Brown Butter Pumpkin Blondies with White Chocolate – Rich & Chewy

Let Me Tell You About These Blondies (No, Seriously)

I swear, every autumn, my kitchen turns into a sort of pumpkin-scented laboratory. I mean, I get a little obsessed, and these Brown Butter Pumpkin Blondies with White Chocolate are the delicious result of what you might call my “annual pumpkin phase.” The first time I made them, my partner tried to eat them straight from the pan—no shame, just pure blondie devotion. There’s something about the nutty brown butter and the creamy white chocolate that feels like putting on a warm jumper when it’s tipping it down outside. Oh, and don’t worry if you accidentally eat half the dough before baking (I’ve done it—guilty as charged!).

Why You’ll Actually Want to Bake These

I make these when I need a proper pick-me-up or when someone’s popping round for tea and I’ve forgotten to bake (again). My family goes a bit bonkers for these, probably because they’re chewy and have that sort of caramelized edge thing going on. The pumpkin keeps them super moist (sorry if you hate that word; I get it), and the white chocolate is like the cherry on top, but, you know, white and melty. Oh, and if you’ve ever had your blondies go dry, trust me, the pumpkin totally saves the day here.

What You’ll Need (And What I’ll Use When I’m in a Rush)

• 115g (1/2 cup) unsalted butter (don’t skip browning it – well, you could, but it’s just not the same)
• 180g (3/4 cup) light brown sugar (granulated works in a pinch, but brown sugar is where it’s at)
• 1 large egg (sometimes I use a flax egg if I’m out – surprisingly decent!)
• 120g (1/2 cup) pumpkin puree (canned is fine – Libby’s is a classic, but I’ve scraped out a butternut squash before because I ran out)
• 1 tsp vanilla extract (the real deal if you can, but supermarket own-brand is honestly fine)
• 150g (1 cup + a bit) plain flour (I once used whole wheat, not bad, just a bit nuttier)
• 1/2 tsp baking powder
• 1/2 tsp salt (my gran always said Maldon, but table salt works – shh, don’t tell her)
• 1 tsp cinnamon (or more, if you’re wild like that)
• 1/4 tsp nutmeg (optional, but I love it)
• 100g (a big handful) white chocolate chunks or chips (I’ll chop up a bar if that’s all I’ve got; it’s rustic!)
• Extra: a scattering of chopped pecans or walnuts if you want it extra nutty

How To Make Them (With a Few Personal Tangents)

1. Brown the butter. Pop your butter in a pan over medium heat, swirling until it’s foamy and smells nutty. If you see little brown flecks at the bottom, congrats! That’s flavour-town. (Sometimes I let it go a bit too long and it gets almost burnt, but as long as it’s not black, you’re good.) Set aside to cool for a few mins—be patient here.
2. Mix sugar & brown butter. In a big bowl, stir together the brown butter and sugar. It’ll look a bit separated, maybe even a tad greasy. Totally normal, don’t sweat it.
3. Add egg, pumpkin, and vanilla. Whisk till smooth. (This is where I usually sneak a taste.)
4. Dry stuff time. Chuck in the flour, baking powder, salt, cinnamon, and nutmeg. Stir gently (I use a wooden spoon, but a spatula will do). Don’t overmix or it’ll get tough.
5. Fold in white chocolate (and nuts, if you fancy). I like to save a handful to sprinkle on top.
6. Bake it up. Scrape batter into a lined 8×8 inch (20cm-ish) pan. It’ll be thick, so use the spatula to smooth it out. Bake at 175°C (350°F) for about 22-27 mins, until the edges look set but the middle still looks a bit soft (on second thought, underbaking is better than overbaking here!).
7. Cool… or don’t. I can never wait, but officially, let them cool in the pan for at least 15 mins. They firm up as they cool. Or just dive in with a spoon, who’s judging?

