![To make Brown Butter Pumpkin Blondies, you need these key ingredients: - 1 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 cup pumpkin puree - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Unsalted butter brings a rich flavor. The brown sugar adds moisture and depth. Granulated sugar gives the blondies a nice balance. Pumpkin puree adds that warm, autumn flavor, while cinnamon and nutmeg give it a cozy spice profile. You can customize your blondies with these optional add-ins: - 1 cup white chocolate chips - 1/2 cup chopped walnuts or pecans White chocolate chips add a creamy sweetness. Nuts provide a crunchy texture. You can mix these in or leave them out based on your taste. For the perfect texture, include these baking essentials: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt All-purpose flour is key for structure. Baking powder and baking soda help the blondies rise. Salt enhances all the flavors. You can find the full recipe for these delicious treats in the [Full Recipe]. - Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continually. Watch for it to foam and turn golden brown. This takes about 5-7 minutes. The nutty aroma is key! Remove from heat and let it cool slightly. - In a large bowl, combine 1 cup of brown sugar and 1/2 cup of granulated sugar with the browned butter. Whisk until smooth. - Add 2 large eggs, one at a time. Mix well after each. This helps with the texture. - Stir in 1 teaspoon of vanilla extract and 1 cup of pumpkin puree. Mix until smooth. - In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. - Gradually fold the dry mix into the wet ingredients until just combined. Be gentle to keep it fluffy. - Pour the batter into your prepared pan. Smooth the top with a spatula for even baking. - Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center. It should come out clean when done. [Full Recipe] When you brown butter, watch for a golden color and a nutty smell. This change means it's ready. Stir it often to prevent burning. Once you see the color change, remove it from the heat right away. Let it cool for about 10 minutes before mixing. This cooling time helps keep the blondies from becoming too oily. To get the best texture, mix just until combined. Overmixing can lead to tough blondies. You want a fudgy, soft bite. Fold in the dry ingredients gently. This method keeps the blondies moist and chewy. Using fresh spices makes a big difference. Freshly ground cinnamon or nutmeg can boost flavor. They have a brighter taste than store-bought versions. You can also try different sweeteners. Brown sugar gives a deeper flavor, while granulated sugar adds sweetness. Mixing them can create the perfect balance for your blondies. For more tips, check out the Full Recipe for extra guidance! {{image_2}} You can make these blondies even better. Try adding cranberries or chocolate chunks for fun bites. Dried cranberries add a tart flavor. Chocolate chunks bring sweet richness. You can also mix in nuts like walnuts or pecans. They add crunch and flavor, making every bite special. Want to make these blondies gluten-free? Use almond or coconut flour instead of all-purpose flour. Both options work well and keep the taste good. If you need vegan blondies, swap eggs for flax eggs. You can also use coconut oil in place of butter. These changes keep the blondies tasty and enjoyable for everyone. You can spice things up with unique flavors. Try adding ginger or cardamom to the batter. Both spices add warmth and depth. You can also mix in extracts like almond or maple. These extracts enhance the blondies' sweetness and make them extra special. Enjoy experimenting with flavors! To keep your brown butter pumpkin blondies fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and tasty. You can also use plastic wrap to cover them tightly. Avoid leaving them out uncovered, as they can dry out. If you want to save some for later, freezing blondies is a great option. First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, take out a few and let them defrost in the fridge overnight. You can also leave them at room temperature for a few hours. When stored at room temperature, these blondies last about three days. If you refrigerate them, they can last up to a week. However, refrigeration may change their texture. They might become a bit firmer and less fudgy. To bring back some softness, just warm them up in the microwave for a few seconds before serving. Enjoy your treats from the [Full Recipe] with these storage tips in mind! No, pumpkin pie filling and puree are not the same. Pumpkin puree is just pure pumpkin. It has no added sugar or spices. Pumpkin pie filling has sugar and spices added, which can change the taste and texture of your blondies. If you want the best flavor, stick with pumpkin