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Pumpkin Blondies

Pumpkin blondies are baked until golden-amber and chewy, with a warm pumpkin spice flavor and caramel-drizzled tops. Browning the butter adds nutty depth, while a quick bake yields moist, tender squares.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, melted and browned
  • 1.5 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
Topping
  • 1 Caramel sauce and flaky sea salt for topping

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown butter and prep pan
  1. Brown the butter in a cast iron skillet until golden and nutty, then cool for 10 minutes.
  2. Preheat the oven to 350F and grease a 9x13 pan.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients and combine
  1. Whisk browned butter and brown sugar until smooth, then add blotted pumpkin, eggs, and vanilla extract.
  2. Fold the flour mixture into the wet ingredients until no dry streaks remain, then spread the batter into the prepared pan.
Bake and finish
  1. Bake at 350F for 25-30 minutes, until a toothpick comes out with just a few moist crumbs.
  2. Cool completely, then drizzle with caramel and sprinkle flaky sea salt across the top.

Notes

For clean square cuts, cool the blondies completely, then chill 20-30 minutes before slicing. Store airtight at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze bars (without topping) up to 2 months and thaw overnight in the fridge. If you want a dairy-light swap, use melted vegan butter in the same way for a similar browned-butter effect.