Decadent Pumpkin Butter Blondies with Maple Glaze: Your Ultimate Fudgy Fall Treat
These pumpkin butter blondies are truly incredible. They boast a wonderfully subtle pumpkin flavor, perfectly balanced with a rich, fudgy texture that melts in your mouth. And the sweet, aromatic maple glaze? Well, that’s just the irresistible finishing touch that elevates them from delicious to absolutely divine. Perfect for cozy autumn evenings or festive gatherings, these blondies are sure to become a cherished part of your fall baking tradition.
If you’re seeking more delightful pumpkin-flavored desserts to celebrate the season, be sure to try our Chewy Pumpkin Chocolate Chip Cookies.
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Why These Pumpkin Butter Blondies Are a Must-Try
If you’re among those who eagerly stockpile cans of pumpkin puree as soon as autumn arrives, constantly searching for creative ways to utilize them, then this recipe for extra chewy blondies is exactly what you need. Unlike traditional pumpkin desserts that can sometimes be overly spiced or cakey, these blondies offer a sophisticated, nuanced pumpkin taste with an incredibly satisfying, dense, and gooey texture.
Frankly, if it were up to me, I’d happily indulge in pumpkin-flavored desserts year-round. There’s just something inherently comforting and delightful about the warm spices and rich flavors that pumpkin brings to baking. This recipe allows you to enjoy that beloved autumn essence in a new and exciting format, stepping beyond the usual pies and muffins.
The Star Ingredient: Pumpkin Butter and Its Versatility
In my humble opinion, the true highlight of this recipe is the luscious pumpkin butter. It encapsulates all the nostalgic feelings of cozy, autumnal flavors. I recently discovered just how incredibly simple it is to prepare from scratch right in your own kitchen. Many recipes, like the fantastic one from Half Baked Harvest for spiced pumpkin butter, demonstrate how quickly and easily you can whip it up using only a few pantry staples you likely already have on hand this time of year.
I strongly prefer making it homemade versus opting for store-bought versions. Crafting your own pumpkin butter allows you to fully customize the spices and sweetness levels precisely to your palate, completely free from added preservatives, artificial colorings, or synthetic flavors. This ensures a purer, more authentic pumpkin flavor that shines through in the blondies. If you use a homemade recipe like the Half Baked Harvest one, you’ll likely have delicious leftovers. Don’t let them go to waste! Store them in an airtight container in the fridge and enjoy them spread generously on warm toast, fluffy pancakes, tender cinnamon rolls, or even swirled into yogurt or oatmeal for a delightful seasonal breakfast. It’s a truly versatile ingredient that adds a touch of autumn magic to anything it touches.
Essential Ingredient Insights and Tips
Understanding the role of each ingredient is key to achieving perfect blondies every time. Here are a few important notes:
Maple Glaze Consistency. The maple glaze is crucial for these blondies. If you prepare your maple glaze in advance and find it has started to firm up, don’t worry! This is normal. Simply return it to very low heat on the stovetop or gently warm it in the microwave. Stir in a tiny bit of milk, one teaspoon at a time, until it regains that ideal drippy yet thick consistency, similar to melted peanut butter, that’s perfect for drizzling. The goal is a glaze that flows beautifully without being too runny.
The Magic of Extra Egg Yolk. The secret to these blondies’ signature ultra-fudgy texture lies in the inclusion of an extra egg yolk. Egg yolks are rich in fat and lecithin, which are emulsifiers. Adding an extra yolk boosts the fat content without adding too much extra liquid or protein (which can lead to a more cake-like texture). This results in a denser, chewier, and wonderfully fudgy blondie. Remember this trick: if you’re ever aiming to make a baked good exceptionally fudgy, incorporating an additional egg yolk is a fantastic technique.
Brown Sugar’s Role. We use brown sugar in this recipe for a reason! Unlike white granulated sugar, brown sugar contains molasses, which contributes significantly to the blondies’ chewiness and moisture. It also adds a deeper, more complex caramel-like flavor that complements the pumpkin butter beautifully. You can use either light or dark brown sugar, with dark brown sugar offering a slightly richer molasses flavor.
Browning the Butter. This step is non-negotiable for enhancing the flavor of your blondies. Browned butter adds a nutty, toasted depth that truly sets these blondies apart. It’s worth the extra few minutes of effort.
