Brown Butter Pumpkin Blondies

As the leaves begin to change and the air turns crisp, the seasonal appeal of pumpkin desserts emerges, captivating the hearts and taste buds of many. Pumpkin, with its rich, earthy flavor and natural sweetness, has become a staple in fall baking, drawing in enthusiasts who eagerly anticipate the arrival of pumpkin spice lattes, pies, and other comforting treats. Among the myriad of pumpkin-infused recipes, Brown Butter Pumpkin Blondies stand out as a delightful twist on a classic dessert. This recipe not only embraces the beloved taste of pumpkin but also incorporates brown butter—a game-changer that enhances both the flavor and aroma of these blondies.

Brown Butter Pumpkin Blondies

Embrace the flavors of fall with these irresistible Brown Butter Pumpkin Blondies. Perfectly moist and rich, these blondies feature a delightful blend of warm spices and creamy pumpkin, all elevated by the nutty essence of brown butter. Easy to make and absolutely comforting, they’re a seasonal treat that will satisfy any sweet tooth. Enjoy them warm with a scoop of ice cream or as a cozy addition to your autumn gatherings. Get ready to bake and savor each delicious bite!

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Ingredients

1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup white chocolate chips (or your favorite nuts, optional)

1/2 cup chopped pecans (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining it with parchment paper, ensuring the paper hangs over the edges for easy lifting later.

Brown the Butter: In a medium saucepan set over medium heat, melt the unsalted butter, stirring constantly. Continue cooking, watching closely, until the butter turns a rich golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, remove it from heat and let it cool slightly in the pan.

Combine Sugars and Pumpkin: In a large mixing bowl, whisk the browned butter together with the brown sugar and granulated sugar until the mixture is smooth and well blended. Add in the pumpkin puree and stir until completely combined.

Incorporate Eggs and Vanilla: Crack the eggs directly into the sugary-pumpkin mixture and pour in the vanilla extract. Whisk thoroughly until everything is fully integrated.

Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk these dry ingredients together until well combined.

Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients in the larger bowl, stirring gently until just combined. Take care not to overmix, which can lead to tough blondies.

Fold in Chips and Nuts: If using, gently fold in the white chocolate chips and chopped pecans into the batter, making sure they are evenly distributed without overworking the batter.

Transfer to Baking Pan: Pour the blondie batter into the prepared baking pan, using a spatula to spread it out evenly across the pan.

Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The blondies are done when the edges are set, and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

Cool and Cut: Once baked, allow the blondies to cool in the pan on a wire rack for at least 10 minutes. Use the overhanging parchment paper to lift them out of the pan and let them cool completely on the rack before cutting into squares.

Serve and Enjoy: After cooling, slice the blondies into squares and serve. They can be enjoyed warm or at room temperature. For an extra burst of flavor, consider sprinkling a light dusting of flaky sea salt on top before serving.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 24 blondies.