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Brown Butter Pumpkin Blondies with Cream Cheese Frosting Recipe

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4.2 from 9 reviews

Indulge in the rich, autumn-inspired flavors of Brown Butter Pumpkin Blondies topped with smooth Cream Cheese Frosting. These moist blondies combine the nutty depth of browned butter with the warm spices of pumpkin pie spice, balanced perfectly by a luscious cream cheese frosting with a hint of cinnamon. Ideal for a cozy dessert or festive gathering, this recipe yields 16 generous servings.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Blondies

  • 1¼ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups brown butter (1 cup for batter, ¼ cup reserved for frosting)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 1¼ cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • ¼ cup reserved brown butter (from above)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal of the blondies.
  2. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking while swirling the pan occasionally until the butter turns a light golden brown color and emits a nutty aroma, careful not to burn it. Remove from heat and let cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
  4. Combine Wet Ingredients: In a large bowl, mix 1 cup of the browned butter with granulated sugar and brown sugar until smooth and well combined.
  5. Add Pumpkin and Eggs: Stir in the pumpkin puree, vanilla extract, and eggs into the wet ingredients until fully incorporated.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
  7. Prepare to Bake: Pour the blondie batter into the prepared pan and spread evenly with a spatula.
  8. Bake: Bake in the preheated oven for 20–30 minutes until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The edges should be lightly browned.
  9. Cool Blondies: Remove from oven and allow the blondies to cool completely in the pan on a wire rack.
  10. Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese with the reserved ¼ cup of browned butter until smooth and combined.
  11. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and creamy.
  12. Flavor Frosting: Add vanilla extract and ground cinnamon to the frosting and mix until blended.
  13. Frost Blondies: Once the blondies have fully cooled, spread the cream cheese frosting evenly over the top.

Notes

  • Be careful while browning the butter to avoid burning; it should have a nutty aroma and golden color.
  • Do not overmix the batter to keep blondies tender and moist.
  • Allow blondies to cool completely before frosting to prevent melting the frosting.
  • Parchment paper lining helps with easy removal of blondies from the pan.
  • Use pure pumpkin puree rather than pumpkin pie filling for best results.

Find it online: https://allcookedup.com/brown-butter-pumpkin-blondies-with-cream-cheese-frosting-recipe/