Name: Pumpkin Snickerdoodle Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup cinnamon-sugar mixture (for topping)

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These pumpkin snickerdoodle brownies are the perfect mix of warm fall flavors and chewy sweetness. They combine a soft, spiced pumpkin layer with the buttery cinnamon-sugar goodness of classic snickerdoodles, all baked into a fudgy brownie-style bar.

Why You’ll Love This Recipe

I love these brownies because they capture the cozy essence of autumn in every bite. The pumpkin makes the texture extra moist, while the snickerdoodle topping adds a slight crunch and irresistible sweetness. I also like how easy they are to put together—perfect for a quick dessert, holiday treat, or even as a make-ahead sweet for gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Unsalted butter
Granulated sugar
Brown sugar
Pumpkin puree
Egg
Vanilla extract
Cinnamon-sugar mixture for topping

directions

I start by preheating my oven and greasing a baking dish or lining it with parchment paper.
In one bowl, I whisk together the flour, baking powder, salt, and all the warm spices.
In another bowl, I cream the butter and sugars until smooth, then mix in the pumpkin puree, egg, and vanilla.
I fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
I spread the batter evenly into the prepared dish and sprinkle generously with the cinnamon-sugar mixture.
I bake until the top is golden and a toothpick comes out mostly clean with just a few moist crumbs.
I let the brownies cool completely before slicing to help them set.

Servings and timing

This recipe makes about 16 squares, depending on how large I cut them. I bake them for about 30–35 minutes at 350°F, and with cooling time, I usually plan for around 50 minutes total.

Variations

I sometimes swirl in a little cream cheese filling for a cheesecake-like layer. I also like adding white chocolate chips or chopped pecans for extra texture. If I want a stronger cinnamon-sugar crust, I add an extra sprinkle halfway through baking.

storage/reheating

I keep the brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well for up to 2 months; I just wrap them individually so I can grab one whenever I want. To reheat, I warm them in the microwave for 10–15 seconds for that just-baked taste.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I can use fresh pumpkin puree, but I make sure it’s well-drained so the brownies don’t turn out soggy.

Do these brownies taste more like pumpkin pie or snickerdoodles?

I think they taste like the best of both worlds—spiced pumpkin bars with the cinnamon-sugar crunch of snickerdoodles.

Can I double this recipe for a crowd?

Yes, I double the recipe and bake it in a 9×13-inch pan, just adding a few extra minutes to the baking time.

How do I know when the brownies are done?

I look for the edges to be slightly pulled away from the pan and a toothpick to come out with just a few crumbs, not wet batter.

Can I make these gluten-free?

Yes, I swap the flour with a 1:1 gluten-free baking blend, and they turn out just as delicious.

Conclusion

I love how these pumpkin snickerdoodle brownies combine two classics into one cozy dessert. They’re simple to make, full of warm spices, and perfect for fall gatherings or anytime I crave a sweet, seasonal treat.

Would you like me to also create the exact recipe card with measurements and baking instructions so it matches the structure of this article?

Pumpkin Snickerdoodle Brownies