How could I let another week go by without another pumpkin recipe? Hopefully, you’re not getting tired of them. I mean there has been a pretty decent variety of pumpkin recipes and this week it’s a little unique. It’s a brown butter pumpkin blondie recipe topped with a rich & creamy cream cheese frosting. I dare you to try and eat more than one of these and not get a stomach ache!
I made mine very simply and left out all of the various extras that you could put in them like nuts, chocolate chips, white chocolate chips, and butterscotch chips. Besides I really wanted to add the cream cheese frosting and I didn’t have any of the extras.
So are you wondering about brown butter? Brown butter is butter that has been slowly warmed until it is a light brown color and has a nutty flavor to it. The butter is cooked long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter can replace the butter in just about any dish and gives it an extra layer of depth. Honestly, in this recipe you can use regular butter if you want.
This was my first attempt at making brown butter even though I’ve known about it forever. I was always to chicken to try it and didn’t want to ruin it. It was so easy and I’m glad that I added it to the blondies.
- 2½ cups all-purpose flour
- 2½ teaspoons pumpkin pie spice
- 1 cup brown butter, melted and cooled to room temperature
- 1 cup brown sugar - dark or light
- ½ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 (15-ounce) can pure pumpkin puree (about 2 cups)
- In a heavy bottom pan heat, whisk sliced butter occasionally while it warms over medium heat. As it heats it will foam a little bit... just remember to keep whisking and don't let it burn.
- Cook, stirring constantly, until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. I poured mine into a small bowl to cool.
- Sift the flour and pumpkin pie spice together and set aside.
- Whisk the brown butter and sugar together until smooth and then add in the egg and vanilla. Mix well.
- Whisk in the pumpkin.
- Stir in the flour. At this point you can stir in some of the extras I mentioned before if you want.
- Pour into a prepared 13x9 pan and bake in a 350 degree preheated oven for 30 - 35 minutes. A toothpick should come out clean when inserted into the middle.
- Let cool before frosting if you're want them frosted.
Now grab a cup of coffee and enjoy!
Don’t forget… if you have a favorite fall recipe that you’d like to share here I would love to have you guest post here.