I absolutely love this Brown Butter Pumpkin Blondies Recipe because it combines the warm, cozy flavors of fall with a chewy, satisfying texture that’s just irresistible. When I first tried it, I was hooked by how the brown butter adds a nutty richness that takes these blondies to a whole new level, making them so much more flavorful than your average pumpkin treat. You’ll find that they’re perfect for everything from afternoon snacks to holiday dessert tables, and honestly, they make my kitchen smell like heaven while baking.

What makes this Brown Butter Pumpkin Blondies Recipe really special is how easy it is to whip up, yet it feels like a gourmet treat. Whether you’re serving friends or sneaking a few pieces yourself, these blondies balance pumpkin’s subtle earthiness with sweet white chocolate and spiced notes for the ultimate cozy bite. I love how you can sprinkle crunchy pumpkin seeds on top for a perfect contrasting texture, making every bite just that little bit more exciting.

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Why You’ll Love This Recipe

  • Deep, Nutty Flavor: Brown butter adds an irresistible richness that takes pumpkin blondies from basic to unforgettable.
  • Perfect Fall Treat: With spices like cinnamon, nutmeg, and ginger, this recipe captures all the cozy vibes of autumn.
  • Easy to Make: Simple ingredients and straightforward steps make this approachable for bakers of all levels.
  • Fun Texture: The white chocolate chunks and pumpkin seeds add melty sweetness and delightful crunch.

Ingredients You’ll Need

Each ingredient plays a special role in this Brown Butter Pumpkin Blondies Recipe. I find shopping for quality unsalted butter and good pumpkin puree really sets the foundation, while the spices bring that signature warm fall flavor that I can’t get enough of.

  • Unsalted butter: Browning it develops a gorgeous nutty flavor, so use good quality if possible.
  • Brown sugar: It adds moisture and depth, complementing the pumpkin beautifully.
  • Pumpkin puree: Make sure to use plain pumpkin – not pie filling – for best texture.
  • Eggs: They help bind everything together and create that perfect blondie structure.
  • Vanilla extract: Just a splash amplifies all the other flavors gently.
  • All-purpose flour: The right amount keeps these bars tender but firm.
  • Kosher salt: Enhances sweetness and balances the flavor.
  • Ground cinnamon: A classic pumpkin spice essential for warmth.
  • Ground ginger: Adds subtle spice without overpowering.
  • Freshly ground nutmeg: Just a pinch brings out deep autumn notes.
  • Baking powder: Gives a slight lift and fluffiness to the blondies.
  • Chopped white chocolate: Melts into pockets of creamy sweetness—don’t chop too small!
  • Pumpkin seeds: For topping, adding crunch and visual appeal.
  • Flaky salt (optional): Sprinkled at the end, it takes the sweetness to a complex, sophisticated place.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making these blondies my own depending on the occasion, and you might find some fun tweaks you want to try too. It’s such a forgiving recipe that you can easily swap or add ingredients to fit your taste or dietary needs.

  • Chocolate swap: I’ve tried semi-sweet chocolate chips instead of white chocolate for a less sweet, richer twist, and my family went crazy for it!
  • Nut allergy friendly: Simply skip pumpkin seeds on top or replace them with sunflower seeds for crunch without worry.
  • Spice it up: Sometimes I add a pinch of cloves or allspice for a unique twist that tastes like a pumpkin spice latte in blondie form.
  • Gluten-free: Using a 1:1 gluten-free flour blend works beautifully if you need to avoid gluten.

How to Make Brown Butter Pumpkin Blondies Recipe

Step 1: Brown the Butter to Develop Flavor

The magic starts by gently melting unsalted butter over medium heat until it foams, then watching carefully as it turns a golden brown with a nutty aroma. It only takes a few minutes, but stay close to the stove so you don’t burn it! When you see those brown bits forming and smell that warm, toasted scent, it’s time to take it off the heat. This step adds such depth to your Brown Butter Pumpkin Blondies Recipe and is totally worth the extra minute.

