Pumpkin Snickerdoodle Brownies are moist, chewy, and soft dessert bars made with pure pumpkin and warm pumpkin pie spice, topped with a sweet cinnamon-sugar mixture. It’s like the chewy texture of a brownie in one cozy treat! They are a perfect Fall treat, but I could bite into one of these pumpkin brownies any time of the year, I love them so much!
Ingredients & Substitutions
- Butter: Using melted unsalted butter helps the bars become dense and chewy (just what the best brownies should be)! If using salted butter, you may want to lessen the amount of salt in the recipe.
- Brown Sugar: Light brown sugar is used in the bar batter to add some sweetness and add to the bars’ chewiness.
- Pumpkin: Look for pure pumpkin (also called pumpkin puree) for the bars. It does not have any added seasonings, spices, flavorings, or sugar. Do not use pumpkin pie filling for this recipe.
- Pumpkin Pie Spice: Make your own pumpkin pie spice for the most flavor in the bars! It can be made with spices you probably already have on hand. Storebought spice would also work.
- Cornstarch: The cornstarch in the brownies helps keep them soft and chewy. It makes the bars less dense and keeps them from being too tough. Cornstarch also helps hold everything together while still making the bars easy to bite into.
- Topping: The cinnamon sugar topping gives the bars a sweet, slightly crunchy topping.
How To Tell When Pumpkin Snickerdoodle Brownies Are Done
To check if the brownies are done, look at the edges—they should be golden brown and start to pull away from the pan. The center should still look slightly soft when you take them out of the oven. You can also test doneness by inserting a toothpick into the center; it should come out with a few crumbs but no wet batter. Avoid overbaking, so the brownies keep the dense, chewy texture they are known for!
Can I Add Nuts or Chocolate Chips To Pumpkin Snickerdoodle Brownies?
Absolutely! You can definitely add nuts or chocolate chips to the pumpkin Snickerdoodle brownies. Chopped nuts like walnuts or pecans can add a nice crunch and flavor. You can also mix in chocolate chips—either semi-sweet or white chocolate chips—to give the bars a delicious twist. Just fold in about 1 cup of nuts or chocolate chips into the batter before pouring it into the baking dish. Enjoy customizing your pumpkin brownies!
Can I Double This Pumpkin Brownie Recipe?
Yes, you can double the Pumpkin Snickerdoodle Brownie recipe to make more bars! Just use a bigger baking dish, like a 9×13-inch pan, to fit all the batter. Baking time may be a little longer since the batter is thicker. To check if they are done, look for golden brown edges, and a slightly soft center, and use a toothpick to see if it comes out with a few crumbs.
How To Store Pumpkin Snickerdoodle Brownies
To store pumpkin snickerdoodle brownies, first, let them cool completely. Then, place them in an airtight container at room temperature, where they will last up to 3–4 days. You can refrigerate them for a couple of extra days, but this may dry them out faster. For even longer storage, freeze the bars.
How To Freeze Pumpkin Snickerdoodle Brownies
To freeze brownies, let them cool completely. Next, wrap the bars in plastic wrap and place them in a freezer-safe container. Label and date the packaging; the bars will be fine for up to three months.
Pumpkin Snickerdoodle Brownies
Ingredients
Blondies
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 1 cup (245 g) pure pumpkin
- 2 teaspoons vanilla extract
- 2 ½ cups (285 g) all-purpose flour
- 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
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.
- Whisk melted butter and brown sugar in a large bowl until fully incorporated.
- Add the pumpkin and vanilla. Whisk to combine.
- In a separate, medium-sized bowl, whisk together the flour, cornstarch, pumpkin spice, baking powder, salt, and nutmeg.
- Gradually stir the flour mixture into the pumpkin mixture until completely combined.
- Spread the batter into the bottom of the lined baking dish. (The batter is thick.)
- In a small bowl, whisk together the granulated sugar and cinnamon.
- Evenly sprinkle the mixture over the batter.
- Bake for 35-38 minutes, or until the edges just begin to turn golden brown and the center is no longer jiggly.
- Allow the bars to cool slightly before cutting and serving.
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What the Test Kitchen had to say about this recipe:
Autumn
These pumpkin snickerdoodle blondies are everything I hoped for! The pumpkin adds such a moistness, and the cinnamon topping gives it that perfect fall flavor with a little crunch. I am obsessed!
Elizabeth
I couldn't wait to try these, and they lived up to the deliciousness I was hoping for! I love the touch of sweetness and pumpkin pie spice in each bite. One of my favorites!
Annabelle
I love how chewy these blondies are! The combination of pumpkin and snickerdoodle spices makes them perfect for Fall.
Bella
These blondies have the perfect balance of pumpkin and spice. They're rich, but not overly sweet.
Selena
The texture of these blondies is so soft and chewy, and the pumpkin pie spice really shines. Can't wait to make them again!
I was wondering if there was a substitute for cornstarch…. my daughter is allergic to corn…
Maybe potato starch or tapioca starch
Tapioca starch? I’ve seen a 2:1 ratio for this particular substitute. I’m going to try it myself!
These look delicious! I just want to make sure there are no eggs??
Correct!
Made these yesterday. Little bit too soft for my liking as I thought they would have more of a brownie texture. But they are delicious.
Same! Thought they would be more chewy but mine turned out cake like. Still tasty, though.
You can try baking for a few less minutes to get that chewy consistency! 🙂