Brown Butter Pumpkin Blondies are the perfect fall dessert, combining the rich, nutty depth of browned butter with the cozy sweetness of pumpkin. In just a few simple steps, you’ll create golden-brown bars that boast a tender, gooey center and a crisp, caramelized edge. This crowd-pleasing treat is easy to whip up and makes your kitchen smell like autumn. Ready to bake your way into pumpkin bliss? Let’s get started!
Why You’ll Love This Recipe
- Irresistible flavor fusion: Brown butter adds a toasty, caramel-like complexity that elevates simple pumpkin blondies into something extraordinary.
- Seasonal charm: Infused with cinnamon, ginger, and nutmeg, they capture the essence of autumn in every bite.
- Texture heaven: Expect a delightful mix—crispy edges, a soft, gooey center, and melty white chocolate pockets.
- Quick and satisfying: Just one bowl for the wet ingredients and one for the dry. Easy cleanup and a dessert that’s ready in under an hour.
Ingredients
- 6 oz (1½ sticks) unsalted butter, browned
- 1¼ cups lightly packed brown sugar
- ½ cup pumpkin puree
- 2 eggs
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp kosher salt
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp freshly ground nutmeg
- ½ tsp baking powder
- 6 oz chopped white chocolate (or chips—but keep pieces larger so they don’t fully melt)
- Pumpkin seeds, for topping
- Flaky sea salt (optional, for finishing)
Step-by-Step: How to Make Brown Butter Pumpkin Blondies
- Prep: Preheat your oven to 350 °F. Grease an 8×8‑inch baking dish and line it with parchment.
- Brown the butter: Gently melt the butter over medium heat in a saucepan, swirling it now and then to ensure even browning.
- Combine wet ingredients: Stir in brown sugar and pumpkin puree until smooth. Whisk in eggs one at a time, then add vanilla.
- Mix dry ingredients: In another bowl, whisk together flour, salt, cinnamon, ginger, nutmeg, and baking powder.
- Integrate: Add the dry mix into the wet mixture. Stir gently until just combined—avoid overmixing for tender blondies.
- Fold in chocolate: Gently incorporate the chopped white chocolate, keeping chunks recognizable.
- Bake 25–35 minutes: Bake for 25 to 35 minutes until the edges turn golden, the top rises slightly, and the center is just set with a deliciously gooey middle.
- Finish: Remove from oven. Optionally sprinkle flaky sea salt. Let cool completely before slicing into bars.
Helpful Tips
- Watch the butter: Brown butter changes fast—once it browns, remove from heat immediately to prevent burning.
- Don’t over-mix the batter: Overmixing activates gluten and here you want tenderness, not toughness.
- Check for doneness: Insert a toothpick into the center—some moist crumbs are ideal. The blondies continue to firm up as they cool.
- Room temperature eggs: These blend more easily and help maintain batter consistency.
- Line the pan with parchment hanging over two sides: Makes lifting the blondies out super easy.
Substitutions And Variations
- Chocolate swap: Opt for semi-sweet chocolate chips or chunks if you prefer a deeper, less sugary flavor profile.
- Nut option: Stir in chopped pecans or walnuts for a bit of crunch.
- Spice mix: Swap pumpkin pie spice for the individual spices for convenience.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan twist: Replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water, chilled), use dairy-free butter and dairy-free white chocolate.
Storage Instructions
- Room temperature: In an airtight container, the blondies stay fresh for 2–3 days.
- Fridge: Store for up to 5 days—allow to come to room temp before serving for best texture.
- Freezer: Wrap bars tightly and freeze up to 2 months. Thaw at room temperature before serving.
Nutritional Information
(Approximate per piece, assuming 16 bars per batch)
- Calories: ~200–240
- Fat: ~9 g
- Carbohydrates: ~30 g
- Sugar: ~20 g
- Protein: ~2 g
Note: These estimates depend on specific ingredients used; using dark chocolate or gluten-free flour will alter values.
