Pumpkin Snickerdoodle Brownies
Deliciously chewy Pumpkin Snickerdoodle Brownies infused with warm spices and topped with a cinnamon sugar coating, perfect for fall gatherings.
Ingredients
For the Brownies
- 1 cup unsalted butter (melted) Forms the luscious base, adding richness.
- 1.75 cups light brown sugar (packed) Brings a warm caramel flavor.
- 1 cup pure pumpkin Adds moisture and earthiness.
- 2 teaspoons vanilla extract Lends a sweet, fragrant note.
- 2.5 cups all-purpose flour Binds the mixture.
- 2 teaspoons cornstarch Makes the brownies soft and chewy.
- 2 teaspoons pumpkin pie spice Encapsulates the essence of fall.
- 1 teaspoon baking powder Ensures brownies rise perfectly.
- 1 teaspoon kosher salt Enhances sweet flavors.
- 0.5 teaspoon nutmeg Adds depth and complexity.
For the Topping
- 3 tablespoons granulated sugar Used for the sweet topping.
- 1 teaspoon cinnamon Ties everything together with warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper.
- In a large bowl, combine the melted butter, light brown sugar, and pure pumpkin. Whisk until smooth and creamy.
- Stir in the vanilla extract.
- In another bowl, whisk together flour, cornstarch, pumpkin pie spice, baking powder, kosher salt, and nutmeg.
- Gradually add the dry mix to the pumpkin mixture, stirring until just combined.
- In a small bowl, mix the granulated sugar and cinnamon for the topping.
- Pour the batter into the prepared dish, sprinkle the cinnamon sugar mixture on top, and bake for 25-30 minutes.
- Allow the brownies to cool completely in the dish before cutting into squares.
Notes
Use pure pumpkin puree for the best flavor. Optionally, add chocolate chips for an indulgent twist. Start checking for doneness a few minutes early to prevent overbaking.