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To make Brown Butter Pumpkin Blondies, you need these ingredients: - 1 cup unsalted butter - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup pumpkin puree - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - 1 cup chocolate chips or chopped nuts (optional) These ingredients come together to create a soft and tasty treat. The unsalted butter gives the blondies richness. Brown sugar adds deep flavor while granulated sugar balances the sweetness. Eggs bind everything, making them moist. Vanilla extract enhances the taste, while pumpkin puree brings a lovely fall flavor. The flour gives structure, and baking powder and baking soda help them rise. Cinnamon and nutmeg add warmth and spice. You can mix in chocolate chips or nuts to add texture. This blend of flavors makes these blondies hard to resist. - Set your oven to 350°F (175°C). - Grease a 9x13 inch baking pan or line it with parchment paper. - Melt the unsalted butter in a medium saucepan over medium heat. - Stir the butter continuously. Watch for it to bubble and foam. - After about 5-7 minutes, the butter will turn golden brown. - You’ll smell a nutty aroma when it’s ready. - In a large bowl, mix the warm browned butter with brown sugar and granulated sugar. - Whisk until smooth and combined. - Let the mixture cool for a few minutes. - Add two large eggs one at a time. Whisk well after each egg. - Stir in one teaspoon of pure vanilla extract until well blended. - Gently fold in one cup of pumpkin puree. - Make sure there are no lumps in the batter for a smooth texture. - In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. - Proper mixing helps distribute the leavening agents evenly. - Gradually add the dry mixture to the pumpkin mixture. - Stir gently until just combined. Don’t overmix. - If you want, fold in one cup of chocolate chips or chopped nuts. - Pour the batter into the prepared pan. Smooth the top with a spatula. - Bake for 25-30 minutes. - To check if they’re done, insert a toothpick into the center. It should come out clean with a few moist crumbs. - Let the blondies cool in the pan for about 10 minutes. - Carefully move them to a wire rack to cool completely. - Slice into squares for serving. If you want to change up the butter, try coconut oil or vegan butter. Both options will give you a rich flavor. For sugars, you can use coconut sugar or maple syrup. These alternatives will change the taste slightly but keep it delicious. If you need gluten-free options, use almond flour or a gluten-free all-purpose blend. Just make sure it has xanthan gum for the right texture. This will help keep your blondies soft and chewy. Do not overmix your batter. Stir just until the flour disappears. This keeps your blondies soft and tender. Overmixing can make them tough, and nobody wants that! To perfect the texture, watch the baking time closely. Check them around 25 minutes. A toothpick should come out with a few moist crumbs. This means they are done but still soft. Serve the blondies on a rustic wooden board for a cozy look. Dust them with powdered sugar or a sprinkle of cinnamon on top. This adds a nice touch and makes them look fancy. For an extra treat, add a dollop of whipped cream or a scoop of vanilla ice cream. This makes your dessert even more tempting. Warm blondies with ice cream create a perfect fall treat! {{image_4}} You can change the flavor of your blondies easily. Adding spices or extracts can make a big difference. Try adding a pinch of ginger for a spicy kick. You can also use almond extract instead of vanilla for a unique twist. A bit of allspice can give your blondies a warm, cozy flavor. Mix-ins add texture and extra taste. You might want to add chocolate chips or nuts. Chocolate chips provide a sweet surprise in each bite. Walnuts or pecans can add a nice crunch. You can also try butterscotch chips or white chocolate for a fun twist. Seasonal ingredients can make your blondies special. Adding cranberries brings a tart flavor that pairs well with pumpkin. Chopped pecans add a nice crunch and a hint of nuttiness. You could even mix in some dried apples for a fall feel. These twists keep your blondies fresh and exciting. To keep your Brown Butter Pumpkin Blondies fresh, store them in an airtight container. This keeps moisture out and helps them stay soft. You can also layer them with parchment paper to avoid sticking. If you like, you can sprinkle some powdered sugar on top before covering. This adds a nice touch and keeps them pretty. Freezing blondies is super easy. First, let them cool completely. Cut them into squares. Wrap each square in plastic wrap tightly. Then place them in a freezer bag or container. This prevents freezer burn and keeps them tasty. When you want to enjoy one, just take it out and let it thaw at room temperature. You can also warm it in the microwave for a few seconds for a fresh-baked taste. Brown Butter Pumpkin Blondies can last for about 3-4 days at room temperature. Just make sure to keep them in an airtight container. If you store them in the fridge, they can last up to a week. The cool air helps preserve their flavor and texture. Always check for any signs of spoilage before eating. Enjoy these delicious treats while they’re at their best! You can use mashed bananas or applesauce. Both options add moisture. They also bring a hint of sweetness. You can even try butternut squash puree for a similar flavor. Yes, you can use coconut oil or a dairy-free butter substitute. Both work well in this recipe. Just ensure your chocolate chips are dairy-free too. Check for a toothpick inserted in the center. If it comes out clean or with a few moist crumbs, they are ready. The edges will look set and slightly golden. Absolutely! Cream cheese frosting pairs well with the pumpkin flavor. You can also use a simple glaze for added sweetness. Not quite! Blondies are richer and denser than brownies. They have a lighter flavor due to the brown sugar and pumpkin. Yes, you can! They stay fresh for up to three days at room temperature. You can also freeze them for later enjoyment. Just wrap them well before freezing. You learned how to make tasty Brown Butter Pumpkin Blondies with simple steps. We covered key ingredients, important mixing methods, and tips for great results. Use my tips for fun twists and perfect texture. Remember to store them right so they stay fresh. Enjoy your baking and share your delicious results with friends and family. This treat will surely impress!

Brown Butter Pumpkin Blondies

Indulge in the fall flavors with these Brown Butter Pumpkin Blondies! This delightful recipe blends warm spices and creamy pumpkin for a treat that's perfect for cozy gatherings. Follow our step-by-step guide to create these rich, chewy blondies that will have everyone asking for seconds. Don’t miss out on this seasonal delight—click through for the full recipe and start baking today! #PumpkinDessert #FallBaking #BlondieRecipe #BrownButterBlondies
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup pumpkin puree (canned or homemade)

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup chocolate chips or chopped nuts (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper for easy removal later.

    Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring continuously. Keep an eye on it as it bubbles and foams, continuing to stir until it transforms into a golden brown hue and releases a delightful nutty aroma, roughly 5-7 minutes. Once browned, remove from heat and let the butter cool slightly.

      Mix Sugars and Eggs: In a large mixing bowl, combine the warm browned butter with the packed brown sugar and granulated sugar. Whisk vigorously until the mixture is smooth and well incorporated. Allow the mixture to cool further before adding the eggs; add them one at a time, whisking thoroughly after each addition. Stir in the pure vanilla extract until evenly blended.

        Add the Pumpkin: Gently fold in the pumpkin puree into the wet mixture until fully integrated, ensuring a smooth batter with no lumps.

          Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet pumpkin mixture. Stir gently until just combined; be careful not to overmix. If you desire, fold in chocolate chips or chopped nuts at this point for added deliciousness.

              Bake: Pour the rich batter into the prepared baking pan, using a spatula to smooth the top evenly. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

                Cool: Let the blondies 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, Total Time, Servings: 15 minutes | 40 minutes | 12 servings

                    - Presentation Tips: After cutting the blondies into squares, place them on a rustic wooden serving board. Dust the tops lightly with powdered sugar and add a sprinkle of cinnamon for a festive finish. Serve them warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience!