Brown Butter Pumpkin Blondies Recipe

If you’re searching for a luscious treat that celebrates the cozy flavors of autumn with a decadent twist, the Brown Butter Pumpkin Blondies Recipe is an absolute game-changer. These blondies bring together the nutty, toasty goodness of brown butter with the warm, comforting spices of pumpkin puree, creating bars that are dense yet delightfully gooey, studded with melty white chocolate and topped with crunchy pumpkin seeds. Whether you’re baking for a special occasion or simply treating yourself on a crisp day, this recipe will quickly become a beloved classic in your dessert repertoire.

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step to nailing this recipe. Each component plays a crucial role in crafting the perfect texture and flavor balance, from that deep, caramel-like richness of browned butter to the subtle spice blend that makes each bite distinctly autumnal.

• Unsalted butter (1 ½ sticks or 6 oz): Browning the butter adds a complex, nutty flavor that elevates the blondies enormously.
• Lightly packed brown sugar (1 ¼ cups): Adds sweetness with a hint of molasses and keeps the blondies moist and chewy.
• Pumpkin puree (½ cup): Brings moisture, vibrant color, and that unmistakable pumpkin flavor that defines this dessert.
• Eggs (2): Bind the ingredients together and contribute to the blondies’ fluffy texture.
• Vanilla extract (2 tsp): Enhances all the flavors and adds a lovely aromatic touch.
• All-purpose flour (1 ½ cups): The foundation for the structure, giving the blondies their soft yet sturdy crumb.
• Kosher salt (1 tsp): Balances sweetness and intensifies all other flavors.
• Ground cinnamon (¾ tsp), ground ginger (¼ tsp), freshly ground nutmeg (⅛ tsp): These warming spices infuse every bite with cozy autumn magic.
• Baking powder (½ tsp): Helps the blondies rise just enough to keep them light and tender.
• Chopped white chocolate (6 oz): Melts into pockets of creamy sweetness throughout the bars but can be swapped with chips or semi-sweet chocolate if preferred.
• Pumpkin seeds (for topping): Offer a delightful crunch and a festive finishing touch.
• Flaky salt (optional): Sprinkled on top to add a sophisticated contrast against the sweetness.

How to Make Brown Butter Pumpkin Blondies Recipe

Step 1: Preheat and Prepare Your Pan

First things first, set your oven to 350ºF (175ºC). Grease an 8×8 inch baking dish and line it with parchment paper. This not only prevents sticking but makes it a breeze to lift out the blondies once they’re baked.

Step 2: Brown the Butter and Combine Wet Ingredients

In a large bowl, whisk together the brown butter, which should be cooled slightly after browning, with brown sugar and pumpkin puree. This combination forms a smooth, decadent base packed with depth and moisture.

Step 3: Add Eggs and Vanilla Extract

Incorporate the eggs and vanilla extract by whisking them thoroughly into your wet mixture, ensuring every element is well-emulsified for perfect consistency.

Step 4: Mix Dry Ingredients Separately

Whisk together the flour, kosher salt, ground cinnamon, ground ginger, freshly ground nutmeg, and baking powder in a small bowl. This step is key to evenly distributing the warm spices and leavening to create balanced flavor and texture.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, folding gently just until combined. Avoid overmixing to keep the blondies tender and cakey rather than tough.

Step 6: Fold in White Chocolate

Gently fold in the chopped white chocolate so that each bite delivers a creamy, sweet surprise without melting into the batter prematurely.

Step 7: Transfer Batter and Add Toppings

Pour the batter into the prepared baking dish and smooth out evenly. Sprinkle pumpkin seeds generously over the top for added texture and visual appeal.

Step 8: Bake to Golden Perfection

Bake in your preheated oven for 25-35 minutes. The blondies should rise slightly, turn a beautiful golden brown on top, and hold together while still being delightfully gooey in the center.

Step 9: Cool and Finish

Once baked, remove the blondies from the oven and, if using, lightly sprinkle flaky salt on top. Allow them to cool completely in the pan before cutting, which helps them set and makes slicing cleaner.

How to Serve Brown Butter Pumpkin Blondies Recipe

Garnishes

Enhance your Brown Butter Pumpkin Blondies Recipe with a sprinkle of flaky sea salt or a few extra pumpkin seeds before serving. A drizzle of caramel or a dusting of powdered sugar can also add an elegant touch that elevates these blondies from everyday snack to show-stopping dessert.

Side Dishes

These blondies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy fall vibe, serve alongside a warm cup of spiced chai latte or freshly brewed coffee to complement the spices and sweetness perfectly.

Creative Ways to Present

Try serving the Blondies as part of a dessert board featuring nuts, cheeses, and fresh fruit for a fun twist at your next gathering. Cutting them into mini squares and skewering with cinnamon sticks makes for an adorable and portable treat that’s sure to impress guests of all ages.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brown Butter Pumpkin Blondies in an airtight container at room temperature for up to three days. This helps maintain the perfect gooey texture while preserving freshness.

Freezing

The blondies freeze incredibly well. Wrap bars tightly in plastic wrap, then foil, and freeze for up to three months. Thaw in the fridge overnight or at room temperature before serving to enjoy their full, moist texture.

Reheating

For a just-baked taste, warm the blondies gently in the microwave for about 15–20 seconds or pop them in a preheated 300ºF oven for 5–7 minutes. This revives that melty chocolate goodness and soft, tender crumb that makes this recipe so irresistible.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is the most convenient choice. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What if I don’t have white chocolate? Can I use regular chocolate?

Yes, you can substitute white chocolate with semi-sweet or milk chocolate chips or chunks. Each will give a slightly different flavor profile but still melt beautifully within the blondies.

How do I brown butter without burning it?

Brown butter requires gentle attention. Melt butter over medium heat, swirling the pan often until it turns a deep golden brown and smells nutty. Remove from heat immediately to avoid burning.

Can I make these gluten-free?

With some experimentation, yes. Try substituting all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be mindful that texture might vary slightly.

Why are my blondies too cakey or dry?

Overmixing the batter or baking too long can cause dryness. Stir the ingredients until just combined and watch baking time closely to keep them moist and tender.

Final Thoughts

I can’t recommend enough giving the Brown Butter Pumpkin Blondies Recipe a try this season. It’s a cozy, indulgent treat that feels like a warm hug in dessert form. Whether you’re baking for friends, family, or yourself, these blondies promise smiles and satisfied taste buds with every bite. Happy baking!

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