Irresistibly Soft Pumpkin Snickerdoodle Brownies

There’s a new brownie in town, and it’s pumpkin-spiced!

Imagine biting into a warm, gooey brownie that practically melts in your mouth while wafting the sweet aroma of pumpkin spice through the air. These Irresistibly Soft Pumpkin Snickerdoodle Brownies aren’t just your average fall treat; they combine the best of both worlds—fudgy brownies and soft snickerdoodles! What more could you ask for during the cozy months? Let’s dive into this delightfully easy, one-pan recipe that will have your friends and family begging for seconds!

Why make this recipe

So, why should you give these brownies a spin? For starters, they’re unbelievably easy to whip up. You just mix, bake, and enjoy—no complicated steps here! Plus, the cleanup is a breeze since you only need one bowl and your trusty spoon.

And let’s be honest, who can resist the irresistible combo of pumpkin and snickerdoodle flavors? The best part? These brownies are a total crowd-pleaser, so they’re perfect for any gathering. After all, what’s a holiday without an epic dessert?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ¾ cups (350 g) light brown sugar, packed
• 1 cup (245 g) pure pumpkin
• 2 teaspoons vanilla extract
• 2 ½ cups (285 g) all-purpose flour
• 2 teaspoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon nutmeg
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Directions

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, lightly greasing any exposed sides.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
3. Stir in the pumpkin puree and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg.
5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
6. Pour the thick batter into the prepared pan and smooth the top.
7. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle over the top of the batter.
8. Bake for 25-30 minutes until the edges are set and a toothpick inserted comes out with a few moist crumbs.
9. Allow to cool completely in the pan before lifting out using the parchment paper overhang.
10. For clean slices, refrigerate for about 30 minutes before cutting.

How to make Irresistibly Soft Pumpkin Snickerdoodle Brownies (Overview)

The process is as straightforward as pie—pumpkin pie, that is! To start, simply grab your mixing bowl and whisk together your wet ingredients. Next, combine the dry ingredients in a separate bowl before merging them into one glorious batter.

Pro tip: Don’t rush the mixing step! You want everything nicely combined without overdoing it. Pour your thick batter into the prepared pan, sprinkle that delightful cinnamon sugar on top, and pop it in the oven. The result will be a tray of chewy, spiced goodness that will fill your kitchen with the best autumnal aromas 🍂.

How to serve Irresistibly Soft Pumpkin Snickerdoodle Brownies

Transport your guests straight to pumpkin paradise by serving these brownies warm, with a scoop of vanilla ice cream melting over the top. For a rustic touch, drizzle with caramel sauce and a sprinkle of chopped nuts. Just picture it—golden-brown brownies surrounded by creamy vanilla and the intoxicating scent of autumn in every bite.

Want to impress guests even more? Serve them on a colorful autumn platter with some hot apple cider nearby. Trust me; they’ll be back for more!

How to store Irresistibly Soft Pumpkin Snickerdoodle Brownies

These brownies keep well, making them perfect for make-ahead treats. Store them in an airtight container at room temperature for up to three days. If you want to keep them longer, toss them in the fridge for up to a week. Just be sure to warm them slightly in the microwave before enjoying to bring back that incredible softness.

Feel free to freeze any extras for up to three months. Just wrap them well so they don’t suffer from freezer burn!

Tips to make Irresistibly Soft Pumpkin Snickerdoodle Brownies

• Butter Temperature: Make sure your butter is melted but not hot when mixing. This helps give that perfect texture.
• Pumpkin Puree Reminder: Always use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
• Testing for Doneness: When testing, it’s okay if a few moist crumbs stick to the toothpick; this keeps your brownies soft and gooey.
• Chilling for Clean Slices: Just a quick chill in the fridge makes cutting impressively neat squares easier.

Variation

Feeling adventurous? Mix things up by adding chocolate chips for a decadent twist or toss in some walnuts for crunch. You can also easily make these brownies vegan by swapping out the butter for coconut oil and using flax eggs instead!

FAQs

• Can I substitute the butter?
  Yes! You can use coconut oil or a vegan butter substitute for a dairy-free option.

• Can I make these brownies in advance?
  Definitely! They store well for several days and taste even better the next day.

• Are these brownies gluten-free?
  You can swap the all-purpose flour with a gluten-free baking blend, and they should turn out just fine!

📌 Pin this recipe for your next cozy dinner night!

Pumpkin Snickerdoodle Brownies

These Irresistibly Soft Pumpkin Snickerdoodle Brownies are a delightful combination of fudgy brownies and soft snickerdoodles, perfect for the cozy fall months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 200

Ingredients Method Notes

Ingredients

  

Wet ingredients

• 1 cup unsalted butter, melted Make sure it's melted but not hot.
• 1 ¾ cups light brown sugar, packed
• 1 cup pure pumpkin Use pure pumpkin puree, not pie filling.
• 2 teaspoons vanilla extract

Dry ingredients

• 2 ½ cups all-purpose flour Can be substituted with a gluten-free blend.
• 2 teaspoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon nutmeg

Topping

• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, lightly greasing any exposed sides.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
3. Stir in the pumpkin puree and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg.
5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
6. Pour the thick batter into the prepared pan and smooth the top.
7. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle over the top of the batter.
8. Bake for 25-30 minutes until the edges are set and a toothpick inserted comes out with a few moist crumbs.
9. Allow to cool completely in the pan before lifting out using the parchment paper overhang.
10. For clean slices, refrigerate for about 30 minutes before cutting.

Notes

These brownies keep well, making them perfect for make-ahead treats. Store them in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can freeze extras for up to three months.