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Gather these simple ingredients to make your Brown Butter Pumpkin Blondies: - 1 cup unsalted butter - 1 cup brown sugar - ½ cup granulated sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup white chocolate chips (or chopped walnuts) Each ingredient plays a role in creating rich flavors and a soft texture. The brown butter adds a nutty taste that pairs perfectly with pumpkin. Using both sugars gives a nice depth, while the spices bring warmth. You can choose white chocolate chips for sweetness or walnuts for crunch. For the full recipe, follow the steps outlined to create this delicious treat. Enjoy baking! - Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment paper. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Swirl it occasionally. Cook until it turns golden brown, about 5-7 minutes. The butter will smell nutty. Remove it from heat and let it cool slightly. - In a large mixing bowl, combine the brown butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix well until fully combined. - Add 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract to the sugar mixture. Whisk until smooth. - In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. - Fold in 1 cup of white chocolate chips or chopped walnuts, if you prefer. - Pour the batter into the prepared baking dish. Spread it evenly. - Bake for 25-30 minutes. Check doneness with a toothpick inserted in the center. It should come out clean, though a few moist crumbs are okay. - Allow the blondies to cool completely in the pan on a wire rack. Once cool, lift them out and cut into squares. For the full recipe, refer to the ingredients list above. To make your blondies shine, start with brown butter. Heat the butter until it turns golden brown. Swirl it gently in the pan. This step adds a nutty flavor that makes all the difference. Watch carefully to avoid burning. It should take about 5 to 7 minutes. Next, don’t overmix your batter. Mix just until you see no more dry flour. Overmixing makes the blondies tough. You want them soft and chewy. Trust me; less is more here. For a lovely presentation, dust your blondies with powdered sugar. A sprinkle of cinnamon on top adds warmth. Serve them warm for the best taste. Pairing these blondies with vanilla ice cream creates a dreamy dessert. The cold ice cream will melt slightly on the warm blondies, and it’s pure bliss. Be careful not to overbake your blondies. Check for doneness at 25 minutes. Insert a toothpick into the center. If it comes out clean or with few moist crumbs, they’re ready. Overbaking will dry them out, and no one wants that. Also, use room temperature ingredients. Cold eggs or butter can affect the batter's texture. Let your eggs sit out for a bit before mixing. This simple step helps create a uniform batter. For the Full Recipe, you can find all the details to create these delicious treats. {{image_2}} You can switch out sugars in this recipe. Try using coconut sugar or maple sugar. These options add a unique flavor. For butter, if you want a non-dairy choice, use coconut oil or vegan butter. Both work well and keep the blondies moist. Spices can lift the taste of your blondies. Consider adding allspice or cloves for a warm kick. You can also use different chocolates. Dark chocolate chips give a rich flavor. Milk chocolate offers a sweeter touch, while semi-sweet is a great middle ground. Get creative by adding nuts or dried fruits. Chopped pecans or walnuts bring crunch and texture. Dried cranberries or raisins add a sweet chewiness. You can also mix flavors, like adding orange zest for a citrus twist or a touch of espresso for depth. Check out the Full Recipe for more ideas! To keep your brown butter pumpkin blondies fresh, store them in an airtight container. This will keep the moisture in and the blondies soft. You can line the container with parchment paper to prevent sticking. If you have leftovers, avoid stacking them directly on top of each other. Instead, separate layers with parchment paper for best results. If you want to freeze your blondies, start by cutting them into squares. Place the pieces on a baking sheet lined with parchment. Freeze them for about an hour until firm. Then, transfer the squares to a freezer-safe bag or container. Squeeze out any air before sealing. To thaw, simply leave them in the fridge overnight. For a quick snack, you can microwave them for a few seconds. At room temperature, your blondies will last for about three days. After that, they may start to dry out. If you see any mold or change in smell, it's best to toss them. For longer storage, the freezer is your best friend. Brown Butter Pumpkin Blondies have a chewy texture. They feel soft and rich. They are not cakey like regular cake. The brown butter adds a nutty flavor that enhances the chewiness. You will love the contrast of the soft interior and slightly crisp edges. Yes, you can make these blondies ahead of time. Bake them and let them cool completely. Then, store them in an airtight container. They stay fresh for about five days at room temperature. If you want to keep them longer, freeze them. Just wrap them tightly in plastic wrap and then foil. Check your blondies by looking at the edges. They should look set and slightly golden. For a more precise test, use a toothpick. Insert it in the center of the blondies. If it comes out clean or with a few moist crumbs, they are done. Avoid overbaking, or they will become dry. To reheat blondies, use the oven or microwave. For the oven, set it to 350°F (175°C). Place the blondies on a baking sheet for about 5-10 minutes. For the microwave, heat them for 10-15 seconds. Check to ensure they don’t dry out. Enjoy them warm for the best flavor! For the Full Recipe, check the main section! Brown Butter Pumpkin Blondies are easy to make and taste amazing. We covered all the ingredients, preparation steps, and common mistakes to avoid. Plus, I shared tips for storage and fun flavor variations. Remember, browning the butter makes all the difference. When made right, these blondies will be your new favorite treat. Enjoy them warm, topped with ice cream or dusted with sugar. Happy baking!

Brown Butter Pumpkin Blondies

Indulge in the heavenly goodness of Brown Butter Pumpkin Blondies that are perfect for fall! These rich and delicious blondies combine the warmth of pumpkin with nutty brown butter, topped off with sweet white chocolate chips. Easy to make and irresistible, they’re sure to become a seasonal favorite. Click through for the full recipe and enjoy a cozy treat that will delight your taste buds!
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar

½ cup granulated sugar

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup white chocolate chips (or chopped walnuts, if preferred)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment paper.

    In a medium saucepan, melt the butter over medium heat, swirling occasionally. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

      In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well until fully combined.

        Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture. Whisk until smooth.

          In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

            Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

              Fold in the white chocolate chips or walnuts (if using).

                Pour the batter into the prepared baking dish, spreading it evenly.

                  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

                    Allow the blondies to cool completely in the pan on a wire rack before lifting out and cutting into squares.

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

                        - Presentation Tips: Serve the blondies dusted with powdered sugar and a sprinkle of cinnamon on top. Pair with a scoop of vanilla ice cream for an indulgent treat!