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.

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Prep Time 15

Cook Time 30

Total Time 45

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

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