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To make Brown Butter Pumpkin Blondies, you will need the following simple ingredients: - 1 cup unsalted butter (2 sticks), browned - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup pumpkin puree (canned or homemade) - 2 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - Optional add-ins: 1/2 cup white chocolate chips, 1/2 cup chopped pecans or walnuts Each item plays a key role in creating soft, moist blondies. The browned butter gives a rich, nutty flavor that makes these treats special. The brown sugar adds depth and moisture, while the pumpkin brings a lovely fall essence. If you want to mix things up, you can include white chocolate chips or nuts for extra texture. These options make the blondies even more delightful. Gather these ingredients, and you’re ready to start your baking adventure! - Preheat the oven to 350°F (175°C). - Grease a 9x13 inch baking dish or line it with parchment paper. - Melt the butter over medium heat until it gets foamy. - Cook it until it turns golden brown and smells nutty. - Combine the browned butter, brown sugar, and granulated sugar until smooth. - Add vanilla extract and pumpkin puree, then mix in the eggs. - In a separate bowl, combine the dry ingredients. Slowly fold them into the wet mixture. - Pour the batter into the prepared dish and spread it evenly. - Bake for 25-30 minutes or until a toothpick comes out clean. - Let them cool in the pan before moving to a wire rack. To make your blondies perfect, start with the butter. Brown it well to get that nutty flavor. The butter should be deep golden brown. This step adds richness and depth to your blondies. Next, mix the batter gently. Overmixing makes the blondies tough. Stir just enough to combine the ingredients. You want a soft, tender treat that melts in your mouth. For a pretty finish, cut the blondies into nice squares. Dust them with powdered sugar for a sweet touch. This adds a beautiful look and extra sweetness. If you want to indulge, serve the blondies warm. A scoop of vanilla ice cream on top makes them irresistible. The warm blondies and cold ice cream create a perfect contrast. To spice things up, try adding other flavors. A pinch of ginger or cloves can give your blondies a new twist. You can also mix in white chocolate chips for sweetness. Chopped nuts like pecans or walnuts add a nice crunch. These extras make your blondies even more delicious and fun! {{image_2}} To make these blondies gluten-free, simply swap the all-purpose flour with a gluten-free blend. This change keeps the texture moist and tasty. Many gluten-free blends work well, so choose one you like. For a vegan twist, use vegan butter instead of regular butter. Replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Also, pick dairy-free chocolate chips for a sweet touch. You can add cranberries or pecans for a festive flavor. Both add a nice crunch, perfect for fall. Another fun idea is to mix in orange zest. This adds a bright, citrusy note that pairs well with pumpkin. To keep your brown butter pumpkin blondies fresh, store them in an airtight container. They will stay good at room temperature for up to 3 days. If you want them to last longer, place them in the fridge. They will stay fresh for up to a week this way. If you want to save some blondies for later, freeze them. Wrap each blondie tightly in plastic wrap, then in foil. They will keep well in the freezer for up to 3 months. When you want to enjoy them, just thaw them at room temperature before serving. This way, you can have a delicious treat anytime! Yes, but the recipe may need adjustments for sweetness and spices. Pumpkin pie filling has added sugar and spices. If you use it, cut back on the sugar in the recipe. Taste the batter before baking to get it just right. Insert a toothpick in the center; it should come out clean or with a few crumbs. If the toothpick has wet batter, bake a little longer. Keep an eye on the edges; they should look firm and slightly golden. Use flax eggs or applesauce as a substitute for binding. For one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use 1/4 cup of applesauce for each egg if you prefer that option. Definitely! Consider caramel, nuts, or chocolate drizzle for extra flavor. You can sprinkle nuts on top before baking. Drizzling caramel or melted chocolate after baking makes the blondies even more special. Get creative and enjoy! This blog covered how to make delicious pumpkin blondies. You learned about the key ingredients, step-by-step instructions, and useful tips. Perfect texture comes from browning the butter and careful mixing. You can also try gluten-free or vegan versions, or add fun flavors. Store them easily to enjoy later. Baking these treats will bring warmth to any gathering. Enjoy making and sharing them with friends and family. Happy baking!

Brown Butter Pumpkin Blondies

Indulge in the deliciousness of Brown Butter Pumpkin Blondies, the perfect fall treat! This easy recipe combines rich browned butter with pumpkin puree and warm spices for a sweet dessert that will delight your taste buds. Whether you're a baking novice or a pro, these blondies are sure to impress. Click through to discover the full recipe and elevate your dessert game this season!
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Ingredients
  

1 cup unsalted butter (2 sticks), browned

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup pumpkin puree (canned or homemade)

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup white chocolate chips (optional)

1/2 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

    In a small saucepan over medium heat, melt the butter until it begins to foam, whisking frequently. Continue cooking until it turns a deep golden brown and smells nutty (approximately 5-7 minutes). Remove from heat and let it cool slightly.

      In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth.

        Add the vanilla extract and pumpkin puree to the sugar mixture and mix until well combined.

          Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth.

            In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.

              If using, gently fold in the white chocolate chips and nuts.

                Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

                  Allow the blondies to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 12-16

                      - Presentation Tips: Cut the blondies into squares and dust with powdered sugar before serving. For an extra touch, serve them warm with a scoop of vanilla ice cream on top. Enjoy!