These Pumpkin Snickerdoodle Brownies are soft, chewy, and bursting with warm fall spices. A rich pumpkin blondie base is topped with a sweet cinnamon-sugar crust, making them the perfect cozy treat for autumn gatherings or holiday dessert trays.
Ingredients
- For the Blondies:
- 1 cup 227 g unsalted butter, melted
- 1 ¾ cups 350 g light brown sugar, packed
- 1 cup 245 g pure pumpkin puree
- 2 teaspoons vanilla extract
- 2 ½ cups 285 g all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- For the Topping:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together melted butter, brown sugar, pumpkin puree, and vanilla until smooth.
- Add dry ingredients: In a separate bowl, whisk flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg. Gradually fold into wet mixture until just combined—do not overmix.
- Prepare topping: In a small bowl, mix granulated sugar and cinnamon.
- Assemble: Spread blondie batter evenly into the prepared pan. Sprinkle cinnamon-sugar topping generously over the top.
- Bake: Bake 35–40 minutes, or until edges are golden and a toothpick comes out mostly clean (a few moist crumbs are okay).
- Cool & serve: Allow brownies to cool completely in the pan before slicing into squares.
Notes
- For chewier brownies, slightly underbake and let them set as they cool.
- Add ½ cup white chocolate chips or chopped pecans for extra flavor.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.