Why You’ll Love Pumpkin Butter Blondies with Maple Glaze Recipe
These pumpkin butter blondies combine everything you want in a cozy fall dessert. The browned butter gives the bars a wonderfully nutty flavor that pairs naturally with pumpkin and maple, while brown sugar keeps the texture soft and chewy.
The pumpkin butter is layered between portions of blondie dough rather than completely mixed into the batter. This creates distinct pockets of pumpkin flavor and makes every bite a little different. The maple glaze adds just enough sweetness to finish the bars without overpowering the rich blondie base.
Another advantage is how easy these bars are to serve. Instead of frosting or decorating individual desserts, you can bake everything in one pan, drizzle the cooled blondies with glaze, and slice them into squares.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Butter Blondies
- 2 cups all-purpose flour
- 1 1/4 cups packed brown sugar, light or dark
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, browned
- 3/4 cup pumpkin butter
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon, optional
For the Maple Glaze
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 cup powdered sugar
- 1–2 tablespoons milk
Directions
1. Prepare the Pan
Preheat the oven to 350°F. Line an 8×11-inch baking pan with parchment paper, leaving enough parchment hanging over the sides to create an overhang. This will make it much easier to lift the cooled blondies from the pan.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set the mixture aside while you prepare the browned butter.
3. Brown the Butter
Place 1 cup of unsalted butter in a small pot over medium heat and allow it to melt.
Once melted, reduce the heat to medium-low. Continue cooking while stirring frequently. After approximately 5–10 minutes, the butter should become golden brown and develop a rich, nutty aroma.
Watch the butter carefully during this stage because it can go from browned to burned quickly.
Remove it from the heat and transfer the browned butter to a heat-safe bowl. Allow it to cool for a few minutes.
4. Make the Wet Mixture
Once the browned butter has cooled slightly, whisk in the packed brown sugar and vanilla extract.
Add the whole egg and additional egg yolk. Whisk until everything is thoroughly incorporated and the mixture looks smooth.
5. Make the Blondie Dough
Gradually add the dry ingredients to the wet ingredients.
Mix only until the flour disappears and a uniform dough forms. Avoid overmixing. The finished blondie dough will be quite thick and paste-like rather than resembling a pourable cake batter.
6. Assemble the Blondies
Transfer approximately three-quarters of the blondie dough to the prepared baking pan. Spread and press it into an even layer.
Spread the pumpkin butter evenly over the blondie base.
Take the remaining quarter of the dough and form it into small, flat, pancake-like pieces. Arrange these pieces over the pumpkin butter layer. Some pumpkin butter can remain visible between the pieces.
If desired, sprinkle 1 teaspoon of cinnamon evenly over the top.
7. Bake
Bake the blondies for 25–30 minutes at 350°F, or until the top is golden brown and the blondies appear set.
Remove the pan from the oven and allow the blondies to cool completely before slicing or glazing. Cooling is important because the bars will continue to set as they reach room temperature.
8. Make the Maple Glaze
Melt 2 tablespoons of butter in a small saucepan.
Allow the butter to cook for approximately 2–3 minutes, then remove the pan from the heat.
Whisk in the maple syrup, powdered sugar, and 1 tablespoon of milk until smooth.
If the glaze is too thick to drizzle, gradually add the remaining tablespoon of milk until it reaches your preferred consistency.
9. Glaze and Serve
Once the blondies are completely cool, lift them from the pan using the parchment paper overhang.
Cut them into squares and drizzle the maple glaze over the top. Allow the glaze to set slightly before serving.
Servings and timing
This recipe makes approximately 10 servings.
- Prep and cooking time: 1 hour 10 minutes
- Baking time: 25–30 minutes
- Oven temperature: 350°F
- Servings: 10
The total preparation time includes making the browned butter, assembling the blondies, baking, preparing the glaze, and allowing time for the bars to cool sufficiently before serving.
Variations
Add Chopped Pecans
Add chopped pecans to the blondie dough or sprinkle them over the pumpkin butter layer. Pecans pair especially well with browned butter, pumpkin, and maple.
Add Chocolate Chips
Fold semi-sweet, dark, or white chocolate chips into the blondie dough before assembling the bars. White chocolate provides extra sweetness, while dark chocolate creates more contrast with the pumpkin butter.
Make Them Extra Spiced
Instead of using cinnamon alone, add a combination of cinnamon, nutmeg, ginger, and cloves. Pumpkin pie spice can also be used for an easy way to introduce more warm spice flavor.
Add a Salted Maple Finish
Sprinkle a small amount of flaky sea salt over the maple glaze before it sets. The salt balances the sweetness and emphasizes the caramel-like flavor of the browned butter.
Skip the Glaze
For a less sweet dessert, leave off the maple glaze. The pumpkin butter and brown sugar provide plenty of sweetness on their own.
Add Maple to the Blondies
For even more maple flavor, add a small amount of maple extract to the blondie dough along with the vanilla.
Storage/Reheating
Store leftover pumpkin butter blondies in a tightly covered container at room temperature for up to 7 days. Keep them in a cool, dry area to help maintain their soft and chewy texture.
For longer storage, refrigerate the blondies in an airtight container. Because refrigeration can make blondies firmer, allow them to sit at room temperature for a short time before serving.
The blondies can also be frozen. For best results, freeze individual squares in a freezer-safe container with parchment paper between the layers. Thaw them at room temperature before serving.
