Brown Butter Pumpkin Blondies Easy and Tasty Treat

by
To make these tasty brown butter pumpkin blondies, gather the following items: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup chocolate chips (optional) - 1/2 cup walnuts or pecans, chopped (optional) You can make your blondies even better with some fun add-ins. Try these: - Chocolate chips add a sweet touch. - Chopped nuts like walnuts or pecans give a nice crunch. - Dried cranberries or raisins add a chewy bite. These extras can enhance the flavor and texture of your blondies. If you need to swap ingredients, here are some ideas: - Use coconut oil instead of unsalted butter for a dairy-free option. - Swap in light brown sugar for granulated sugar to keep it sweet. - For a gluten-free version, try almond flour or a gluten-free flour blend. These substitutions can help you adapt the recipe for your needs. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare a 9x13 inch baking pan. Line it with parchment paper. Let some paper hang over the sides. This will help you lift the blondies out later. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Keep an eye on it. Swirl the pan often. Cook until the butter turns golden brown. You’ll know it’s ready when it smells nutty, which takes about 5-7 minutes. Remove the pan from heat and let the butter cool for a bit. In a large mixing bowl, add the cooled brown butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk until it’s smooth. Next, add 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well blended and smooth. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Make sure all the dry ingredients are mixed well. Now, gently fold the dry mixture into the wet mixture. Stir carefully until just combined. Be careful not to overmix; this can make your blondies too dense. If you want, add in 1 cup of chocolate chips and 1/2 cup of chopped walnuts or pecans. Fold them in evenly. Pour the batter into your prepared baking pan. Spread it out evenly. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick. It should come out with a few moist crumbs, but no wet batter. Once done, let the blondies cool in the pan for 15 minutes. Use the parchment paper to lift them out. Transfer to a wire rack to cool completely before cutting into squares. To get the best texture in your blondies, measure the flour carefully. Use a spoon to fluff the flour, then scoop it into your measuring cup. Avoid packing the flour tightly. This ensures your blondies stay light and soft. Mix the batter gently after adding the dry ingredients. Stir just until you see no more flour. Overmixing can make the blondies tough. Remember, a few lumps are okay. They will bake out. You can boost the flavor of your blondies easily. Add a pinch of salt to enhance sweetness. Try mixing in spices like cardamom or cloves for a twist. If you love nuts, walnuts or pecans add a nice crunch. Chocolate chips bring a rich taste too. {{image_4}} If you want to make these blondies nut-free, simply leave out the walnuts or pecans. You can still enjoy the rich flavor and texture. The blondies remain soft and delicious without nuts. They will still have a lovely taste, thanks to the brown butter and pumpkin. To make these blondies gluten-free, use a gluten-free flour blend. Many brands offer great substitutes that work well in baking. Just replace the all-purpose flour with your chosen blend in equal amounts. This option keeps the blondies tasty and moist. Want to kick up the flavor? You can add spices or extracts. Try a teaspoon of pumpkin spice for extra warmth. A splash of maple extract can also add a nice twist. If you love vanilla, add a little more vanilla extract for an aromatic boost. These small changes can make your blondies unique and fun! Store your blondies in an airtight container. This keeps them fresh for up to a week. If you want to keep them longer, try wrapping them tightly in plastic wrap first. This helps prevent them from drying out. You can freeze blondies for up to three months. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. Label the bag with the date, so you know when to use them. To enjoy your blondies warm, preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 10 minutes. You can also use the microwave. Heat a single square for about 15-20 seconds. This makes them soft and gooey again. Enjoy! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it’s smooth. Fresh pumpkin can taste better but is more work. Canned pumpkin is easy and ready to use. Check the blondies after 25 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If there's wet batter, bake a bit longer. Avoid overbaking, or they may dry out. Absolutely! You can add nuts, dried fruit, or even toffee bits. Walnuts or pecans are great options. Just remember to mix them in gently. This adds fun textures and flavors to your blondies. Use a sharp knife for clean cuts. Let the blondies cool for 15 minutes in the pan. Lift them out using the parchment paper. Then, place on a cutting board. Cut into squares or rectangles as you like. We covered the key ingredients, steps, and tips to make perfect blondies. You learned about optional add-ins, substitutions, and creative variations. Storing and reheating ensure your treats stay fresh and tasty. Remember, the right technique leads to great results. I hope you feel confident to bake these delicious blondies. Enjoy every bite and feel free to explore your ideas!

