1. Preheat your oven to 350°F. Grease a 9×9 inch baking pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and ground nutmeg. Set this dry mixture aside. In a separate bowl, combine the melted butter and brown sugar. Then, add the pumpkin puree, eggs, and vanilla extract, mixing until the wet ingredients are smooth and well-combined.

3. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter. If you’d like to add a swirl of extra cinnamon and nutmeg, mix a small amount of the batter with a touch more of these spices, then drop spoonfuls on top of the main batter and swirl with a knife.

4. Pour the prepared batter into the greased or lined baking pan, then sprinkle the top with the granulated sugar and additional cinnamon mixture. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

5. Allow the Pumpkin Snickerdoodle Blondies to cool in the pan for 10–15 minutes before transferring them to a wire rack to cool completely. Once they’re at room temperature, use a sharp knife to cut the blondies into perfect squares.