Brown Butter Pumpkin Blondies Recipe

There is something utterly magical about the combination of warm spices, creamy pumpkin, and irresistible caramel-like notes of brown butter in a dessert. The Brown Butter Pumpkin Blondies Recipe is one of those personal discoveries that instantly becomes a favorite to share with friends and family. These blondies are chewy yet tender, with pockets of white chocolate melting throughout and a lovely nutty crunch from pumpkin seeds on top, creating a snug, cozy treat perfect for fall — or any time you want a hug in dessert form.

Ingredients You’ll Need

Each ingredient in this Brown Butter Pumpkin Blondies Recipe is carefully chosen to bring out the best balance of flavors, textures, and that enchanting golden color. From the rich browned butter that adds nuttiness to the warm, aromatic spices that give the pumpkin its signature cozy vibe, every component plays an essential role in crafting this beautiful dessert.

• Unsalted butter (1 ½ sticks / 6 oz): Browning the butter creates a deep, nutty flavor base that sets these blondies apart.
• Lightly packed brown sugar (1 ¼ cups): Adds natural sweetness and moisture, contributing to a fudgy texture.
• Pumpkin puree (½ cup): Brings moisture and that irresistible seasonal taste with a smooth creamy texture.
• Eggs (2): Provide structure and richness to keep the blondies perfectly tender.
• Vanilla extract (2 tsp): Enhances all the other flavors and adds a sweet floral note.
• All-purpose flour (1 ½ cups): The backbone of the batter, delivering the perfect chewiness you want from blondies.
• Kosher salt (1 tsp): Balances the sweetness and intensifies the flavors.
• Ground cinnamon (¾ tsp): Adds warmth and seasonal spice without overpowering.
• Ground ginger (¼ tsp): Provides a subtle zing that complements the pumpkin.
• Freshly ground nutmeg (⅛ tsp): Offers a soft hint of spice and aromatic depth.
• Baking powder (½ tsp): Gives a light lift, keeping the blondies tender but not cakey.
• Chopped white chocolate (6 oz): Melts into pockets of creamy sweetness that contrast beautifully with the spices.
• Pumpkin seeds (for topping): Add a crunchy, nutty finish and a pretty, festive look.
• Flaky salt (optional): Sprinkled on top for those little bursts of salty contrast.

How to Make Brown Butter Pumpkin Blondies Recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350ºF (175ºC). Grease an 8×8 inch baking dish and line it with parchment paper. This step might seem small, but it makes removing those luscious blondies so much easier and ensures clean, gorgeous bars every time.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the browned butter, lightly packed brown sugar, and pumpkin puree. The browned butter’s nutty richness pairs perfectly with the pumpkin’s smooth moisture and the deep caramel notes of the brown sugar, creating the flavor foundation you’ll adore.

Step 3: Add Eggs and Vanilla

Whisk in the eggs and vanilla extract thoroughly, ensuring every drop complements the base mixture. The eggs help bind everything together, while the vanilla deepens the flavors and invites warmth to each bite.

Step 4: Mix Dry Ingredients

In a separate small bowl, whisk the all-purpose flour, kosher salt, ground cinnamon, ground ginger, freshly ground nutmeg, and baking powder. This blend of spices and leavening evenly distributes throughout the blondies, bringing those subtle bursts of seasonal magic and structure.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir gently just until the flour disappears. Resist the urge to overmix — this keeps your blondies tender and perfectly chewy, never tough.

Step 6: Fold in White Chocolate

Gently fold in the chopped white chocolate pieces, making sure they are evenly spread but not melting into the batter just yet. These sweet pockets will melt beautifully as the blondies bake.

Step 7: Transfer Batter and Add Toppings

Pour the batter into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle the top generously with pumpkin seeds. They bring a wonderful texture and that delightfully seasonal crunch.

Step 8: Bake to Perfection

Bake for 25-35 minutes, watching as the blondies rise ever so slightly and turn golden on top. The center should be set but still soft for that melt-in-your-mouth experience.

Step 9: Cool and Finish

Once out of the oven, you can add a sprinkle of flaky salt if you like that contrast of sweet and savory. Allow the blondies to cool fully in the pan — it makes cutting neat bars easier and lets all those flavors settle beautifully.

How to Serve Brown Butter Pumpkin Blondies Recipe

Garnishes

A light dusting of powdered sugar or an extra sprinkle of flaky sea salt right before serving can elevate your dessert visually and flavor-wise. For an extra touch of cozy comfort, try topping with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to contrast with the warm, spiced pumpkin flavors.

Side Dishes

These blondies shine as the star, but pairing them with warm chai tea or a spiced latte creates an inviting autumnal experience. They also work beautifully with a fresh fruit salad featuring crisp apples and pears to balance their richness.

Creative Ways to Present

Try cutting the blondies into smaller bite-sized squares to serve as part of a dessert board with nuts, dried fruits, and chocolate. Another fun idea is to sandwich two blondie squares together with a cinnamon-spiced cream cheese frosting for a decadent treat your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Wrap leftover blondies tightly in plastic wrap or place them in an airtight container at room temperature for up to three days. Keeping them sealed preserves their moist, tender texture so they taste fresh when you reach for a snack later.

Freezing

Freeze blondies wrapped individually in plastic wrap and then placed in a freezer-safe bag for up to three months. When you want a sweet pick-me-up, just thaw at room temperature or warm briefly in the microwave.

Reheating

Reheat chilled blondies in the microwave for about 15-20 seconds to bring back that soft, gooey feel. Avoid overheating so you keep the perfect chewy texture without drying them out.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works wonderfully and is what I use most often. Just make sure it is plain pumpkin, not pumpkin pie filling, to get the best flavor balance.

What if I don’t have white chocolate?

No worries — semi-sweet chocolate chips or even butterscotch chips are delicious alternatives and will still give you those melty pockets of goodness throughout your blondies.

Can I make these gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure it includes xanthan gum or another binder to keep your blondies chewy and moist.

Why is browning the butter important?

Browned butter adds a rich, nutty depth to the blondies that regular melted butter can’t replicate. It intensifies the flavor and gives that unforgettable caramel note that makes this recipe so special.

Can I add nuts to this recipe?

Yes! Walnuts or pecans folded into the batter add a lovely crunch and earthy flavor that complements the pumpkin and spices beautifully. Just add about ½ cup along with the white chocolate.

Final Thoughts

If you are looking for a dessert that blends warm, cozy spices with rich, decadent flavors, the Brown Butter Pumpkin Blondies Recipe is a must-try. It is truly one of those recipes that feels like a comforting hug and can transform any gathering into a special occasion. I can’t wait for you to make these and share the joy with your loved ones!

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