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Pumpkin Butter Blondies with Maple Glaze

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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.

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

  1. Preheat oven to 350°F. Line an 8×11-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Whisk the brown sugar and vanilla into the slightly cooled browned butter. Add the whole egg and egg yolk and whisk until fully incorporated.
  5. Slowly add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very thick and pasty.
  6. 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.
  7. Form the remaining dough into flat, pancake-like pieces and arrange them over the pumpkin butter. Sprinkle with cinnamon, if using.
  8. Bake for 25-30 minutes, or until browned on top. Let the blondies cool completely before cutting and glazing.
  9. 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.
  10. 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

Find it online: https://yumfamilyrecipes.com/pumpkin-butter-blondies-with-maple-glaze/