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Cozy Brown Butter Pumpkin Blondies with Pecans

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These brown butter pumpkin blondies are the perfect fall dessert—chewy edges, soft center, and a nutty richness from browned butter. Quick and easy, they come together in about 35 minutes and are a crowd-pleaser for any gathering.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup roughly chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Stir occasionally until it foams, turns golden brown, and smells nutty (about 3-4 minutes). Remove from heat immediately and pour into a medium mixing bowl. Let cool for 5 minutes.
  3. Add brown sugar and granulated sugar to the warm browned butter. Whisk until mixture resembles wet sand (about 1 minute).
  4. Whisk in pumpkin puree, egg, and vanilla extract until smooth and glossy.
  5. In a separate small bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
  6. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined—do not overmix. Batter will be thick and slightly sticky.
  7. Reserve 2 tablespoons of chopped pecans for topping. Fold remaining pecans into batter. Spread batter evenly into prepared pan. Sprinkle reserved pecans on top.
  8. Bake for 22-25 minutes, until edges are golden and set, and center is slightly puffed but still soft. A toothpick inserted in center should come out with a few moist crumbs.
  9. Cool in pan on a wire rack for 10 minutes. Then lift out using parchment overhang and transfer to rack to cool completely before cutting into 9 squares.

Notes

For best texture, let blondies cool completely before cutting. If pumpkin puree seems watery, blot with a paper towel before adding. Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months.

Nutrition

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

Find it online: https://fizzlefork.com/cozy-brown-butter-pumpkin-blondies-with-pecans/