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Pumpkin Blondies

Pumpkin blondies with browned butter deliver thick, chewy bars with warm pumpkin spice flavor. Baked until just set with a toothpick showing a few moist crumbs, then finished with caramel drizzle and flaky sea salt.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 10 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 1 lb unsalted butter, melted and browned
  • 1.5 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
topping
  • 1 Caramel sauce and flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Brown butter
  1. Brown the unsalted butter until golden and nutty, then cool for 10 minutes so it thickens slightly.
  2. Preheat the oven to 350°F and grease a 9x13 pan.
Mix batter
  1. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined with no visible spice clumps.
  2. Whisk the browned butter and brown sugar until smooth, then whisk in the blotted pumpkin puree, eggs, and vanilla extract.
  3. Fold the flour mixture into the wet ingredients until just combined, then spread the batter evenly in the prepared pan.
Bake and finish
  1. Bake for 25–30 minutes, until a toothpick has just a few moist crumbs when pulled from the center.
  2. Cool completely, then drizzle with caramel sauce and sprinkle flaky sea salt over the top.

Notes

For the best chewy texture, don’t overbake—pull the pan when the toothpick shows only a few moist crumbs. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked bars in a sealed container for up to 2 months. If you want a lighter option, swap in a 1:1 gluten-free all-purpose flour blend designed for baking.