puree. If you need to replace eggs, you have options. You can use unsweetened applesauce. It works well in blondies, giving moisture. Use 1/4 cup applesauce for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes to thicken. This mixture acts like one egg. Look for a few signs to tell if your blondies are done. First, they should look set and slightly golden on the edges. Then, use a toothpick. Insert it in the center; it should come out clean or with a few moist crumbs. If it comes out wet, they need more time to bake. Yes, you can make these blondies ahead of time. Bake them, then cool completely. Store them in an airtight container. They stay fresh for up to five days at room temperature. You can also freeze them. Wrap each blondie tightly and place them in a freezer bag. They can last up to three months frozen. You now have a clear guide for making delicious blondies. We covered essential and optional ingredients, like pumpkin puree and nuts. I shared step-by-step instructions, helpful tips, and ways to store them. You can even adjust recipes for dietary needs. Enjoy baking with these simple steps and tips. Feel free to explore variations that fit your taste. Happy baking!](https://juliesdish.com/wp-content/uploads/2025/07/e40eac7c-6e96-4c1b-88f9-4ac0da3c90ba-768x768.webp)
Fall is here, and it’s time to indulge in a sweet treat that captures the season! Brown Butter Pumpkin Blondies are the perfect blend of warm spices and rich flavors. These soft and chewy bars not only satisfy your craving for pumpkin, but they bring a cozy essence to your kitchen. In this article, I’ll guide you through easy steps, tips, and variations, turning every bite into pure bliss. Let’s get baking!
Ingredients
Essential Ingredients
To make Brown Butter Pumpkin Blondies, you need these key ingredients:
– 1 cup unsalted butter
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1 cup pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
Unsalted butter brings a rich flavor. The brown sugar adds moisture and depth. Granulated sugar gives the blondies a nice balance. Pumpkin puree adds that warm, autumn flavor, while cinnamon and nutmeg give it a cozy spice profile.
Optional Add-ins
You can customize your blondies with these optional add-ins:
– 1 cup white chocolate chips
– 1/2 cup chopped walnuts or pecans
White chocolate chips add a creamy sweetness. Nuts provide a crunchy texture. You can mix these in or leave them out based on your taste.
Baking Essentials
For the perfect texture, include these baking essentials:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
All-purpose flour is key for structure. Baking powder and baking soda help the blondies rise. Salt enhances all the flavors.
You can find the full recipe for these delicious treats in the [Full Recipe].
Step-by-Step Instructions
Preparing the Batter
– Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
– In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continually. Watch for it to foam and turn golden brown. This takes about 5-7 minutes. The nutty aroma is key! Remove from heat and let it cool slightly.
– In a large bowl, combine 1 cup of brown sugar and 1/2 cup of granulated sugar with the browned butter. Whisk until smooth.
Mixing Wet Ingredients
– Add 2 large eggs, one at a time. Mix well after each. This helps with the texture.
– Stir in 1 teaspoon of vanilla extract and 1 cup of pumpkin puree. Mix until smooth.
Folding in Dry Ingredients
– In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.
– Gradually fold the dry mix into the wet ingredients until just combined. Be gentle to keep it fluffy.
Baking Process
– Pour the batter into your prepared pan. Smooth the top with a spatula for even baking.
– Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center. It should come out clean when done.
[Full Recipe]
Tips & Tricks
Perfecting Brown Butter
When you brown butter, watch for a golden color and a nutty smell. This change means it’s ready. Stir it often to prevent burning. Once you see the color change, remove it from the heat right away. Let it cool for about 10 minutes before mixing. This cooling time helps keep the blondies from becoming too oily.
Ensuring Ideal Texture
To get the best texture, mix just until combined. Overmixing can lead to tough blondies. You want a fudgy, soft bite. Fold in the dry ingredients gently. This method keeps the blondies moist and chewy.
Flavor Enhancements
Using fresh spices makes a big difference. Freshly ground cinnamon or nutmeg can boost flavor. They have a brighter taste than store-bought versions. You can also try different sweeteners. Brown sugar gives a deeper flavor, while granulated sugar adds sweetness. Mixing them can create the perfect balance for your blondies. For more tips, check out the Full Recipe for extra guidance!
