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Irresistible Brown Butter Pumpkin Blondies to Satisfy Your Fall Cravings

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Learn how to make delicious Brown Butter Pumpkin Blondies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup unsalted butter (for browning)
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Optional: 1 cup chopped pecans or walnuts (for added crunch)

Feel free to substitute the nuts with chocolate chips or dried cranberries if you prefer. I often toss in a handful of mini chocolate chips just before baking—because what’s better than pumpkin and chocolate together?

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and develops a nutty aroma—about 3-5 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  3. Once the browned butter has cooled just a bit but is still liquid, add the light brown sugar and whisk until well combined. The mixture should be glossy and fragrant.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gently fold in the pumpkin puree until the batter is smooth and homogeneous. I always use a silicone spatula for this step—it helps to incorporate everything evenly without overmixing.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; I learned early on that overworking the batter makes blondies dense instead of chewy and tender.
  7. Fold in the chopped nuts or chocolate chips if using. This is my little secret—adding texture and extra flavor that makes each bite even more satisfying.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
  9. Allow the blondies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. I always find that patience here pays off—cutting into warm blondies can lead to messy pieces, and nobody wants that.

Find it online: https://artofeasycooking.com/brown-butter-pumpkin-blondies/