Description
Dense, chewy, and impossibly moist blondies featuring the deep, nutty flavor of brown butter, spiced pumpkin puree, and gooey white chocolate chunks. The ultimate cozy fall dessert that is easier than cake but feels more special than a cookie.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (245g) 100% pure pumpkin puree
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice (or homemade mix: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
- 1 teaspoon vanilla extract
- 1 ½ cups (250g) white chocolate chunks
- Optional: ½ cup toasted pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and grease the parchment.
- Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it turns deep golden amber with brown specks and smells nutty (5-7 minutes). Immediately remove from heat and pour into a heat-proof bowl. Let cool for 10-15 minutes until warm but not hot.
- Mix wet ingredients: In a large mixing bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in pumpkin puree and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the batter: Add dry ingredients to the wet mixture. Fold gently with a spatula until no streaks of flour remain. Do not overmix.
- Fold in chocolate: Gently fold in white chocolate chunks (and nuts if using). Reserve a small handful of chocolate to sprinkle on top.
- Bake: Spread batter into the prepared pan. Sprinkle reserved chocolate on top. Bake for 30-35 minutes until edges are golden and pulling away, but the center is still slightly soft and jiggly.
- Cool: Let blondies cool completely in the pan (about 1 hour) before lifting out using the parchment overhang and cutting into squares.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Do not overbake as blondies continue to cook in the hot pan. For best texture, let them cool completely before cutting. They can be stored at room temperature for 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie square
- Calories: 280
- Sugar: 26
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin blondies, brown butter, fall dessert, white chocolate, easy baking, autumn recipes, pumpkin spice, chewy bars