If you’re like me, weekends are for cozy baking, warm drinks, and sharing something sweet with family and friends. I’ll admit, I’ve tried a lot of brownie recipes over the years—fudgy, cakey, even vegan options—but nothing beats the magic of combining the rich, comforting flavor of pumpkin with a cinnamon-sugar swirl that makes every bite feel like a hug. That’s exactly what these pumpkin snickerdoodle brownies are all about. They’re the kind of treat that disappears in minutes at my house, especially the moment I sprinkle that cinnamon sugar topping on top. The smell alone—warm pumpkin, spicy cinnamon, hints of vanilla—fills the whole kitchen and always gets everyone’s noses twitching. Whether you’re looking for something special to serve at a fall gathering or just craving a slice late at night when the house is quiet, these brownies are my go-to. Trust me, once you try this recipe, it’ll become a new fall favorite in your home, too!
Thank you for reading this post, don't forget to subscribe!What is Pumpkin Snickerdoodle Brownie?
Think of these pumpkin snickerdoodle brownies as a delightful mashup of two totally addictive treats: pumpkin spice brownies and homemade snickerdoodles. They’re essentially fudgy, moist brownies infused with the mellow sweetness of pumpkin puree, topped with a cinnamon-sugar crust that’s both crunchy and melt-in-your-mouth good. The name might sound fancy, but honestly, these are super simple to make. It’s like baking a classic brownie but with a cozy fall twist. The pumpkin adds a wonderful moisture and a subtle earthy flavor, while the cinnamon-sugar topping gives that irresistible spice crunch that makes you want to keep going back for another slice. I love serving these for chilly afternoons, or bringing them to potlucks because they’re just a little different—kind of fun and fancy but still so comforting. Plus, they’re a fantastic way to sneak extra veggies into dessert without anyone noticing!
Why you’ll love this recipe?
What I love most about these pumpkin snickerdoodle brownies is how they hit all the right notes—rich, spicy, sweet, with that perfect chewy-crunchy contrast on top. The flavor combo of pumpkin and cinnamon never gets old in my house; it’s like a little slice of fall in every bite. And let me tell you, they’re so easy to make. I always keep a can of pumpkin in my pantry because you never know when a quick baking project will save the day—especially on busy weeknights or when unexpected guests drop by. These brownies are budget-friendly, too. You probably already have most of the ingredients in your kitchen, so it’s a smart, cozy treat without breaking the bank. I also appreciate how versatile they are—serve warm with a drizzle of caramel, dusted with powdered sugar, or even topped with a scoop of vanilla ice cream for extra indulgence. My kids actually ask for seconds, and honestly, I don’t blame them—these are dangerously addictive!
How do I make Pumpkin Snickerdoodle Brownies?
Quick Overview
This recipe starts with whisking together simple ingredients for a fudgy brownie batter, then swirling in pumpkin puree for a moist, flavorful base. You’ll prepare a cinnamon-sugar topping, layer it on top of the batter, and then bake until it’s just right—still gooey in the middle but with a perfectly crackling cinnamon crust on top. The trick is not overbaking, so keep an eye on your oven. Once they’re out, let them cool slightly before slicing. Trust me, patience is key—it’ll be worth the wait when that cinnamon aroma drifts through the house. This method makes the most deliciously moist brownies with a beautiful marbled swirl of pumpkin and cinnamon, and the top always gets a little crisp, adding extra texture and flavor.
Ingredients
For the Main Batter:
– 1 cup all-purpose flour (or gluten-free flour blend, if needed)
– 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for depth)
– 1 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon vanilla extract
– 1/2 cup melted unsalted butter or coconut oil
– 1 cup pumpkin puree (canned or homemade; make sure it’s smooth and plain)
– 2 large eggs
For the Filling:
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– Optional: a sprinkle of chopped nuts or chocolate chips for extra texture
For the Glaze:
– 1/4 cup powdered sugar (or more for thick drizzle)
– 1-2 teaspoons milk or cream
– A dash of cinnamon for flavor (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper—this will make slicing so much easier—and give it a light coating of non-stick spray if you like. Make sure your pan is ready before you start mixing—baking times go fast once it’s in the oven!
“Packed with flavor and so simple. Exactly what I wanted from this Autumn Spice Brownies How to Bake Bliss!”
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, cinnamon, and nutmeg. Sifting these first is a good idea; it prevents clumps and gives you a smooth batter. I’ve learned the hard way that dry ingredients need to be evenly distributed for that perfect fudgy texture.
Step 3: Mix Wet Ingredients
In another large bowl, beat the eggs, then stir in the vanilla, melted butter, and pumpkin puree. Make sure everything is well combined—your mixture will look a little streaky at first, but it comes together nicely. I always do this step by hand; it’s therapeutic and helps get a good combined mixture.
Step 4: Combine
Add the dry ingredients to the wet and fold gently until just combined. Don’t overmix—this keeps your brownies tender and fudgy. It’s okay if there are a few streaks of flour, just stop mixing when it looks evenly incorporated.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar and cinnamon. If you’re adding nuts or chocolate chips, fold those in now. This filling adds a lovely cinnamon punch and some texture if you want it, but it’s totally optional.
Step 6: Layer & Swirl
Pour half of the brownie batter into your prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the rest of the batter on top and gently swirl with a toothpick or skewer to create a pretty marbled effect. This step is really satisfying—you’ll see the pumpkin and cinnamon swirl together beautifully!
Step 7: Bake
Bake for 25-30 minutes — start checking at the 25-minute mark. The edges should look set and slightly pull away from the sides, but the center still feels a little soft when you gently press. Remember, these brownies continue to set as they cool, so don’t overbake!