Crafting Your Perfect Pumpkin Butter Blondies: A Step-by-Step Guide
Let’s get baking! Follow these detailed instructions to create your delicious blondies.
Start by preheating your oven to 350°F (175°C). Prepare an 8×11-inch baking pan by lining it with parchment paper, allowing some overhang on the sides. This overhang will act as “handles,” making it incredibly easy to lift the cooled blondies out of the pan later for clean cutting. In a separate medium bowl, whisk together all of your dry ingredients: flour, baking powder, and salt. Set this bowl aside for later.
Mastering the Art of Browning Butter
Browning butter is a simple technique that yields incredible flavor depth. It transforms plain butter into a rich, decadent, and nutty ingredient by carefully cooking out its water content and toasting the milk solids. These toasted milk solids are what impart that beautiful caramel-brown color and complex aroma.
Step 1: Grab a small, light-colored saucepot (a light color helps you see the changes in the butter better) and melt 1 cup of unsalted butter over medium heat. As the butter melts, it will begin to foam. This is normal. Continue to stir frequently to ensure even cooking and prevent any parts from burning. The key is patience and constant attention. After a few minutes, the foam will subside slightly, and you’ll start to see tiny golden-brown flecks forming at the bottom of the pan. These are the milk solids caramelizing. Keep stirring until the milk solids turn a rich, caramel-brown color, as shown in the image above, and the butter develops a distinct, fragrant nutty aroma.
It’s crucial to watch the butter closely during this process. If it starts to turn black or smell burnt, it’s overcooked. If you feel it’s heating too rapidly, pull it off the heat immediately to prevent burning. Burning can happen in a flash! Browning the butter typically takes about 5-10 minutes. I always take my time with this step, stirring often and observing the color change carefully, to achieve that perfect golden-brown hue and prevent any unwanted bitterness from burning. Don’t rush it!
Pro-Tip for Browning Butter
- Browning butter is an active cooking activity that demands your full attention. You must be standing directly in front of the stovetop, continuously stirring the butter. The moment you observe those delicious brown bits beginning to form at the bottom of the pan and smell that characteristic nutty aroma, remove the pot from the heat without delay. Immediately pour the browned butter into a separate heat-proof bowl (a microwave-safe bowl works great) to stop the cooking process. If you leave it in the hot pot, residual heat can cause it to continue browning and quickly burn. This quick transfer ensures perfect browned butter every time.
Combining the Delicious Ingredients
Step 2: Once your butter is beautifully browned, transfer it to a large, heat-proof mixing bowl and allow it to cool for a few minutes. It doesn’t need to be cold, just warm enough so it won’t cook the eggs. Whisk in the brown sugar and vanilla extract until well combined and smooth. Next, add the whole egg and the extra egg yolk, whisking vigorously until they are fully incorporated into the mixture and no streaks of egg remain. It is absolutely important to wait until the browned butter is slightly cooled before adding the eggs. If the butter is too hot, you risk scrambling the eggs, which will ruin the texture of your blondies.
Step 3: Now, it’s time to slowly integrate your dry ingredients into the wet mixture. Add the flour, baking powder, and salt mixture gradually, stirring until just combined. Be careful not to overmix, as this can lead to tough blondies. Stir until all the flour streaks have disappeared and the ingredients are uniformly blended. The resulting blondie batter will be quite thick, more like a pasty dough than a pourable batter.
Step 4: Remember that 8×11-inch pan you lined with parchment paper? Take approximately ¾ of the prepared blondie dough and press it evenly into a single layer across the bottom of the pan. Use your hands or an offset spatula to ensure it’s smooth and consistent. We’re going to save the remaining ¼ of the dough to place artfully on top. This technique creates a beautiful visual effect, allowing peeks of the pumpkin butter, rather than simply having a flat layer of pumpkin butter exposed on top.
Step 5: Carefully spread a thin, even layer of pumpkin butter over the dough you’ve already pressed into the pan. Aim for coverage that goes almost to the edges. The pumpkin butter I typically use is already spiced, providing that perfect autumnal warmth. However, depending on where you source your pumpkin butter (or if you make a simpler version), it might not contain spices. If your pumpkin butter is unspiced, I highly recommend adding about pumpkin pie spice and a little extra cinnamon to the pumpkin butter itself before spreading it. This ensures the blondies have that delightful, festive flavor.
