Pumpkin Snickerdoodle Brownies
Delicious and moist brownies with pumpkin and snickerdoodle flavors.
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.
Notes
For a fudgy texture, be careful not to overbake the blondies. They should be moist and slightly gooey in the center.