Pumpkin Snickerdoodle Brownies you can’t resist!
Pumpkin Snickerdoodle Brownies are the ultimate cozy mashup for fall dessert lovers, combining fudgy pumpkin brownies with a snickerdoodle swirl.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box fudge brownie mix (plus eggs, oil & water per box instructions)
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cream of tartar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat oven to 350°F and grease a 9×9” pan. Prepare brownie batter according to box instructions and pour into the bottom of the pan.
- In a bowl, whisk flour, baking powder, salt, cream of tartar, cinnamon, and nutmeg. In another bowl, cream butter with sugars until fluffy, then mix in pumpkin, egg, and vanilla. Blend wet and dry ingredients.
- Gently spoon the pumpkin snickerdoodle batter over the brownie layer, smoothing carefully.
- Sprinkle cinnamon sugar evenly on top.
- Bake for 40–45 minutes or until a toothpick comes out mostly clean. Let cool completely before slicing into squares.
Notes
- Ensure the brownie layer is well-prepared for the best texture.
- Let the brownies cool completely for easier slicing.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg