Browned Butter Pumpkin Blondies

Browned Butter Pumpkin Blondies |

Browned Butter Pumpkin Blondies.  These are so easy and you can add in any extras you like..white chocolate, toffee or even nuts!

Is it boring to you that I am sharing another pumpkin recipe?
I kinda feel bad and lazy, but I kinda don’t.


It’s one of those things that I can wildy overexpose in a short 2 month period of the year, never to be heard from again until 10 months later.

Kind of like my mild obsession with Cadbury Eggs in the spring time.


Which, by the way, I saw that they are making a Halloween version of now.

No, just no.

Cadbury Eggs are EASTER. Stop trying to make them a fall thing.


All this cross-over candy business makes my heart hurt.

Time and place people.


Example: Do you think people would be going so crazy over that dang Pumpkin Spice Latte that Starbucks does if they could get it 24/7?

Let me answer that for you.



These companies should really run their marketing strategies through me first.  Geez.


Except the Reese’s Egg.  There’s always a caveat.

Turn that sucker into a pumpkin, a Christmas Tree, whatever…


Anyhow, since pumpkin mainly stays in the fall months where it belongs I have been slapping your brains with pumpkin stuff lately.

Hate me, love me….either way, know it will all come to an end in a  few months.

As it should.

Browned Butter Pumpkin Blondies |

Now know these are WAY easy…

Like, no mixer easy.


I mean, unless you add frosting, which I always recommend.

But, please know that these totally don’t need frosting…but they’re amazing with it also.




What I mean to say is with or without frosting these guys will rock your face.

I literally just mixed all the ingredients together…

Browned Butter Pumpkin Blondies |

Sorry there is no real process here.

When you bake them they will look like this…

Browned Butter Pumpkin Blondies |

They are dense and chewy and perfect.

Yes, the center sinks a little bit, but this is where the frosting comes in handy 🙂


Also, you can add in white chocolate chips, or toffee bits to this recipe, but if you choose to you should totally omit adding the frosting…it will be sweet enough without it! (Can’t believe I just said that!)


I just used the browned butter frosting recipe from my Apple Cake, but I added in a teaspoon of pumpkin pie spice.  Totally optional.

Browned Butter Pumpkin Blondies |

Y’all these are so perfect.  A new staple in my fall kitchen 🙂

Here are some other fun pumpkin desserts from last year:

Cinnamon Streusel Pumpkin Cupcakes

Pumpkin Shortbread

Lightened Up Pumpkin Cream Cheese Swirl Bars


Browned Butter Pumpkin Blondies
makes 16 bars
  • 1 cup butter, melted and browned
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 tsp vanilla
  • ¾ cup pumpkin puree
  • 3½ tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 cups flour
  • *optional add-ins: 2 cups white chocolate chips or 2 cups chopped pecans or 1½ cups toffee bits
  1. Preheat oven to 350°
  2. Line a 9x9 pan with aluminum foil and spray with cooking spray, set aside.
  3. In a small saucepan over medium heat melt butter. Once melted, swirl constantly until it turns a golden brown color. Remove from heat.
  4. In a large mixing bowl stir both sugars and browned butter together until combined.
  5. Stir in pumpkin and vanilla.
  6. Next add in pumpkin pie spice, baking soda, baking powder, salt and flour. Stir until evenly mixed.
  7. Fold in any add-ins desired.
  8. Bake for 25-30 minutes. Center will just be set.
The Browned Butter Frosting recipe can be found HERE


Leave a Reply

41 Comments on "Browned Butter Pumpkin Blondies"


Sort by:   newest | oldest | most voted
Katrina @ Warm Vanilla Sugar
September 23, 2013 8:38 pm

Such a fabulous combo of flavours! Yum!!

September 23, 2013 8:40 pm

I just saw the halloween Cadbury Egg and had the very same thought, that it wasn’t working for me. It would be like wearing capris in the winter….just ain’t right.

These Pumpkin Blondies though…I would take anytime of the year! Frosting is a must for me!

Averie @ Averie Cooks
September 23, 2013 8:53 pm

I love blondies. One of my fave things to make b/c they come together so fast. And browned butter makes everything so much more amazing! That frosting. I need that, slathered on everything. I would have loved to hang out more this weekend 🙂

September 23, 2013 9:07 pm

I haven’t had any sugar today and now all I want is to eat an entire pan of your blondies! Good thing I am feeling lazy:)

bridget {bake at 350}
September 23, 2013 9:07 pm

There is no such thing as too much pumpkin. Pumpkin + browned butter?!? I’m making the Homer Simpson drooling noise right now. It’s not pretty.

So with you on the seasonal candy. Boycotting Cadbury eggs until spring!

Nancy P.@thebittersideofsweet
September 23, 2013 9:47 pm

Nope could never be bored with pumpkin recipes! These look great!

September 23, 2013 10:02 pm

Never too much pumpkin, Never!! Plus browned butter too? Yeah, never too much of that either! I must get baking these. I am in Pumpkin with drawl. It’s been a whole day!