Serving Suggestions
- Warm and gooey: Serve slightly warmed—blondies become even more irresistible when the white chocolate is melty.
- A scoop of delight: Pair with vanilla ice cream or a dollop of whipped cream.
- Drizzle option: Try a light maple glaze or drizzle with melted caramel.
- Beverage pairings: Great with coffee, chai tea, or a cozy latte.
Frequently Asked Questions About Brown Butter Pumpkin Blondies
1. Why brown the butter?
Browning the butter gives it a rich, nutty aroma that adds complexity and depth far beyond what regular butter can offer.
2. Can I use canned pumpkin pie mix instead of pure pumpkin?
No—canned pumpkin pie mix contains sugar and spices, which would throw off the recipe’s balance. Stick with pure pumpkin puree.
3. My blondies turned out dry—what went wrong?
Overbaking is usually the culprit. With an oven temperature of 350 °F, start checking at 25 minutes. Remove when the edges are set but the center still jiggles slightly. They firm up as they cool.
4. Can I freeze these blondies?
Absolutely! Freeze in an airtight container or wrapped tightly. They store well for up to 2 months. Thaw at room temperature before serving.
5. Why are my blondies hard in the middle?
Likely underbaked. Rotate the pan midway through baking and check at 30 minutes. If using an 8×8 pan, baking should take approximately 30 minutes—but ovens vary, so use visual cues: puffing, golden edges, set top.
Conclusion
Thank you for checking out these Brown Butter Pumpkin Blondies! I love how the golden edges and gooey center deliver a perfect balance of texture and flavor, and the warmth of fall spices paired with nutty brown butter just can’t be beat. It’s such an easy, satisfying dessert—one bowl, little cleanup, and big results. I hope you enjoy baking these as much as I do, and that they become a favorite in your cozy dessert rotation. Happy baking, bon appétit, and here’s to many delicious moments in your kitchen—I’m glad you’re part of our food-loving community!
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Brown Butter Pumpkin Blondies
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
Brown Butter Pumpkin Blondies are soft, gooey bars packed with cozy fall flavor, nutty browned butter, and creamy white chocolate chunks. Perfect for autumn baking or anytime you want a simple, satisfying dessert with amazing texture and warmth.
Ingredients
6 oz unsalted butter, browned
1¼ cups brown sugar
½ cup pumpkin puree
2 eggs
2 tsp vanilla extract
1½ cups all-purpose flour
1 tsp kosher salt
¾ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
½ tsp baking powder
6 oz chopped white chocolate (or chips)
Pumpkin seeds, for topping
Flaky sea salt (optional)
Instructions
- Prep: Preheat your oven to 350 °F. Grease an 8×8‑inch baking dish and line it with parchment.
- Brown the butter: Gently melt the butter over medium heat in a saucepan, swirling it now and then to ensure even browning.
- Combine wet ingredients: Stir in brown sugar and pumpkin puree until smooth. Whisk in eggs one at a time, then add vanilla.
- Mix dry ingredients: In another bowl, whisk together flour, salt, cinnamon, ginger, nutmeg, and baking powder.
- Integrate: Add the dry mix into the wet mixture. Stir gently until just combined—avoid overmixing for tender blondies.
- Fold in chocolate: Gently incorporate the chopped white chocolate, keeping chunks recognizable.
- Bake 25–35 minutes: Bake for 25 to 35 minutes until the edges turn golden, the top rises slightly, and the center is just set with a deliciously gooey middle.
- Finish: Remove from oven. Optionally sprinkle flaky sea salt. Let cool completely before slicing into bars.
Notes
Semi-sweet chocolate can be used for a less sweet version.
Don’t overbake—gooey centers are best!
Lining pan with parchment makes for easy lifting and clean cuts.
Let blondies cool fully before cutting for neat squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Carbohydrates: 30g
- Protein: 2g