Why You’ll Love This Recipe

If you’re a fan of pumpkin spice and the warm, nutty flavor of brown butter, these pumpkin blondies will quickly become your go-to fall dessert. The brown butter brings a depth of flavor that elevates these blondies to a whole new level. The sweetness of the pumpkin pairs perfectly with the warm spices, making each bite comforting and satisfying. Not only do they taste amazing, but they also have a wonderful texture—moist in the center with slightly crisp edges. This dessert is a simple, yet indulgent treat that’s sure to impress family and friends.

Ingredients

1 cup unsalted butter
1 ½ cups brown sugar, packed
1 cup canned pumpkin puree
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 cup white chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
In a medium saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and set aside to cool for a few minutes.
In a large bowl, whisk together the brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
Slowly add the browned butter to the pumpkin mixture, stirring to combine.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the white chocolate chips.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges slightly pulled away from the pan.
Allow the blondies to cool completely in the pan before cutting them into squares.

Servings and timing

This recipe makes approximately 16-20 blondies, depending on how large you cut them.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Add-ins: For extra texture and flavor, try adding chopped pecans, walnuts, or dried cranberries to the batter.
Chocolate Chips: Swap white chocolate chips for dark or milk chocolate chips for a different flavor profile.
Spices: If you prefer a more intense spice flavor, you can add a pinch of ground allspice or cardamom to the mix.
Frosting: For an extra indulgent treat, top the cooled blondies with cream cheese frosting or a drizzle of caramel sauce.

Storage/Reheating

Storage: Store the blondies in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, you can refrigerate them for up to a week.
Freezing: These blondies freeze well! Wrap them individually in plastic wrap or foil, then place them in an airtight container or freezer bag. They will stay fresh for up to 3 months. To reheat, thaw at room temperature for a few hours or microwave for a few seconds.
Reheating: To warm them up, you can microwave individual pieces for 10-15 seconds or warm them in the oven at 350°F for about 5-10 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. If you use salted butter, omit the additional salt from the recipe.

2. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid extra moisture in the batter.

3. Can I make this recipe without eggs?

Yes, you can substitute the eggs with flax eggs or another egg replacement, but the texture may change slightly.

4. How can I tell when the blondies are done?

Insert a toothpick into the center of the blondies. If it comes out clean or with just a few crumbs, they’re done.

5. Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture may be slightly different.

6. Can I use brown sugar alternatives?

You can try using coconut sugar or a brown sugar substitute, though it may slightly alter the flavor and texture.

7. Do I need to brown the butter?

Browning the butter adds a nutty, rich flavor to the blondies, but if you’re in a rush, you can skip this step and just melt the butter.

8. Can I make these without white chocolate chips?

Absolutely! You can skip the chocolate chips entirely or swap them for any type of chocolate chips, nuts, or dried fruit.

9. How long will these blondies last?

They will stay fresh at room temperature for about 3-4 days, or up to a week if refrigerated.

10. Can I double this recipe?

Yes, you can double the ingredients and bake the mixture in a larger pan (such as a 9×13-inch or 9×9-inch pan) for slightly longer, depending on the size.

Conclusion

These Brown Butter Pumpkin Blondies are a delicious and easy fall dessert that combines the comforting flavors of pumpkin, brown butter, and warm spices. Whether you’re preparing them for a cozy family gathering or just treating yourself, these blondies are sure to be a hit. Try out the variations for a fun twist, and enjoy this delightful seasonal treat!

Brown Butter Pumpkin Blondies

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These Brown Butter Pumpkin Blondies are the ultimate fall treat! With a rich, nutty flavor from the brown butter and a perfect balance of pumpkin and spices, these moist and chewy blondies are a cozy indulgence. Perfect for your fall dessert spread or an easy sweet snack.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12-16 blondies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a medium saucepan, melt the butter over medium heat. Continue to cook until it turns golden brown and starts to smell nutty (about 5-7 minutes). Be careful not to burn it. Remove from heat and let it cool slightly.
In a large bowl, whisk together the brown sugar, pumpkin puree, egg, and vanilla extract. Add the cooled brown butter and stir to combine.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in the white chocolate chips if using.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let cool completely in the pan before slicing into squares.

Notes

For a twist, you can also fold in chopped pecans or walnuts for added crunch.
These blondies are great with a drizzle of caramel sauce on top for extra indulgence