parties, they're gone in seconds flat.
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Frequently Asked Questions
- → Can I freeze these bars?
- Yes! Pop them in a sealed container and freeze for up to 3 months. Let them thaw in the fridge overnight when you’re ready to eat.
- → Why is cream of tartar used?
- It’s what gives that tangy, classic snickerdoodle taste. Skipping it means losing some signature flavor.
- → How do I know when they’re ready?
- Stick a toothpick in the middle—if it comes out without sticky batter, they’re good. Look for golden edges and a slightly soft center.
- → Can homemade pumpkin puree work?
- Absolutely, just be sure to remove extra liquid first. Pre-made puree is easier for getting a consistent texture.
- → What’s the best way to store these?
- Keep them fresh in a sealed container at room temp for up to 5 days. For longer storage, put them in the fridge.