Introduction to Pumpkin Snickerdoodle Brownies
As the leaves turn golden and the air gets crisp, I can’t help but crave cozy treats like Pumpkin Snickerdoodle Brownies. These delightful brownies capture the essence of fall with their warm spices and pumpkin goodness, making them a perfect solution for a busy day or a sweet surprise for loved ones. Believe me, there’s something truly magical about the combination of pumpkin and cinnamon that makes every bite feel like a warm hug! So, whether you’re treating your family or preparing for a gathering, these brownies will be the highlight of your dessert table.
Why You’ll Love This Pumpkin Snickerdoodle Brownies
These Pumpkin Snickerdoodle Brownies are truly a gem in the fall baking repertoire. They come together quickly, making them perfect for those hectic weeknights or last-minute get-togethers. The rich, comforting flavors of pumpkin and spices blend beautifully, creating a treat that pleases your palate without a fuss. Plus, they’re easy enough for your kids to help with, turning baking into a fun family activity! What’s not to love?
Ingredients for Pumpkin Snickerdoodle Brownies
Before diving into the kitchen, let’s gather our all-star lineup of ingredients! Each one plays a vital role in making these Pumpkin Snickerdoodle Brownies unforgettable.
- Pumpkin purée: The star ingredient that brings moisture and that lovely, earthy flavor.
- Pure maple syrup or granulated sugar: For natural sweetness, maple syrup adds richness, while sugar is a classic option.
- Almond butter or unsalted butter: This adds creaminess; you can go for almond butter for a nutty twist or simple unsalted butter for a classic touch.
- Pure vanilla extract: Just a dash provides depth and enhances the other flavors beautifully.
- Oat flour: A gluten-free alternative that gives these brownies a nice structure. Feel free to substitute with regular flour if preferred!
- Baking soda: Just a pinch helps the brownies rise, creating a soft and chewy texture.
- Fine sea salt: Balances the sweetness and intensifies the overall flavor profile.
- Ground cinnamon: A warm spice that makes everything taste like fall. It’s an essential must-have in your pantry!
- Ground ginger: Adds a zesty warmth that beautifully complements pumpkin.
- Ground nutmeg: A pinch of this aromatic spice contributes to the cozy, festive vibes.
- Mini chocolate chips or chopped dark chocolate: Because who can resist a little chocolate goodness? They make each bite utterly delightful.
- Optional: Sugar mixed with cinnamon for sprinkling on top—add this if you want that extra touch of sweetness and flair.
For the exact quantities, check the list at the bottom of the article, where you can also find a printable version of this scrumptious recipe!
How to Make Pumpkin Snickerdoodle Brownies
Now that we’ve gathered our ingredients, let’s jump into the delightful process of making these Pumpkin Snickerdoodle Brownies! You’ll see how simple and enjoyable it is to create these yummy treats at home.
Step 1: Preheat and Prepare
First things first, let’s preheat our oven to 350°F (175°C). While that’s warming up, grab a 20 × 20 cm baking pan and line it with parchment paper. If you’re short on parchment, a quick spray of cooking oil works just fine. This makes for easy handling after baking!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin purée, maple syrup (or sugar), almond butter, and vanilla extract. Use a sturdy spatula to mix until everything is smooth and creamy. Think of this as creating the cozy base of your brownies, bringing all those warm fall flavors together!
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the oat flour, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg. This step is crucial as it makes sure that the spices and leavening agent are evenly distributed, so you get that great taste in every bite!
Step 4: Combine Wet and Dry Mixtures
Now, gradually fold the dry mixture into the wet one. Be gentle while mixing! You want your batter to be fluffy and rich but not overworked. Just stir until you can’t see any dry flour—this is where the magic starts to happen!
Step 5: Add Chocolate Chips
Time for a little indulgence! Gently fold in the mini chocolate chips or chopped dark chocolate. This adds those irresistible pockets of chocolate that melt perfectly into the moist brownie batter. Trust me; you’ll want every last morsel!
Step 6: Spread in the Pan
Next, spread the batter evenly into your prepared pan. It might be sticky, so use a spatula to smooth the top. If you’re feeling fancy, sprinkle that cinnamon-sugar mixture on top for an extra sweet touch that will make your brownies sparkle!
Step 7: Baking Time
Pop your pan in the oven and set the timer for 25 to 28 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay—this means they’ll stay soft and chewy!
Step 8: Cooling and Slicing
Once your brownies are baked to perfection, allow them to cool completely in the pan. Patience is key here; slicing them too soon could lead to a crumbly mess. Grab a sharp knife, and then cut these beauties into squares. Enjoy the heavenly aroma as you get ready for a sweet treat!
Tips for Success
- Make sure your pumpkin purée is pure and unsweetened for the best results.
- Allow your brownies to cool completely to avoid messing up their structure when slicing.
