Description
A delightful fall dessert combining the fudgy richness of brownies with the warm spices of snickerdoodles and the subtle sweetness of pumpkin.
Ingredients
Scale
For the Crust:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- In a separate bowl, sift together flour, cocoa powder, cinnamon, cream of tartar, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture over the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before cutting into squares.
Notes
You can customize the seasonings to taste.