Pumpkin Blondies (thick & chewy)
These brown butter pumpkin blondies might just steal the spotlight from pumpkin bread this fall! Nutty brown butter, warm pumpkin spice, and sweet white chocolate come together in thick, chewy bars with the best rich pumpkin flavor. Consider your fall baking plans handled!
These pumpkin blondies are my fall spin on classic blondies, and that little pumpkin makeover is so good! You still get the rich, chewy texture you expect from a blondie, but pumpkin puree and pumpkin pie spice bring in all that cozy fall flavor. Browning the butter takes them even further with a deep, nutty flavor that pairs perfectly with the pumpkin.
And then there are the white chocolate chips! I love how the sweet little pockets of chocolate balance the warm spices and brown butter. The trick to keeping these chewy instead of cakey is removing some of the moisture from the pumpkin, it’s a simple extra step that makes such a difference.
Why You’ll Love This Recipe
- Made for sharing. Cut them into squares and bring them to fall parties, tailgates, Halloween gatherings, or Thanksgiving.
- No frosting needed. These bars have plenty going on all by themselves, making them an easy grab-and-go dessert.
- A fun change from pumpkin pie. Perfect when you’re craving pumpkin but want something a little different from the usual fall desserts.
- Freezer-friendly. Stash a few away for later and you’ll have a homemade fall treat ready whenever the craving hits.
Ingredient Notes
- Butter: Browning the butter gives these blondies a rich, toasted flavor. Use unsalted butter so you can control the amount of salt.
- All-purpose flour: Gives the blondies structure while keeping them soft and chewy. For the most accurate results, weigh the flour or use the spoon-and-level method.
- Pumpkin pie spice: A blend of cinnamon and other warm spices adds plenty of cozy fall flavor. Homemade pumpkin spice or store-bought both work well.
- Brown sugar: Adds sweetness, moisture, and a hint of caramel flavor that pairs especially well with the brown butter.
- Egg + egg yolk: The extra yolk adds richness and helps give the bars their dense, chewy texture.
- Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling. Blotting out the excess moisture is important for keeping the blondies from turning cakey.
- Vanilla extract: Enhances the brown butter, pumpkin, and warm spices.
- White chocolate chips: Add little pockets of sweetness throughout the bars. You can also swap them for semi-sweet or dark chocolate chips.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some crunch. Stir in ½ cup chopped pecans or walnuts for a little extra texture.
Add a salty finish. Sprinkle a little flaky sea salt over the top before serving to balance the sweetness.
Leave out the chips. Skip the white chocolate altogether for a simpler blondie that lets the brown butter and pumpkin spice flavors shine.
How to Make Brown Butter Pumpkin Blondies
- Place butter pieces in a light-colored pan. Bring to medium heat and stir constantly with a rubber spatula or gently swirl the pan. Keep the butter moving so it melts evenly and doesn’t burn.
- The butter will melt, then it will start to foam up. The foam will subside and the butter will start to brown. Once you see little brown flecks and the butter has a nutty aroma, remove it from the heat and immediately transfer to a heatproof bowl. Set aside to cool slightly.
- In a large bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Set aside.
- Use a few paper towels to pat any excess moisture out of the pumpkin purée.
- Add the brown butter, brown sugar, egg, egg yolk, pumpkin and vanilla to the bowl of a stand mixer. Mix on medium-high speed until well combined.
- Add the dry ingredients to the wet ingredients. Use a spatula to mix just until combined.
- Stir in the white chocolate chips.
- Transfer batter to prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool completely before cutting and serving.
Expert Tips
Watch the brown butter closely. Once you see golden-brown flecks and smell a nutty aroma, remove it from the heat. Brown butter can go from perfect to burnt quickly.
Blot the pumpkin well. Removing excess moisture is key for chewy blondies instead of cakey ones. I find it helpful to work with just a spoonful or two of pumpkin at a time when blotting.
Weigh your flour. Too much flour can make the blondies dry. For the most accurate results, measure 250 grams.
Don’t overmix. Once the dry ingredients go in, stir just until everything is combined.
Don’t overbake. Take the blondies out when a toothpick comes out with a few moist crumbs. They’ll continue to set as they cool.
Let them cool completely. This gives the blondies time to set and makes them much easier to cut into clean squares.
Make Ahead and Storage Tips
Make ahead. Bake the blondies a day or two in advance. Let them cool completely, then cover tightly and store at room temperature until ready to serve.
Store. Keep leftover blondies in an airtight container at room temperature for up to 5 days. Make sure they’re completely cool before storing to prevent condensation.
Freeze. Wrap individual blondies tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe FAQ
Too much moisture from the pumpkin is usually the culprit. Be sure to blot the pumpkin well, measure the flour accurately, and avoid overmixing the batter.
Yes, but homemade puree can contain more moisture than canned pumpkin. Be sure to blot it very well before adding it to the batter.
Bake until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, which can make the blondies dry.
More Pumpkin Desserts to Try
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Brown Butter Pumpkin Blondies
Ingredients
- 1 cup (226 g) unsalted butter, cut into 1-inch pieces
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (2.5 g) salt
- 1 Tablespoon (15 g) pumpkin pie spice
- 1 cup (200 g) packed light brown sugar
- 1 (1) large egg, room temperature
- 1 (1) egg yolk, room temperature
- ¾ cup (185 g) canned 100% pure pumpkin puree, (not pumpkin pie filling)
- 1 teaspoon (5 ml) pure vanilla extract
- ½ cup (85 g) white chocolate chips
Instructions
- Preheat the oven to 350℉. Line an 8×8 metal baking pan with parchment paper and set aside.
- Brown the butter. Place butter pieces in a light-colored pan. Bring to medium heat and stir constantly with a rubber spatula or gently swirl the pan. Keep the butter moving so it melts evenly and doesn’t burn. The butter will melt, then it will start to foam up. The foam will subside and the butter will start to brown. Once you see little brown flecks and the butter has a nutty aroma, remove it from the heat and immediately transfer to a heatproof bowl. Set aside to cool slightly.
- Dry the pumpkin purée. Use a few paper towels to pat any excess moisture out of the pumpkin purée. This step is odd, but it helps prevent a cakey texture. I find it helpful to work just a spoonful or two at a time.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Set aside.
- Beat the wet ingredients. Add the brown butter, brown sugar, egg, egg yolk, pumpkin and vanilla to the bowl of a stand mixer. Mix on medium-high speed until well combined.
- Add the dry ingredients to the wet ingredients. Use a spatula to mix just until combined. Stir in the white chocolate chips.
- Transfer batter to prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool completely before cutting and serving.
