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To make Brown Butter Pumpkin Blondies, gather the following tasty ingredients: - 1 cup unsalted butter - 1 cup brown sugar - ½ cup granulated sugar - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - Optional mix-ins: ½ cup white chocolate chips, ½ cup chopped pecans These ingredients come together to create a rich, moist dessert. Each one plays a key role in building flavor and texture. Brown sugar adds depth and sweetness, while pumpkin puree gives moisture and a lovely hue. The spices bring warmth, making these blondies perfect for fall. You can customize your blondies with mix-ins. White chocolate chips add creaminess, while pecans give a nice crunch. Feel free to experiment with your favorite flavors. Enjoy this delightful treat straight from the oven or with a scoop of ice cream! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. This helps with easy removal later. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it often. Keep an eye on it as it foams and turns golden brown. This will take about 5-7 minutes. You want a nice nutty aroma. Be careful not to let it burn. Once ready, remove it from the heat and let it cool for a bit. In a large mixing bowl, combine the browned butter with 1 cup of brown sugar and ½ cup of granulated sugar. Stir well until all three are mixed. Then, add 1 cup of pumpkin puree. Mix until the mixture is smooth and creamy. Next, add 2 large eggs to your bowl, one at a time. Mix well after each egg. Then, stir in 2 teaspoons of vanilla extract. This adds great flavor to your blondies. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Gradually mix this dry mixture into the wet ingredients. Stir just until combined to avoid overmixing. If you like, fold in ½ cup of white chocolate chips and ½ cup of chopped pecans. These add fun textures and flavors. Make sure not to overmix. The batter should be thick and a bit lumpy. Now, pour the batter into your prepared baking pan. Use a spatula to spread it evenly. This helps the blondies bake evenly. Place the pan in your preheated oven. Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are ready. The edges should look slightly golden. Let the blondies cool in the pan for at least 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, cut them into squares and enjoy! For extra flair, serve them dusted with powdered sugar and cinnamon. A sprig of mint makes a lovely garnish too! To make brown butter, melt unsalted butter in a pan over medium heat. Stir it often. Watch for foaming, then a golden brown color. This takes about 5-7 minutes. The smell should be nutty. If it gets too dark, it can taste burnt. This step adds a rich flavor to your blondies. Use a mix of brown and granulated sugar. Brown sugar gives chewiness, while granulated sugar adds lightness. Adding pumpkin puree makes the blondies moist. Do not overmix the batter. Stir until you just see the dry ingredients disappear. This will keep your blondies soft and thick. Serve these blondies on a nice platter. Dust them with powdered sugar and a bit of cinnamon. Add a sprig of mint for color. These blondies pair well with vanilla ice cream or whipped cream. Enjoy them warm or at room temperature for the best taste. Let the blondies cool in the pan for at least 10 minutes. Use a sharp knife for clean cuts. Wipe the knife between cuts for neat squares. If you want, chill them in the fridge for easier cutting. This makes them firm and easy to handle. {{image_2}} You can make a vegan version of these blondies. Use vegan butter in place of regular butter. For eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes. This mix works well to bind ingredients just like eggs do. Use this flax egg in your recipe. To make gluten-free blondies, swap all-purpose flour with a gluten-free blend. Look for a blend with xanthan gum. This will help keep the blondies chewy. Make sure to double-check the other ingredients, like baking powder, for gluten. You can boost the flavor of your blondies with spices. Add a pinch of ginger for a warm kick. A dash of allspice can deepen the flavor profile. You could also use a splash of almond extract for a nutty touch. If you want more texture, try adding in chopped nuts. Walnuts or pecans add nice crunch. You could also mix in some dried cranberries or raisins for a fruity twist. White chocolate chips add sweetness, but you can use dark chocolate for a richer taste. To keep your blondies fresh, place them in an airtight container. This helps maintain moisture and flavor. You can store them at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. Just remember to let them come back to room temperature before serving. You can freeze brown butter pumpkin blondies for up to three months. First, cut them into squares. Then, wrap each square in plastic wrap. Place the wrapped blondies in a freezer-safe bag. This helps prevent freezer burn. When you’re ready to enjoy, let them thaw in the fridge overnight or at room temperature for a few hours. For the best taste, reheat your blondies in the oven. Preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Heat for about 5-10 minutes until warm. You can also use the microwave. Heat each square for 10-15 seconds. This will make them soft and gooey again. Enjoy them warm for a delightful experience! If you run out of brown sugar, you can use white sugar. Add a bit of molasses to make it taste closer to brown sugar. Use one cup of white sugar with one tablespoon of molasses mixed in. This gives a nice flavor and color. You can also use coconut sugar, which works well in this recipe. Yes, you can use fresh pumpkin. Make sure to cook it first. Cut the pumpkin in half, remove the seeds, and roast it until soft. Blend it until smooth. This can take more time than canned pumpkin but gives a great fresh taste. To check if the blondies are done, insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done. The edges should be slightly golden. Be careful not to overbake, or they may dry out. Absolutely! You can add nuts like pecans or walnuts for crunch. White chocolate chips also add sweetness. Fold them into the batter gently. Make sure not to overmix so that the blondies stay soft and chewy. These blondies can last up to a week if stored well. Keep them in an airtight container at room temperature. You can also freeze them for up to three months. Just wrap them tightly in plastic wrap before freezing. In this blog post, I shared how to make rich brown butter pumpkin blondies. We covered all ingredients, step-by-step instructions, and various tips. You learned about storage and exciting variations. This recipe brings warmth and joy, perfect for any gathering. Enjoy the sweet smell and delicious taste of these blondies. Use the tips to make them your favorite treat!

Brown Butter Pumpkin Blondies

Indulge in the delightful flavors of Brown Butter Pumpkin Blondies that are perfect for fall! These easy-to-make treats combine rich, nutty brown butter with creamy pumpkin, creating a moist and chewy dessert everyone will love. Follow our simple recipe for a deliciously seasonal blonde treat topped with optional white chocolate chips and pecans. Click to explore the full recipe and make your kitchen smell amazing! #PumpkinRecipes #FallBaking #DessertIdeas #SweetTreats
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar

½ cup granulated sugar

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup white chocolate chips (optional)

½ cup chopped pecans (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it foams, then turns golden brown and has a nutty aroma—about 5-7 minutes. Be careful not to burn it! Remove from heat and let it cool slightly.

      Mix Sugars and Pumpkin: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Stir until well combined. Add the pumpkin puree and mix until smooth.

        Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.

          Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add this mixture to the wet ingredients, stirring until just combined.

            Add Mix-ins: If using, fold in the white chocolate chips and chopped pecans. Don't overmix—the batter should be thick and slightly lumpy.

              Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.

                Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden.

                  Cool and Serve: Allow the blondies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!

                    Prep Time: 15 min | Total Time: 45 min | Servings: 12-16

                      - Presentation Tips: Serve the blondies on a platter dusted with powdered sugar and cinnamon, and garnish with a sprig of mint for a pop of color!