Brown Butter Pumpkin Blondies
These pecan spiced cinnamon sugar coated Brown Butter Pumpkin Blondies will be your new go-to fall bake this season! They're chewy, fudgy, and perfectly spiced! They're like fall in a bite!
Ingredients
- ½ cup (113g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 2 egg yolks
- 1 teaspoon vanilla extract
- ⅓ cup (75g) pumpkin puree measured out, then pressed between paper towels to get rid of extra moisture
- 1¼ cup (150g) all purpose flour
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- ¼ cup pecans, chopped (toasted - optional)
Topping
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- ⅙ teaspoon pumpkin pie spice
- whole pecans
Instructions
- Prep: Preheat the oven to 350℉Line an 8x8 light colored metal baking pan with parchment paper and set aside.
- Make the brown butter: Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.½ cup (113g) unsalted butter
- Dry pumpkin: spread out the pumpkin puree on a plate and pat it dry with a paper towel. I used 3-4 paper towels. You'll want to pat it dry until the paper towel is soaked, then use another paper towel, and repeat this 3-4 times.
- Make the blondies: In a medium bowl, add the slightly cooled brown butter and brown sugar and mix until combined. Then add the egg yolks, vanilla extract and pumpkin puree and mix until completely combined. Then sift in the flour, salt, and pumpkin pie spice and mix until almost combined, then add in the chopped pecans and mix until all combined.1 cup (200g) brown sugar, packed, 2 egg yolks, 1 tsp vanilla extract, ⅓ cup (75g) pumpkin puree, 1¼ cup (150g) all purpose flour, ½ tsp salt, 2 tsp pumpkin pie spice, ¼ cup pecans, chopped
- Pour the batter into the prepared pan. This batter will be thick. Spread it with an offset spatula, then add the whole pecans to the top.whole pecans
- Mix the cinnamon, sugar and pumpkin pie spice, then sprinkle on the top of the blondies.1 tbsp granulated sugar, ¼ tsp cinnamon, ⅙ tsp pumpkin pie spice
- Bake: Place the blondies in the oven and bake for 20-22 minutes. The blondies will have puffed up and the edges will be set. Don't over bake.
- Let cool. Slice, and enjoy.
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