Decadent Fudgy Pumpkin Butter Blondies with Irresistible Maple Glaze

Prepare to be utterly delighted by these pumpkin butter blondies. They strike the perfect balance with a subtle yet distinct pumpkin flavor, wrapped in a deeply rich and wonderfully fudgy texture. And the homemade maple glaze? It’s not just the “icing on the cake”; it’s the crowning glory that elevates these blondies from simply delicious to absolutely unforgettable. Every bite offers a taste of cozy autumn bliss, making them an ideal treat for the season or whenever you crave a comforting, spiced dessert.

If you’re looking for other delightful pumpkin-flavored desserts to add to your repertoire, be sure to try our Chewy Pumpkin Chocolate Chip Cookies.

[feast_advanced_jump_to]

Why These Pumpkin Butter Blondies Are a Must-Try

Are you one of those enthusiastic bakers who stockpiles cans of pumpkin puree as soon as autumn rolls around, always on the lookout for a creative and utterly delicious way to use them up? Then look no further! These extra chewy blondies are precisely what you need. They offer a fantastic alternative to traditional pumpkin pies or breads, delivering all the beloved flavors of fall in a delightfully compact and satisfying bar.

Frankly, if I had my way, pumpkin-flavored desserts would be a year-round staple. While some might reserve pumpkin for Thanksgiving, I believe its warm, comforting spices and earthy sweetness deserve to be enjoyed any time. (Yes, it’s me. Hi, I’m the problem, it’s me – the one who can’t get enough of pumpkin!) This recipe isn’t just another seasonal treat; it’s a revelation that brings together the best of a classic blondie with the rich, aromatic depth of pumpkin butter, creating a dessert that stands out from the crowd.

What truly makes this recipe shine is its perfect balance. The pumpkin flavor is present but subtle, never overpowering the sweet, caramel notes of a traditional blondie. The combination creates a harmony of tastes that will have everyone reaching for a second piece. Plus, the secret to their irresistible fudgy texture is simple yet effective, making them consistently soft and chewy, batch after batch.

The Secret Weapon: Pumpkin Butter and How to Use It

The undisputed star of this show, in my humble opinion, is the pumpkin butter. Unlike plain pumpkin puree, pumpkin butter is cooked down with spices and sweeteners, resulting in a concentrated, silky-smooth spread that just screams cozy, autumnal flavors. Its intense flavor and thick consistency are what give these blondies their unique depth and moisture, setting them apart from recipes that use raw pumpkin puree.

I recently discovered just how incredibly easy it is to whip up pumpkin butter right in your own kitchen. For a fantastic and straightforward recipe, I highly recommend Half Baked Harvest’s version for homemade pumpkin butter. It’s quick, requires only a few pantry staples you likely already have on hand during the fall season, and yields exceptional results.

There’s a significant advantage to making pumpkin butter yourself versus buying it store-bought. When you make it at home, you have complete control over the spices and sweetness. You can customize it to your exact preference, adding extra cinnamon, a pinch of nutmeg, or even a touch of allspice or ground ginger to truly make it your own. This also means you can avoid the preservatives, artificial colorings, and unnecessary flavors often found in commercial versions, ensuring a pure and natural taste.

If you opt for Half Baked Harvest’s pumpkin butter recipe, you’ll likely end up with delicious leftovers. Don’t let them go to waste! Store them in an airtight container in the fridge, and use this versatile spread to elevate your breakfast and snack game. It’s incredible spread on warm toast, stirred into oatmeal, dolloped onto pancakes or waffles, swirled into yogurt, or even generously slathered onto homemade cinnamon rolls. Its rich, spiced profile makes it a fantastic addition to almost anything that needs a touch of fall flavor.

Key Ingredient Notes for Perfect Blondies

Understanding a few key ingredients can make all the difference in achieving bakery-quality blondies. Here are some pointers:

Maple Glaze. The maple glaze is the perfect finishing touch, but it can be a bit finicky if not handled correctly. If you prepare your maple glaze in advance and it begins to harden or become too thick, don’t fret! This is completely normal due to the sugar crystallizing as it cools. Simply return it to a small saucepan over very low heat, adding a tiny splash of milk (about half a teaspoon at a time) and whisking continuously until it returns to your desired consistency. You’re aiming for a balance—drippy enough to spread easily, but thick enough to cling to the blondies and create a lovely visual appeal. Avoid overheating, as this can make it too thin or cause it to seize.

Extra Egg Yolk. This is the secret weapon for an unbelievably fudgy texture. The inclusion of an extra egg yolk, beyond the whole egg, significantly boosts the fat content of the batter. Fat contributes to richness, moisture, and chewiness, preventing the blondies from becoming cakey or dry. If you’re ever aiming for a denser, more decadent, and chewier dessert in a bar or cookie recipe, incorporating an additional egg yolk is a fantastic trick that delivers consistent results.

Brown Sugar. This recipe specifically calls for brown sugar, and for good reason. Unlike granulated sugar, brown sugar contains molasses, which adds moisture, depth of flavor (a lovely caramel note), and contributes to the chewy texture we’re after. You can use either light or dark brown sugar; dark brown sugar will impart a slightly richer, more pronounced molasses flavor. Ensure it’s packed firmly when measuring for accuracy.

Browning the Butter. This step, detailed below, is non-negotiable for achieving the best flavor. It transforms plain butter into a nutty, aromatic elixir that deeply enhances the overall taste profile of the blondies.

How to Make These Irresistible Blondies

Let’s walk through the steps to create these incredible pumpkin butter blondies, ensuring a perfect result every time.

