Brown Butter Pumpkin Blondies

Introducing my brown butter pumpkin blondies, made with slow-browned butter, pumpkin puree, and vanilla bean paste. These pumpkin blondies are warm, sweet, and perfect for fall. Don’t forget the white chocolate chips!

Brown butter pumpkin blondies

Pumpkin spice is so nostalgic and warm – it’s no wonder it has such a cult following. 

I’m a pumpkin spice fan myself (check out my Healthy Pumpkin Spice Granola and Iced Pumpkin Spice Latte), but I understand how some folks find it a bit overpowering. 

So today, I’m sharing a delicious pumpkin dessert recipe that is light on the spice, heavy on the yum. Meet my brown butter pumpkin blondies!

These blondies have an incredible depth from the browned butter and are extra moist from added pumpkin puree. They’re lightly spiced and perfect for fall, but not overly “pumpkiny” for all my pumpkin spice haters out there (how could you!?).

So without further ado, let’s get baking!

Ingredients needed

Here’s a little bit on everything that goes into my brown butter pumpkin blondies:

• Butter: This recipe calls for a healthy serving of butter – 1 cup to be exact. We’re going to brown it on the stovetop to achieve an incredible, caramelized flavor. 
• Brown sugar: 1 ⅔ cups of brown sugar make this recipe perfectly sweet. I love the depth of flavor that brown sugar gives, along with its molasses-like texture. 
• Egg: I use 1 egg to help bind our blondie ingredients and give our squares some extra height. 
• Pumpkin puree: ½ cup of pumpkin puree adds a subtle sweetness and lovely moisture to these blondies – no dry desserts here!
• Vanilla bean paste: Have you ever baked with real vanilla bean paste before? If not, this is your sign. I use 1 tbsp in these blondies. You can substitute 1 tsp vanilla extract if you’re not prepared to splurge.
• Flour: A baking essential, this recipe calls for 2 ½ cups of flour. 
• Pumpkin pie spice: 1 ½ tablespoons of pumpkin pie spice gives these blondies that classic fall flavor without overpowering the other yummy elements. 
• Baking soda: 1 tsp of baking soda helps these blondies rise. 
• Salt: I add ½ tsp salt to enhance all the ingredients in this recipe.
• White chocolate chips: Last but certainly not least, I include 2 cups of white chocolate chips in this blondie batter. They’re creamy, sweet, and the ultimate pairing for pumpkin blondies. 

Kitchen tools required

Gather a few kitchen essentials to make these pumpkin blondies. 

• 9×13 baking dish
• Cooking spray
• Saucepan
• 2 large mixing bowls
• Small mixing bowl
• Whisk
• Spatula

You’ll also need a few measuring cups, including 1 cup, ½ cup, ⅓ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make brown butter pumpkin blondies

Taking the extra step to brown your butter will make a HUGE difference in this blondie recipe. Here’s how everything comes together. 

Prep your browned butter

First up, preheat your oven to 350°F and grease a 9×13 baking dish with a bit of cooking spray or butter.

Next, we’re going to work on browning your butter. This will take a few minutes, so be patient.

Add 1 cup of butter to a saucepan and turn the heat to medium. Allow the butter to melt down and crackle, then whisk continuously during the browning period. It should take about 5-7 minutes until it is amber brown like maple syrup.

At this point, turn off the heat and pour your brown butter into a small bowl to cool.

Mix and bake the blondie batter

In a large mixing bowl, whisk together 2 ½ cups flour, 1 ½ tbsp pumpkin pie spice, 1 tsp baking powder, and ½ tsp salt. 

Then, pour your cooled brown butter into a separate large mixing bowl; it’s okay if it’s still a bit warm. Whisk in 1 ⅔ cups of brown sugar. Then, whisk in 1 egg, ½ cup pumpkin puree, and 1 tbsp vanilla bean paste. 

Use a spatula or wooden spoon to slowly add the dry ingredients into your wet ingredients until they’re combined and the dough has formed. 

Finally, stir in 1 ½ cups of white chocolate chips and pour your finished batter into your prepared baking dish. Press the sides down using a spatula or your hands, and press the remaining ½ cup of chips on top of your dough. 

Pop the tray in the oven and bake for 32-34 minutes; you’ll know they’re done when an inserted toothpick comes out clean!

Let cool for at least an hour before slicing and digging in. 

Recipe tips

Below are some common brown butter blondies questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve brown butter pumpkin blondies

These brown butter blondies are the perfect fall dessert, especially when paired with a warm beverage. Serve them up with a hot cup of chai, espresso, or a pumpkin spice latte. 

For an extra decadent treat, serve these blondies warm with a scoop of vanilla bean ice cream – drool. 

Fun mix-ins for brown butter pumpkin blondies

Feel free to get creative with your pumpkin blondie batter! Try any of these fun mix-ins for a new flavor combination:

• Drizzle of cashew butter
• Maple or butterscotch chips
• Toasted pecans or walnuts
• Caramel bits
• Swirl of sweetened cream cheese

Storing leftovers

Store cooled blondies in an airtight container. They will keep for up to 5 days at room temperature. For longer storage, refrigerate these blondies for up to a week, or freeze them for up to 3 months. 

If you choose to freeze your pumpkin blondies, I recommend wrapping each piece in a bit of plastic wrap or a freezer bag, as well as an airtight container; this will help protect them from freezer burn. 

If you liked this recipe, you’ll want to try these!

Want more fall dessert ideas? I have recipe ideas for every day of the week (and then some):

• Maple Tahini Freezer Fudge
• Easy Pumpkin Roll
• Apple Crumble Pie
• Maple Pecan Oatmeal Cookies
• Vegan Pumpkin Pie

Recipe by Erin Morrissey and Photos by The Mindful Hapa