- Feel free to substitute almond butter with peanut butter for a different flavor twist.
- Use room temperature ingredients for a smoother batter and even baking.
- Mix gently to keep the brownies soft and chewy – overmixing can toughen them up!
Equipment Needed
- Baking pan: A 20 × 20 cm pan works best, but an 8 × 8 inch pan is a great alternative.
- Parchment paper or cooking spray: For easy removal, line the pan; a light coating of spray is also effective.
- Mixing bowls: Use a large bowl for wet ingredients and a smaller one for dry ingredients.
- Spatula: Perfect for mixing and spreading the batter evenly in the pan.
- Whisk: Great for combining your dry ingredients thoroughly.
Variations on Pumpkin Snickerdoodle Brownies
- Gluten-Free Option: Substitute oat flour with a gluten-free all-purpose blend for a safe and delicious alternative.
- Vegan Version: Replace almond butter with a plant-based butter and use a flax egg as a binder instead of regular eggs.
- Nut-Free Delight: If nuts are a concern, simply stick with unsalted butter or coconut oil in place of almond butter.
- Spiced Up Brownies: Add a pinch of cayenne pepper to the dry ingredients for a surprising kick that complements the warm spices!
- Dried Fruit Add-In: Toss in some chopped dried cranberries or raisins for a chewy texture and an extra layer of sweetness.
- Chocolate Swap: Try white chocolate chips instead of dark for a different flavor profile that pairs beautifully with pumpkin.
Serving Suggestions
- Serve Warm: These brownies are best enjoyed warm, perhaps with a scoop of vanilla ice cream on top.
- Pair with Milk: A tall glass of cold milk complements the sweetness perfectly.
- Garnish: Dust with powdered sugar for an elegant touch during special occasions.
- Coffee Companion: They make a delightful pair with a rich cup of coffee or chai tea.
- Pack for Lunch: Individually wrap them for a sweet surprise in lunchboxes!
FAQs about Pumpkin Snickerdoodle Brownies
Got questions about these delightful Pumpkin Snickerdoodle Brownies? Don’t worry; I’ve got you covered! Here are some common queries that pop up when baking these fall favorites.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Canned pumpkin purée is often more convenient, but fresh pumpkin can add a lovely flavor too.
How should I store these brownies?
Store your brownies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, they’ll freeze well for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy!
Can I make these brownies gluten-free?
Yes! Just substitute the oat flour with a gluten-free all-purpose flour blend. This ensures everyone can enjoy the autumn flavors without worry!
What if I don’t have almond butter?
No problem at all! You can easily swap in unsalted butter or any nut butter you prefer, like peanut or cashew butter. The flavor will still be amazing!
What can I do with leftovers?
If you have leftovers (though I doubt it), crumble them over yogurt or oatmeal for a quick breakfast. You can also turn them into brownie truffles by rolling them into balls and dipping them in chocolate!
Final Thoughts
Baking these Pumpkin Snickerdoodle Brownies is like inviting fall into your kitchen with open arms. Every bite is a celebration of flavors that warms the heart and lifts the spirit. I love how easy they are to whip up on a cozy afternoon, creating sweet moments with loved ones around the table. Plus, they’re not just a treat; they’re an experience—sharing these brownies during family gatherings or quiet evenings becomes a cherished memory. Trust me, once you take that first bite, you’ll be counting the days until you can make them again. Happy baking!
Print
Pumpkin Snickerdoodle Brownies
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Snickerdoodle Brownies are a delicious fall treat, combining the flavors of pumpkin and warm spices with a soft and chewy brownie base.
Ingredients
- 120 g pumpkin purée
- 135 g pure maple syrup or granulated sugar
- 60 g almond butter or unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 60 g oat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 55 g mini chocolate chips or chopped dark chocolate
- Optional: 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon for topping
Instructions
- Preheat oven to 175°C. Line a 20 × 20 cm baking pan with parchment paper or lightly grease.
- In a large bowl, stir together pumpkin purée, maple syrup or sugar, almond butter, and vanilla extract until smooth and homogenous.
- In a separate bowl, whisk oat flour with baking soda, salt, cinnamon, ginger, and nutmeg until well blended.
- Gradually fold the dry mixture into the pumpkin mixture, mixing until a uniform batter forms.
- Gently fold in the chocolate chips or chopped dark chocolate until evenly distributed.
- Spread the batter evenly into the prepared baking pan.
- If desired, sprinkle the cinnamon-sugar mixture evenly over the surface.
- Bake for 25 to 28 minutes, or until a toothpick inserted in the centre emerges mostly clean.
- Allow brownies to cool completely in the pan before slicing with a sharp knife.
Notes
- Ensure the pumpkin purée is not the spiced version for the best flavor.
- Feel free to adjust the sweetness by using more or less maple syrup or sugar based on your preference.
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