Step 2: Combine Wet Ingredients for Perfect Texture

Once your butter is browned and slightly cooled, whisk it together with brown sugar and pumpkin puree until smooth. Then add in the eggs and vanilla extract, mixing well to ensure everything is fully combined. This wet base is what makes the blondies super moist and tender—don’t skip or rush this part!

Step 3: Mix the Spiced Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, kosher salt, cinnamon, ground ginger, freshly ground nutmeg, and baking powder. These spices are the soul of the recipe, so measure carefully to keep that warm, balanced flavor. Then gently fold the dry ingredients into the wet mixture—try to mix just until combined to keep your blondies soft.

Step 4: Add White Chocolate and Prepare to Bake

Now, fold in the chopped white chocolate chunks; don’t overdo it or these will just melt away completely. Transfer the batter to a parchment-lined and greased 8×8 inch pan, spreading it out evenly. Before baking, sprinkle pumpkin seeds on top to add that signature crunch and festive look.

Step 5: Bake to Golden Perfection

Bake your Brown Butter Pumpkin Blondies Recipe in a 350°F oven for about 25 to 35 minutes. You want them golden brown and puffed nicely but still a little gooey in the center—that’s when they’re at their absolute best. Use a toothpick inserted near the center as a guide; it should come out with a few moist crumbs but not raw batter. Let them cool completely before slicing to ensure they set up just right.

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Pro Tips for Making Brown Butter Pumpkin Blondies Recipe

  • Watch Your Butter: Keep a close eye and swirl the butter while browning to avoid burning and get those perfect toasted bits.
  • Don’t Overmix: Combining dry and wet just until no streaks remain gives you tender blondies without a cakey texture.
  • Chunk Size Matters: Large white chocolate pieces melt into gooey pockets, creating delightful bites—smaller pieces tend to just disappear.
  • Cooling is Key: Let blondies cool fully so they hold together when you cut them—patience pays off!

How to Serve Brown Butter Pumpkin Blondies Recipe

A single square bar of pumpkin dessert with white chocolate chunks sits on a white plate in the foreground, showing a dense orange-brown texture with visible white spots from the chocolate pieces inside. Behind it, a stack of more square bars is placed on another white plate, slightly out of focus. In the background, there is a white mug and an orange pumpkin on a white marbled surface, all set against a light gray background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like sprinkling flaky sea salt right after baking because it balances the sweetness perfectly and adds an unexpected crunch that makes each bite more complex. Roasted pumpkin seeds on top not only add texture but also an attractive, seasonal look that impresses guests. Sometimes, I drizzle a little melted white chocolate over the cooled blondies for an extra touch of indulgence.

Side Dishes

This recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy dessert. I’ve also enjoyed it alongside a hot cup of chai tea or coffee—both bring out the pumpkin spice’s warm notes wonderfully. For a brunch spread, serving these with fresh fruit makes a nice balance to their richness.

Creative Ways to Present

For holiday parties, I like cutting these blondies into small bite-sized squares and arranging them on a platter with edible flowers or fresh rosemary sprigs for that festive flair. Wrapping individual bars in wax paper and tying with twine can make for charming homemade gifts. I even experimented by layering them with cream cheese frosting in a jar to turn them into a portable dessert parfait.

Make Ahead and Storage

Storing Leftovers

I store leftover Brown Butter Pumpkin Blondies in an airtight container at room temperature for up to three days. If my kitchen is on the warmer side, I pop them in the fridge to keep fresh longer. I find that letting them come back to room temp before eating brings back their perfect gooey texture.

Freezing

Freezing these blondies is a great option if you want to batch bake. Wrap individual bars tightly in plastic wrap and then place them in a sealed freezer bag or airtight container. They freeze well for up to 2 months. When ready to eat, thaw in the fridge overnight.

Reheating

To enjoy leftovers warm, I pop a blondie on a microwave-safe plate and heat in 15-20 second increments until just warm—this keeps the center soft and the white chocolate melty. You can also warm them briefly in a 300°F oven for 5-7 minutes wrapped in foil to avoid drying out.