Step 8: Cool & Glaze
Let the brownies cool in the pan for about 15 minutes, then transfer them to a wire rack. Mix the powdered sugar with milk and cinnamon to make a thick glaze, and drizzle it over the slightly warm brownies. The glaze adds a beautiful sweet crunch that complements the soft center perfectly.
Step 9: Slice & Serve
Once fully cooled, cut into squares with a sharp knife. Clean the knife after each cut for neat edges. Serve plain, dusted with extra cinnamon, or topped with vanilla ice cream. These brownies are best enjoyed slightly warm but taste great at room temperature, too.
What to Serve It With
These pumpkin snickerdoodle brownies are incredibly versatile. For breakfast, pair them with a strong coffee or a spiced chai latte—trust me, it’s a match made in heaven. I often warm a slice in the microwave for about 10 seconds, then top with a dollop of whipped cream or a sprinkle of cinnamon sugar for a festive touch. In the afternoon, they make a perfect treat alongside a mug of apple cider or a cozy herbal tea. For that extra special dessert, serve a warm brownie with a scoop of vanilla ice cream and a drizzle of caramel sauce—trust me, your guests will be swooning. And if you’re in a hurry, these brownies are great for on-the-go snacking, packed in a cute box or wrapped individually in parchment. Whatever the occasion, they’re guaranteed to brighten your day!
“Made the Autumn Spice Brownies How to Bake Bliss tonight and wow — perfect weeknight dinner. Will definitely make again!”
Top Tips for Perfecting Your Pumpkin Snickerdoodle Brownies
Over the years, I’ve made these brownies countless times, and I’ve picked up some tricks to make them even better:
- Zucchini Prep: I don’t use zucchini in this particular recipe, but if you want even more moisture, you can blend in a little grated zucchini—just squeeze out excess moisture first! It’s a sneaky way to add extra veggies without changing the flavor. But trust me, the pumpkin is already doing a lot of heavy lifting here.
- Mixing Advice: Be gentle when folding in the dry ingredients. Overmixing is the enemy of fudgy brownies—stay light and tender.
- Swirl Customization: For a more dramatic swirl, dollop spoonfuls of the pumpkin batter and cinnamon sugar on top, then swirl with a toothpick or skewer in random patterns. It creates a gorgeous marbled look.
- Ingredient Swaps: Want to make gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend. If you’re watching sugar, reduce the brown sugar to 2-3 tablespoons—though the texture might shift slightly, but it’s worth experimenting!
- Baking Tips: Every oven is different. Keep an eye on the brownies at the 25-minute mark—they’re ready when the edges look set but the center still feels a little soft. Overbaking kills that fudgy texture I love.
- Glaze Variations: Feeling fancy? Mix a little cream cheese into your powdered sugar glaze for extra richness, or add a splash of maple syrup for depth. I’ve also tried sprinkling a pinch of extra cinnamon on top before drizzling the glaze—it looks pretty and tastes divine.
Honestly, I’ve tested so many tweaks, and each time, these brownies get just a little better. The key is to keep it simple and enjoy the process—and of course, the tasting!
Storing and Reheating Tips
To keep your pumpkin snickerdoodle brownies fresh and delicious:
- Room Temperature: Store in an airtight container for up to 2 days. Keep out of direct sunlight; they’re best enjoyed within the first day or two.
- Refrigerator: Cover tightly or store in a sealed container for up to a week. The fridge can dry out baked goods sometimes, so I recommend reheating a slice in the microwave for about 10 seconds to regain that freshly baked softness.
- Freezer: Wrap individual pieces in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm slices gently in the microwave. They freeze wonderfully—my secret for a quick treat on busy mornings!
- Glaze Timing: Add any extra glaze or toppings after reheating, as moisture can make the glaze run or soften prematurely. I’ve found that adding it just before serving keeps that crunchy, sweet finish intact.
My advice? Enjoy your brownies within a few days for the best flavor and texture. The longer they sit, the more the moisture and flavors meld—sometimes for the better, sometimes not. Keep an eye on the texture, and you’ll be golden!
Frequently Asked Questions
Final Thoughts
Honestly, these pumpkin snickerdoodle brownies have become a staple in my baking rotation. They’re a warm, spicy, moist delight that’s perfect for fall but totally crave-worthy any time of year. The combination of pumpkin and cinnamon feels like a nostalgic hug, and I love that they’re so forgiving and easy to customize. Whether you’re baking for a family gathering, a quick afternoon treat, or just want something cozy to enjoy with a mug of tea, these brownies are sure to hit the spot. My only advice—make a double batch. Wait until you see how quickly they disappear! Feel free to experiment with add-ins like chocolate chips or chopped nuts, and let me know how yours turn out. Happy baking, and I’d love to hear your own twists and tips in the comments below!
pumpkin snickerdoodle brownies
Ingredients
Main Ingredients
- 1 cup unsalted butter melted
- 1.75 cups light brown sugar packed
- 1 cup pure pumpkin
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 0.5 teaspoon nutmeg
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.
- Whisk melted butter and brown sugar in a large bowl until fully incorporated.
- Add the pumpkin and vanilla. Whisk to combine.
- In a separate, medium-sized bowl, whisk together the flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg.
- Gradually stir the flour mixture into the pumpkin mixture until completely combined.
- Spread the batter into the bottom of the lined baking dish. (The batter is thick.)
- In a small bowl, whisk together the granulated sugar and cinnamon.
- Evenly sprinkle the mixture over the batter.
- Bake for 35-38 minutes, or until the edges just begin to turn golden brown and the center is no longer jiggly. Do not overbake. Check at 30 minutes; if an inserted toothpick comes out with crumbs but no wet batter, it is done.
- Allow the bars to cool slightly before cutting and serving.
