Pumpkin Blondies

Experience the ultimate fall treat with these dense, fudgy pumpkin blondies. Featuring browned butter and a secret blotting technique, they deliver pure autumn bliss in every chewy bite.

Prep Time 15

Cook Time 35

Total Time 50

Equipment

9-by-13-inch baking pan
Aluminum Foil
Paper towels
Light-colored saucepan
Electric mixer with paddle attachment
Wire cooling rack

Ingredients

Instructions

Pan prep and the pumpkin blot

Heat the oven to 350°F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on the sides for easy lifting, then coat the foil evenly with nonstick baking spray.
Blot the pumpkin purée to ensure a fudgy texture. Spread the purée in a thin layer over paper towels, press firmly with additional towels on top, and continue blotting until the towels no longer absorb significant moisture. Measure out the blotted pumpkin and set it aside.

Brown the butter and build the batter

Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter smells nutty and you see toasted brown specks at the bottom. Pour into a bowl and let it cool until warm but not hot.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt until perfectly blended.
Using an electric mixer with a paddle attachment, beat the warm browned butter and sugar on medium-high speed for 2 minutes until pale and fluffy. Add the egg and vanilla extract, beating until the mixture is glossy.
Reduce the mixer speed to low and blend in the blotted pumpkin purée. If the mixture looks slightly curdled, continue as this is normal.
Add the dry ingredients and mix on low just until the flour streaks disappear. Fold in the white chocolate chips, butterscotch chips, and toasted nuts until evenly distributed.

Bake, cool, and slice

Scrape the thick batter into the prepared pan and spread it into an even layer. Bake for 30 to 35 minutes. The edges should be set and beginning to pull away, but the center should still have a slight wiggle.
Allow the pan to cool completely on a wire rack to let the fudgy structure set. Lift the blondies out using the foil overhang, peel back the foil, and cut into 24 squares with a sharp knife.

Notes

Storage Tip: At room temperature, these pumpkin blondies stay fudgy for up to 4 days in an airtight container. If your kitchen is warm, store them in the refrigerator to maintain their dense texture.

Freezing Instructions: Wrap individual squares tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for a few minutes before serving to regain the chewy bite.

Perfect Slicing: For the cleanest bakery-style edges, chill the blondies in the refrigerator before slicing. Use a large, sharp chef's knife and wipe the blade clean between each cut.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword brown butter, fall dessert, fudgy pumpkin bars, pumpkin blondies

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