Is there anything better than the smell of pumpkin and spice wafting from your oven? These Brown Butter Pumpkin Blondies are the perfect answer to that question. They’re a wonderfully soft, cake-like bar cookie that sits right between a brownie and a piece of pumpkin bread. The star of the show is the brown butter—it adds a deep, nutty, almost caramel-like flavor that makes these blondies taste anything but ordinary. They’re the ultimate easy, festive treat that’ll have everyone asking for the recipe.
Why You’ll Love This Recipe
You’re going to adore these blondies for so many reasons. First, they come together in one bowl, which means less cleanup for you. Second, that brown butter step? It’s a simple trick that makes the flavor so, so much deeper. These bars are incredibly moist and packed with warm fall spices. They’re the perfect make-ahead dessert for your Thanksgiving feast, but honestly, they’re so good you’ll want to whip them up all season long. A total crowd-pleaser.
Ingredients
- 1 cup (2 sticks) unsalted butter: Browned to create a rich, nutty base.
- 1 cup canned pumpkin puree: Provides moisture and that classic fall flavor.
- 1 ¾ cups light brown sugar, packed: Sweetens and adds a molasses-like depth.
- 2 large eggs: Binds everything together and adds structure.
- 2 teaspoons pure vanilla extract: Enhances all the warm flavors.
- 2 cups all-purpose flour: The foundation of our blondie batter.
- 1 tablespoon pumpkin pie spice: The essential blend of warm autumn spices.
- 1 teaspoon baking soda: Helps the blondies rise perfectly.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup semi-sweet chocolate chips: For little pockets of melty chocolate joy.
- ½ cup chopped pecans: Adds a delightful crunch and toasty flavor.
Step by Step Method
- Start by browning your butter. Melt the two sticks of butter in a light-colored saucepan over medium heat. Swirl the pan occasionally. It’ll foam and then you’ll see little brown bits at the bottom. This takes about 5-7 minutes. You’ll know it’s done when it smells nutty. Pour it into a large mixing bowl and let it cool for 10 minutes.
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish and line it with parchment paper, leaving some overhang for easy removal.
- To the slightly cooled brown butter, add the pumpkin puree, brown sugar, eggs, and vanilla. Whisk it all together until it’s smooth and well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Don’t overmix! Just fold until no dry streaks remain.
- Fold in the chocolate chips and chopped pecans.
- Spread the thick batter evenly into your prepared pan.
- Bake for 25-30 minutes. You’ll know they’re done when the edges are pulling away from the pan and a toothpick inserted into the center comes out with just a few moist crumbs. The center should be set, not jiggly.
- Let the blondies cool completely in the pan on a wire rack before slicing into squares. This is the hardest part, but it’s worth the wait!
Serving Ideas & Pairings
These blondies are fantastic all on their own, but a little dollop of whipped cream or a scoop of vanilla ice cream takes them right over the top. They’re the perfect ending to your Thanksgiving dinner, but they also make a wonderful sweet treat alongside a cup of coffee in the afternoon. For a real showstopper, warm a square slightly and serve it à la mode with a drizzle of caramel sauce. So good.
Flavor Twists
Feel like mixing it up? You absolutely can. Swap the semi-sweet chocolate chips for white chocolate or butterscotch chips. Not a nut person? Leave the pecans out and add an extra ¼ cup of chocolate chips. For a fun twist, fold in a handful of dried cranberries for a little tartness. If you’re a cinnamon lover, add an extra teaspoon on top of the pumpkin pie spice. Honestly, the base recipe is so forgiving, you can make it your own.
Oven Temperatures
Oven temperatures can vary, so knowing your oven is key. If you know yours runs hot, try reducing the temperature to 325°F and baking for a few minutes longer. If it runs cool, stick with 350°F but be prepared to add 3-5 minutes to the bake time. The most important thing is to look for those visual cues—golden edges and a set center—rather than relying solely on the timer.
Storage Tips
Once your blondies are completely cool, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days. If you’re layering them, I recommend placing a piece of parchment paper between layers to keep them from sticking together.
Make-Ahead & Freezer
These are a fantastic make-ahead dessert for Thanksgiving. You can bake them up to 2 days in advance and keep them covered at room temperature. To freeze, wrap individual squares tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature whenever a pumpkin craving strikes!
Leftover Ideas
Leftover blondies? Not that it happens often! But if you find yourself with extra, crumble them over vanilla yogurt or ice cream for an instant pumpkin parfait. You can also gently warm a square and use it as a base for a scoop of ice cream, turning it into a quick and easy sundae.
FAQs
- Can I use homemade pumpkin puree? Absolutely! Just make sure it’s thick and not watery. If it seems wet, place it in a fine-mesh strainer for a bit to drain off excess liquid.
- My blondies are cakey, is that right? Yes! These blondies are meant to be soft and cake-like, similar to a very dense pumpkin bar. They’re not fudgy like a traditional brownie.
- What’s the best way to brown butter? Use a light-colored saucepan so you can easily see the color change. Medium heat is your friend—don’t rush it on high heat or it could burn.
- Can I make these without nuts for allergies? Of course. Simply omit the pecans. The recipe will work perfectly without them.
I hope these Brown Butter Pumpkin Blondies become a new tradition in your home. They’re the perfect easy, festive treat that brings so much warmth and flavor to your table.