Print

Cozy Browned Butter Pumpkin Blondies with Toasted Pecans

browned butter pumpkin blondies - featured image
Print Recipe

These pumpkin blondies feature nutty browned butter and crunchy toasted pecans, creating a warm, cozy treat perfect for fall or any time you crave a comforting dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup (90g) toasted pecans, roughly chopped

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir gently as it foams and browns. When it smells nutty and turns golden amber with small browned bits, remove from heat and pour into a heatproof bowl. Let cool for 5 minutes.
  2. Mix sugars and eggs: Add light brown sugar and granulated sugar to the browned butter and whisk until smooth. Beat in eggs one at a time, then add vanilla extract. Mix until glossy and slightly thickened.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger to evenly distribute spices.
  4. Add pumpkin puree: Stir pumpkin puree into the wet mixture until fully incorporated and smooth.
  5. Fold in dry ingredients: Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Toast and add pecans: Heat a dry skillet over medium heat, add pecans, and toast for 3–4 minutes until fragrant, stirring often. Let cool slightly, then fold most pecans into the batter, reserving some for topping.
  7. Prepare pan and bake: Line a 9×9-inch baking pan with parchment paper or grease lightly. Pour batter evenly into pan and sprinkle reserved pecans on top. Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool and slice: Allow blondies to cool completely in the pan on a wire rack for at least 20 minutes before slicing to set and prevent crumbling.

Notes

Watch the butter carefully when browning to avoid burning. Toast pecans in a dry skillet for best flavor. Use room temperature eggs for smooth mixing. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. For dairy-free, use plant-based butter substitute but monitor browning closely. Chilling blondies before slicing helps reduce crumbling. Tent with foil if edges brown too fast during baking.

Nutrition

Keywords: pumpkin blondies, browned butter, toasted pecans, fall dessert, easy blondies, pumpkin dessert, cozy dessert

Find it online: https://jodierecipes.com/cozy-browned-butter-pumpkin-blondies-recipe-with-toasted-pecans-easy-and-perfect/