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Cozy Brown Butter Pumpkin Blondies with Pecans

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These cozy brown butter pumpkin blondies with pecans are the perfect fall dessert—warm, spiced, and surprisingly easy to make. The brown butter adds a deep, nutty richness, while the pumpkin keeps them moist and the pecans provide a satisfying crunch.

Ingredients

  • Unsalted butter, ½ cup (1 stick or 113g)
  • Pumpkin puree, ¾ cup (180g)
  • Light brown sugar, 1 cup (200g), packed
  • Granulated sugar, ¼ cup (50g)
  • Large egg, 1, at room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1½ cups (180g)
  • Pumpkin pie spice, 1½ teaspoons
  • Cinnamon, ½ teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ¼ teaspoon
  • Pecans, ¾ cup (85g), roughly chopped
  • Flaky sea salt, optional but recommended

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving some overhang on two sides.
  2. Brown the butter: Place the ½ cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts. After about 5-7 minutes, the butter will turn a light amber color and smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Mix the wet ingredients: In a medium bowl, whisk together the browned butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract, whisking until fully combined. Add ¾ cup pumpkin puree and whisk until smooth.
  4. Combine the dry ingredients: In a large bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Bring it all together: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Fold in ½ cup of the chopped pecans, reserving the rest for the top.
  6. Transfer to the pan: Scrape the batter into the prepared pan and spread evenly. Sprinkle the remaining chopped pecans on top, pressing them in gently.
  7. Bake for 25-30 minutes. The edges should be golden brown and set, and the center should look slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Cool completely: Place the pan on a cooling rack and let cool for at least 30 minutes. Then lift the blondies out using the parchment paper handles and transfer to the rack to cool completely.
  9. Slice and serve: Once completely cool, slice into 9 or 16 squares. Sprinkle with flaky sea salt if desired.

Notes

Don’t rush the brown butter; use medium heat. Room temperature ingredients matter. Watch the bake time carefully. Let blondies cool completely before slicing for clean cuts.

Nutrition

Keywords: pumpkin blondies, brown butter, pecans, fall dessert, easy blondie recipe

Find it online: https://clunkcook.com/cozy-brown-butter-pumpkin-blondies-with-pecans/