WANT TO SAVE THIS RECIPE?

Craving a delicious fall treat? These Brown Butter Pumpkin Blondies are easy to make and full of flavor. With rich brown butter and warm pumpkin spices, every bite feels like autumn. Perfect for sharing or enjoying alone, these blondies are sure to impress. Let’s explore the simple ingredients, straightforward steps, and tips to create this tasty dessert that will quickly become a family favorite! Get ready to bake and enjoy!

Jump to Recipe

Ingredients

List of Ingredients

To make these tasty brown butter pumpkin blondies, gather the following items:

– 1 cup unsalted butter

– 1 cup packed brown sugar

– 1/2 cup granulated sugar

– 1 cup canned pumpkin puree

– 2 large eggs

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 1 cup chocolate chips (optional)

– 1/2 cup walnuts or pecans, chopped (optional)

Optional Add-ins

You can make your blondies even better with some fun add-ins. Try these:

– Chocolate chips add a sweet touch.

– Chopped nuts like walnuts or pecans give a nice crunch.

– Dried cranberries or raisins add a chewy bite.

These extras can enhance the flavor and texture of your blondies.

Ingredient Substitutions

If you need to swap ingredients, here are some ideas:

– Use coconut oil instead of unsalted butter for a dairy-free option.

– Swap in light brown sugar for granulated sugar to keep it sweet.

– For a gluten-free version, try almond flour or a gluten-free flour blend.

These substitutions can help you adapt the recipe for your needs.

Step-by-Step Instructions

Preparation and Preheating

Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare a 9×13 inch baking pan. Line it with parchment paper. Let some paper hang over the sides. This will help you lift the blondies out later.

Browning the Butter

In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Keep an eye on it. Swirl the pan often. Cook until the butter turns golden brown. You’ll know it’s ready when it smells nutty, which takes about 5-7 minutes. Remove the pan from heat and let the butter cool for a bit.

Mixing Wet Ingredients

In a large mixing bowl, add the cooled brown butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk until it’s smooth. Next, add 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well blended and smooth.

Combining Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Make sure all the dry ingredients are mixed well.

Folding the Batter

Now, gently fold the dry mixture into the wet mixture. Stir carefully until just combined. Be careful not to overmix; this can make your blondies too dense. If you want, add in 1 cup of chocolate chips and 1/2 cup of chopped walnuts or pecans. Fold them in evenly.

Baking and Cooling

Pour the batter into your prepared baking pan. Spread it out evenly. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick. It should come out with a few moist crumbs, but no wet batter. Once done, let the blondies cool in the pan for 15 minutes. Use the parchment paper to lift them out. Transfer to a wire rack to cool completely before cutting into squares.

Tips & Tricks

Ensuring Perfect Consistency

To get the best texture in your blondies, measure the flour carefully. Use a spoon to fluff the flour, then scoop it into your measuring cup. Avoid packing the flour tightly. This ensures your blondies stay light and soft.

How to Avoid Overmixing

Mix the batter gently after adding the dry ingredients. Stir just until you see no more flour. Overmixing can make the blondies tough. Remember, a few lumps are okay. They will bake out.

Flavor Enhancements

You can boost the flavor of your blondies easily. Add a pinch of salt to enhance sweetness. Try mixing in spices like cardamom or cloves for a twist. If you love nuts, walnuts or pecans add a nice crunch. Chocolate chips bring a rich taste too.

Variations

Nut-Free Option

If you want to make these blondies nut-free, simply leave out the walnuts or pecans. You can still enjoy the rich flavor and texture. The blondies remain soft and delicious without nuts. They will still have a lovely taste, thanks to the brown butter and pumpkin.

