These brown butter pumpkin blondies are everything that fall baking should be. They're chewy, warmly spiced, smothered in cream cheese frosting, and perfect with a cup of coffee. I make them in an 8x8-inch pan for thick, soft centers and those coveted chewy edges.
For more fall baking ideas, try my pumpkin snickerdoodles, pumpkin cookies with cream cheese icing, or these super cute mini pumpkin pies!
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Why You're Going to Love This Recipe
Brown butter actually earns its keep: Pumpkin can be pretty mild on its own. Browning the butter adds a deep, nutty flavor that makes these taste much more interesting.
They're thick and soft: I bake these in an 8x8-inch pan, which gives you soft, pumpkin-y centers with chewier edges.
The frosting is genuinely ridiculous: It's cream cheese frosting made with reserved brown butter, vanilla, and cinnamon. I could pretend it's optional. It is *technically* optional.
They're very fall without being pumpkin pie: You still get pumpkin and warm spices, but in a completely different dessert.
What Exactly are Pumpkin Blondies?
Pumpkin blondies are basically the fall cousin of a classic blondie. There's no chocolate in the batter. Instead, they get their flavor from brown sugar, vanilla, pumpkin, and warm spices.
The pumpkin changes the texture, too. It adds a lot of moisture, so these are softer and more tender than a traditional chewy blondie. That's also why the 8x8-inch pan matters. Spreading this batter too thin changes both the texture and baking time.
For this version, I brown the butter before making the batter. It adds a toasted, nutty flavor that keeps the pumpkin and spices from veering into pumpkin-pie-filling territory. And then I put brown butter in the cream cheese frosting because apparently we weren't done yet.
Ingredients
Most of this is pretty standard baking stuff, but a few ingredients make a big difference here.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin adds flavor, but it also brings a lot of moisture to the batter.
Brown butter: This goes into both the blondies and the frosting. Brown it until the milk solids are deeply golden and it smells nutty, then reserve ¼ cup for the frosting.
Brown sugar + granulated sugar: I use both. Brown sugar adds deeper caramel flavor and moisture, while granulated sugar helps balance the texture.
Pumpkin pie spice: An easy way to get cinnamon, ginger, nutmeg, and those classic fall spices without measuring six different jars.
Cream cheese: Use full-fat, brick-style cream cheese for the frosting. The spreadable stuff in a tub contains more moisture and can make the frosting too soft.
How to Make Brown Butter Pumpkin Blondies
Step 1: Brown the Butter
Melt the butter in a saucepan over medium heat. It will foam and sizzle as the water cooks off. Keep swirling the pan so the milk solids brown evenly.
Once you see golden-brown flecks on the bottom and the butter smells deeply nutty, take it off the heat. Don't wait for the whole thing to look dark brown. Those milk solids can go from toasted to burned remarkably fast. I have done this one too many times.
Let it cool slightly before adding it to the batter.
Step 2: Mix the Wet Ingredients
Measure 1 cup of the browned butter into a large bowl, reserving the remaining ¼ cup for the frosting. Add the brown sugar and granulated sugar, then whisk until well combined.
Add the pumpkin puree, eggs, and vanilla. Whisk again until the mixture is smooth and evenly combined.
Step 3: Blend the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Make sure the baking soda and spices are evenly distributed so you don't end up with any particularly *exciting* bites.
Step 4: Combine the Batter
Add the dry ingredients to the pumpkin mixture and fold them together just until you don't see any streaks of flour. Don't keep mixing once the flour disappears. Overmixing develops more gluten and can make the blondies tougher instead of soft and tender.
Step 5: Prepare the Pan
Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the blondies out once they're cool. Pour in the batter and spread it evenly into the corners.
Don't use a 9x13-inch pan for this recipe. The batter will be spread much thinner, which changes the texture and baking time. These blondies were developed and tested in an 8x8-inch pan.
Step 6: Baking Time
Bake at 350°F (175°C) for 25–30 minutes. The edges should look set and lightly golden, while the center should no longer look wet.
Insert a toothpick into the center. You're looking for a few moist crumbs, not wet batter. Don't wait for the toothpick to come out completely clean or you'll risk overbaking them.
Step 9: Cool Completely
Let the blondies cool completely in the pan on a wire rack before frosting them.
Once they're cool, use the parchment overhang to lift them from the pan.
Cream Cheese Frosting
Step 1: Combine the Butter and Cream Cheese
Beat the softened cream cheese with the reserved ¼ cup browned butter until completely smooth. Make sure the browned butter has cooled to room temperature first. Hot butter and cream cheese are not friends.
Step 2: Add the Sugar and Flavoring
Gradually beat in the powdered sugar until smooth. Add the vanilla and cinnamon, then mix again until the frosting is creamy and evenly combined.
Step 3: Frost the Blondies
Spread the frosting over the completely cooled blondies. Slice into squares and try not to eat all the edge pieces while pretending you're just “cleaning them up.”
