Print

Pumpkin Snickerdoodle Brownies

Print Recipe

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:

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  3. In a separate bowl, sift together flour, cocoa powder, cinnamon, cream of tartar, baking soda, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Spread the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture over the top.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Allow to cool completely in the pan before cutting into squares.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/pumpkin-snickerdoodle-brownies/

Themes by WordPress