These Pumpkin Snickerdoodle Brownies combine the warm spice of cinnamon with fudgy, pumpkin-rich brownie texture for the ultimate fall dessert.

Scale

1 cup unsalted butter, melted

1 ¾ cups light brown sugar

1 cup pure pumpkin puree

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

¼ cup granulated sugar

1 tablespoon ground cinnamon

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1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.

2. Whisk together melted butter, brown sugar, pumpkin puree, and vanilla.

3. Combine dry ingredients separately.

4. Mix wet and dry ingredients together until just combined.

5. Pour into pan and sprinkle with cinnamon sugar.

6. Bake for 30–35 minutes, then cool before slicing.

Store at room temperature up to 3 days or freeze for 2 months. For best texture, don’t overbake.