Brown Butter Pumpkin Blondies with Cream Cheese Frosting
Savor the flavors of fall with these pumpkin blondies. With a delicious blend of warm spices and rich browned butter, these moist and tender blondies are the perfect treat for cozy moments. Topped with a velvety cream cheese frosting enriched with a touch of vanilla and cinnamon, each bite is a burst of autumn goodness. Whether shared with loved ones or enjoyed as a personal indulgence, these pumpkin blondies are a heartwarming addition to any dessert spread.
Ingredients
For the Blondies
- 1¼ C flour
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1+¼ C brown butter
- 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 softened
- ¼ C reserved brown butter
- 1 C powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
Instructions
For the Blondies
- Preheat your oven to 350°F (175°C). Grease and line an 8x8" baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a light golden brown color and gives off a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large mixing bowl, combine 1 cup of the browned butter (reserve the remaining ¼ cup for the cream cheese frosting), granulated sugar, and brown sugar. Mix until well combined and smooth.
- Add the pumpkin puree, vanilla extract, and eggs to the wet ingredients. Stir until everything is evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Pour the blondie batter into the prepared baking pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for about 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be lightly browned.
- Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack.
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
- Storage: Store these pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
- Variations: Feel free to customize these blondies to your liking by adding chopped nuts, chocolate chips, or dried cranberries to the batter before baking.
- Frosting Alternatives: If you prefer a different frosting, consider using a dusting of powdered sugar or a drizzle of caramel sauce for a simpler touch.
- Freezing: These blondies can be frozen for up to 2 months. Wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container before freezing. Thaw in the refrigerator or at room temperature.
- Serving Tip: To enhance the flavors, consider serving these pumpkin blondies with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Serving: 1blondieCalories: 295kcalCarbohydrates: 27gProtein: 3gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 258mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 3636IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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