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Irresistibly Soft Pumpkin Snickerdoodle Brownies

These soft brownies combine pumpkin spice and classic snickerdoodle flavors, all in one pan for an easy and delicious treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Batter Ingredients
  • 1 cup unsalted butter, melted 2 sticks / 227 g
  • 1 ¾ cups light brown sugar, packed 350 g
  • 1 cup pure pumpkin 245 g
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour 285 g
  • 2 teaspoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon nutmeg
Topping Ingredients
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Whisk together the melted butter and brown sugar until smooth.
  3. Add the pumpkin puree and vanilla extract, stirring until uniform.
  4. In a separate bowl, combine the flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg.
  5. Gradually fold the dry ingredients into the pumpkin mixture, stirring just until combined.
  6. Pour the batter into the prepared baking pan, spreading it evenly.
  7. Mix the granulated sugar and cinnamon, then sprinkle this mixture over the top.
Baking
  1. Bake for 25-30 minutes until the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs.
  2. Allow to cool completely in the pan before lifting out using the parchment paper overhang.
  3. For clean slices, refrigerate for about 30 minutes before cutting.

Notes

These brownies can be kept for up to 5 days in an airtight container in the fridge or frozen for up to 2 months. Reheat briefly in the microwave for a fresh-out-of-the-oven feel.