Description
A deliciously cozy fall treat that combines the flavors of pumpkin and snickerdoodle cookies in a brownie form.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and melted butter until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spread the batter evenly in the prepared baking pan.
- In a small bowl, mix the granulated sugar and cinnamon for rolling.
- Sprinkle the cinnamon-sugar mixture over the top of the brownie batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- These brownies can be stored in an airtight container for up to a week.
- Serve warm with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Brownies, Fall Treat, Dessert Recipe