Brown Butter Pumpkin Blondies: A Rich, Spiced Fall Treat with a Nutty Twist

If you love the warm, cozy flavors of pumpkin pie but crave something with a chewy, fudgy texture and a hint of nutty sophistication, then Brown Butter Pumpkin Blondies are about to become your new favorite fall dessert.

These decadent blondies combine the creamy sweetness of classic blondies with the autumnal richness of pumpkin puree, all elevated by the deep, caramelized flavor of brown butter. The result? A soft, dense, and incredibly moist bar dessert with a golden crust, spiced undertones, and a luxurious depth that store-bought treats simply can’t match.

In this comprehensive, SEO-optimized guide, you’ll discover everything you need to know to make the perfect batch of Brown Butter Pumpkin Blondies—from the science behind browning butter to expert tips, variations, storage advice, and serving ideas. Whether you’re baking for a holiday gathering, a cozy weekend treat, or a sweet gift, these blondies deliver big on flavor and comfort.

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What Are Brown Butter Pumpkin Blondies?

Blondies are the buttery, vanilla-forward cousins of brownies—made without cocoa powder, so they have a light golden color and a rich, caramel-like sweetness. When you infuse them with pumpkin puree and brown butter, you get a seasonal masterpiece: the Brown Butter Pumpkin Blondie.

These bars are:

• Moist and chewy with a slightly crisp top
• Packed with warm spices like cinnamon, nutmeg, and ginger
• Infused with nutty brown butter for a gourmet twist
• Easy to make in one bowl (plus a saucepan)
• Perfect for fall holidays like Thanksgiving and Halloween

They’re like pumpkin pie and blondies had a delicious lovechild—best served warm with a glass of cold milk or a cup of spiced coffee.

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Why Brown Butter Makes All the Difference

The secret ingredient in this recipe? Brown butter.

Also known as beurre noisette, brown butter is regular butter that’s gently cooked until the milk solids caramelize, creating a rich, nutty, toasty aroma. This process transforms the flavor profile from plain dairy fat into something complex and gourmet.

Benefits of brown butter in baking:

• Adds depth and warmth
• Enhances sweetness without extra sugar
• Creates a tender, melt-in-your-mouth texture
• Pairs perfectly with pumpkin and spices

Don’t worry—browning butter is simple and takes less than 5 minutes. Just keep a close eye on it, as it can go from golden to burnt quickly.

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Key Ingredients for Brown Butter Pumpkin Blondies

Here’s what you’ll need to make a batch of 16 blondies (8×8-inch pan):

For the Brown Butter:

• ½ cup (1 stick / 115g) unsalted butter

For the Blondie Batter:

• 1 cup (125g) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves (optional, for extra spice)
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• ¾ cup (180g) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (75g) white chocolate chips, butterscotch chips, or chopped pecans (optional)

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Step-by-Step Recipe: How to Make Brown Butter Pumpkin Blondies

Follow these detailed steps for bakery-quality blondies with a nutty, spiced flavor.

Step 1: Brown the Butter

• Cut the butter into tablespoon-sized pieces and place in a light-colored saucepan (so you can see the color change).
• Melt over medium heat, stirring frequently.
• As it melts, it will foam, then the foam will subside. Keep cooking.
• Watch for the milk solids to turn golden brown and smell nutty (about 3–5 minutes).
• Immediately pour into a heatproof bowl to stop the cooking. Let cool slightly (5–10 minutes). It will solidify slightly but remain soft.

Step 2: Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Grease an 8×8-inch baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.

Step 3: Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 4: Combine Wet Ingredients

• In a large bowl, whisk the slightly cooled brown butter, granulated sugar, and brown sugar until smooth.
• Add the egg and vanilla extract. Whisk until well combined.
• Stir in the pumpkin puree until smooth and uniform.

Step 5: Combine Wet and Dry

• Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined.
• Do not overmix—this keeps the blondies tender.
• Fold in white chocolate chips, butterscotch chips, or nuts if using.

Step 6: Bake

• Pour the batter into the prepared pan and spread evenly.
• Bake for 28–32 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• The edges should be slightly crisp, and the center soft.

Step 7: Cool and Slice

• Let the blondies cool completely in the pan on a wire rack (about 1–2 hours).
• Use the parchment overhang to lift them out and cut into 16 squares.