Variations
Seasonal Fillings
You can make these blondies even better. Try adding cranberries or chocolate chunks for fun bites. Dried cranberries add a tart flavor. Chocolate chunks bring sweet richness. You can also mix in nuts like walnuts or pecans. They add crunch and flavor, making every bite special.
Dietary Adjustments
Want to make these blondies gluten-free? Use almond or coconut flour instead of all-purpose flour. Both options work well and keep the taste good. If you need vegan blondies, swap eggs for flax eggs. You can also use coconut oil in place of butter. These changes keep the blondies tasty and enjoyable for everyone.
Flavor Infusions
You can spice things up with unique flavors. Try adding ginger or cardamom to the batter. Both spices add warmth and depth. You can also mix in extracts like almond or maple. These extracts enhance the blondies’ sweetness and make them extra special. Enjoy experimenting with flavors!
Storage Info
Best Storage Practices
To keep your brown butter pumpkin blondies fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and tasty. You can also use plastic wrap to cover them tightly. Avoid leaving them out uncovered, as they can dry out.
Freezing Blondies
If you want to save some for later, freezing blondies is a great option. First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, take out a few and let them defrost in the fridge overnight. You can also leave them at room temperature for a few hours.
Shelf Life
When stored at room temperature, these blondies last about three days. If you refrigerate them, they can last up to a week. However, refrigeration may change their texture. They might become a bit firmer and less fudgy. To bring back some softness, just warm them up in the microwave for a few seconds before serving. Enjoy your treats from the [Full Recipe] with these storage tips in mind!
FAQs
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling and puree are not the same. Pumpkin puree is just pure pumpkin. It has no added sugar or spices. Pumpkin pie filling has sugar and spices added, which can change the taste and texture of your blondies. If you want the best flavor, stick with pumpkin puree.
What can I substitute for eggs?
If you need to replace eggs, you have options. You can use unsweetened applesauce. It works well in blondies, giving moisture. Use 1/4 cup applesauce for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes to thicken. This mixture acts like one egg.
How do I know when the blondies are done?
Look for a few signs to tell if your blondies are done. First, they should look set and slightly golden on the edges. Then, use a toothpick. Insert it in the center; it should come out clean or with a few moist crumbs. If it comes out wet, they need more time to bake.
Can I make these ahead of time?
Yes, you can make these blondies ahead of time. Bake them, then cool completely. Store them in an airtight container. They stay fresh for up to five days at room temperature. You can also freeze them. Wrap each blondie tightly and place them in a freezer bag. They can last up to three months frozen.
You now have a clear guide for making delicious blondies. We covered essential and optional ingredients, like pumpkin puree and nuts. I shared step-by-step instructions, helpful tips, and ways to store them. You can even adjust recipes for dietary needs.
Enjoy baking with these simple steps and tips. Feel free to explore variations that fit your taste. Happy baking!