Notes from My Many Blondie Experiments

• If your blondies are a bit gooey in the middle, just call them “pumpkin pudding bars.” Works every time.
• I once forgot the salt and it was weirdly flat. Don’t skip it.
• Chilling overnight genuinely makes them chewier, though I rarely have that kind of patience.
• Try sprinkling a bit of flaky salt on top, it’s a game changer (thanks, Smitten Kitchen, for that tip—her blog’s fab for baking ideas).

Variations I’ve Played With (And a Fail)

• Dark chocolate instead of white? Yes—delicious, totally different vibe but good.
• Added dried cranberries once, and honestly, I wasn’t convinced, but my aunt loved it, so there’s that.
• Using coconut oil instead of butter didn’t really give the same richness, so I wouldn’t bother (unless you have to go dairy-free, then go for it).

What If You Don’t Have Everything?

No square pan? I’ve used a round cake tin in a pinch—just watch the bake time, as it cooks a tad quicker in the middle. If your kitchen scale’s vanished (mine loves hiding), just use your best guess with cups. It’s a forgiving recipe.

How To Store (But Ours Are Gone Fast!)

Technically, you can store these in an airtight container at room temp for up to three days. Though honestly, in my house it never lasts more than a day! If you do want to keep them longer, the fridge works, but I think they taste better at room temp, anyway.

My Favourite Ways to Serve Them

Sometimes, I’ll warm up a square and put a scoop of vanilla ice cream on top—proper pudding! My cousin likes hers with a cup of English breakfast tea (here’s the tea she raves about). And for what it’s worth, they’re great for breakfast. Not that I’m recommending cake for breakfast. Except, maybe I am. You decide.

What I Learned (So You Don’t Have To)

• Don’t rush browning the butter—it makes a mess and you lose the best bits. I tried microwaving it once… never again.
• Underbake, don’t overbake. They’re meant to be chewy.
• Use parchment for lining, unless you love scraping blondies out of the pan (been there, not fun).

FAQ (Real Questions From Family & Friends)

• Can I skip browning the butter? You can, but honestly, you’re missing the best part. I’ve done it when I was lazy, but it’s just not as tasty.
• Do they freeze well? Yeah, actually—just wrap them snugly. I prefer eating them fresh, but freezing’s fine if you somehow end up with leftovers (unlikely, but you never know).
• Can I double the recipe? Sure! Use a 9×13 inch pan, and add a few extra minutes to the bake. Check the middle, though—it can stay gooey.
• What if I only have salted butter? Go for it, just skip the added salt in the recipe. No drama.
• Are these super sweet? I’d say they’re Goldilocks sweet—just right for me, but you could reduce the sugar a tad if you want.
• I hate white chocolate. Help? Swap for dark, or even milk chocolate. Or add nothing and double the nuts. It all works!

Okay, so, tiny digression—if you ever get pumpkin stuck under your nails while baking, just soak your hands in warm water for a minute. That tip comes form years of orange-fingered autumns. Anyway, back to blondies: make them, eat them, and let me know if you come up with any tweaks of your own. Happy baking!

★★★★★ 4.10 from 124 ratings

Brown Butter Pumpkin Blondies with White Chocolate – Rich & Chewy

yield: 12 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

These rich and chewy brown butter pumpkin blondies are loaded with white chocolate chips for a decadent autumn treat. The nutty flavor of brown butter pairs perfectly with pumpkin and warm spices, making these blondies irresistibly delicious.

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Ingredients

• 1 cup (226g) unsalted butter
• 1 cup (200g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 cup (240g) pumpkin puree
• 2 cups (250g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (170g) white chocolate chips

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
2. 2
   In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
3. 3
   In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until combined. Add the egg, pumpkin puree, and vanilla extract, mixing until smooth.
4. 4
   In a separate bowl, whisk together the flour, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. 5
   Fold in the white chocolate chips. Spread the batter evenly into the prepared pan.
6. 6
   Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing into squares.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290 caloriescal

Protein: 3gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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