Pumpkin Snickerdoodle Brownies
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!
Servings: 9 bars
Calories: 419kcal
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. (Don't overbake! Check at 30 minutes - if an inserted toothpick is removed with crumbs but no wet batter it is done. The goal is "fudgy" pumpkin brownies)
- Allow the bars to cool slightly before cutting and serving.
Nutrition
Serving: 1bar | Calories: 419kcal