Description
These pumpkin snickerdoodle brownies are soft, spiced pumpkin bars topped with a sweet cinnamon-sugar crust, combining the cozy flavors of pumpkin pie and snickerdoodles in a chewy brownie-style dessert.
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)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the top generously with the cinnamon-sugar mixture.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan before slicing into squares.
Notes
- For extra flavor, swirl in cream cheese filling before baking.
- Add white chocolate chips or chopped pecans for texture.
- Double the recipe and bake in a 9×13-inch pan for a crowd.
- Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
- Freeze individually wrapped squares for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
