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Pumpkin Snickerdoodle Brownies – Easy Fall Dessert

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Enjoy these Pumpkin Snickerdoodle Brownies, featuring a soft pumpkin-spiced center and a sweet cinnamon-sugar topping. An easy, cozy fall dessert!

Ingredients

Scale

For the Pumpkin Brownies

  • 1 cup(125 g) all-purpose flour
  • 1/2 cup(115 g) unsalted butter, melted
  • 3/4 cup(150 g) granulated sugar
  • 1/4 cup(50 g) packed brown sugar
  • 1/2 cup(120 g) pumpkin puree
  • 1large egg
  • 1 teaspoonvanilla extract
  • 1 teaspoonpumpkin pie spice
  • 1/2 teaspoonground cinnamon
  • 1/2 teaspoonbaking powder
  • 1/4 teaspoonsalt

For the Cinnamon Sugar Topping

  • 2 tablespoonsgranulated sugar
  • 1 teaspoonground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Add the pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  4. In a separate bowl, mix the flour, pumpkin pie spice, cinnamon, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Spread the batter evenly into the prepared baking pan.
  7. Mix the cinnamon and sugar for the topping, then sprinkle evenly over the batter.
  8. Bake for 30–35 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Allow the brownies to cool completely in the pan before lifting them out and cutting into squares.

Find it online:https://www.cookwam.com/pumpkin-snickerdoodle-brownies/