Gluten-Free Substitution

To make these blondies gluten-free, use a gluten-free flour blend. Many brands offer great substitutes that work well in baking. Just replace the all-purpose flour with your chosen blend in equal amounts. This option keeps the blondies tasty and moist.

Flavor Infusions

Want to kick up the flavor? You can add spices or extracts. Try a teaspoon of pumpkin spice for extra warmth. A splash of maple extract can also add a nice twist. If you love vanilla, add a little more vanilla extract for an aromatic boost. These small changes can make your blondies unique and fun!

Storage Info

How to Store Leftovers

Store your blondies in an airtight container. This keeps them fresh for up to a week. If you want to keep them longer, try wrapping them tightly in plastic wrap first. This helps prevent them from drying out.

Freezing Instructions

You can freeze blondies for up to three months. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. Label the bag with the date, so you know when to use them.

Reheating Tips

To enjoy your blondies warm, preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 10 minutes. You can also use the microwave. Heat a single square for about 15-20 seconds. This makes them soft and gooey again. Enjoy!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it’s smooth. Fresh pumpkin can taste better but is more work. Canned pumpkin is easy and ready to use.

How do I know when the blondies are done baking?

Check the blondies after 25 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If there’s wet batter, bake a bit longer. Avoid overbaking, or they may dry out.

Can I add other mix-ins besides chocolate chips?

Absolutely! You can add nuts, dried fruit, or even toffee bits. Walnuts or pecans are great options. Just remember to mix them in gently. This adds fun textures and flavors to your blondies.

What’s the best way to cut blondies?

Use a sharp knife for clean cuts. Let the blondies cool for 15 minutes in the pan. Lift them out using the parchment paper. Then, place on a cutting board. Cut into squares or rectangles as you like.

We covered the key ingredients, steps, and tips to make perfect blondies. You learned about optional add-ins, substitutions, and creative variations. Storing and reheating ensure your treats stay fresh and tasty. Remember, the right technique leads to great results. I hope you feel confident to bake these delicious blondies. Enjoy every bite and feel free to explore your ideas!

