Brown Butter Pumpkin Blondies are a delightful fall treat that perfectly combines the rich flavors of brown butter and pumpkin. These bars are soft, chewy, and packed with cozy spices. With the addition of creamy white chocolate chips or nuts, every bite is a little piece of heaven. Whether you are celebrating the season or just have a hankering for something sweet, these blondies will surely satisfy your cravings.
Why Make This Recipe
Making Brown Butter Pumpkin Blondies is a great way to enjoy the wonderful flavors of fall. The recipe is easy to follow and requires simple ingredients that you might already have at home. Plus, the use of brown butter adds a nutty richness that takes these blondies to the next level. They are perfect for an afternoon snack, dessert at a gathering, or even as a thoughtful gift for friends and family.
How to Make Brown Butter Pumpkin Blondies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup white chocolate chips or chopped nuts (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang.
- In a medium saucepan, melt the butter over medium heat until it turns golden brown. Let cool slightly.
- In a mixing bowl, combine the brown butter and brown sugar until well mixed. Add the egg, pumpkin puree, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture. Fold in chocolate chips or nuts if using.
- Spread the batter in the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Let cool completely before lifting out and cutting into squares.
How to Serve Brown Butter Pumpkin Blondies
Serve these blondies warm or at room temperature. They are delicious on their own, or you can enjoy them with a scoop of vanilla ice cream on top. A drizzle of caramel sauce adds an extra special touch!
How to Store Brown Butter Pumpkin Blondies
To store your Brown Butter Pumpkin Blondies, keep them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness. If you prefer them chilled, just pop them in the fridge for a cool treat.
Tips to Make Brown Butter Pumpkin Blondies
- Make sure to watch the butter closely while you are browning it. It can go from golden brown to burnt quickly!
- If you like more spice, feel free to increase the amounts of cinnamon, ginger, and other spices.
- For a fun twist, try adding chopped nuts or a sprinkle of sea salt on top before baking.
Variation
For a chocolatey version, you can replace the white chocolate chips with semi-sweet chocolate chips. You can also substitute pumpkin puree with applesauce for a different flavor profile.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure it is cooked and pureed before using it in the recipe.
2. Can I freeze Brown Butter Pumpkin Blondies?
Absolutely! Once cooled, wrap them tightly and store them in the freezer for up to three months. Thaw at room temperature when ready to eat.
3. How do I know when the blondies are done baking?
The blondies are done when a toothpick inserted in the center comes out clean or with a few crumbs attached. If it’s sticky with batter, bake for a few more minutes.
Brown Butter Pumpkin Blondies
Ingredients
Main Ingredients
- 1 cup unsalted butter Melted and browned
- 1.5 cups light brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 cup white chocolate chips or chopped nuts (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang.
- In a medium saucepan, melt the butter over medium heat until it turns golden brown. Let cool slightly.
- In a mixing bowl, combine the brown butter and brown sugar until well mixed. Add the egg, pumpkin puree, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture. Fold in chocolate chips or nuts if using.
- Spread the batter in the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Let cool completely before lifting out and cutting into squares.