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Brown Butter Pumpkin Blondies

Brown Butter Pumpkin Blondies

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These Brown Butter Pumpkin Blondies are the perfect fall treat, combining the rich nuttiness of brown butter with pumpkin and warm spices. Moist, chewy, and packed with flavor, they’re a crowd-pleaser for any occasion.

  • Total Time: 40-45 minutes
  • Yield: 12-16 blondies 1x

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 1/2 cups light brown sugar, packed
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup white chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter foams, then turns golden brown with a nutty aroma. Be careful not to burn it. Remove from heat and let the brown butter cool slightly.
  3. Prepare the Batter: In a large mixing bowl, combine the brown butter and light brown sugar. Mix until well combined. Add the egg, pumpkin puree, and vanilla extract, and mix until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the white chocolate chips or chopped nuts.
  5. Bake the Blondies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the blondies to cool completely in the pan on a wire rack.
  6. Serve: Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into squares and serve.

Notes

  • Storage: You can store these blondies in an airtight container at room temperature for up to 4 days. For longer storage, they can be frozen for up to 3 months.
  • Variations: Feel free to customize your blondies by adding chocolate chips, nuts, or even dried cranberries. Each variation adds a unique twist to the flavor and texture.
  • Pumpkin Substitute: If you’re out of pumpkin puree, sweet potato or butternut squash puree can be used as an alternative.
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 blondie
  • Calories: 210 kcal
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg