Cozy Pumpkin Snickerdoodle Brownies – The Ultimate Fall Dessert You’ll Love

If you’ve been looking for the perfect easy treat, these Pumpkin Snickerdoodle Brownies bring together cozy spices, gooey brownie goodness, and a hint of pumpkin flavor in every bite! This recipe is everything we love about fall—warm, sweet, and just a little nostalgic.

I’m so excited to share this one because it fills your kitchen with the smell of cinnamon sugar and pumpkin spice magic. If you haven’t yet, make sure to subscribe to my email list so you never miss another comforting recipe like this one.

Overview of Recipe Content

These Pumpkin Snickerdoodle Brownies are the perfect dessert for cozy weekends, potlucks, or even as a sweet Thanksgiving addition. They’re chewy like a brownie, flavored like a snickerdoodle, and carry that unmistakable pumpkin richness that makes fall baking irresistible.

Why You’ll Love It

• Easy one-bowl recipe—no mixer needed.
• Warm and spiced with cinnamon and nutmeg.
• Chewy texture with a soft pumpkin center.
• Perfect balance of sweetness and spice.
• Freezer-friendly for make-ahead treats.

What It Tastes Like

Think buttery snickerdoodle meets pumpkin pie, all swirled into a fudgy brownie. It’s cozy, aromatic, and slightly crisp at the edges with a melt-in-your-mouth center.

Ingredients

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Brownie Base:

• 1 cup (2 sticks / 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
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Topping:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Whisk and spatula
• Parchment paper

Substitutions

• Use gluten-free flour blend for a gluten-free version.
• Replace butter with coconut oil or vegan butter for dairy-free.
• Add white chocolate chips or chopped pecans for extra indulgence.

How to Make Pumpkin Snickerdoodle Brownies

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1. Preheat & Prepare:
   Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting.
2. Mix Wet Ingredients:
   In a large bowl, whisk together melted butter, brown sugar, pumpkin puree, and vanilla extract until smooth and glossy.
3. Combine Dry Ingredients:
   In another bowl, whisk flour, cornstarch, baking powder, cinnamon, nutmeg, and salt.
4. Mix Batter:
   Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix—keep it tender!
5. Spread & Top:
   Pour the batter evenly into your prepared pan. In a small bowl, mix the cinnamon and sugar topping. Sprinkle generously over the batter.
6. Bake:
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. Cool & Slice:
   Let cool completely before slicing into squares.

Tip: The aroma will make it hard to wait—but trust me, they’re even better once cooled and set!

What to Serve with Pumpkin Snickerdoodle Brownies

Pair these beauties with a hot apple cider, chai latte, or a simple vanilla bean ice cream scoop. For an extra festive touch, drizzle with caramel sauce or serve alongside a dollop of whipped cream.

Tips for Making It Perfect

• Don’t overbake! You want that fudgy brownie texture.
• For an extra cinnamon sugar crunch, double the topping.
• If your pumpkin puree is watery, blot it with a paper towel first.
• Chill before cutting for clean, bakery-style squares.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Keeps up to 7 days—just bring to room temperature before serving.
• Freezer: Freeze individually wrapped bars for up to 2 months.

General Information

Brownies may feel classic, but the pumpkin twist adds that autumn warmth. This dessert bridges the gap between cookies and cake, making it a favorite in my family gatherings.

For more seasonal inspiration, check out:

• Maple Pecan Coffee Cake

Frequently Asked Questions

1. Can I use pumpkin pie filling instead of puree?
No—pumpkin pie filling has added sugar and spices that can throw off the recipe balance.

2. Can I make these gluten-free?
Yes! Swap the flour for a 1:1 gluten-free baking blend.

3. How do I keep them chewy?
Don’t overbake and store in an airtight container.

4. Can I add chocolate chips?
Absolutely. Try white or dark chocolate for extra flavor contrast.

5. Can I double the recipe?
Yes, just use two pans or a large sheet pan and adjust bake time slightly.

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Conclusion

These Pumpkin Snickerdoodle Brownies are the definition of fall comfort. They’re chewy, sweet, and full of that cinnamon-sugar bliss we crave this time of year.

If you loved this, you’ll also adore my Pumpkin Cheesecake Bars or Brown Butter Blondies!

Happy baking, friend—and don’t forget to share your cozy creations on Pinterest!

Nutritional Information

Serving	Calories	Carbs	Fat	Protein	Sugar
1 bar	~260	35g	11g	3g	22g

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