These Pumpkin Snickerdoodle Brownies are a perfect blend of fall flavors and chewy brownie texture. I get the comforting taste of pumpkin, the warmth of cinnamon and nutmeg, and just the right amount of chocolatey sweetness in every bite. With a golden cinnamon-sugar topping and a soft, dense crumb, these brownies are ideal for cozy afternoons, holiday treats, or just when I’m craving something delicious and a little different.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup pumpkin purée
2/3 cup pure maple syrup or regular sugar
1/4 cup almond butter or regular butter, softened
2 tsp pure vanilla extract
1/2 cup oat flour
1/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/3 cup mini chocolate chips or chopped dark chocolate
Optional: 1 tbsp sugar mixed with 1/2 tsp cinnamon for topping
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking dish with parchment paper or lightly greasing it.
In a large bowl, I stir together the pumpkin purée, maple syrup (or sugar), almond butter, and vanilla until smooth.
In a separate bowl, I whisk the oat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
I gradually add the dry ingredients into the wet mixture, mixing until fully combined.
I gently fold in the chocolate chips.
Then, I spread the batter evenly into the prepared baking dish.
If I’m using the cinnamon-sugar topping, I sprinkle it evenly over the batter.
I bake the brownies for 25–28 minutes, or until a toothpick inserted in the center comes out mostly clean.
I let them cool completely in the pan before slicing—this helps them set up perfectly.
Servings and timing
This recipe makes 12 brownies.
Prep time: 10 minutes
Cook time: 28 minutes
Total time: 38 minutes
Calories per serving: 145 kcal
Variations
I sometimes swap the almond butter with peanut butter for a nuttier taste.
For a deeper sweetness, I use coconut sugar instead of maple syrup.
I’ve added a handful of chopped walnuts or pecans for crunch, and they work beautifully.
When I want extra spice, I double the cinnamon or even add a pinch of cloves.
For a chocolate-forward version, I swirl in a tablespoon of cocoa powder to the batter.
Storage/Reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze individual squares in a sealed container or freezer bag—they thaw perfectly in about 30 minutes at room temp. If I want them warm, I pop one in the microwave for about 10–15 seconds.
FAQs
How do I make these brownies completely vegan?
I just use almond butter and maple syrup (instead of dairy butter or regular sugar) and make sure the chocolate chips are dairy-free. The recipe is naturally egg-free, so no other swaps are needed.
Can I use another type of flour instead of oat flour?
I’ve found that almond flour can work, but it changes the texture slightly and makes them a bit more fragile. I avoid regular wheat flour if I want to keep them gluten-free.
Do I need to use the cinnamon-sugar topping?
It’s optional, but I love how it adds a little crunch and extra spice on top. If I skip it, the brownies are still delicious.
Can I double the recipe?
Yes, I double everything and bake it in a 9×13-inch pan. I usually add 5–10 extra minutes to the baking time and keep an eye on it with a toothpick test.
What’s the best way to get clean brownie slices?
I wait until the brownies are completely cool—sometimes even refrigerate them for 30 minutes. Then I use a sharp knife and wipe it clean between slices.
Conclusion
These Pumpkin Snickerdoodle Brownies have quickly become one of my go-to fall bakes. They’re rich, warmly spiced, and incredibly satisfying without being overly sweet. I love how easy they are to customize and how well they store. Whether I’m making them for a cozy night in or sharing them with friends, they never last long on the plate.
Recipe:
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Pumpkin Snickerdoodle Brownies
- Total Time: 38 minutes
- Yield: 12 brownies
- Diet: Gluten Free
Description
These Pumpkin Snickerdoodle Brownies are a cozy fall treat combining warm spices, pumpkin purée, and a fudgy texture. Naturally gluten-free and easily made vegan, they’re perfect for holiday gatherings or afternoon cravings.
Ingredients
1/2 cup pumpkin purée
2/3 cup pure maple syrup or regular sugar
1/4 cup almond butter or regular butter, softened
2 tsp pure vanilla extract
1/2 cup oat flour
1/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/3 cup mini chocolate chips or chopped dark chocolate
Optional: 1 tbsp sugar mixed with 1/2 tsp cinnamon for topping
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.
- In a large bowl, stir together the pumpkin purée, maple syrup (or sugar), almond butter, and vanilla until smooth.
- In a separate bowl, whisk together the oat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking dish.
- If using, sprinkle the cinnamon-sugar topping evenly over the batter.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool completely in the pan before slicing.
Notes
Store at room temperature for 3 days or refrigerate for up to a week.
Freeze individual slices for longer storage and thaw at room temperature.
Microwave for 10–15 seconds for a warm treat.
Use almond butter and maple syrup for a fully vegan version.
Oat flour keeps the recipe gluten-free; almond flour can be used but alters the texture.
The cinnamon-sugar topping adds a nice crunch but is optional.
Double the recipe for a 9×13-inch pan and increase bake time by 5–10 minutes.
For clean slices, cool completely and use a sharp knife, wiping between cuts.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 145
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
