Brown Butter Pumpkin Blondies

$- 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated white sugar - 1 cup pure pumpkin puree (not pie filling) - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon freshly grated nutmeg - 1/4 teaspoon fine salt - 1 cup chocolate chips (or butterscotch chips) - Optional: Chopped walnuts or pecans If you want to change things up, here are some easy swaps: - You can use salted butter instead of unsalted. Just skip the added salt. - For a lower sugar option, use coconut sugar for a different flavor. - For a nut-free version, skip the nuts or use seeds. - If you can't find pumpkin puree, use apple sauce for a fruity twist. Always choose the best quality ingredients for the best taste: - Use fresh pumpkin puree. Canned is fine, but avoid pie filling. - Buy fresh spices for a stronger flavor. Old spices lose their punch. - Choose high-quality chocolate chips for rich, gooey bites. - When possible, buy organic butter and eggs for better flavor and health. These tips will help your blondies shine. Enjoy your baking! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, grab a 9x13 inch baking dish. Lightly grease it or line it with parchment paper. This will help you remove the blondies easily after they bake. Now, let's make the brown butter. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Keep stirring it. After about 5-7 minutes, the butter will turn golden brown. It will also smell nutty and delicious. Watch it closely, so it doesn’t burn. Once it’s ready, remove it from the heat and let it cool for a few minutes. Carefully pour the brown butter into a large mixing bowl. In a separate bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of freshly grated nutmeg, and 1/4 teaspoon of fine salt. Whisk these together until they blend well. Return to the bowl with the brown butter. Add 1 cup of packed brown sugar and 1/2 cup of granulated white sugar. Stir until smooth. Next, blend in 1 cup of pure pumpkin puree, 2 large eggs, and 1 teaspoon of pure vanilla extract. Whisk until everything is combined. Slowly add the dry mix to the wet mix. Stir gently until just combined. This keeps the blondies soft. Now, fold in 1 cup of chocolate chips. If you like, add chopped walnuts or pecans for a nice crunch. Pour the batter into the prepared dish and spread it evenly. Now you are ready to bake! To get brown butter just right, keep a close eye on it. Melt the unsalted butter in a medium saucepan over medium heat. Stir often for about 5-7 minutes. You want it to turn golden brown and smell nutty. This adds a rich flavor to your blondies. Remember, if it burns, you’ll need to start over! Mixing is key, but too much can ruin your blondies. Once you add the dry ingredients, fold them in gently. Stop mixing when you see a few flour streaks. This keeps your blondies soft and chewy. Overmixing makes them dense and tough, not the treat you want! For even baking, spread the batter evenly in your baking dish. Use a spatula to smooth the top. This helps them bake uniformly. Place the dish in the center of your oven to avoid hot spots. Remember to check for doneness with a toothpick after 25 minutes. You want moist crumbs, not wet batter! {{image_4}} You can easily change the flavor by swapping chocolate chips with butterscotch chips. Butterscotch adds a sweet, caramel-like taste that pairs well with pumpkin. This change makes your blondies even more unique. Use the same amount—one cup of butterscotch chips. The sweet and buttery notes will surprise your taste buds! If you want extra crunch and flavor, add nuts or dried fruits. Chopped walnuts or pecans work great. These give a nice texture and boost the nutty taste from the brown butter. Dried cranberries or raisins can add a sweet twist too. Mix in about half a cup of your choice for a delicious surprise in every bite. To make these blondies gluten-free, you can swap all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum for the best results. This makes the blondies soft and chewy, just like the original. You can also use almond flour or oat flour, but the texture may change slightly. Keep the amount the same—two cups—to maintain the right consistency. To keep your brown butter pumpkin blondies fresh, store them in an airtight container. This will help maintain their soft texture. Place parchment paper between layers to avoid sticking. You can keep them at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. If you want to freeze your blondies, let them cool completely first. Cut them into squares and place each square in plastic wrap. Then, put the wrapped squares in a freezer bag. They can stay in the freezer for about three months. When you're ready to enjoy them, thaw the blondies at room temperature. You can also warm them in the oven for a few minutes at 350°F. This will bring back their chewy texture. Brown butter pumpkin blondies can last about three days at room temperature and up to one week in the fridge. Look for signs of spoilage like a sour smell or mold. If they feel dry or hard, they may not taste as good. Always trust your senses! No, use pure pumpkin puree. Pumpkin pie filling has added spices and sugar. It will change the flavor and texture of your blondies. Stick to pure pumpkin for the best result. Check your blondies after 25 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. If it has wet batter, bake for a few more minutes. Yes, swap the unsalted butter for a dairy-free butter. Look for brands that work well in baking. You can also use coconut oil or vegan butter. This keeps the blondies moist and tasty. Serve them warm for the best flavor. Top with whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar adds a nice touch. Enjoy with a cup of warm cider or coffee! This blog post covered the key steps to making delicious brown butter pumpkin blondies. We discussed ingredients, how to prep and bake, and tips for success. Remember, quality matters, so choose your ingredients wisely. You can also try fun variations like nuts or gluten-free options. With proper storage, your blondies will last longer. Enjoy these treats warm or cold. Happy baking!$

Brown Butter Pumpkin Blondies

Indulge in the flavors of fall with these delicious Brown Butter Pumpkin Blondies! With rich brown butter, pure pumpkin puree, and melted chocolate chips, this easy recipe is perfect for cozy evenings. Get ready to impress your friends and family with this sweet treat that's sure to be a hit! Click through to explore the full recipe and make your own batch today. #PumpkinBlondies #BakingJoy #FallRecipes #SweetTreats

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Ingredients

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated white sugar

1 cup pure pumpkin puree (not pie filling)

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

1 cup chocolate chips (or substitute with butterscotch chips)

Optional: Chopped walnuts or pecans for added texture on top

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly or lining it with parchment paper for easy removal after baking.

In a medium saucepan, melt the unsalted butter over medium heat. Continue stirring occasionally, allowing it to cook until it turns a beautiful golden brown color and releases a delightful nutty aroma. This process should take about 5-7 minutes. Watch it closely to prevent burning!

Once the butter has browned, remove it from heat and let it cool for a few minutes. Carefully transfer the melted brown butter to a large mixing bowl.

To the bowl with cooled brown butter, add the packed brown sugar and granulated white sugar. Stir until the mixture is well blended and smooth.

Next, incorporate the pure pumpkin puree, eggs, and vanilla extract into the mixture. Whisk together until everything is fully combined and smooth.

In a separate mixing bowl, prepare your dry ingredients. Whisk together the all-purpose flour, baking powder, baking soda, ground spices (cinnamon, ginger, nutmeg), and fine salt until evenly mixed.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be cautious not to overmix; it's important for the blondies to remain tender.

Gently fold in the chocolate chips (and chopped nuts, if using) until evenly distributed throughout the batter.

Pour the rich and vibrant batter into your prepared baking dish, spreading it evenly across the bottom with a spatula.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs—not wet batter.

Once baked, allow the blondies to cool in the pan for approximately 10 minutes. Then, carefully transfer them to a wire rack to cool completely before slicing into squares.

Prep Time: 15 min | Total Time: 45 min | Servings: 16

- Presentation Tips: For an inviting touch, serve these warm blondies topped with a dollop of whipped cream or a scoop of vanilla ice cream. Dust lightly with powdered sugar for an elegant finish that enhances their fall-inspired charm!