Browned Butter Pumpkin Blondies
These soft, chewy pumpkin blondies are filled with warm fall spice and finished with a rich maple glaze drizzle. Made with real pumpkin purée and brown butter for extra flavor, they’re the perfect cozy dessert for any occasion.
Yield: 16 blondies
Materials
Blondies
- 2 ⅔ cups flour
- ½ cup butter browned
- ½ cup pumpkin purée
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1 ½ cups brown sugar
- 2 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp milk or cream adjust for consistency
- 1 tsp maple extract
Instructions
Blondies
- Preheat oven to 350°F. Line an 8x8 or 9x13 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 8x8 pan, it will result in a thicker blondie which will take longer to bake- about 30-38 minutes. If using a 9x13 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.
Maple Glaze (Optional)
- 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.