Step 6: Finally, retrieve the reserved ¼ of the blondie dough. Break it into small, irregular pieces and gently flatten each piece into a small, thin patty. Strategically place these dough patties across the pumpkin butter layer in a decorative pattern. This creates a charming “peek-a-boo” effect, making it look as though the vibrant pumpkin butter is playfully peeking out from beneath a cozy blanket of blondie dough.
Once your top layer is arranged, lightly sprinkle the entire surface with the additional teaspoon of cinnamon (if using, it’s optional but recommended for extra spice). Then, carefully place the pan into your preheated oven and bake for approximately 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the blondie (avoiding the pumpkin butter layer) comes out with moist crumbs attached. Don’t overbake, as blondies are best when slightly underbaked for maximum fudginess!
The Irresistible Maple Glaze
For the absolute best result and a beautifully set glaze, it is crucial to wait until your pumpkin butter blondies are completely cooled before preparing and applying the maple glaze. If applied to warm blondies, the glaze will simply melt and be absorbed, losing its distinct drizzled appearance and creamy texture.
Step 7: In a small pot, melt two tablespoons of unsalted butter over medium heat. Allow the butter to cook for about 2-3 minutes until it’s just melted and perhaps slightly fragrant, but not browned. Remove the pot from the heat. Immediately whisk vigorously in two tablespoons of pure maple syrup and one cup of powdered sugar. Continue whisking until the mixture is smooth and lump-free. Next, gradually whisk in 1-2 tablespoons of milk. Start with one tablespoon and add more if needed, adjusting based on the consistency you prefer. The more milk you incorporate, the thinner your glaze will become. I personally prefer the glaze to have a consistency similar to melted peanut butter – thick enough to hold its shape when drizzled, but still fluid and luscious.
Step 8: Once your blondies are completely cool and your glaze is ready, it’s time to finish them off. Using the tines of a fork or a small spoon, artfully drizzle the maple glaze over the pumpkin butter blondies. For a cleaner look when serving, I usually recommend cutting the blondies into squares first, then drizzling the glaze over each individual piece. This ensures every blondie gets a perfect coat of glaze without it running off the cut edges. However, drizzling over the entire slab and then cutting also works and will taste just as fantastic! These blondies make for a perfect fall treat, offering a sophisticated blend of flavors that will impress any guest. Store them covered at room temperature for up to 7 days for continued freshness and enjoyment.
This recipe will undoubtedly earn a permanent spot on my fall baking list every single year, and I sincerely hope it finds a place on yours too. I’ve long been searching for an autumnal brownie-type dessert that truly captures the essence of the season without being overwhelmingly sweet or heavy, and these blondies are precisely what I needed. The pumpkin flavor is wonderfully subtle, yet distinct enough not to get lost amidst the other ingredients, a challenge sometimes faced in more traditional chocolate brownie recipes. Enjoy the rich, fudgy texture and the comforting warmth of spices in every single bite!
Frequently Asked Questions About Pumpkin Butter Blondies
Browning butter is a game-changer for blondies! It introduces a deeper, more complex caramel and nutty flavor profile that regular melted butter simply can’t achieve. By gently cooking the butter, its milk solids toast, releasing intense, rich notes that elevate the overall taste of your baked goods. This process makes everything a little more intense and sophisticated, transforming a simple blondie into an extraordinary treat.
Adding an extra egg yolk to a baked good primarily increases its fat content. Egg yolks are rich in fat and also contain lecithin, an emulsifier. This extra fat contributes significantly to a more tender, moist, and especially fudgy texture in desserts like blondies and cookies. It helps to prevent a cakey or dry result, ensuring your treats are delightfully dense and chewy.
Once completely cooled and glazed, store your pumpkin butter blondies in an airtight container at room temperature for up to 3-4 days to maintain optimal freshness and texture. If you want to extend their shelf life, you can refrigerate them for up to a week. For longer storage, see the freezing tip below.
Absolutely! Blondies freeze wonderfully. For best results, allow them to cool completely and cut them into individual squares. You can freeze them with or without the maple glaze. Place them in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature before serving.
