Brown Butter Pumpkin Blondies cut into 16 bars.

Brown Butter Pumpkin Blondies

Brown Butter Pumpkin Blondies – try this ridiculously easy and delicious recipe for a simple blondie with serious fall attitude.

Brown Butter Pumpkin Blondies cut into 16 bars.
Brown Butter Pumpkin Blondies

Brown Butter Pumpkin Blondies – a simple blondie with serious fall attitude.

Close up view of Brown Butter Pumpkin Blondies cut into squares.

I hesitated.

My inner critic worried. Nagged, actually.

“Maybe they’re sick of pumpkin recipes.”
“Really, another pumpkin recipe?”
“We’re all sick of pumpkin by now!”

But my kids kept asking for these Brown Butter Pumpkin Blondies, and I found myself making batch after batch. So if they still love them, I’m hoping you have room in your heart for just one more pumpkin recipe before I retire it for the season.

Pouring wet ingredients into flour mixture for Brown Butter Pumpkin Blondies.

Mixing up Brown Butter Pumpkin Blondies.

And really, if there’s anything I love about a blondie, is that it is so ridiculously easy. Easier than cookies, easier than cake, easier than pie. You make the batter then dump it into a pan. That’s it. So, if you’re trying to figure out what to do with that last cup of pumpkin you have in the fridge, these Brown Butter Pumpkin Blondies are the answer.

Nutty brown butter, pumpkin, chocolate chunks and nuts, if you’re feeling up to it, swirl together in a simple treat that you won’t mind making over and over again, no matter what anyone says about pumpkin season.

Brown Butter Pumpkin Blondies cut into 16 bars.

Try these other delicious dessert recipes:

White Chocolate Chip and Currant Oatmeal Cookies
7 Layer Bars
Sweet Potato Blondie Bars
Zucchini Banana Brownies
Lemon-Blackberry Chess Pie Bites
Homemade Cherry Pop Tarts
Coffee-Glazed Baked Chocolate Doughnuts

Brown Butter Pumpkin Blondies

Brown Butter Pumpkin Blondies – a simple blondie with serious fall attitude.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 squares
Calories 197kcal


  • 1/2 cup butter (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup walnuts optional


  • Preheat oven to 350°F.
  • Prepare an 8×8 baking pan by lightly spraying with cooking spray or greasing with butter. Line with parchment paper.
  • In a medium saucepan, melt butter over medium heat and cook until the butter is golden brown. Skim any foam from the sauce and discard. Whisk in the sugars. Remove from heat and whisk in the eggs, vanilla and pumpkin.
  • In a separate small bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Stir into the butter mixture until just combined. Stir in half of the chocolate chips. Pour into prepared pan and spread evenly. Top with remaining chocolate chips and walnuts.
  • Bake for about 20 minutes or until it begins to pull from the edges of the pan. Remove from oven, cool completely (or at least until it is just lukewarm). Slice into 16 squares and serve.


Calories: 197kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 115mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1400IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1.1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


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    This is such a great resource that you are providing and you give it away for free. I love seeing that understand the value of providing a quality resource for free.

  2. Lindsey

    You are so talented!! Your photos and recipes blow me away. The ease of this one just might get me back to baking :)

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