Begin by preparing your oven: preheat it to 350°F (175°C). Line an 8×11-inch baking pan with parchment paper, leaving a slight overhang on the sides. This thoughtful step will make it incredibly easy to lift the cooled blondies out of the pan for neat slicing. Next, in a medium-sized bowl, whisk together all of your dry ingredients: the flour, baking powder, and salt. Set this bowl aside for later – it’s crucial to have your components ready.

Browning the Butter: The Flavor Game-Changer

Browning the butter is a simple yet transformative technique that profoundly enhances the taste of these blondies. This process develops a rich, decadent, and deeply nutty flavor that permeates the entire dessert. The magic behind browning butter lies in separating the milk solids from the butterfat and gently cooking out any residual water. It’s the milk solids that undergo the Maillard reaction, turning a beautiful caramel-brown color and releasing an irresistible toasted aroma.

Step 1: Grab a small, light-colored saucepan – this makes it easier to monitor the color change. Melt 1 cup of unsalted butter over medium heat. As the butter melts, it will start to foam up. This is normal. Continue to stir frequently to ensure even cooking and to prevent the milk solids from sticking and burning at the bottom of the pan. Keep a close eye on it; if it starts turning black, it’s too hot and you’ve gone too far. The goal is for the milk solids to transform into a beautiful caramel-brown color, as depicted in the image above, and release a distinctly nutty aroma.

If you sense it’s heating up too quickly or getting too dark, immediately pull it off the heat. Butter can go from perfectly browned to burnt in a matter of seconds. The entire browning process typically takes about 5-10 minutes. Patience is key here; take your time and stir diligently. Once it reaches that ideal golden-brown color and nutty scent, remove it from the heat and pour it into a heat-proof, microwave-safe bowl to stop the cooking process.

Assembling the Blondie Batter

Step 2: Once your butter is perfectly browned and transferred to a large, heat-proof bowl, allow it to cool for a few minutes. It doesn’t need to be cold, just not scorching hot. This crucial cooling step prevents the eggs from “scrambling” when added. Whisk in the brown sugar until fully incorporated and smooth, then stir in the vanilla extract, lending its warm, inviting aroma. Next, add the whole large egg and the extra egg yolk, whisking vigorously until the mixture is beautifully combined and homogenous. You’ll notice the mixture becoming glossy and thick.

Step 3: Now, it’s time to bring in the dry ingredients you prepared earlier. Gradually add your dry mix to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough blondies. Continue to stir until all the flour has been fully absorbed, and no streaks remain. The resulting blondie batter will be quite thick, almost like a pasty dough – this is exactly the consistency you want for wonderfully chewy bars.

Step 6: Now for the artistic touch! Take the reserved one-quarter of the blondie dough and break it into small, irregular pieces. Gently press each piece into a flat, coin-like patty. Thoughtfully arrange these dough patties across the pumpkin butter layer, creating a delightful visual pattern. The goal is to make it look as though the delicious pumpkin butter is elegantly peeking out from beneath the golden blondie topping. This not only looks appealing but also adds wonderful textural variation. Finally, if you desire an extra aromatic boost, sprinkle the suggested teaspoon of cinnamon evenly over the top. Place your pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and set, and the center appears just slightly soft. A toothpick inserted into the blondie portion (avoiding the pumpkin butter layer) should come out with moist crumbs, not wet batter.

Once baked, allow your blondies to cool completely in the pan before attempting to cut them. This ensures they firm up and makes for clean, neat slices. Resist the urge to cut them while warm, as they will be too soft.

Crafting the Silky Maple Glaze

For the absolute best result and a beautifully drizzled finish, it’s essential to wait until your pumpkin butter blondies are completely cooled before you begin to make the maple glaze. Applying glaze to warm blondies will cause it to melt and run, rather than set into that lovely, thick drizzle we’re aiming for.

Step 7: In a small saucepan, gently melt two tablespoons of unsalted butter over medium heat. Let the butter cook for about 2-3 minutes after melting; this adds a subtle depth of flavor to the glaze. Then, immediately take it off the heat to prevent burning. Whisk in two tablespoons of pure maple syrup, followed by 1 cup of powdered sugar. Continue whisking until the mixture is smooth and lump-free. Next, add 1 to 2 tablespoons of milk, adjusting the amount based on your preferred consistency. For a thinner glaze that will create a delicate drizzle, add more milk gradually. For a thicker, more pronounced coating, use less. I personally prefer it to have the same luscious consistency as melted peanut butter – thick enough to coat a spoon but still easily pourable.

Step 8: Once your blondies are cooled and your glaze is ready, it’s time to adorn them. Using the tines of a fork or a small spoon, artfully drizzle the glaze over the pumpkin butter blondies in any pattern you like. You can also spread it with an offset spatula for full coverage. For the neatest presentation, I usually cut the blondies into individual squares first, then drizzle each square. This ensures every piece gets a beautiful, defined glaze pattern. However, drizzling over the entire slab and then cutting works perfectly fine too, and the taste will be equally fantastic either way!

These pumpkin butter blondies have earned a permanent spot on my fall baking list every single year, and I genuinely hope they become a new tradition for you too. I’ve long searched for that perfect autumnal “brownie-like” dessert, and this recipe is precisely what I’ve been craving. The pumpkin flavor, while subtle and sophisticated, never gets lost. Instead, it harmonizes beautifully with the rich, chewy blondie base, unlike how pumpkin might sometimes disappear in a heavily chocolaty traditional brownie. They are truly the quintessential fall treat!

Frequently Asked Questions About Blondies and Baking

Please take a moment to leave a comment and a star rating below in the recipe card! I truly love hearing what you think of our recipes and seeing your creations. Feel free to tag us on Instagram @vindelgiudice – your photos inspire us!

Explore Our Other Favorite Desserts!

📖 Recipe