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Brown butter pumpkin blondies, stacked, beside a pan of them.

Brown Butter Pumpkin Blondies with Cream Cheese Frosting

These brown butter pumpkin blondies are thick, soft, and packed with pumpkin and warm spices. Brown butter goes into both the blondies and the cinnamon cream cheese frosting for a rich, nutty flavor. They're baked in an 8x8-inch pan for soft centers and chewy edges.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Course Baking, Brownies, Cake, Coffee, Dessert
Cuisine American
Servings 16 blondies
Calories 295 kcal

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

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
Keyword brown butter pumpkin blondies, pumpkin blondies, pumpkin blondies recipe, pumpkin spice blondies
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