Print

Brown Butter Pumpkin Blondies: One Bowl, Perfect Cozy Treat

Brown Butter Pumpkin Blondies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Brown butter and pumpkin make these blondies chewy and rich. A simple fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
  2. Brown the butter in a small saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the brown butter, pumpkin puree, brown sugar, egg, and vanilla.
  4. In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt.
  5. Add the dry ingredients to the wet mixture. Stir until just combined. Fold in white chocolate chips if using.
  6. Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool completely in the pan before cutting into 16 squares.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Store blondies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/brown-butter-pumpkin-blondies/