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As the leaves turn and the air becomes crisp, the allure of pumpkin desserts emerges stronger than ever. The smell of warm spices wafting through the kitchen evokes a sense of comfort and nostalgia, making pumpkin-infused treats a seasonal favorite. Among the myriad of pumpkin desserts, brown butter pumpkin blondies stand out as a delightful choice that marries the rich, nutty flavor of brown butter with the warm, cozy taste of pumpkin. These blondies offer a unique twist on traditional fall desserts, ensuring they are not only delectable but also memorable.

Brown Butter Pumpkin Blondies

Embrace the flavors of fall with brown butter pumpkin blondies! This delightful recipe combines the rich, nutty taste of brown butter with the cozy essence of pumpkin and warm spices. Perfectly chewy and packed with flavor, these blondies are customizable with mix-ins like white chocolate chips and pecans. Follow our step-by-step guide to create a memorable seasonal treat that will impress your family and friends. Enjoy a slice of autumn with every bite!
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Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup white chocolate chips (or nuts of your choice, optional)

1/2 cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Brown the Butter: In a medium saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until the butter has a deep golden brown color and a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

      Combine Sugars and Pumpkin: In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar until well-combined. Add the pumpkin puree and mix until smooth.

        Add Eggs and Vanilla: Crack the eggs into the sugar-pumpkin mixture and pour in the vanilla extract. Whisk until fully incorporated.

          Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

            Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

              Stir in Chips and Nuts: Fold in the white chocolate chips and chopped pecans, if using. Mix gently to distribute evenly.

                Transfer to Pan: Pour the blondie batter into the prepared baking pan, spreading it evenly.

                  Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

                    Cool and Cut: Allow the blondies to cool in the pan on a wire rack for at least 10 minutes. Use the parchment paper to lift them out of the pan and cool completely on the rack before cutting into squares.

                      Serve and Enjoy: Once cooled, cut the blondies into squares and serve. They can be enjoyed warm or at room temperature. Optional: sprinkle with flaky sea salt for an extra flavor boost!

                        Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 24 blondies