Browned Butter Pumpkin Blondies
These pumpkin blondies are soft, chewy, and rich with brown butter flavor. Finished off with sweet maple glaze drizzled on top.
I’ll be honest- pumpkin desserts don’t usually win me over the way apple ones do, but these blondies have (almost) changed my mind. They’re soft, buttery, and that maple glaze on top really makes it, to be honest. Even the apple lovers in my house (and my neighbor’s co-workers) went back for seconds.
Tips for baking these pumpkin blondies:
– Line your pan with parchment paper – It makes lifting and cutting much easier.
– Watch the bake time – Start checking at the earlier end of the range, they should look set on top but still a little soft in the center. They’ll firm up as they cool. But make sure they’re not jiggly in the center. Every oven is different so the time may vary outside of the range in the recipe.
How to make these browned butter pumpkin blondies step-by-step:
In a small saucepan, brown the butter by melting the butter over medium heat. Continue cooking until golden brown with a nutty aroma (3–5 minutes).
In a large bowl, whisk together ½ cup browned butter, ½ cup pumpkin purée, 1 ½ cup brown sugar, 2 eggs, and 2 tsp vanilla until smooth.
In a separate bowl, whisk 2 ⅔ cup flour, 1 tbsp pumpkin pie spice, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Stir dry ingredients into the wet ingredients until just combined.
Preheat oven to 350°F. Line an 8×8 or 9×13 pan with parchment. Spread batter evenly in the prepared pan. (If using an 8×8 pan, it will result in a thicker blondie which will take longer to bake- about 30-38 minutes. If using a 9×13 pan, it will be thinner and will take less time- 20–28 min)
Test doneness with a toothpick — it should come out with a few moist crumbs but not wet batter.
In a small bowl, whisk together the powdered sugar and maple syrup. Add milk/cream a few drops at a time until the glaze is smooth and pourable but not runny. Drizzle over completely cooled blondies using a spoon. Let set for 10–15 minutes before cutting.
Browned Butter Pumpkin Blondies
Ingredients
Method
- Preheat oven to 350°F. Line an 8×8 or 9×13 pan with parchment.
- In a small saucepan, brown the butter by melting the butter over medium heat. Continue cooking until golden brown with a nutty aroma (3–5 minutes).
- In a large bowl, whisk together ½ cup browned butter, ½ cup pumpkin purée, 1 ½ cup brown sugar, 2 eggs, and 2 tsp vanilla until smooth.
- In a separate bowl, whisk 2 ⅔ cup flour, 1 tbsp pumpkin pie spice, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
- Stir dry ingredients into the wet ingredients until just combined.
- Spread batter evenly in the prepared pan. (If using an 8×8 pan, it will result in a thicker blondie which will take longer to bake- about 30-38 minutes. If using a 9×13 pan, it will be thinner and will take less time- 20–28 min)
- Test doneness with a toothpick — it should come out with a few moist crumbs but not wet batter.
- Cool completely before cutting into bars.
- In a small bowl, whisk together the powdered sugar and maple syrup.
- Add milk/cream a few drops at a time until the glaze is smooth and pourable but not runny.
- Drizzle over completely cooled blondies using a spoon. Let set for 10–15 minutes before cutting.
Tried this recipe?
Let us know how it was!If you loved this recipe for Browned Butter Pumpkin Blondies make sure to check out my Brown Butter Pumpkin Mini Bundt Cakes and my Pumpkin Cream Cheese Muffins
