Description
These Pumpkin Snickerdoodle Brownies are a delightful twist on the classic brownie, blending the rich, fudgy texture of a brownie with the warm, comforting flavors of pumpkin spice and the sweet, cinnamon-sugar coating of a snickerdoodle cookie. This recipe is perfect for fall gatherings, holiday desserts, or any time you crave a cozy, flavorful treat. The combination of pumpkin puree, warm spices, and a generous sprinkle of cinnamon-sugar creates a moist, decadent brownie that is sure to be a crowd-pleaser.
Ingredients:
Brownies
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 1 cup (245 g) pure pumpkin
- 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
Topping
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Preparation:
Step 1: Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper. This will make it easier to remove the brownies after baking. Set the prepared dish aside.
Step 2: In a large bowl, whisk together the melted butter and packed light brown sugar until they are fully incorporated and the mixture is smooth.
Step 3: Add the pure pumpkin and vanilla extract to the butter and sugar mixture. Whisk to combine until the mixture is evenly colored and smooth.
Step 4: In a separate, medium-sized bowl, whisk together the all-purpose flour, cornstarch, pumpkin pie spice, baking powder, kosher salt, and nutmeg. Make sure all the dry ingredients are well combined to ensure even distribution of spices.
Step 5: Gradually stir the flour mixture into the pumpkin mixture until just combined. Be careful not to overmix; overmixing can result in tough brownies. The batter will be thick.
Step 6: Spread the batter evenly into the bottom of the lined baking dish. The batter is thick, so you may need to use a spatula to spread it out.
Step 7: In a small bowl, whisk together the granulated sugar and cinnamon until well combined. This cinnamon-sugar mixture will create the signature snickerdoodle topping.
Step 8: Evenly sprinkle the cinnamon-sugar mixture over the batter in the baking dish.
Step 9: Bake in the preheated oven for 35-38 minutes, or until the edges just begin to turn golden brown and the center is no longer jiggly. Don’t overbake! Check at 30 minutes – if an inserted toothpick is removed with crumbs but no wet batter, it is done. The goal is “fudgy” pumpkin brownies.
Step 10: Allow the brownies to cool slightly in the baking dish before cutting and serving. Cooling allows the brownies to set and makes them easier to cut.
Why You’ll Love This Recipe:
- Unique Flavor Combination: Combines the best of brownies and snickerdoodles with a pumpkin spice twist.
- Moist and Fudgy Texture: Pumpkin puree adds moisture, resulting in a perfectly fudgy brownie.
- Easy to Make: Simple steps and readily available ingredients make this recipe accessible for all skill levels.
- Perfect for Fall: The warm spices and pumpkin flavor make it an ideal dessert for autumn.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with caramel sauce for added sweetness.
- Enjoy with a cup of coffee or hot cocoa.
- Dust with powdered sugar for a festive presentation.
Tips:
- Don’t Overmix: Overmixing the batter can result in tough brownies. Mix until just combined.
- Use Parchment Paper: Lining the baking dish with parchment paper makes it easy to remove the brownies and prevents sticking.
- Check for Doneness: Use a toothpick to check for doneness. The brownies should be fudgy but not wet in the center.
- Cool Completely: Allow the brownies to cool completely before cutting for cleaner slices.
Preparation Time: 20 minutes
Cook Time: 35-38 minutes
Total Time: 55-58 minutes
Nutrition Information: (per serving, estimated)
Calories: 350 kcal Protein: 4g Sodium: 200mg
Conclusion
Pumpkin Snickerdoodle Brownies are a delicious and unique dessert that combines the comforting flavors of fall with the classic appeal of brownies. The fudgy texture, warm spices, and sweet cinnamon-sugar topping make these brownies a delightful treat for any occasion. Whether you’re baking for a holiday gathering or simply craving a cozy dessert, this recipe is sure to impress. Enjoy the delightful combination of pumpkin, snickerdoodle, and brownie in every bite!
Questions and Answers About This Recipe
Q1: Can I use canned pumpkin pie filling instead of pure pumpkin?
A: No, it’s best to use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the brownies.
Q2: Can I use a different type of flour?
A: While all-purpose flour works best for this recipe, you can substitute with a 1:1 gluten-free flour blend if needed. Be aware that this may slightly alter the texture of the brownies.
Q3: How do I store these brownies?
A: Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Q4: Can I add chocolate chips to the batter?
A: Absolutely! Adding chocolate chips can enhance the brownie flavor. Fold in about 1 cup of chocolate chips (milk, dark, or semi-sweet) into the batter before baking.
Q5: What can I do if my brownies are too dry?
A: Make sure not to overbake the brownies. If they still turn out dry, try adding a tablespoon or two of milk or cream to the batter next time to increase the moisture content.
