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Preheat oven to 350°F and line an 8x8 pan with parchment.
Place your butter in a microwavable bowl (or in a small saucepan over low-med heat) and melt. Pour into a large bowl.
112 g Unsalted butter
Add both kinds of sugar to the bowl with your butter and mix until combined. You can use a mixer but hand mixing works great.
150 g Dark brown sugar | 50 g Sugar
Once combined, add in egg, egg yolk and vanilla and mix until the eggs have been thoroughly combined.
1 Large egg, + 1 yolk | ½ tsp Vanilla extract
Add in your pumpkin puree and stir.
120 g Pumpkin puree
In a separate bowl, whisk together flour, salt, pumpkin spice and baking powder.
125 g AP Flour | ¾ tsp Salt | ¾ tsp Baking powder | ½ tbsp Pumpkin spice
Add dry ingredients into wet and mix until flour is JUST combined.
Add the cinnamon bits to the batter and fold in.
80 g Cinnamon bits
Optional - Sprinkle cinnamon sugar over the top of the blondies
Bake for about 23-27 minutes on center rack of oven. A toothpick inserted should come out cleanly. Let cool in pan for at least 2 hours before cutting into them, ideally when they are completely room temperature.
Store in an airtight container for up to 3 days, Enjoy!