While both come from pumpkin, pumpkin puree and pumpkin butter are not interchangeable in this recipe without modifications. Pumpkin puree is just cooked, mashed pumpkin, while pumpkin butter is typically spiced, sweetened, and cooked down to a thicker, more concentrated consistency. If you use plain pumpkin puree, your blondies might be too wet and lack the rich flavor. You would need to reduce other liquids and significantly increase the spices and sweetness to compensate, effectively trying to make pumpkin butter within the blondie itself. For the best outcome, stick to pumpkin butter (homemade or store-bought).
Please leave a comment and star rating below in the recipe card if you try this recipe! I love to hear what you think of our creations. Feel free to tag us on Instagram @vindelgiudice so we can see your delicious results!
More Delightful Desserts to Explore!
- Carrot Cake Blondies
- Pistachio Cream Tiramisu
- Chewy White Chocolate Macadamia Nut Cookies
- Cranberry Orange Shortbread Cookies
📖 Recipe
Pumpkin Butter Blondies with Maple Glaze
Vincent DelGiudice
Pin Recipe
Equipment
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1 8×11- inch pan
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1 small pot
Ingredients
- 2 cups all purpose flour
- 1 ¼ cups brown sugar, packed dark or light
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, browned
- ¾ cup pumpkin butter
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon optional
Maple Glaze
- 2 tablespoon unsalted butter
- 2 tablespoon maple syrup
- 1 cup powdered sugar
- 1-2 tablespoon milk
Instructions
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Preheat oven to 350°F (175°C). Line an 8×11-inch pan with parchment paper, leaving an overhang on the sides to make for easy removal later.
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In a medium-sized bowl, mix together the all-purpose flour, baking powder, and salt. Set aside.
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In a small, light-colored pot over medium heat, melt the unsalted butter. Once melted, reduce heat to medium-low and continue cooking, stirring frequently, until the butter turns golden-brown and smells nutty (approximately 5-10 minutes). Watch it closely to prevent burning! Remove from heat immediately and transfer the browned butter to a separate microwave-safe or heat-proof bowl to stop the cooking process. Let it cool for a few minutes until just warm.
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Once the browned butter has slightly cooled to just warm (not hot!), whisk in the brown sugar and vanilla extract until smooth. Add in the whole large egg and the extra large egg yolk, whisking until they are fully incorporated and no streaks of egg remain.
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Gradually add the reserved dry ingredients to the wet ingredients. Stir gently until just combined and all the flour has been absorbed. Be careful not to overmix. The dough will be very thick and pasty.
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Take approximately ¾ of the blondie dough and spread it evenly onto your parchment-lined pan. Press it down to create a smooth, consistent layer. Save the remaining ¼ of the dough for topping. Next, spread the pumpkin butter evenly over the dough layer. If your pumpkin butter isn’t spiced, consider mixing in a pinch of pumpkin pie spice or extra cinnamon. Take the remaining ¼ of dough, break it into small pieces, and flatten each piece into small, pancake-like rounds. Arrange these decoratively on top of the pumpkin butter layer, allowing the pumpkin butter to peek through. Sprinkle with 1 teaspoon of cinnamon (optional, for extra spice).
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Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the blondie (avoiding the pumpkin butter layer) comes out with moist crumbs. Do not overbake! Allow the blondies to cool completely in the pan before cutting into squares and adding the glaze.
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Prepare the maple glaze: In a small saucepan, melt two tablespoons of unsalted butter over medium heat. Let it cook for 2-3 minutes. Remove from heat and immediately whisk in two tablespoons of maple syrup, one cup of powdered sugar, and one tablespoon of milk. Whisk until smooth. Adjust the consistency by adding an additional tablespoon of milk, if needed, aiming for a thick yet drizzly glaze.
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Once the blondies are completely cool, cut them into squares. Using a fork or spoon, drizzle the maple glaze generously over the pumpkin butter blondies and enjoy! These delicious blondies will stay fresh when covered at room temperature for up to 7 days.
Notes
- Browning butter requires your full attention. Stand over the pot and stir constantly. As soon as you see light brown bits forming at the bottom of the pan and smell a nutty aroma, remove it from the heat immediately and pour into a separate cool bowl to prevent burning.
- For the fudgiest blondies, avoid overmixing the dough once the flour is added. Mix until just combined.
- Ensure blondies are completely cool before glazing. Applying glaze to warm blondies will cause it to melt and be absorbed rather than creating a beautiful drizzle.