Ingredients
Scale
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring often, until the butter turns a rich golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, mix the browned butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, mixing well. Stir in the pumpkin puree until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the white chocolate chips.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for at least 15 minutes before using the parchment overhang to lift them out. Cut into squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
