Brown Butter Pumpkin Blondies: The Cozy Fall Dessert You’ll Crave All Year

There’s something magical about the arrival of autumn—the cool breeze, golden leaves, and cozy sweaters signal that it’s time to bring out all things spiced, sweet, and comforting. And if you’re looking for a treat that encapsulates the warmth of fall in every single bite, Brown Butter Pumpkin Blondies are the answer.

These blondies are soft, chewy, rich, and infused with nutty brown butter, velvety pumpkin, and warm pumpkin pie spices. Dotted with creamy white chocolate chips, they strike the perfect balance between spice, sweetness, and melt-in-your-mouth indulgence. Whether you’re baking for a fall gathering, Halloween party, or simply curling up with a warm drink on a crisp afternoon, this recipe delivers that nostalgic, festive magic.

Why You’ll Love These Pumpkin Blondies

• Brown Butter Boost: Browning the butter gives these blondies a deep, nutty flavor that sets them apart from the rest.
• Perfect Texture: Moist and fudgy like a brownie, but with the caramel-like chewiness of a classic blondie.
• Fall-Inspired Flavor: Real pumpkin puree, cinnamon, and pumpkin pie spice bring warmth and coziness to every bite.
• White Chocolate Delight: The sweetness of white chips balances the spiced richness and adds creamy pockets throughout.

These blondies don’t just taste like fall—they feel like it. Every bite is like a hug.

Let’s Talk Ingredients

Here’s everything you’ll need to make these mouthwatering pumpkin blondies. Each ingredient plays a role in making these bars soft, flavorful, and irresistible.

• 1 cup unsalted butter, browned and cooled: This is the flavor star of the show. Browning butter enhances its nutty, toasty depth and adds a luxurious aroma.
• 1¼ cups brown sugar: For sweetness and moisture, brown sugar creates that chewy blondie texture while complementing the pumpkin’s earthy sweetness.
• 1 large egg: Adds structure and richness to the batter. Just one is enough to bind the bars without making them cakey.
• 2 teaspoons vanilla extract: Rounds out the flavor and enhances the brown sugar and spice notes.
• 1 cup pumpkin puree: The real deal! Not pumpkin pie filling—pure pumpkin only. It adds moisture, color, and subtle flavor.
• 2¼ cups all-purpose flour: Just enough to give structure without drying them out.
• 1 teaspoon salt: Balances sweetness and enhances the overall flavor.
• 1 teaspoon baking powder: Helps the blondies puff slightly and hold their shape.
• 2 teaspoons pumpkin pie spice: For that classic fall taste. You can use a store-bought mix or a homemade blend.
• ½ teaspoon ground cinnamon: A little extra cinnamon gives a more defined spiced kick.
• 1½ cups white chocolate chips (plus extra for topping): These melt beautifully into the blondies, offering creamy sweetness in contrast to the warm spices.

Step-by-Step Instructions

This recipe comes together easily, but the key is to treat each step with care—especially browning the butter.

1. Brown the Butter

Start by placing the butter in a saucepan over medium heat. Stir occasionally as it melts, then continue cooking until it foams and the milk solids at the bottom turn golden brown and smell nutty. This takes about 5–7 minutes. Immediately remove from heat and pour the butter (including the brown bits!) into a heatproof bowl to cool for 10–15 minutes.

Browning the butter is essential—it adds depth, nuttiness, and a beautiful richness to your blondies.

2. Mix Wet Ingredients

Once the brown butter has cooled to room temperature (it can still be slightly warm), whisk in the brown sugar until smooth and glossy. Then add the egg and vanilla, beating until combined. Finally, mix in the pumpkin puree until the mixture is silky and uniform.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking powder, pumpkin pie spice, and cinnamon. Slowly add this dry mixture to the wet ingredients, stirring until just combined—do not overmix.

The batter will be thick, soft, and fragrant at this stage.

4. Fold in White Chocolate Chips

Gently fold in 1½ cups of white chips, making sure they’re evenly distributed. Save a few extra to sprinkle on top right before baking for that bakery-style finish.

5. Spread and Bake

Line a 9×13-inch baking pan with parchment paper and lightly grease it. Pour the batter into the pan and spread it evenly with a spatula. Press a handful of white chips on top for visual appeal and added sweetness.

Bake at 350°F (175°C) for 30 to 35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs. Do not overbake—you want them to be soft and fudgy in the middle!

6. Cool and Slice

Let the blondies cool in the pan for 15–20 minutes, then lift them out using the parchment and cool completely on a wire rack. Slice into squares and serve!

Tips for Success

• Let the brown butter cool: Don’t rush this step—hot butter can scramble the egg or ruin the batter texture.
• Use pure pumpkin puree: Not to be confused with pumpkin pie filling, which has added sugars and spices.
• Don’t overmix: Overmixing can make the blondies tough instead of tender and chewy.
• Underbake slightly: Just like brownies, you want to take them out when the edges are set and the center still looks a little soft. They’ll firm up as they cool.
• Add-ins: Feel free to stir in chopped pecans, toffee bits, or dark chocolate chunks for extra texture and flavor.

Serving Suggestions

These blondies are fantastic warm or cooled, with or without extras. Here are some delicious ways to serve them:

• Warm with a scoop of vanilla ice cream
• Drizzled with a little caramel sauce
• Served alongside a mug of hot coffee or chai
• Cut into bite-sized squares for a party tray

They’re also a wonderful make-ahead dessert—just store in an airtight container once fully cooled.

Storage and Freezing

Room Temperature: Keep blondies in an airtight container for up to 4 days.
Refrigerated: If you like them slightly firmer, refrigerate them for up to 1 week.
Freezing: Slice and wrap individual blondies in plastic wrap, then store in a zip-top freezer bag for up to 2 months. Thaw at room temperature or microwave briefly before enjoying.

Final Thoughts

These Brown Butter Pumpkin Blondies are everything we love about fall baked into one decadent dessert. They’re rich, warmly spiced, chewy, and sweet without being overwhelming. The browned butter adds a sophisticated twist to the classic blondie texture, while the pumpkin and spices make them feel seasonal and special.

This is a dessert that feels fancy enough for company but is easy enough to whip up on a quiet weekend afternoon. And trust me—once you try them, you’ll be baking them again and again, no matter the time of year.

So go ahead: preheat that oven, brown that butter, and let your kitchen fill with the scent of pumpkin spice and warm vanilla. Your taste buds (and anyone lucky enough to share them with you) will thank you