Rich and Chewy Brown Butter Pumpkin Blondie Recipe

Jump to RecipePrint Recipe

The arrival of fall beckons pumpkin spiced desserts.  Rich and Chewy Brown Butter Pumpkin Blondie Recipe is a dessert that offers the best of autumn baking.

Enjoy the rich nutty flavor of brown butter and the sweet/savory creaminess of pumpkin. Topped with a sprinkle of demerara sugar, the top of the blondies are craggy and full of crunch. 

Chock full of white chocolate chips and roasted walnuts, these blondies are a perfect indulgence when you are looking for a rich, chewy, and wonderfully spiced dessert that's sure to satisfy your fall cravings.

What are blondies?

Known for their chewy texture and rich molasses flavor, blondies were originally called brownies.  Created in the late 19th century, blondies existed for 10 years before chocolate brownies were developed.

Around the mid-1900s,  blondies were referred to as blonde brownies which was later shortened to blondies.  Often combined with mix-ins such as nuts or chocolate chips, blondies can be customized to your liking.

Brown butter is the secret ingredient

Brown butter is a very versatile ingredient for both sweet and savory food.  Also known as beurre noisette, it adds a nutty and caramelized layer of flavor which makes this blondie recipe so rich and decadent.

When butter is browned, the water content is evaporated and the milk solids caramelize.  You will smell the nutty aroma of the butter as it browns.

Here is another delicious recipe using brown butter - https://tenpoundcakecompany.com/brown-butter-pecan-and-toffee-scones-with-maple-glaze/

Ingredients

Dry

• all-purpose flour, salt, baking powder, cinnamon, nutmeg

Wet

• unsalted butter, light brown sugar, pumpkin puree, maple syrup, egg, vanilla extract

Mix-ins

• walnuts, white chocolate chips

Step-by-Step Instructions

This pumpkin blondie recipe is a perfect fall treat.  The easy recipe comes together quickly.

The instructions are ranked in the best order of preparation.

• Brown the butter -

• The key to making brown butter is to know when to stop cooking.  Look for visual cues such as brown bits on the bottom of the pan, the caramel color of the butter, the nutty scent, and the foam that forms on top.  Make sure to remove the butter from the pan into a small bowl.  If the butter remains in the pan, it will continue to cook, leading to an acrid, dark brown (burnt) liquid.  Let the butter cool while you prepare the other ingredients.

• Roast walnuts -

• Place the walnuts on a small sheet pan and place in a 350-degree oven. Roast the walnuts for 5 minutes then set them aside to cool.

• Combine dry ingredients -

• In a small bowl, whisk the flour, salt, baking powder, cinnamon, and nutmeg together.

• Combine wet ingredients -

• In a large bowl, whisk the light brown sugar, pumpkin puree, maple syrup, egg, and vanilla extract.  Pour in the browned butter, completely mixing it with the other ingredients.   Make sure the egg is completely incorporated.

• Prepare the pan -

• Line an 8x8 pan with two sheets of parchment paper, crisscrossing them to create a sling for easy removal of the blondies. Press the paper into the pan so that it lays flat.

• Combine the dry and wet ingredients -

• Add the dry ingredients to the wet ingredients with a whisk.  Stop mixing as soon as the flour is completely incorporated.

• Fold in the mix-ins -

• Add the white chocolate chips and the cooled walnuts by folding them into the batter.

• Add the blondie batter to the pan -

• Add the batter to the prepared pan and smooth the top.  It helps to use a small offset spatula to even out the batter, pressing it into the corners of the pan.  Sprinkle the raw or demerara sugar across the top.

• Bake -

• Bake the blondies for 40 minutes.

• Cool -

• Let the blondies come to room temperature.  This allows them to set and become easier to cut.

FAQ

Can I use canned pumpkin purée in this recipe?

Absolutely! Canned pumpkin purée is a convenient and reliable option for making chewy pumpkin blondies. It provides consistent pumpkin flavor and moisture to the recipe.

 What's the key to achieving a soft center with crispy edges in blondie bars?

Achieving that perfect balance of a soft center and crispy edges often comes down to the baking time. Follow the recommended baking time in the recipe for the best results. Overbaking can lead to dry bars, while underbaking can result in overly gooey centers.

How should I store chewy pumpkin blondies to keep them fresh?

Store your chewy pumpkin blondies in an airtight container at room temperature to maintain their chewy texture and prevent them from drying out.  You can also place a paper towel in the container to help absorb excess moisture and keep the bars fresh.

 Can I substitute cinnamon with pumpkin pie spice?

You can substitute the cinnamon and nutmeg with pumpkin pie spice.  This blend will provide a similarly warm and spicy flavor.

Substitutions

1. You can substitute pecans or hazelnuts for the walnuts.
2. Butterscotch or caramel chips are a delicious substitute for the white chocolate chips.
3. If you do not want to go through the process of browning the butter, you can use melted unsalted butter.  The blondies will not have the same depth of flavor but the chewy and rich texture will be the same.

Easy Pumpkin Blondies

In the lead-up to Halloween and Thanksgiving, this Rich and Chewy Brown Butter Pumpkin Blondie Recipe offers an opportunity to savor the delightful flavors and aromas of the season.  These chewy pumpkin blondies are a wonderful and easy dessert option that's sure to provide tons of flavor.

A perfect treat for cozy evenings by the fireplace, seasonal gatherings, or any time you're craving a taste of fall.

Recipe