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Brown Butter Pumpkin Blondies

These Brown Butter Pumpkin Blondies are a delightful fall treat that combines the rich, nutty flavor of brown butter with the warmth of pumpkin spices. Perfectly moist and chewy, they make for an irresistible dessert or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 medium saucepan
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 9x13-inch baking pan
  • 1 parchment paper optional

Ingredients
  

  • 1 cup unsalted butter Browned for nutty flavor.
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 cup pumpkin puree Canned or fresh.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup white chocolate chips Optional.
  • ½ cup chopped walnuts or pecans Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper for easy removal.
  • In a medium saucepan, melt the butter over medium heat. Cook for about 5-7 minutes, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the brown sugar, granulated sugar, and pumpkin puree. Mix until well combined.
  • Whisk in the eggs, one at a time, followed by the vanilla extract until the mixture is smooth.
  • Slowly pour the browned butter into the pumpkin mixture, whisking constantly to combine.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • If you’re using white chocolate chips or nuts, gently fold them into the batter.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  • Cut into 12 pieces and serve.

Notes

For added flavor, consider swirling in some cream cheese or nut butter before baking.
These blondies can be stored in an airtight container for up to a week.
They taste best at room temperature or slightly warmed.