Brown Butter Pumpkin Blondies
Brown butter pumpkin blondies are chewy, spiced, and rich with nutty flavor. White chocolate chips add a sweet touch, making these a fall favorite.
Pumpkin season always makes me think of cozy flavors and family time. I wanted to create a dessert that felt rich, warm, and perfect for sharing without being complicated. Brown butter brings out a nutty depth that pairs beautifully with pumpkin, and it makes these blondies extra special. The texture is soft and chewy, with little bursts of sweetness from white chocolate chips.
When I first baked these, the house smelled incredible. My wife walked into the kitchen and said it was like autumn had moved right in. The grandkids could hardly wait for them to cool, and once they tried a square, the plate emptied faster than I expected. They loved the sweet pumpkin flavor mixed with the caramel like taste of the brown butter.
Now, these blondies are a go to in our family. They are quick to put together, always turn out well, and make any gathering feel complete. Whether for a fall party, a bake sale, or a simple treat after dinner, these pumpkin blondies have become one of the recipes I am most proud to share.
Questions You May Have About This Recipe
Do I need to refrigerate the blondies after baking?
No, store them in an airtight container at room temperature for up to four days.
Can I use fresh pumpkin puree instead of canned?
Yes, but make sure it is well drained so the batter does not get too wet.
Can I skip browning the butter?
You could, but the brown butter is what gives these blondies their deep, nutty flavor.
Can I freeze them?
Yes, wrap them tightly and freeze for up to two months. Thaw at room temperature before serving.
Can I use milk chocolate or dark chocolate instead of white?
Of course, adjust to your preference. White chocolate pairs well with pumpkin, but other chocolates work too.
What You Need to Make Brown Butter Pumpkin Blondies
1 cup unsalted butter
1 cup brown sugar, packed
½ cup granulated sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup white chocolate chips
How to Make Brown Butter Pumpkin Blondies
Preheat oven to 350°F. Grease a 9×13 inch baking pan.
Melt butter in a saucepan over medium heat. Cook until golden brown and nutty in aroma. Let cool slightly.
In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth.
Add pumpkin puree, egg, and vanilla. Mix until combined.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Add dry ingredients to wet mixture. Stir gently until combined.
Fold in white chocolate chips.
Spread batter into prepared pan and smooth top.
Bake 30 to 35 minutes until a toothpick comes out with only a few moist crumbs.
Cool completely before slicing into squares.
Tips
Do not overbake, or the blondies will be dry.
For stronger spice flavor, add a pinch of cloves.
Use a metal pan for more even baking.
Sprinkle extra white chocolate chips on top before baking for a bakery style look.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These blondies were incredible. The brown butter really makes the flavor stand out.” Laura D.
⭐️⭐️⭐️⭐️ “Moist and chewy, perfect for fall. I will bake these again for Thanksgiving.” Sarah J.
⭐️⭐️⭐️⭐️⭐️ “My husband said these were better than any pumpkin dessert he has tried. That says a lot.” Michael B.
⭐️⭐️⭐️⭐️ “Loved the flavor but next time I might use dark chocolate chips instead of white.” Denise H.
⭐️⭐️⭐️⭐️⭐️ “This recipe is easy and reliable. I baked a batch for my church group and everyone wanted the recipe.” Karen L.
Printable Recipe
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Brown Butter Pumpkin Blondies
Brown butter pumpkin blondies are chewy, spiced, and rich with nutty flavor. White chocolate chips add a sweet touch, making these a fall favorite.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking pan.
- Melt butter in a saucepan over medium heat. Cook until golden brown and nutty in aroma. Let cool slightly.
- In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth.
- Add pumpkin puree, egg, and vanilla. Mix until combined.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add dry ingredients to wet mixture. Stir gently until combined.
- Fold in white chocolate chips.
- Spread batter into prepared pan and smooth top.
- Bake 30 to 35 minutes until a toothpick comes out with only a few moist crumbs.
- Cool completely before slicing into squares
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