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Brown Butter Pumpkin Chocolate Chip Blondies

Brown butter pumpkin chocolate chip blondies with a chewy, golden crumb and melty chocolate throughout. Browned butter adds nutty depth, while pumpkin purée and warm spices keep the centers fudgy and cozy.
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Prep Time 25 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 1 hour 55 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Brown Butter
  • 1 cup unsalted butter Use butter for browning.
Wet Ingredients
  • 1.5 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 0.75 cup pumpkin purée Blot with paper towels to remove excess moisture.
  • 2 tsp pure vanilla extract
Dry Ingredients
  • 2.25 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.75 tsp fine sea salt
Mix-Ins & Topping
  • 1.5 cup semisweet chocolate chips Divided; reserve for topping.
  • 0.5 tsp flaky sea salt For sprinkling over warm blondies.

Equipment

  • 1 sheet pan
  • 1 light-colored saucepan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Spread the pumpkin purée on a double layer of paper towels and gently press another towel on top to blot away excess moisture.
Brown the butter
  1. Melt the butter in a light-colored saucepan over medium heat, swirling often until it foams.
  2. Continue cooking for 5–7 minutes until the butter turns deep golden, smells nutty, and brown flecks form on the bottom.
  3. Pour the brown butter, including all the toasty bits, into a large mixing bowl and let it cool for 10 minutes.
Mix the blondie batter
  1. Whisk the packed light brown sugar and granulated sugar into the browned butter until glossy and smooth.
  2. Whisk in the large egg, large egg yolk, blotted pumpkin purée, and pure vanilla extract until fully combined.
  3. Whisk the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and fine sea salt in a separate bowl.
  4. Fold the dry ingredients into the wet mixture with a spatula until just a few streaks of flour remain.
  5. Fold in 1 1/4 cups of the semisweet chocolate chips until evenly distributed.
  6. Spread the batter evenly in the prepared pan and scatter the remaining 1/4 cup semisweet chocolate chips over the top.
Bake, cool, and slice
  1. Bake for 28–32 minutes at 350°F (175°C), until the edges are golden brown and a toothpick in the center comes out with moist crumbs.
  2. Sprinkle the flaky sea salt over the warm blondies.
  3. Let the blondies cool in the pan for at least 1 hour.
  4. Lift out using the parchment overhang, slice into 24 squares, and serve.

Notes

Pro tip: Blotting the pumpkin purée helps prevent excess moisture so the centers stay fudgy instead of cakey. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked blondies up to 2 months. For a dairy-free swap, use a 1:1 dairy-free butter substitute that browns well (it may change the nutty depth slightly).