To make these tasty brown butter pumpkin blondies, gather the following items: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup chocolate chips (optional) - 1/2 cup walnuts or pecans, chopped (optional) You can make your blondies even better with some fun add-ins. Try these: - Chocolate chips add a sweet touch. - Chopped nuts like walnuts or pecans give a nice crunch. - Dried cranberries or raisins add a chewy bite. These extras can enhance the flavor and texture of your blondies. If you need to swap ingredients, here are some ideas: - Use coconut oil instead of unsalted butter for a dairy-free option. - Swap in light brown sugar for granulated sugar to keep it sweet. - For a gluten-free version, try almond flour or a gluten-free flour blend. These substitutions can help you adapt the recipe for your needs. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare a 9x13 inch baking pan. Line it with parchment paper. Let some paper hang over the sides. This will help you lift the blondies out later. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Keep an eye on it. Swirl the pan often. Cook until the butter turns golden brown. You’ll know it’s ready when it smells nutty, which takes about 5-7 minutes. Remove the pan from heat and let the butter cool for a bit. In a large mixing bowl, add the cooled brown butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk until it’s smooth. Next, add 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well blended and smooth. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Make sure all the dry ingredients are mixed well. Now, gently fold the dry mixture into the wet mixture. Stir carefully until just combined. Be careful not to overmix; this can make your blondies too dense. If you want, add in 1 cup of chocolate chips and 1/2 cup of chopped walnuts or pecans. Fold them in evenly. Pour the batter into your prepared baking pan. Spread it out evenly. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick. It should come out with a few moist crumbs, but no wet batter. Once done, let the blondies cool in the pan for 15 minutes. Use the parchment paper to lift them out. Transfer to a wire rack to cool completely before cutting into squares. To get the best texture in your blondies, measure the flour carefully. Use a spoon to fluff the flour, then scoop it into your measuring cup. Avoid packing the flour tightly. This ensures your blondies stay light and soft. Mix the batter gently after adding the dry ingredients. Stir just until you see no more flour. Overmixing can make the blondies tough. Remember, a few lumps are okay. They will bake out. You can boost the flavor of your blondies easily. Add a pinch of salt to enhance sweetness. Try mixing in spices like cardamom or cloves for a twist. If you love nuts, walnuts or pecans add a nice crunch. Chocolate chips bring a rich taste too. {{image_4}} If you want to make these blondies nut-free, simply leave out the walnuts or pecans. You can still enjoy the rich flavor and texture. The blondies remain soft and delicious without nuts. They will still have a lovely taste, thanks to the brown butter and pumpkin. To make these blondies gluten-free, use a gluten-free flour blend. Many brands offer great substitutes that work well in baking. Just replace the all-purpose flour with your chosen blend in equal amounts. This option keeps the blondies tasty and moist. Want to kick up the flavor? You can add spices or extracts. Try a teaspoon of pumpkin spice for extra warmth. A splash of maple extract can also add a nice twist. If you love vanilla, add a little more vanilla extract for an aromatic boost. These small changes can make your blondies unique and fun! Store your blondies in an airtight container. This keeps them fresh for up to a week. If you want to keep them longer, try wrapping them tightly in plastic wrap first. This helps prevent them from drying out. You can freeze blondies for up to three months. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. Label the bag with the date, so you know when to use them. To enjoy your blondies warm, preheat the oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 10 minutes. You can also use the microwave. Heat a single square for about 15-20 seconds. This makes them soft and gooey again. Enjoy! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it’s smooth. Fresh pumpkin can taste better but is more work. Canned pumpkin is easy and ready to use. Check the blondies after 25 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If there's wet batter, bake a bit longer. Avoid overbaking, or they may dry out. Absolutely! You can add nuts, dried fruit, or even toffee bits. Walnuts or pecans are great options. Just remember to mix them in gently. This adds fun textures and flavors to your blondies. Use a sharp knife for clean cuts. Let the blondies cool for 15 minutes in the pan. Lift them out using the parchment paper. Then, place on a cutting board. Cut into squares or rectangles as you like. We covered the key ingredients, steps, and tips to make perfect blondies. You learned about optional add-ins, substitutions, and creative variations. Storing and reheating ensure your treats stay fresh and tasty. Remember, the right technique leads to great results. I hope you feel confident to bake these delicious blondies. Enjoy every bite and feel free to explore your ideas!

Brown Butter Pumpkin Blondies

Indulge in the flavors of fall with these irresistible brown butter pumpkin blondies! With a rich, nutty taste and a moist texture, these blondies are packed with pumpkin goodness and spiced just right. Perfectly sweetened and optionally loaded with chocolate chips or nuts, they are a delightful treat for any occasion. Click through for the full recipe and bring the warm essence of autumn into your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup chocolate chips (optional)

1/2 cup walnuts or pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal after baking.

    In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter achieves a golden brown color and emits a nutty aroma, approximately 5-7 minutes. Remove the saucepan from heat and let the browned butter cool slightly.

      In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Whisk the mixture together until smooth and well blended.

        Incorporate the pumpkin puree, eggs, and vanilla extract into the butter-sugar mixture. Mix until the ingredients are combined and the mixture is smooth.

          In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly mixed.

            Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be cautious not to overmix, as this can result in dense blondies.

              If you choose to add them, gently fold in the chocolate chips and chopped nuts until evenly distributed throughout the batter.

                Carefully pour the batter into the prepared baking pan, spreading it evenly to ensure uniform baking.

                  Place the baking pan in the preheated oven and bake for 25-30 minutes. The blondies are done when a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.

                    Once baked, remove the blondies from the oven and let them cool in the pan for about 15 minutes. Afterward, use the parchment overhang to lift them out and transfer to a wire rack to cool completely before cutting into squares.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 12

                        Presentation Tips: Serve these delicious blondies warm, topped with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. For an extra festive touch, sprinkle with a pinch of cinnamon before serving. Enjoy the delightful warmth of autumn in every bite!

                          WANT TO SAVE THIS RECIPE?