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Easy Brown Butter Pumpkin Blondies with Pecans

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These easy brown butter pumpkin blondies with pecans are the perfect fall dessert, combining nutty brown butter with tender pumpkin and crunchy pecans. Ready in about 35 minutes with a one-bowl method, they’re forgiving, fast, and absolutely delicious.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • ½ cup (120g) pumpkin puree (canned, pure pumpkin)
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (60g) pecans, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper, leaving overhang on two sides.
  2. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir occasionally as it melts. It’ll foam up, then the milk solids will start to turn golden. Watch carefully — this takes about 5-7 minutes. When it smells like toasted hazelnuts and is a deep amber color, remove from heat and pour into a heatproof bowl to stop cooking.
  3. Combine the wet ingredients: Let the brown butter cool for 5 minutes. Whisk in both sugars until combined. Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and uniform.
  4. Add the dry ingredients: Sprinkle the flour, pumpkin pie spice, baking powder, and salt over the wet mixture. Fold gently with a rubber spatula until just combined — a few streaks of flour are okay.
  5. Fold in the pecans: Reserve about 2 tablespoons for topping, then fold the rest into the batter. The batter will be thick and slightly sticky.
  6. Transfer to the pan: Scrape the batter into your prepared pan and spread it evenly. Sprinkle the reserved pecans on top, pressing them in gently.
  7. Bake for 22-25 minutes. The edges should be golden brown and the center should look set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Cool completely in the pan for at least 30 minutes, then use the parchment overhang to lift them out. Cut into 9 or 16 squares.

Notes

Brown butter can be intimidating but use a light-colored saucepan to see the color change. Let brown butter cool naturally on the counter for 5-10 minutes. If pumpkin puree looks watery, blot with a paper towel. Make sure egg is at room temperature for best texture. The flavors deepen overnight, so these taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin blondies, brown butter, pecan, fall dessert, easy pumpkin bars, one-bowl recipe

Find it online: https://juliamadeit.com/easy-brown-butter-pumpkin-blondies-with-pecans-recipe/