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Tips for Perfect Brown Butter Pumpkin Blondies

• Cool the Brown Butter Properly: If it’s too hot, it can cook the egg. Let it cool until just warm.
• Use Real Pumpkin Puree: Avoid pumpkin pie filling, which contains added sugar and spices.
• Don’t Overbake: These blondies continue to set as they cool. Remove them when the center is still slightly soft.
• Chill for Cleaner Cuts: For neat squares, chill the pan in the fridge for 30 minutes before slicing.
• Double the Batch: These disappear fast! They freeze beautifully (see storage tips below).

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Creative Variations to Try

Make this recipe your own with these delicious twists:

1. Pecan Streusel Blondies

Top the batter with a crumbly streusel (¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, ½ tsp cinnamon, ⅓ cup chopped pecans) before baking.

2. Maple Swirl Blondies

Drizzle 2 tbsp maple syrup over the batter and swirl with a knife for a marbled effect.

3. Vegan Brown Butter Pumpkin Blondies

• Use vegan butter (brown it the same way)
• Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water)
• Use dairy-free chocolate chips

4. Gluten-Free Version

Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ½ tsp xanthan gum if not included.

5. Salted Caramel Blondies

Swirl ¼ cup salted caramel sauce into the batter before baking for a gooey surprise.

6. Pumpkin Pie Blondies

Add a graham cracker crust on the bottom or sprinkle crushed graham crackers on top before baking.

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How to Store and Preserve Your Blondies

• Room Temperature: Store in an airtight container for up to 3 days. Best texture within 48 hours.
• Refrigerator: Keep for up to 1 week. Bring to room temperature before serving.
• Freezer: Wrap individual blondies in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.
• Make-Ahead Tip: Bake 2–3 days in advance. Store uncut and slice just before serving.

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Serving Suggestions: How to Enjoy Your Brown Butter Pumpkin Blondies

These blondies are delicious on their own, but here are some irresistible ways to elevate them:

• Warm with Ice Cream: Serve slightly warmed with vanilla bean ice cream and a drizzle of caramel.
• With Coffee or Tea: Perfect with a pumpkin spice latte or chai.
• As a Dessert Board Star: Pair with fruit, cheese, and shortbread cookies.
• For Brunch: Cut into small squares and serve with yogurt or whipped cream.
• Gift Idea: Package in a mason jar with a ribbon and recipe tag—“Mix & Bake: Brown Butter Pumpkin Blondies.”

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Why This Recipe Is Perfect for Fall Baking

The Brown Butter Pumpkin Blondies are ideal for the season because they:

• Celebrate peak pumpkin season (September–November)
• Use warm, nostalgic spices associated with holidays
• Are easy to scale and share
• Freeze beautifully for holiday prep
• Impress guests without requiring advanced skills

They’re the kind of dessert that feels special but doesn’t demand hours in the kitchen.

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Nutritional Information (Approximate per Blondie, 1/16 of Pan)

Calories	180
Fat	8g
Saturated Fat	4g
Carbohydrates	26g
Sugar	16g
Protein	2g
Fiber	1g

Note: Values vary based on add-ins like chocolate chips or nuts.

While not low in sugar, these blondies use real ingredients and can be enjoyed as a mindful treat.

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Frequently Asked Questions (FAQs)

Q: Can I use fresh pumpkin instead of canned?
A: Yes, but roast and puree it first. Strain excess moisture using a cheesecloth or fine mesh to avoid a soggy batter.

Q: Can I skip the brown butter?
A: You can, but you’ll lose the nutty depth. If needed, use melted regular butter, but brown butter is highly recommended.

Q: Why are my blondies too dry?
A: Overbaking or too much flour. Measure flour correctly (spoon and level), and check for doneness at 28 minutes.

Q: Can I make these into bars or cookies?
A: Yes! For cookies, scoop tablespoon-sized balls and bake 10–12 minutes. For bars, use a 9×13-inch pan and increase baking time to 35–40 minutes.

Q: Are these gluten-free or vegan?
A: Not by default, but see variations above for adaptations.

Q: Can I add cream cheese swirl?
A: Absolutely! Drop spoonfuls of sweetened cream cheese (4 oz cream cheese + 2 tbsp sugar + 1 egg yolk) and swirl with a knife.

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Final Thoughts: Bake Your Way Into Fall

The Brown Butter Pumpkin Blondies are more than just a dessert—they’re an experience. With their golden crust, fudgy center, and the unmistakable aroma of browned butter and warm spices, they capture the essence of autumn in every bite.

Simple enough for a weeknight treat, elegant enough for a holiday table, and customizable for any diet, these blondies are a must-bake this season. So grab your saucepan, brown that butter, and let the cozy magic begin.

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