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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 (9x13-inch)
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-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.