![To make Brown Butter Pumpkin Blondies, you need these key ingredients: - 1 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 cup pumpkin puree - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Unsalted butter brings a rich flavor. The brown sugar adds moisture and depth. Granulated sugar gives the blondies a nice balance. Pumpkin puree adds that warm, autumn flavor, while cinnamon and nutmeg give it a cozy spice profile. You can customize your blondies with these optional add-ins: - 1 cup white chocolate chips - 1/2 cup chopped walnuts or pecans White chocolate chips add a creamy sweetness. Nuts provide a crunchy texture. You can mix these in or leave them out based on your taste. For the perfect texture, include these baking essentials: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt All-purpose flour is key for structure. Baking powder and baking soda help the blondies rise. Salt enhances all the flavors. You can find the full recipe for these delicious treats in the [Full Recipe]. - Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continually. Watch for it to foam and turn golden brown. This takes about 5-7 minutes. The nutty aroma is key! Remove from heat and let it cool slightly. - In a large bowl, combine 1 cup of brown sugar and 1/2 cup of granulated sugar with the browned butter. Whisk until smooth. - Add 2 large eggs, one at a time. Mix well after each. This helps with the texture. - Stir in 1 teaspoon of vanilla extract and 1 cup of pumpkin puree. Mix until smooth. - In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. - Gradually fold the dry mix into the wet ingredients until just combined. Be gentle to keep it fluffy. - Pour the batter into your prepared pan. Smooth the top with a spatula for even baking. - Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center. It should come out clean when done. [Full Recipe] When you brown butter, watch for a golden color and a nutty smell. This change means it's ready. Stir it often to prevent burning. Once you see the color change, remove it from the heat right away. Let it cool for about 10 minutes before mixing. This cooling time helps keep the blondies from becoming too oily. To get the best texture, mix just until combined. Overmixing can lead to tough blondies. You want a fudgy, soft bite. Fold in the dry ingredients gently. This method keeps the blondies moist and chewy. Using fresh spices makes a big difference. Freshly ground cinnamon or nutmeg can boost flavor. They have a brighter taste than store-bought versions. You can also try different sweeteners. Brown sugar gives a deeper flavor, while granulated sugar adds sweetness. Mixing them can create the perfect balance for your blondies. For more tips, check out the Full Recipe for extra guidance! {{image_2}} You can make these blondies even better. Try adding cranberries or chocolate chunks for fun bites. Dried cranberries add a tart flavor. Chocolate chunks bring sweet richness. You can also mix in nuts like walnuts or pecans. They add crunch and flavor, making every bite special. Want to make these blondies gluten-free? Use almond or coconut flour instead of all-purpose flour. Both options work well and keep the taste good. If you need vegan blondies, swap eggs for flax eggs. You can also use coconut oil in place of butter. These changes keep the blondies tasty and enjoyable for everyone. You can spice things up with unique flavors. Try adding ginger or cardamom to the batter. Both spices add warmth and depth. You can also mix in extracts like almond or maple. These extracts enhance the blondies' sweetness and make them extra special. Enjoy experimenting with flavors! To keep your brown butter pumpkin blondies fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and tasty. You can also use plastic wrap to cover them tightly. Avoid leaving them out uncovered, as they can dry out. If you want to save some for later, freezing blondies is a great option. First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, take out a few and let them defrost in the fridge overnight. You can also leave them at room temperature for a few hours. When stored at room temperature, these blondies last about three days. If you refrigerate them, they can last up to a week. However, refrigeration may change their texture. They might become a bit firmer and less fudgy. To bring back some softness, just warm them up in the microwave for a few seconds before serving. Enjoy your treats from the [Full Recipe] with these storage tips in mind! No, pumpkin pie filling and puree are not the same. Pumpkin puree is just pure pumpkin. It has no added sugar or spices. Pumpkin pie filling has sugar and spices added, which can change the taste and texture of your blondies. If you want the best flavor, stick with pumpkin puree. If you need to replace eggs, you have options. You can use unsweetened applesauce. It works well in blondies, giving moisture. Use 1/4 cup applesauce for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes to thicken. This mixture acts like one egg. Look for a few signs to tell if your blondies are done. First, they should look set and slightly golden on the edges. Then, use a toothpick. Insert it in the center; it should come out clean or with a few moist crumbs. If it comes out wet, they need more time to bake. Yes, you can make these blondies ahead of time. Bake them, then cool completely. Store them in an airtight container. They stay fresh for up to five days at room temperature. You can also freeze them. Wrap each blondie tightly and place them in a freezer bag. They can last up to three months frozen. You now have a clear guide for making delicious blondies. We covered essential and optional ingredients, like pumpkin puree and nuts. I shared step-by-step instructions, helpful tips, and ways to store them. You can even adjust recipes for dietary needs. Enjoy baking with these simple steps and tips. Feel free to explore variations that fit your taste. Happy baking!](https://juliesdish.com/wp-content/uploads/2025/07/e40eac7c-6e96-4c1b-88f9-4ac0da3c90ba-250x250.webp)
