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Brown Butter Pumpkin Blondies

These Brown Butter Pumpkin Blondies are a delicious fall-inspired dessert, combining the nutty flavor of brown butter with the warmth of pumpkin and spices. They are chewy, rich, and perfect for gatherings or as a cozy treat for yourself.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 8x8 inch baking pan
  • 1 medium saucepan
  • 1 mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 parchment paper optional
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter Browned until nutty flavor develops.
  • 1 cup light brown sugar Packed.
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup white chocolate chips Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line the baking pan with parchment paper for easy removal.
  • In a medium saucepan over medium heat, melt the butter. Continue cooking until it starts to brown and develops a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth.
  • Add the pumpkin puree, eggs, and vanilla extract to the butter mixture, whisking until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  • If using, fold in the white chocolate chips.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the blondies to cool in the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
  • Once cooled, cut into 12 squares and serve.

Notes

For added flavor, you can mix in nuts such as pecans or walnuts.
These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.