Description
Soft, chewy, and full of cozy fall flavor — these Pumpkin Snickerdoodle Brownies are a dreamy blend of cinnamon-sugar goodness and pumpkin spice perfection!
Each bite melts in your mouth with buttery sweetness, warm spices, and that signature snickerdoodle swirl. A must-bake for pumpkin lovers this season!
Ingredients:
1 cup canned pumpkin puree
1/2 cup unsalted butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup white sugar (for coating)
1 teaspoon ground cinnamon (for coating)
Instructions:
Preheat (5 minutes): Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Mix Wet Ingredients (5 minutes): In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth.
Combine Dry Ingredients (3 minutes): In another bowl, mix flour, baking powder, cinnamon, salt, nutmeg, and ginger.
Make Batter (3 minutes): Gradually add dry ingredients to wet ingredients and stir until just combined — don’t overmix!
Prepare Cinnamon Sugar (1 minute): In a small bowl, mix white sugar and cinnamon for the coating.
Layer & Swirl (2 minutes): Pour batter into the prepared pan, smooth the top, then sprinkle cinnamon sugar generously over it. Use a knife to swirl it for that classic marbled snickerdoodle effect.
Bake (25–30 minutes): Bake until a toothpick inserted in the center comes out clean.
Cool (10 minutes): Let cool completely in the pan before slicing into fudgy, spiced squares.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: 280 kcal per serving | Servings: 9 squares
Tips:
Use fresh pumpkin puree (not pumpkin pie filling) for a richer, natural flavor.
Sprinkle chopped pecans or walnuts on top before baking for added crunch.
Add a drizzle of cream cheese glaze for extra indulgence!
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Step-by-Step Guide
Follow these detailed instructions for perfect brownies every time. After preheating your oven and preparing your pan, combine your wet ingredients thoroughly. The key is ensuring the brown sugar is fully dissolved into the pumpkin and butter mixture for a smooth texture. When combining the dry and wet ingredients, use a folding motion with a spatula and stop as soon as no flour streaks remain to avoid a tough, dense result. For the signature swirl, don’t just sprinkle the cinnamon sugar—press it lightly into the surface before using a knife to create deep, dramatic marbling. Bake on the center rack and check for doneness at the 25-minute mark.
Serving Suggestions
These brownies are delightful on their own but can be elevated for any occasion. Serve them slightly warm with a scoop of vanilla bean ice cream for a decadent dessert. For a festive brunch, pair a square with a hot mug of chai tea or spiced coffee. A simple dusting of powdered sugar or the suggested cream cheese glaze makes them party-ready. They also pack well for picnics or lunchboxes when cooled completely and stored in an airtight container.
How-to Summary
In short, you’ll make a spiced pumpkin brownie batter, top it with a cinnamon-sugar coating, swirl it together, and bake. The process involves mixing wet and dry ingredients separately before combining, creating the snickerdoodle topping, and achieving a marbled effect before a 25-30 minute bake. The most crucial steps are not overmixing the batter and allowing them to cool fully before cutting for clean, fudgy squares.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, but ensure it is thick and has excess moisture strained out. Canned puree is consistently thick, so homemade may need to be reduced on the stove to a similar consistency.
Can I make these brownies gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly more crumbly but will still be delicious.
How should I store these brownies?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Why did my brownies turn out cakey instead of fudgy?
This is often due to overmixing the batter, which incorporates too much air, or overbaking. Ensure you mix until just combined and check for doneness early.
Can I double this recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. The baking time may increase slightly, so start checking after 30 minutes.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree, which will add unwanted spices and sweetness.
- Overmixing the batter after adding the flour, which develops gluten and leads to a tough, cake-like texture.
- Skipping the cooling step and cutting the brownies while warm, causing them to fall apart.
- Not properly greasing or lining the pan, making removal difficult.
- Baking in an oven not fully preheated, which can affect the rise and texture.
Conclusion
These Pumpkin Snickerdoodle Brownies are the ultimate fusion dessert, capturing the essence of fall in every soft, chewy, and spiced bite. By following the detailed guide and avoiding common pitfalls, you can easily create this impressive treat that is sure to become a seasonal favorite. Whether enjoyed simply or dressed up with your favorite toppings, they deliver the perfect balance of pumpkin richness and snickerdoodle charm. Happy baking!