Brown Butter Pumpkin Blondies Recipe

If you’re anything like me, you know the joy of indulging in a cozy dessert that feels both comforting and a little special. That’s exactly why I’m so excited to share this Brown Butter Pumpkin Blondies Recipe with you. It’s one of those perfect fall treats, bursting with warm spices and pumpkin flavor, made even better by the nutty richness of browned butter. Once you try these, you’ll see why they’ve become a go-to for chilly afternoons and holiday gatherings alike.

What makes this Brown Butter Pumpkin Blondies Recipe truly stand out is the texture—moist and fudgy with just a little chew—and the way the brown butter deepens the flavor, giving it a subtle caramel-like note that’s irresistible. Plus, the white chocolate chunks and pumpkin seeds on top add a delightful contrast in sweetness and crunch. Whether you’re baking for friends, family, or just yourself, these blondies will feel like a warm hug in dessert form.

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Ingredients You’ll Need

This Brown Butter Pumpkin Blondies Recipe relies on a handful of simple ingredients that work beautifully together. Each one plays a key role, from the rich browned butter to the warm spices and pumpkin puree that bring out the season’s best flavors.

• Unsalted butter: Browning it enhances depth with a toasty, caramel aroma—don’t rush this step!
• Brown sugar: Adds moistness and a subtle molasses flavor that pairs wonderfully with pumpkin.
• Pumpkin puree: Make sure it’s 100% pumpkin (not pumpkin pie filling) for the best texture and taste.
• Eggs: They bind the blondies, providing structure without heaviness.
• Vanilla extract: A splash of vanilla enhances sweetness and rounds out the flavors.
• All-purpose flour: Gives the blondies their chewy yet soft texture.
• Kosher salt: Balances the sweetness and brightens the flavors.
• Ground cinnamon: The star spice for that classic pumpkin flavor.
• Ground ginger: Adds a gentle hint of warmth without overpowering.
• Freshly ground nutmeg: A small pinch adds complexity.
• Baking powder: Helps the blondies puff just right.
• White chocolate: I love using chopped chunks so they melt in perfect pockets—chips work too!
• Pumpkin seeds: For topping, they add a delightful crunch and festive look.
• Flakey salt (optional): Sprinkling a bit on top balances sweetness with a pleasant contrast.

Variations

While this Brown Butter Pumpkin Blondies Recipe is pretty fantastic as is, I love to tweak it sometimes depending on the occasion or what’s in my pantry. You’ll find that a few simple swaps can take it in a fun new direction.

• Chocolate variety: I sometimes swap white chocolate for semi-sweet for a less sweet, richer flavor—my family actually prefers it that way!
• Nut additions: Toasted pecans or walnuts folded in add a great crunch and an extra layer of flavor.
• Gluten-free: Substituting with a gluten-free flour blend works well if you’re mindful of mixing gently to keep the texture tender.
• Spice balance: You can adjust the cinnamon and ginger depending on how warm and spicy you like your blondies—sometimes I up the cinnamon for an extra cozy feel.

How to Make Brown Butter Pumpkin Blondies Recipe

Step 1: Brown the Butter

This step is my favorite because browning the butter really builds the base flavor. Melt your unsalted butter in a medium saucepan over medium heat. Keep a close eye on it as it melts and begins to foam—soon, you’ll see little brown specks form at the bottom, and it’ll smell nutty and caramel-like. That’s your cue to take it off the heat and pour it into a mixing bowl to cool just slightly. This takes about 5-7 minutes, so be patient—it’s worth it!

Step 2: Mix Wet Ingredients

Once your brown butter has cooled a bit but is still warm, stir in the brown sugar and pumpkin puree until well combined. The sugar melts into the butter, creating a beautifully glossy batter. Then whisk in the eggs and vanilla extract one at a time. I’ve found that adding eggs slowly prevents the batter from getting grainy and helps it emulsify nicely.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your flour, kosher salt, cinnamon, ginger, nutmeg, and baking powder. This way, the spices and leavening distribute evenly, so every bite has that consistent pumpkin-spice goodness.

Step 4: Bring It All Together without Overmixing

Gradually add your dry ingredients to the wet mixture, gently folding with a spatula or wooden spoon until just combined. It’s tempting to overmix for a smooth batter, but I’ve learned that stopping when you see no more streaks of flour helps keep these blondies tender and fudgy. Then fold in the chopped white chocolate carefully so you get pockets of melty sweetness throughout.

Step 5: Bake to Golden Perfection

Spread your batter evenly into a greased and parchment-lined 8×8-inch baking pan. Sprinkle with pumpkin seeds for that extra crunch and festive look. Bake at 350°F (175°C) for about 25 to 35 minutes. When I first tried this, I learned that watchfulness is key: the blondies should puff up and turn lovely golden brown around the edges but still feel a little soft in the center. That slight gooeyness makes them extra irresistible.

Step 6: Cool, Sprinkle, and Cut

Once out of the oven, I always let these cool completely in the pan before cutting into bars. This resting time helps them set properly, so you don’t lose that gorgeous fudgy texture when slicing. Feel free to sprinkle a pinch of flakey salt before serving if you want that salty-sweet kick—my family loves this finishing touch.

How to Serve Brown Butter Pumpkin Blondies Recipe

Garnishes

I like to keep it simple with toasted pumpkin seeds for crunch and a light sprinkle of flakey sea salt. The salt really balances the sweetness and adds a touch of sophistication. Sometimes, I dust a little powdered sugar or drizzle some melted white chocolate over the top when serving to company—it’s a lovely little flourish.

Side Dishes

These pumpkin blondies pair beautifully with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat. A hot cup of chai tea or spiced latte alongside completes the cozy vibe perfectly. I’ve also served them with a simple fruit compote to cut through the richness.

Creative Ways to Present

For fall parties or holiday brunches, I like to cut the blondies into bite-sized squares and arrange them on a rustic wooden board with small bowls of pumpkin seeds, chopped nuts, and chocolate chunks for guests to customize toppings. You can also stack them with layers of whipped cream or cream cheese frosting for a decadent mini cake effect that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

I usually store leftover brown butter pumpkin blondies in an airtight container at room temperature—it keeps them soft and moist for up to 4 days. If it’s warmer or you want them a bit more chilled and firmer, storing in the fridge is fine but I recommend bringing them back to room temp before eating.

Freezing

These blondies freeze beautifully! I wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or zip bag. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours, and they taste just as fresh as the day you baked them.

Reheating

If you want that just-baked warmth, pop a blondie in the microwave for 10-15 seconds or warm in a low oven (about 300°F) for 5-7 minutes. Be careful not to overheat—they’re best enjoyed warm but not hot so the white chocolate pockets stay melty and the texture stays soft.

FAQs

Final Thoughts

This Brown Butter Pumpkin Blondies Recipe holds a special place in my heart, especially during the fall when I’m craving cozy flavors and a kitchen that smells like autumn. I hope you’ll enjoy making and sharing these as much as I do—it’s such a satisfying recipe that always impresses without hassle. Once you try it, I have a feeling you’ll reach for this recipe again and again.

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