If you’re anything like me, you’re always on the lookout for recipes that feel like home—those simple, comforting dishes that make your kitchen smell amazing and bring smiles to your family’s faces. This recipe for Brown Butter Pumpkin Blondies is just that! It’s one of those treats that come together quickly, yet tastes like you’ve spent hours perfecting it. I love whipping this up during the fall, especially when the leaves are changing, and the air is crisp. There’s just something about pumpkin and warm spices that feels so right this time of year.
It’s not just about the flavor either; it’s the memories that come with it. My kids absolutely love helping me bake these blondies, especially when it’s time to fold in the white chocolate chunks. And I have to admit, it’s hard to keep their little hands away from sneaking a bite before they’ve cooled! This recipe is also perfect for sharing—I often bring it to family gatherings or when friends come over for coffee. The toffee pieces give it a nice little surprise that everyone loves.
What I appreciate most about this recipe is how flexible it is. Whether you’re a seasoned baker or just getting started, these pumpkin blondies are foolproof. Plus, it’s a great way to use up leftover pumpkin puree if you’ve been making pies or soups. So, if you’re looking for a new fall favorite, these Brown Butter Pumpkin Blondies are definitely worth a try.
Making Brown Butter Pumpkin Blondies
Ingredients:
- 1 1/4 cups all-purpose flour (unbleached)
- 1/2 cup unsalted butter, softened
- 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3/4 cup plain pumpkin purée (not pie filling)
- 1 large egg yolk, room temperature
- 1 tbsp vanilla extract
- 1/2 cup toffee pieces
- 1 cup white chocolate chunks
- 1/2 tsp ground cinnamon
Directions:
Preheat your oven to 350°F and grease a 9×9 inch baking dish with non-stick spray. Set aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, and baking soda. Set this mixture aside.
In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
Add the egg yolk, pumpkin purée, and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
Gradually mix in the dry ingredients from the first bowl into the wet mixture, stirring just until combined. Avoid over-mixing.
Fold in the white chocolate chunks and toffee pieces gently until evenly distributed throughout the batter.
Spread the batter evenly into the prepared pan, smoothing it out to the edges.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the blondies to cool completely in the pan before cutting into squares and serving.
Storing Suggestions:
To keep your blondies fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just make sure they’re fully cooled before wrapping them tightly in plastic wrap or aluminum foil.
Cooking Tips:
For a deeper, nuttier flavor, try browning the butter before using it in the recipe. Simply melt the butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma. Let it cool slightly before mixing it with the sugars.
Serving Suggestions:
These pumpkin blondies pair beautifully with a hot cup of coffee or chai tea. For an extra treat, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. A light dusting of powdered sugar or cinnamon on top also adds a nice touch.
Ingredient Substitutions:
If you’re out of pumpkin purée, sweet potato purée or mashed bananas make a great substitute. You can also swap white chocolate for dark or milk chocolate chunks for a different flavor. For the toffee pieces, crushed pretzels or chopped nuts can provide that same crunch if you’re looking for a nut-free option.
Seasonal Variations:
In the winter months, consider adding some crushed peppermint or using a peppermint-flavored white chocolate for a festive twist. During the spring or summer, swap out the pumpkin for mashed strawberries or blueberries, and pair with lemon zest for a fresh flavor.
Allergen Information:
This recipe contains dairy, gluten, and eggs. If you need to make it dairy-free, you can use vegan butter and dairy-free chocolate chunks. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Unfortunately, eggs are a key binding ingredient, so using an egg substitute like flax eggs might alter the texture slightly.
FAQ:
Can I use homemade pumpkin purée instead of canned?
Yes, you can absolutely use homemade pumpkin purée. Just make sure it’s smooth and well-drained to avoid adding extra moisture to the batter. If it’s too watery, the blondies may turn out too soft.
What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you can make your own by mixing cinnamon, nutmeg, ginger, and a bit of cloves or allspice. This blend will give you the same warm, autumnal flavors.
How can I tell when the blondies are done baking?
The blondies are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as they can become dry if left in the oven too long.
Can I make these blondies ahead of time?
Yes, these blondies are perfect for making ahead. You can bake them a day or two in advance and store them in an airtight container. For longer storage, refrigerate or freeze them, as mentioned in the storing suggestions.
What can I use instead of toffee pieces?
If you don’t have toffee pieces, you can use chocolate chips, chopped nuts, or even crushed pretzels for a salty-sweet combo. The recipe is pretty flexible, so feel free to get creative!
Can I double the recipe for a larger crowd?
Absolutely! If you want to make a larger batch, simply double all of the ingredients and bake the blondies in a 9×13-inch pan. You may need to adjust the baking time slightly, so keep an eye on them while they’re in the oven.
Brown Butter Pumpkin Blondies
Ingredients
- 1 1/4 cups all-purpose flour unbleached
- 1/2 cup unsalted butter softened
- 1/2 teaspoon salt kosher
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 cup brown sugar light, packed
- 1/4 cup granulated sugar
- 3/4 cup pumpkin purée plain, not pie filling
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract
- 1/2 cup toffee pieces
- 1 cup white chocolate chunks
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease a 9x9 inch pan with non-stick spray, then set it aside.
- In a medium bowl, combine the flour, pumpkin spice, cinnamon, salt, and baking soda. Stir and set aside.
- In another large bowl, beat the butter, granulated sugar, and brown sugar until fluffy.
- Add in the egg yolk, pumpkin purée, and vanilla to the butter-sugar mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture, being careful not to over-mix. Fold in the white chocolate chunks and toffee bits.
- Pour the batter evenly into the greased baking pan and spread it out to the edges.
- Bake for around 25 minutes, or until a toothpick inserted into the center comes out clean or with slightly moist crumbs.
- Let the blondies cool completely before slicing into squares and serving.
