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Easy Brown Butter Pumpkin Blondies (Best Fall Recipe)

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These dense and chewy blondies feature a nutty brown butter base, warm pumpkin spices, and crunchy pecans. They’re the perfect fall treat with a crackly top and soft, fudgy center.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (100% pure, not pie filling)
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup chopped pecans, toasted
  • Optional: 1/2 cup white chocolate chips
  • Optional: 1/4 cup dried cranberries
  • Optional: flaky sea salt for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
  2. Brown the butter: In a light-colored saucepan over medium heat, melt the butter, stirring occasionally. Cook until it foams, then turns amber and smells nutty (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool for 10 minutes.
  3. In a large mixing bowl, whisk together the cooled brown butter, light brown sugar, and granulated sugar until smooth and combined.
  4. Add the egg and vanilla extract. Whisk vigorously for about 30 seconds until glossy and thick.
  5. Mix in the pumpkin puree until smooth and uniform.
  6. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  7. Fold the dry ingredients into the wet mixture using a spatula, stirring just until no streaks of flour remain. Do not overmix.
  8. Fold in the chopped pecans (reserve a handful for topping if desired).
  9. Pour the batter into the prepared pan and spread evenly. Sprinkle reserved pecans on top, pressing them in slightly.
  10. Bake for 25-30 minutes, until edges are golden brown and center is set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  11. Cool completely in the pan on a cooling rack for at least 1 hour.
  12. Lift the blondies out using the parchment handles, place on a cutting board, and cut into 16 squares.

Notes

For best results, use room temperature egg and pumpkin to prevent the brown butter from seizing. Check for doneness at 23 minutes to avoid overbaking. These blondies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin blondies, brown butter, fall dessert, pumpkin bars, easy pumpkin recipe, pecan blondies

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