Pumpkin Snickerdoodle Brownies – The Ultimate Fall Dessert Bar

If autumn had a flavor, it would taste exactly like Pumpkin Snickerdoodle Brownies. Imagine the cozy, buttery flavor of a classic snickerdoodle cookie meeting the soft, fudgy texture of a pumpkin brownie. Each bite delivers the perfect balance of cinnamon warmth, brown sugar sweetness, and pumpkin spice comfort. These dessert bars are chewy on the edges, soft in the middle, and finished with that irresistible cinnamon-sugar crust every snickerdoodle lover dreams of.

Whether you’re baking for a fall gathering, a Thanksgiving dessert table, or a cozy night in, Pumpkin Snickerdoodle Brownies are the definition of seasonal indulgence. They’re simple, crowd-pleasing, and make your kitchen smell like pure autumn bliss.

Let’s dive into what makes this recipe so special and how you can bake the best pumpkin dessert bars of the season.

Why You’ll Love These Pumpkin Snickerdoodle Brownies

• Incredibly Moist & Chewy: Thanks to pumpkin purée and melted butter, these brownies stay soft for days.
• Perfectly Spiced: The blend of cinnamon, nutmeg, and vanilla creates that nostalgic fall flavor in every bite.
• Easy to Make: No fancy mixer required—just two bowls and a whisk.
• Beautifully Layered Flavor: A buttery blondie base infused with pumpkin, topped with cinnamon-sugar for that signature snickerdoodle crunch.
• Freezer-Friendly: You can bake them ahead and freeze for up to 3 months—perfect for the busy holiday season.

Ingredients for Pumpkin Snickerdoodle Brownies

You’ll love how straightforward this recipe is. Most of these ingredients are pantry staples!

For the Brownie Batter:

• 1 cup (2 sticks) unsalted butter – melted and slightly cooled
• 1 cup light brown sugar – packed
• ½ cup granulated sugar
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional but adds depth)

For the Cinnamon Sugar Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease the sides.
2. Mix the Wet Ingredients
   In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add in pumpkin purée, eggs, and vanilla extract. Whisk until fully combined.
3. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Create the Batter
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—this ensures the brownies stay soft and fudgy.
5. Spread in Pan
   Pour the batter into your prepared baking dish, spreading evenly with a spatula.
6. Add Cinnamon Sugar Topping
   In a small bowl, mix together sugar and cinnamon for the topping. Evenly sprinkle it over the batter.
7. Bake
   Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The edges should look slightly golden and set.
8. Cool Completely
   Allow brownies to cool in the pan for 20 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before cutting.
9. Slice & Serve
   Cut into 16 squares. Enjoy warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for a next-level treat!

Pumpkin Snickerdoodle Brownies

Soft, chewy, and perfectly spiced pumpkin brownies topped with a snickerdoodle-style cinnamon sugar crust. A cozy fall dessert everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients

  

Brownie Batter

• 1 cup unsalted butter melted and slightly cooled
• 1 cup light brown sugar packed
• 0.5 cup granulated sugar
• 1 cup pumpkin purée not pumpkin pie filling
• 2 eggs large
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tbsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves optional

Cinnamon Sugar Topping

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Equipment

• Mixing bowls
• Whisk
• Baking pan (9×13-inch)
• Parchment paper
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease lightly.
2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
3. Add pumpkin purée, eggs, and vanilla extract. Whisk until fully combined.
4. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Stir dry ingredients into wet mixture until just combined. Do not overmix.
6. Spread batter evenly into prepared pan.
7. Combine cinnamon and sugar for topping and sprinkle evenly over batter.
8. Bake 30–35 minutes until set and lightly golden around the edges.
9. Cool completely, slice into squares, and serve.

Notes

For an extra indulgent twist, drizzle cooled brownies with maple glaze or serve with vanilla ice cream.

Tips for the Best Pumpkin Snickerdoodle Brownies

• Don’t overbake! The secret to chewy, moist brownies is slightly underbaking them.
• Use pure pumpkin purée—not pumpkin pie filling, which already contains sugar and spices.
• Melted butter is key. It gives that dense, brownie-like texture instead of a cake-like crumb.
• Want more cinnamon flavor? Add a swirl! Mix a tablespoon of cinnamon sugar into the top before baking for a marbled effect.
• Cool completely before slicing. The texture sets as it cools, ensuring clean, fudgy squares.

Fun Variations

1. Pumpkin Cream Cheese Swirl:
   Swirl softened cream cheese sweetened with powdered sugar into the batter for a cheesecake-style twist.
2. Add White Chocolate Chips:
   Mix in ½ cup of white chocolate chips for extra sweetness and a creamy contrast to the pumpkin spice.
3. Maple Glaze:
   Drizzle a quick glaze made from powdered sugar, maple syrup, and milk over the cooled brownies.
4. Gluten-Free Version:
   Replace all-purpose flour with a 1:1 gluten-free baking blend for a perfect texture that no one will notice is gluten-free.

How to Store Pumpkin Snickerdoodle Brownies

• At Room Temperature: Store in an airtight container for up to 4 days.
• In the Fridge: Keeps well for up to 1 week—especially great if you like chilled, chewy brownies.
• In the Freezer: Wrap individual brownies in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 10 seconds before serving.

Serving Suggestions

• Top with a dollop of whipped cream and a sprinkle of cinnamon.
• Pair with your favorite latte or hot apple cider for a cozy fall treat.
• Serve as a Thanksgiving dessert bar alternative to traditional pie.
• Add a scoop of vanilla or cinnamon ice cream for a warm-and-cold dessert combo.

Why This Recipe Works

Pumpkin purée can often make baked goods cakey, but this recipe balances moisture with melted butter and brown sugar, keeping the texture chewy and fudgy like a true brownie. The cinnamon-sugar topping replicates the snickerdoodle cookie crust, giving that signature crunch with every bite.

These Pumpkin Snickerdoodle Brownies hit every note: buttery, spicy, soft, chewy, and perfectly sweet. They’re a foolproof fall recipe that looks bakery-worthy but comes together with minimal effort.

Nutrition Information (Per Serving)

• Calories: 220
• Carbohydrates: 32g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 20g
• Vitamin A: 6%
• Calcium: 6%
• Iron: 4%

Final Thoughts

Pumpkin Snickerdoodle Brownies are a fall must-bake recipe. They embody everything we love about the season—warm spices, sweet comfort, and that unmistakable scent of cinnamon wafting through your kitchen. Whether you’re baking them for friends, family, or just yourself, one thing is certain: they’ll disappear fast.

So grab your whisk, preheat that oven, and treat yourself to the ultimate fall dessert bar!