These bars are delicious at room temperature, so reheating isn’t necessary. If you prefer a warm blondie, briefly microwave an individual piece until just slightly warm. Keep in mind that heating glazed blondies can cause the maple glaze to melt.
FAQs
1. What is pumpkin butter?
Pumpkin butter is a thick, spreadable mixture generally made by cooking pumpkin puree with sugar and warm spices. Despite its name, it doesn’t necessarily contain dairy butter. It has a concentrated pumpkin flavor and a consistency similar to fruit butter.
2. Can I use pumpkin puree instead of pumpkin butter?
Pumpkin puree isn’t a direct substitute because it contains more moisture and is much less sweet and concentrated. Using plain puree may make the blondies wetter and change their flavor and texture. Pumpkin butter works best for the distinct layer in this recipe.
3. Why should I brown the butter?
Browning butter cooks the milk solids until they become golden and toasted. This produces a deeper, nutty, caramel-like flavor that makes the blondies richer and complements both pumpkin and maple.
4. How do I know when browned butter is ready?
The butter is ready when the milk solids at the bottom of the pan become golden brown and the butter develops a noticeably nutty aroma. Stir frequently and remove it from the heat promptly because browned butter can burn quickly.
5. Why is my blondie dough so thick?
A very thick dough is normal for this recipe. Blondies contain relatively little liquid compared with cakes, so the mixture should be thick and somewhat paste-like. Don’t add extra milk or other liquid to loosen the dough.
6. Can I make these blondies ahead of time?
Yes. These blondies are an excellent make-ahead dessert. Prepare and bake them in advance, cool them completely, and store them covered. You can also wait to add the maple glaze until closer to serving if you want the freshest appearance.
7. How do I know when the blondies are finished baking?
The top should look set and golden brown after approximately 25–30 minutes. Avoid baking them until they become completely dry, as blondies are best when the center remains soft and chewy.
8. Why do the blondies need to cool before cutting?
Freshly baked blondies are very soft and continue to set as they cool. Cutting them while hot can cause them to fall apart. Cooling also prevents the maple glaze from immediately melting into the bars.
9. Can I leave out the cinnamon?
Yes. The cinnamon is optional and can be omitted without changing the basic structure of the recipe. You can also replace it with pumpkin pie spice if you prefer a stronger fall-spice flavor.
10. Can Pumpkin Butter Blondies with Maple Glaze be frozen?
Yes. Once completely cooled, the blondies can be placed in a freezer-safe container. Separating layers with parchment paper helps prevent
the squares from sticking together. Thaw the blondies at room temperature before serving for the best texture.
Conclusion
Pumpkin Butter Blondies with Maple Glaze bring together rich browned butter, chewy brown sugar blondies, warmly spiced pumpkin butter, and a sweet maple finish in one comforting dessert. The layered preparation gives the bars plenty of pumpkin flavor while preserving the dense, chewy texture that makes a good blondie so satisfying.
Whether you’re preparing a fall dessert for family, adding something seasonal to a holiday table, or simply looking for a new way to use pumpkin butter, these blondies are an easy and flavorful choice. Serve them once the maple glaze has set, and enjoy the combination of pumpkin, maple, brown sugar, and nutty browned butter in every bite.
Pumpkin Butter Blondies with Maple Glaze
Rich, chewy pumpkin butter blondies made with nutty browned butter and warm cinnamon, finished with a sweet maple glaze. A cozy fall dessert with layers of pumpkin and caramel-like brown sugar flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all purpose flour
- 1 1/4 cups brown sugar, packed (dark or light)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, browned
- 3/4 cup pumpkin butter
- 1 large egg
- 1 large egg yolk
- 1 tbsp vanilla extract
- 1 tsp cinnamon (optional)
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 1 cup powdered sugar
- 1–2 tbsp milk
Instructions
- Preheat oven to 350°F. Line an 8×11-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a small pot over medium heat, melt 1 cup butter. Once melted, reduce heat to medium-low and continue cooking, stirring frequently, until the butter turns golden and smells nutty, about 5-10 minutes. Watch closely to prevent burning. Remove from heat, transfer to a heat-safe bowl, and cool for a few minutes.
- Whisk the brown sugar and vanilla into the slightly cooled browned butter. Add the whole egg and egg yolk and whisk until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very thick and pasty.
- Spread 3/4 of the dough evenly into the parchment-lined pan, reserving the remaining 1/4 for the topping. Spread the pumpkin butter evenly over the dough.
- Form the remaining dough into flat, pancake-like pieces and arrange them over the pumpkin butter. Sprinkle with cinnamon, if using.
- Bake for 25-30 minutes, or until browned on top. Let the blondies cool completely before cutting and glazing.
- For the maple glaze, melt 2 tbsp butter in a small saucepan and cook for 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar, and 1 tbsp milk. Add up to 1 additional tbsp milk as needed to reach a drizzling consistency.
- Cut the cooled blondies into squares, drizzle with the maple glaze, and serve.
Notes
- Dark or light brown sugar can be used.
- Watch the butter carefully while browning because it can quickly go from golden to burned.
- Cinnamon is optional but adds extra warm spice flavor.
- Add the second tablespoon of milk to the glaze only if needed to achieve the desired consistency.
- Store blondies covered at room temperature for up to 7 days.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 79 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
