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- 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup chocolate chips (optional) - 1/2 cup walnuts or pecans, chopped (optional) You can make your blondies even more fun with add-ins. Chocolate chips add sweetness and creaminess. Use dark or milk chocolate, based on your taste. Chopped nuts like walnuts or pecans give a nice crunch. If you want a unique twist, try dried cranberries or white chocolate chips. For a gluten-free option, swap all-purpose flour for a gluten-free blend. When picking canned pumpkin, look for 100% pure pumpkin. Avoid pumpkin pie filling. The filling has added sugar and spices, which change the taste. Check the label for quality. Brands like Libby’s and Farmer’s Market are popular. Also, look for cans without dents or rust for freshness. 1. Preheat your oven to 350°F (175°C). 2. Line a 9x13 inch baking pan with parchment paper. Leave some overhang to remove later. 3. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. 4. Swirl the pan as the butter cooks. Watch for it to turn golden brown. 5. This usually takes about 5-7 minutes. The butter should smell nutty. 6. Remove the pan from heat and let the butter cool slightly. 7. In a large bowl, combine the brown butter, 1 cup brown sugar, and 1/2 cup granulated sugar. 8. Whisk these ingredients until they blend well. 9. Add 1 cup canned pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract. 10. Mix this until the batter is smooth. 1. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. 2. Gradually add the dry mix to the wet mix. Stir gently until combined. 3. Do not overmix! This keeps your blondies soft and chewy. 4. If you like, fold in 1 cup chocolate chips and 1/2 cup chopped nuts. 5. Pour the batter into the lined baking pan and spread it evenly. 6. Bake for 25-30 minutes in the preheated oven. 7. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs. - Start checking at 25 minutes to avoid overbaking. - If the toothpick has wet batter, give it more time. - Let the blondies cool in the pan for 15 minutes. - Then, transfer them to a wire rack to cool completely. - Cut into squares once they are cool. Enjoy your delicious treat! To get that soft and chewy blondie texture, use the right amount of flour. Measure carefully, and don’t pack the flour into the cup. Overpacking can lead to dry blondies. Mix your batter just until combined. Overmixing can make them tough. Brown butter adds a rich, nutty flavor. To brown butter, melt it in a medium saucepan over medium heat. Keep an eye on it. Swirl the pan to help it cook evenly. After about five to seven minutes, it should turn a golden brown. Don’t walk away; it can burn quickly. Avoid using cold eggs or pumpkin puree straight from the fridge. Room temperature ingredients mix better and create a smoother batter. Also, be sure to line your baking pan with parchment paper. This helps with easy removal and prevents sticking. Keep an eye on your blondies while baking. They can go from perfect to overbaked fast. {{image_2}} You can change up the flavor of your blondies easily. Try adding different spices like cardamom or allspice for a new twist. You can also swap the chocolate chips for white chocolate or butterscotch chips. Mixing in dried fruit, like cranberries or raisins, gives a nice chew and extra flavor. If you love nuts, try using pecans or hazelnuts. These mix-ins make your blondies unique and fun. To make gluten-free blondies, swap all-purpose flour for a gluten-free blend. Look for one that has xanthan gum for the best results. For a dairy-free version, use coconut oil or vegan butter in place of unsalted butter. Also, choose dairy-free chocolate chips if you add them. This way, everyone can enjoy these treats! Seasonal ingredients can change the taste of your blondies. In fall, add apple butter or maple syrup instead of pumpkin puree for a different flavor. In spring, consider using fresh strawberries or raspberries to brighten the taste. You can also mix in some lemon zest for a fresh zing. Each season brings new options to keep your blondies exciting! To keep your brown butter pumpkin blondies fresh, store them in an airtight container. Use parchment paper between layers to prevent sticking. Keep them at room temperature for up to four days. For longer storage, refrigerate them for up to a week. Let them come back to room temperature before serving for the best taste. Freezing blondies is easy and a great way to save extras. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap or foil. Place the wrapped blondies in a freezer bag. They will stay good for up to three months. To enjoy, simply thaw them in the fridge overnight or at room temperature. Reheating blondies is simple and quick. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Heat for about 5 to 10 minutes, until warm. You can also microwave a single square for about 15 to 20 seconds. Serve them warm with ice cream or whipped cream for an extra treat! Yes, you can use fresh pumpkin. First, roast a small pumpkin until soft. Then, scoop out the flesh and blend it until smooth. Make sure to measure it as one cup, just like canned pumpkin. To check if your blondies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, bake for a few more minutes. Yes, you can make this recipe vegan. Replace the eggs with flax eggs or unsweetened applesauce. Use vegan butter instead of regular butter. Also, choose dairy-free chocolate chips if you want them. These blondies are great on their own but can be even better with a scoop of vanilla ice cream. You can also top them with whipped cream and a sprinkle of cinnamon for extra flavor. You learned about the key ingredients for making blondies, from canned pumpkin to mix-ins. I shared tips on achieving the perfect texture and how to brown butter. You also discovered best practices for baking and storing your treats. Remember, blondies can have many fun variations. You can switch out flavors and ingredients to match your taste. Whether you make them gluten-free or dairy-free, enjoy your baking journey!

Brown Butter Pumpkin Blondies

Indulge in the cozy flavors of fall with these delicious Brown Butter Pumpkin Blondies! Made with rich brown butter and creamy pumpkin puree, these blondies are perfectly spiced and incredibly easy to make. With chocolate chips and nuts as optional add-ins, they’re a crowd-pleaser for any gathering. Click to explore the step-by-step recipe and treat yourself to a seasonal delight that's sure to impress!
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup chocolate chips (optional)

1/2 cup walnuts or pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.

    In a medium saucepan over medium heat, melt the butter. Continue to cook it, swirling the pan occasionally, until the butter turns a golden brown color and smells nutty, about 5-7 minutes. Remove from heat and let it cool slightly.

      In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar; whisk until well blended.

        Add in the pumpkin puree, eggs, and vanilla extract. Mix until smooth.

          In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

            Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

              If desired, fold in the chocolate chips and chopped nuts.

                Pour the batter into the prepared baking pan and spread it evenly.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                    Allow the blondies to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely before cutting into squares.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 12

                        Presentation Tips: Serve warm topped with a scoop of vanilla ice cream or a dollop of whipped cream, and sprinkle with cinnamon for an extra festive touch.