FAQs

  1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    It’s best to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can affect the texture and flavor balance of your blondies. Using puree lets you control the sweetness and spice level exactly.

  2. What if I don’t have white chocolate? Can I use another type?

    Absolutely! Semi-sweet chocolate chips or chunks work wonderfully and add a slightly less sweet, richer flavor that pairs perfectly with pumpkin. You could even try milk or dark chocolate if that’s your preference.

  3. How can I tell when the blondies are done baking?

    Look for golden brown edges and a puffed top. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. Avoid overbaking to keep that delicious fudgy texture.

  4. Can I make these vegan or dairy-free?

    Yes! Use a plant-based butter alternative to brown and be mindful of white chocolate choices (there are dairy-free options). Substitute eggs with flax eggs or another vegan binder, though texture might vary slightly.

Final Thoughts

This Brown Butter Pumpkin Blondies Recipe has quickly become a go-to in my kitchen whenever I want to impress with minimal fuss. I love how it brings cozy fall flavors together with a tender texture and just the right touch of indulgence. If you’re looking for a pumpkin treat that’s different from the usual pie or muffins, you really should give this a try — I promise you’ll be making it again and again!

Print
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Brown Butter Pumpkin Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 121 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Pumpkin Blondies combine the rich, nutty flavor of browned butter with seasonal pumpkin puree, warm spices, and chunks of white chocolate for a decadent treat. Elevated with a sprinkling of pumpkin seeds and flaky salt on top, these blondies offer a perfect balance of moist, tender texture and sweet, spiced flavor, ideal for fall or anytime you crave a cozy dessert.


Ingredients

Wet Ingredients

  • 1 ½ sticks (6 oz) unsalted butter, browned
  • 1 ¼ cups lightly packed brown sugar
  • ½ cup pumpkin puree
  • 2 eggs
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp kosher salt
  • ¾ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp freshly ground nutmeg
  • ½ tsp baking powder

Add-Ins and Toppings

  • 6 oz chopped white chocolate (or white chocolate chips/semi-sweet chocolate as alternatives)
  • Pumpkin seeds, for topping
  • Flaky salt, optional


Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease an 8×8 inch baking dish and line the bottom with parchment paper to prevent sticking and ensure easy removal of the blondies.
  2. Combine wet ingredients: In a large bowl, whisk together the browned butter, lightly packed brown sugar, and pumpkin puree until the mixture is smooth and well combined.
  3. Add eggs and vanilla: Whisk in the eggs and vanilla extract thoroughly to blend all the wet components evenly.
  4. Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour, kosher salt, ground cinnamon, ground ginger, freshly ground nutmeg, and baking powder ensuring all the spices and leavening are evenly incorporated.
  5. Combine wet and dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined, taking care not to overmix, which could lead to tough blondies.
  6. Fold in white chocolate: Gently fold in the chopped white chocolate pieces so that they are evenly distributed throughout the batter without melting.
  7. Transfer batter and add toppings: Pour the batter into the prepared baking dish and spread it out evenly using a spatula. Sprinkle pumpkin seeds on top for added texture and a festive look.
  8. Bake: Place the dish in the preheated oven and bake for 25-35 minutes. The blondies should puff up, turn golden brown on top, and be set but still slightly gooey in the center for the best texture.
  9. Cool and finish: Remove from oven and, if desired, sprinkle flaky salt on top to enhance flavor. Let the blondies cool completely in the pan before slicing into bars for serving.

Notes

  • You can substitute white chocolate chips for the chopped white chocolate if preferred.
  • Semi-sweet chocolate chips or chunks also work well for a slightly less sweet version of these blondies.
  • Baking times may vary slightly depending on your oven; aim for a puffed, golden surface with a moist, slightly gooey center.
  • Flaky salt on top is optional but adds a nice contrast to the sweetness.

Nutrition

  • Serving Size: 1 bar (assuming 16 bars per recipe)
  • Calories: 230
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

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