Browned Butter Pumpkin Blondies

Browned Butter Pumpkin Blondies | www.cookiesandcups.com

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.

No.

 

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 | www.cookiesandcups.com

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.

Confusing?

Sorry.

 

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 | www.cookiesandcups.com

Sorry there is no real process here.

When you bake them they will look like this…

Browned Butter Pumpkin Blondies | www.cookiesandcups.com

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 | www.cookiesandcups.com

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

 

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Browned Butter Pumpkin Blondies

  • Author: Cookies & Cups

Description:

makes 16 bars


Ingredients:

  • 1 cup butter, melted and browned
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 tsp vanilla
  • 3/4 cup pumpkin puree
  • 3 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 cups flour
  • *optional add-ins: 2 cups white chocolate chips or 2 cups chopped pecans or 1 1/2 cups toffee bits

Instructions:

  1. Preheat oven to 350°
  2. Line a 9×9 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.

Notes:

The Browned Butter Frosting recipe can be found HERE

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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37 Responses
  1. 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!

  2. Sherry

    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!!!

  3. S. I.

    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.

  4. Claire

    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?

    1. Shelly

      In the can all it is is pureed pumpkin, so I imagine it would work fine! You’d probably just need to strain it a bit so it’s not liquidy.

  5. Julie

    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. 😉

  6. 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.

  7. 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!

  8. 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 🙂

  9. 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!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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