Variations
These don't need much messing with, but there are a few easy ways to change them up without throwing off the batter.
Add chocolate chips: Fold up to ¾ cup of semi-sweet or dark chocolate chips into the batter before baking. Pumpkin and chocolate are so good together.
Add pecans: Fold in ½ cup of chopped toasted pecans for some crunch. You can also scatter a few over the frosting - it looks very cute.
Add maple to the frosting: Replace the vanilla in the frosting with 1 tablespoon of pure maple syrup. I love a the maple + brown butter situation.
Skip the frosting: You absolutely can. I mean, why, but. A dusting of powdered sugar works if you want something less rich. Would I personally skip brown butter cream cheese frosting? Obviously not.
Storage and Freezing
Refrigerator: Because these are topped with cream cheese frosting, store them in an airtight container in the refrigerator. They'll keep well for up to 5 days. I like letting them sit at room temperature for about 15–20 minutes before eating so the frosting and blondies soften slightly.
Freezer: You can freeze the blondies for up to 2 months, frosted or unfrosted. Once they're completely cool, wrap them well and store them in an airtight freezer-safe container.
Freezing individual blondies: Slice them first, then freeze the pieces in a single layer until firm. Transfer them to a freezer-safe container with parchment between the layers. This is also dangerously convenient.
Thawing: Thaw overnight in the refrigerator, then bring them closer to room temperature before serving.
Frequently Asked Questions
No. Use 100% pure pumpkin puree for these blondies. Pumpkin pie filling already contains sugar and spices, which will throw off the sweetness, flavor, and balance of the recipe.
First, check your pan size. This recipe is developed for an 8x8-inch pan and usually takes 25–30 minutes at 350°F. Oven temperatures also vary, so use the visual cues rather than relying only on the clock. The edges should be set, the center shouldn't look wet, and a toothpick should come out with a few moist crumbs.
Yes. You can bake the blondies a day ahead and refrigerate them once they've cooled and been frosted. Let them sit at room temperature for about 15–20 minutes before serving for the best texture.
Yes. Freeze them frosted or unfrosted for up to two months in an airtight container. Thaw them overnight in the refrigerator before serving.
More Baking Ideas
If you're looking for something seasonal, but not pumpkin-flavored, try this outstanding apple cider cake!
📖 Recipe
Brown Butter Pumpkin Blondies with Cream Cheese Frosting
Equipment
- 1 8x8" baking pan
Ingredients
For the Blondies
- 1¼ C flour
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1+¼ C brown butter divided
- ¾ C granulated sugar
- ½ C brown sugar
- 1¼ C pumpkin puree
- 1 teaspoon vanilla
- 2 eggs
For the Cream Cheese Frosting
- 4 oz cream cheese full-fat, softened
- ¼ C reserved brown butter
- 1 C powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
Instructions
For the Blondies
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and let it cool slightly. Reserve ¼ cup of the browned butter for the frosting.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
- In a large bowl, combine 1 cup of the browned butter, granulated sugar, and brown sugar. Whisk until well combined and smooth.
- Add the pumpkin puree, eggs, and vanilla. Whisk until the mixture is smooth and evenly combined.
- Add the dry ingredients to the pumpkin mixture and fold together just until no streaks of flour remain. Don't overmix.
- Pour the batter into the prepared 8x8-inch pan and use a spatula to spread it evenly into the corners.
- Bake for 25–30 minutes, until the edges are set and lightly golden and the center no longer looks wet. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Don't wait for it to come out completely clean.
- Let the blondies cool completely in the pan on a wire rack before frosting. Once cool, use the parchment overhang to lift them from the pan.
For the Cream Cheese Frosting
- In a mixing bowl, combine the softened cream cheese and the reserved ¼ cup of browned butter. Mix until smooth and well combined.
- Gradually add the powdered sugar to the cream cheese mixture, a little at a time, while mixing. Continue mixing until the frosting is smooth and creamy.
- Add the vanilla extract and ground cinnamon to the frosting and mix until incorporated.
- Once the pumpkin blondies have completely cooled, spread the cream cheese frosting evenly over the top.
Video
Notes
- Pan Size: This recipe was developed and tested in an 8x8-inch pan. Using a larger pan will produce thinner blondies and change the baking time. Storage: Because of the cream cheese frosting, store the blondies covered in the refrigerator for up to 5 days. Freezing: Freeze frosted or unfrosted blondies in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Doneness: Start checking around 25 minutes. They're ready when the edges are set, the center no longer looks wet, and a toothpick comes out with a few moist crumbs.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Tawny Nelson says
We loved the recipe, but had to improvise on the brown sugar amount, as it did not have it listed in the ingredients (I estimated 1 cup). Additionally, I think this was supposed to be made in an 13×9 vs. 8×8. I didn't realize this until the baking time doubled and the blondies were very thick. However, this recipe is very good and the frosting is delicious!
Cara says
Oh my goodness, I'm so sorry Tawny! I will rectify that immediately. Thanks for sticking with it and letting me know!