Sweet Potato Cookies Recipe

I can’t wait to share my Brown Butter Pumpkin Blondies Recipe with you — it’s become a fall favorite in my kitchen for a reason. These blondies are wonderfully moist and packed with cozy autumn flavors that feel like a warm hug on a chilly day. The secret? That nutty, caramel-y depth from browning the butter perfectly complements the pumpkin and spices, making every bite a little piece of pumpkin-spiced heaven.

Whether you’re baking for a holiday gathering, a casual weekend treat, or just because pumpkin deserves some love year-round, this Brown Butter Pumpkin Blondies Recipe hits all the right notes. Plus, they’re super straightforward to make, and I’ll walk you through the little tricks so yours turn out just as amazing as mine have every time.

this …

Ingredients & Why They Work

The ingredient list here strikes a perfect balance between rich, cozy flavors and simple pantry staples. I always recommend quality butter and fresh spices to really make your Brown Butter Pumpkin Blondies Recipe shine. Here’s why each part is key:

• Unsalted Butter: Browning it slowly brings out deep caramel notes, essential for that toasty, nutty flavor beneath the pumpkin.
• Brown Sugar: Adds moisture and a warm sweetness that pairs beautifully with spices.
• Pumpkin Puree: Keeps the blondies tender and imparts that unmistakable pumpkin flavor; make sure to use 100% pumpkin, not pie filling.
• Eggs: Bind everything together and add structure without drying out the blondies.
• Vanilla Extract: Enhances the overall flavor and brings out the sweetness naturally.
• All-Purpose Flour: Gives the blondies their body; sift it for best results to avoid lumps.
• Kosher Salt: Balances the sweetness and helps intensify the other flavors.
• Ground Cinnamon, Ginger, Nutmeg: These spices build that classic pumpkin spice profile you know and love.
• Baking Powder: Helps the blondies rise just enough so they’re soft but not cakey.
• White Chocolate: Adds pockets of creamy sweetness; I prefer chunks over chips for noticeable bites.
• Pumpkin Seeds: Give a delightful crunch and nutty contrast when sprinkled on top.
• Flaky Salt (optional): A sprinkle on top balances sweetness and amps up flavor complexity.

Make It Your Way

One of my favorite things about this Brown Butter Pumpkin Blondies Recipe is how easily you can make it your own. Whether you like a bit more spice or want to try a different kind of chocolate, the base recipe is forgiving and flexible.

• Chocolate Variations: I once swapped white chocolate for semi-sweet chips and loved the slight bitterness it added alongside the pumpkin sweetness.
• Nut-Free Version: Simply skip the pumpkin seeds or swap for sunflower seeds if you want crunch without nuts.
• Extra Spice Kick: Feel free to boost the cinnamon and ginger a smidge if you want a more pronounced pumpkin spice vibe.
• Swirls and Mix-Ins: Swirling in a bit of cream cheese or folding in chopped pecans can take these blondies to another level.

Step-by-Step: How I Make Brown Butter Pumpkin Blondies Recipe

Step 1: Brown the Butter to Perfection

Start by melting your butter over medium heat, stirring frequently. You’ll see it foam up and then gradually turn golden brown with little flecks at the bottom of the pan — that’s exactly what you want! It usually takes 5-7 minutes. Be patient here because this step is where the rich, nutty flavor comes from. Once browned, immediately transfer the butter into a large bowl to stop cooking.

Step 2: Mix Wet Ingredients Together

While the butter cools slightly, stir in the brown sugar and pumpkin puree into the warm butter until smooth. Then whisk in the eggs and vanilla extract until everything’s silky and combined. This mix should feel rich and thick — it’s the heart of our blondies.

Step 3: Combine Dry Ingredients Separately

Whisk together the flour, salt, cinnamon, ginger, nutmeg, and baking powder in a separate bowl. This ensures the spices and leavening are evenly distributed, so every bite tastes consistent.

Step 4: Gently Mix Dry into Wet

Add your dry ingredients to the wet, folding carefully just until combined. It’s crucial not to overmix here — overmixing leads to tougher blondies, and we want tender, soft bars instead. Folding in the white chocolate last will keep those melty chunks intact and noticeable.

Step 5: Bake and Top

Pour the batter into your prepared 8×8 pan, smoothing it out with a spatula. I love scattering pumpkin seeds on top for that extra crunch and a sprinkle of flaky salt if you like that salty-sweet punch. Bake at 350ºF for 25-35 minutes until the blondies puff up and turn a luscious golden brown. It’s best to start checking around 25 minutes, so you don’t over bake — a slightly gooey center is a good thing!

Step 6: Cool and Cut Carefully

Once out of the oven, resist the urge to slice immediately. Let your Brown Butter Pumpkin Blondies Recipe cool completely in the pan so they set up perfectly and won’t crumble when you cut them. When cool, use a sharp knife to slice into bars, and get ready to enjoy!

How to Serve Brown Butter Pumpkin Blondies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few more pumpkin seeds on top of each blondie for extra texture and visual appeal. Sometimes I sprinkle flaky salt right after baking — a tiny sprinkle delivers a lovely contrast to the sweetness that I adore.

Side Dishes

These blondies are perfect with a big mug of coffee, chai tea, or even a scoop of vanilla ice cream if you’re feeling indulgent. For a festive brunch, I like serving them alongside turkey bacon or a spiced latte for that ultimate cozy spread.

Creative Ways to Present

For holiday parties, I’ve cut these blondies into bite-sized squares and served them on a pretty platter dusted with cinnamon sugar. Another fun idea is layering them with whipped cream and caramel drizzle for a mini pumpkin blondie parfait — trust me, it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftover blondies in an airtight container at room temperature for up to 3 days. They stay beautifully moist and fudgy, so no need to refrigerate unless your kitchen gets super warm.

Freezing

These blondies freeze wonderfully! Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container or bag for up to 2 months. When you’re ready, thaw at room temperature and they’ll taste just as fresh and delicious.

Reheating

If you like your blondies warm, pop them in the microwave for 10-15 seconds or a toaster oven for a few minutes. This helps soften the chocolate and bring back that fresh-baked comforting vibe.

FAQs

Final Thoughts

This Brown Butter Pumpkin Blondies Recipe is truly a hug in dessert form — simple to whip up, comforting to eat, and endlessly customizable to suit your taste or occasion. I love how each batch becomes a little celebration of fall flavors, perfect for sharing with friends and family or enjoying with a quiet moment and a cup of tea. Try it as soon as you can—I’m pretty sure it’ll become one of your go-to recipes, just like it did for me.

Print