Pumpkin Snickerdoodle Brownies: The Ultimate Pumpkin Snickerdoodle Brownies Recipe
Introduction to Pumpkin Snickerdoodle Brownies
Fall is the perfect time to indulge in delightful desserts that celebrate the flavors of the season. One such treat is the Pumpkin Snickerdoodle Brownies! These soft and chewy brownies blend the rich taste of pumpkin with the warm spices of snickerdoodle cookies, creating a decadent dessert that’s perfect for any occasion. Whether you’re hosting a gathering or simply satisfying your sweet tooth, these brownies will surely impress!
A Personal Story Behind My Pumpkin Snickerdoodle Brownies Journey
As the leaves begin to change and the air turns crisp, I fondly remember baking with my grandmother during the autumn months. She had a magical way of bringing warmth into the kitchen, and her pumpkin desserts were always the highlight of our family gatherings. Inspired by those cherished moments, I created this Pumpkin Snickerdoodle Brownies recipe to honor her legacy and share the joy of baking with you.
What Makes This Pumpkin Snickerdoodle Brownies Recipe Special?
What sets this recipe apart is its unique combination of textures and flavors. The rich, fudgy base made with pure pumpkin enhances the moistness of the brownies, while the snickerdoodle topping adds a delightful crunch and a burst of cinnamon sweetness. Plus, it’s easy to make and requires simple ingredients that you probably already have at home. These brownies are not just a treat; they are a celebration of fall!
The Full Pumpkin Snickerdoodle Brownies Recipe
Ingredients
- 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
- Topping: 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. This will help in easy removal of the brownies later.
- In a large bowl, whisk together the melted butter and brown sugar until well combined. This mixture creates the base of your brownies, so ensure it’s smooth and mixed thoroughly.
- Add the pumpkin and vanilla to the mixture, whisking until smooth. The pumpkin not only adds flavor but also moisture, making your brownies deliciously fudgy.
- In a separate medium-sized bowl, combine the flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg. This blend of dry ingredients will provide the perfect structure and flavor for your brownies.
- Gradually add the flour mixture to the pumpkin mixture, stirring until fully incorporated. Be careful not to overmix, as this can lead to denser brownies.
- Spread the thick batter evenly into the prepared baking dish. Use a spatula to ensure an even layer, which helps the brownies bake uniformly.
- In a small bowl, mix the granulated sugar and cinnamon, then sprinkle this mixture evenly over the batter. This topping will create a beautiful, sweet crust as the brownies bake.
- Bake for 35-38 minutes, until the edges start to turn golden brown and the center is set. To check for doneness, insert a toothpick; it should come out with crumbs but no wet batter. Remember, for fudgier brownies, avoid overbaking!
- Let the blondies cool slightly before cutting into bars and serving. This waiting period helps solidify the brownies and enhances the flavors.
Serving Suggestions and Variations for Pumpkin Snickerdoodle Brownies
These Pumpkin Snickerdoodle Brownies are delicious on their own but can be elevated with a few simple serving suggestions. Consider serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can also drizzle caramel sauce on top or add chopped nuts for an added crunch. For variations, try incorporating chocolate chips or swapping the pumpkin for applesauce for a different fruit flavor!
Frequently Asked Questions About Pumpkin Snickerdoodle Brownies
Can I use canned pumpkin? Yes, canned pumpkin puree works perfectly in this recipe and saves time!
How should I store leftover brownies? Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Can I freeze these brownies? Absolutely! Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before serving.
What can I use instead of cornstarch? You can substitute cornstarch with an equal amount of all-purpose flour if needed.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 35-38 minutes
Total Time: 50-55 minutes
Calories per Serving: 250
Servings: 12 bars
Pumpkin Snickerdoodle Brownies
Equipment
- 9x9-inch baking dish For baking the brownies.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted
- 1.75 cups light brown sugar, packed
- 1 cup pure pumpkin
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 0.5 teaspoon nutmeg
- 3 tablespoons granulated sugar For topping
- 1 teaspoon cinnamon For topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until well combined.
- Add the pumpkin and vanilla to the mixture, whisking until smooth.
- In a separate medium-sized bowl, combine the flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg.
- Gradually add the flour mixture to the pumpkin mixture, stirring until fully incorporated.
- Spread the thick batter evenly into the prepared baking dish.
- In a small bowl, mix the granulated sugar and cinnamon, then sprinkle this mixture evenly over the batter.
- Bake for 35-38 minutes, until the edges start to turn golden brown and the center is set.
- Let the blondies cool slightly before cutting into bars and serving.