Pumpkin Spice Brownies with Cinnamon-Sugar Crust

Fudgy, spiced, and deeply comforting—these brownies blend the rich, decadence of classic chocolate-free brownies with the warm flavors of fall. Infused with pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice, then crowned with a delicate cinnamon-sugar crust, they’re like pumpkin bread and brownies had a deliciously moist lovechild. Perfect for autumn gatherings, holiday baking, or anytime you crave cozy sweetness.

Why You’ll Love This Recipe

This isn’t just another brownie—it’s fall in dessert form. Inspired by seasonal pumpkin treats and fudgy blondie textures, these bars are soft, dense, and packed with warm spices. The secret? Real pumpkin adds moisture without overpowering, while cornstarch gives that melt-in-your-mouth crumb. And that crackly cinnamon-sugar top? Pure bakery-style magic.

Perfect for:

• Thanksgiving and holiday desserts
• Fall-themed bake sales and cookie swaps
• Fans of pumpkin pie, snickerdoodles, or spice cakes
• Gluten-free adaptation possible

Ingredients

For the Brownie Batter

• 1 cup (2 sticks / 227g) unsalted butter, melted and slightly cooled
• 1¾ cups (350g) light brown sugar, packed
• 1 cup (245g) pure pumpkin puree (not pumpkin pie filling!)
• 2 tsp pure vanilla extract
• 2½ cups (285g) all-purpose flour, spooned & leveled
• 2 tsp cornstarch (key for tender texture)
• 2 tsp pumpkin pie spice (or make your own blend)
• 1 tsp baking powder
• 1 tsp kosher salt
• ½ tsp ground nutmeg (freshly grated if possible)

For the Topping

• 3 tbsp (36g) granulated sugar
• 1 tsp ground cinnamon

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 350°F (175°C).
• Line a 9×9-inch baking dish with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease any exposed pan.

2. Mix Wet Ingredients

In a large bowl:

• Whisk together melted butter and brown sugar until smooth and glossy (~1 minute).
• Add pumpkin puree and vanilla extract. Whisk until fully blended and no streaks remain.

3. Combine Dry Ingredients

In a medium bowl:

• Whisk together flour, cornstarch, pumpkin pie spice, baking powder, salt, and nutmeg until evenly combined.

4. Make the Batter

• Gradually add dry ingredients to wet, stirring gently with a spatula until just combined.

5. Spread & Top

• Pour batter into prepared pan. Use an offset spatula or damp hands to press evenly into corners.
• In a small bowl, mix granulated sugar and cinnamon.
• Sprinkle evenly over the top for a sweet, spiced crust.

6. Bake to Fudgy Perfection

• Bake 35–38 minutes, until:
  • Edges are lightly golden
  • Center is set (no jiggle)
  • A toothpick inserted near center comes out with moist crumbs—but no wet batter

7. Cool & Cut

• Let cool in pan at least 30–45 minutes—this sets the structure for clean slices.
• Use parchment overhang to lift out, then cut into squares with a sharp knife.

Serve slightly warm or at room temperature.

You Must Know

• Use real pumpkin puree —canned or homemade. Avoid pie filling (it has added sugar/spices).
• Cornstarch is essential —it creates that signature soft, velvety texture.
• Cool before cutting —warm brownies may crumble.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat individual squares in microwave (10–15 seconds) for warm, gooey texture.
• Freeze whole or sliced: Wrap tightly and thaw at room temp before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a cake stand with tea or coffee.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pair with whipped cream, vanilla ice cream, or caramel sauce.

Cultural Context

Rooted in American holiday traditions and modern “pumpkin everything” culture, this recipe celebrates how seasonal flavors can reinvent classics. Found at Thanksgiving tables, school fundraisers, and creative kitchens alike, it honors the joy of sharing handmade sweetness—with a little spice and a lot of heart.

Pro Tips

• Double the recipe? Yes—use a 9×13-inch pan and increase time by 5–10 mins.
• Want more spice? Add cayenne or ginger to the batter.
• Make ahead: Assemble unbaked pan and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use pumpkin pie filling instead of puree?
A: No—it contains sugar and thickeners that will throw off texture and sweetness.

Q: Why did my brownies turn out cakey?
A: Likely overbaked or too much leavening. Check early and measure carefully.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 20–24 minutes.

Q: Can I air fry them?
A: Not the whole batch—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed ingredients and spices.

Nutrition Facts (Per Serving – Approximate)

Based on 16 servings

• Calories: 280
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 22g
• Protein: 3g
• Sodium: 280mg

These brownies don’t shout. They emerge golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pumpkin, passion, and someone who says, “Let’s make it together.”