So with you on the eggs. Companies should totally run this stuff by you first!

September 23, 2013 10:05 pm

That gooey center is killing me! I need these!

September 23, 2013 10:28 pm

Every year during the fall I manage to convince myself that I can happily eat pumpkin year round…but really I stop craving it come March. Now it’s in full force. And I’m loving it. Gooey centers! FTW.

Belinda @themoonblushbaker
September 24, 2013 12:16 am

I saw these eggs in Australia too! and yes they should not be for halloween EVER!
I am not bored of pumpkin, please i am holding on to the last hope of pumpkin

Mimi @ Culinary Couture
September 24, 2013 12:40 am

These look too dieeee for. Especially ESPECIALLY that browned butter frosting.

Jamie @lifelovelemons
September 24, 2013 6:13 am

Um yeah, totally 100% making these. Browned butter AND pumpkin?!? Who could ask for more?!

Colleen @ What

Amazings! And yes, I pluralized amazing. These blondies deserve it 🙂

September 24, 2013 8:27 am

AMAZING in every way! Pumpkin, spices and brown butter make me one happy girl.

September 24, 2013 10:40 am

As I was reading your post regarding the Cadbury eggs, I was thinking, “Yeah, but what about the Reese’s eggs, pumpkins, Xmas trees, hearts… there MUST be a Reese’s xtra fat something or other for EVERY holiday (ummm where are the Reese’s flags for Memorial Day, 4th of July, etc… Reese’s turkeys?). Glad we’re on the same page. 😉

Laura Dembowski
September 24, 2013 12:48 pm

Chewy pumpkin blondies like these are impossible to find. Can’t wait to try this recipe!

Ashley @ Wishes and Dishes
September 24, 2013 2:10 pm

Browned butter…..pumpkin blondies…yes please!!

Holiday Baker Man
September 24, 2013 3:29 pm

I have some left over pumpkin from the weekend. Guess how I’m going to use it? 🙂

September 24, 2013 4:49 pm

These look amazing.
Question: I live in Australia where you can’t get canned pumpkin (ever) and was wondering if steamed, puréed pumpkin would work the same?

Dorothy @ Crazy for Crust
September 24, 2013 9:25 pm

Cadbury eggs? REALLY? Wow. It was so great to see you last weekend! And I’m SO in love with these bars!

Stefanie Mysel
September 24, 2013 9:52 pm

Actually made this with pumpkins we found from a farmer’s market. Gotta say there was just another level with the fresh stuff and your recipe made it easy to adapt.

Kristy @ Sweet Treats & More
September 25, 2013 2:06 pm

I love brown butter and pumpkin! These look dangerous! So fun seeing you last weekend!

Sommer @ ASpicyPerspective
September 25, 2013 5:04 pm

All of my favorite things in one easy-to-hold bar!! Love it! 🙂

Stephanie @ Macaroni and Cheesecake
September 25, 2013 5:18 pm

These look incredible! I love the combo of browned butter with pumpkin!

S. I.
S. I.
September 26, 2013 11:45 am

I have been looking for a recipe like this for ages! I did not want a cakey pumpkin blondie, I wanted it chewy and dense. Please tell me my search is over?? Umm about those high sides- if they really bother you, get your offset spatula and flatten them as soon as you take the bars out of the oven. Learned that from my aunt. But whatever, it just makes them look real.:) I have to admit the whole cup of butter for a 9×9 scares me just a tad, but I’m no quitter with browned butter.

September 26, 2013 1:26 pm

I love browned butter desserts. I never thought about combining it with pumpkin. I bet these are good. Definitely will be making these.

September 26, 2013 3:50 pm

Ooh! I love browned butter and pumpkin! These look so thick and delicious!

September 26, 2013 10:19 pm

My daughter and I made these today and they are amazing!! Thank you for another yummy and simple recipe!

September 27, 2013 4:36 pm

Just wanted to verify that is is 1 cup of butter and not 1 stick.


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Renee @ Awesome on $20
September 30, 2013 2:04 am

Wow, these look outrageously moist. I can see why you wouldn’t need the frosting. I still totally want the frosting.


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October 16, 2013 8:42 am

Oh My Goodness. Made these last night exactly as written. My husband , who is sometimes (reluctantly) my tester, was over the moon with these. He even asked if I could replace my traditional pumpkin pie at Thanksgiving with these!! Said they were better than any other pumpkin item I’ve made. I agreed, so delicious and addictive. I just ate one for breakfast even. It’s gonna be hard to leave the pan alone ALL.DAY.LONG. THANKS!!!

Rebecca Ednie
October 18, 2013 10:59 pm

Just made these and they are super delish. But I made mine in a 9×13 pan and needed way more than 30 min. I put them in for 30 then started to cool them and they were way too sloppy so I had to put them in for 6 more min. They should cool quicker in a bigger pan! My regular brownies take 40 min so maybe these do too? My oven isn’t usually slow. But great recipe!


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