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Wholesome Brown Butter Pumpkin Blondies with Pecans

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These Wholesome Brown Butter Pumpkin Blondies with Pecans are the fall dessert you didn’t know you were waiting for. They are the perfect bridge between a healthy snack and a decadent treat, with nutty brown butter, moist pumpkin, and crunchy pecans.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • ¾ cup (about 170g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (150g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (60g) pecans, roughly chopped
  • For the optional glaze:
  • ½ cup (60g) powdered sugar
  • 1 tablespoon maple syrup
  • 1–2 tablespoons milk (any kind)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Place the unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns a golden-amber color with browned bits at the bottom (about 5-7 minutes). Immediately pour into a large mixing bowl and let cool for 5 minutes.
  3. To the bowl with the brown butter, add the packed light brown sugar and whisk until well combined and glossy. Add the pumpkin puree, egg, and vanilla extract, whisking until smooth and uniform.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined and no streaks of flour remain. Fold in the chopped pecans, reserving a few for topping if desired.
  6. Pour the batter into the prepared pan and spread evenly. Sprinkle reserved pecans on top if using. Bake for 22-27 minutes, until the edges are golden and set, and the center is slightly soft and jiggly. A toothpick inserted in the center should come out with a few moist crumbs.
  7. Cool completely in the pan on a cooling rack. Once cool, use the parchment paper overhang to lift the blondies out. Slice into 9 or 16 squares.

Notes

Don’t walk away from the butter while browning; it can burn quickly. Use room temperature egg for best texture. Check for doneness early as ovens vary. Toast pecans for enhanced flavor. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free milk in glaze.

Nutrition

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

Find it online: https://forkmila.com/wholesome-brown-butter-pumpkin-blondies-with-pecans/