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    Home » Recipes » Italian Desserts

    Pumpkin Butter Blondies with Maple Glaze

    Published: Nov 27, 2022 · Modified: Apr 3, 2024 by Vincent DelGiudice · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    These pumpkin butter blondies are incredible. They have a subtle pumpkin flavor with a decadent, fudgy texture and the maple glaze is just ya know, the icing on the cake.

    pumpkin butter blondies with maple glaze

    If you're looking for other pumpkin-flavored desserts, try our Chewy Pumpkin Chocolate Chip Cookies.

    Jump to:
    • Why this recipe works
    • Pumpkin Butter and How I Use It
    • Ingredient Notes
    • How to make them
    • Pro-Tip
    • Maple Glaze
    • FAQs
    • Our other favorite desserts!
    • 📖 Recipe
    • Reviews

    Why this recipe works

    If you're one of those people who stockpile cans of pumpkin this time of year and are looking for a recipe to use up a can, try these extra chewy blondies.

    Honestly, if it was up to me I would eat pumpkin-flavored desserts year-round. (It's me. Hi, I'm the problem, it's me.)

    Pumpkin Butter and How I Use It

    The star of the show here is the pumpkin butter in my opinion. Pumpkin butter screams cozy, autumnal flavors and I just recently discovered how easy it is to make at home. Half Baked Harvest has a fantastic recipe for pumpkin butter. It's very quick and easy to whip up with only a few ingredients that you probably already have in your pantry this time of year.

    I prefer making it homemade vs. store-bought because you can customize the spices and sweetness to your liking without the addition of preservatives, artificial coloring, or flavors. If you use Half Baked Harvest's pumpkin butter recipe, you will have leftovers that you can store in the fridge and spread on toast, pancakes, cinnamon rolls, or anything.

    Ingredient Notes

    Maple Glaze. If you make your maple glaze in advance, it may start to harden. That's okay. Just return it to the heat and add a little milk until it reaches the desired drippy but thick consistency.

    Extra egg yolk. The extra egg yolk is what makes the blondies extra fudgy. If you're ever looking to make a dessert more fudgy, throw in an extra egg yolk.

    How to make them

    Start by preheating your oven to 350°F. First, mix all of the dry ingredients, flour, baking soda, and salt. Place this aside for later.

    Browning the Butter

    I brown the butter for this recipe because it enhances the taste and makes a rich, decadent, and nutty flavor. The idea behind browning butter has to do with separating the milk solids and cooking out any water. The milk solids are what actually turn brown.

    browned butter

    Step 1: Take out a small sauce pot and melt 1 cup of butter on medium heat. After a few minutes, it'll start to foam up. Stir frequently to make sure it doesn't burn. If it is turning black, it's too hot. The milk solids should turn a caramel-brown color (as shown above).

    If you're feeling like it's getting too hot, pull it off the heat to prevent it from burning. Burning can happen very quickly. Browning the butter takes about 5-10 minutes. I always take my time with this to avoid burning it. Be patient and over-stir!

    Pro-Tip

    1. Browning butter is an active cooking activity. You need to be standing in front of the butter and stirring. Once you see the brown bits starting to form in the bottom of the pan, remove from the heat immediately and pour into a microwave-safe bowl. 

    Combining the ingredients

    Step 2: Once the butter is browned, add it to a large, heat-proof bowl and allow it to cool for a few minutes. Whisk in the brown sugar and vanilla. Next, add the egg and egg yolk and whisk until it is combined.

    It is important to wait until the butter is slightly cooled so the eggs don't get funky.

    Step 3: You're going to slowly add your dry ingredients to the wet ingredients. Stir it in until combined and all of the flour has been absorbed. The blondie batter is more of a thick pasty dough.

    dough spread out with pumpkin butter on top

    Step 4: Line an 8x11-inch pan with parchment paper. Take ¾ of the dough and spread it in an even layer across the pan. We're going to save ¼ of the dough to place on top to make it pretty, instead of just having a layer of pumpkin butter on top.

    blondies covered with pumpkin butter

    Step 5: Spread a thin layer of pumpkin butter evenly across the pan. The pumpkin butter that I use is already spiced. Depending on where you get your pumpkin butter it may not be. If it isn't, I would add pumpkin pie spice and some extra cinnamon.

    Step 6: Finally, take the rest of the dough, break it into small pieces, and press them into patties. Place these across the pumpkin butter in a pattern to make it look like the pumpkin butter is peeking out from underneath.

    Extra dough added on top of pumpkin butter

    Then, sprinkle the teaspoon of cinnamon on top and bake in the oven for 25-30 minutes.

    Maple Glaze

    For the best result wait until your pumpkin blondies are completely cooled to make the maple glaze because it will harden and be hard to drizzle.

    Step 7: In a small pot, melt two tablespoons of butter on medium heat. Let the butter cook for about 2-3 minutes. Take it off the heat and whisk in two tablespoons of maple syrup and 1 cup of powdered sugar. Whisk in 1-2 tablespoon of milk, adjusting based on the consistency you prefer. The more milk you add the thinner the glaze will be. I prefer it to be the same consistency as melted peanut butter.

    Step 8: Using forktines or a spoon, drizzle the glaze over the pumpkin butter blondies. Cut into squares and serve. I usually cut into squares first, because the glaze looks better that way. Either way will still taste great.

    This recipe will always be on my fall baking list every year and I hope it's on yours too. I've been searching for an autumnal brownie type of dessert and this one is just what I needed. The pumpkin flavor is subtle but doesn't get lost like in a traditional chocolate brownie.

    Pumpkin Butter blondies drizzled with maple glaze and side dish of maple glaze.

    FAQs

    Why do you brown butter for blondies?

    Browned butter will make a deeper caramel and nutty flavor. Browned butter makes everything a little more intense. It's a great way to enhance any recipe.

    What does adding extra egg yolk do for baked goods?

    Egg yolk is adding extra fat to a baked good. This will create a more fudgy texture in blondies and cookies.

    Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.

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    📖 Recipe

    Pumpkin Butter Blondies with Maple Glaze

    Vincent DelGiudice
    A decadent and fudgy dessert with a subtle pumpkin flavor. These pumpkin butter blondies make for a chewy and sweet dessert with the perfect combination of fall flavors.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 blondies
    Calories 458 kcal

    Equipment

    • 1 8x11- inch pan
    • 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
     

    • Preheat oven to 350°F. Line an 8x11-inch pan with parchment paper, leaving an overhang on the sides to make for easy removal.
    • In a medium sized bowl, mix together flour, baking powder, and salt. Set aside.
    • In a small pot over medium heat, melt the butter. Once melted, reduce heat to medium low and continue cooking and stirring frequently until butter turns golden and smells nutty, about 5-10 minutes. Watch closely, you don't want it to burn! Remove from heat and transfer to a microwave safe bowl. Let cool for a few minutes.
    • Once the browned butter has slightly cooled, whisk in brown sugar and vanilla. Add in the whole egg and egg yolk and combine until fully incorporated.
    • Slowly add the dry ingredients to the wet ingredients until just combined. The dough will be very thick and pasty.
    • Spread ¾ of the dough evenly onto your parchment lined pan, saving ¼ of the dough for topping. Spread the pumpkin butter on top of the dough in an even layer. Take the remaining ¼ of dough and form flat pancake-like rounds and place decoratively on top of the pumpkin butter layer. Sprinkle with 1 teaspoon of cinnamon (optional)
    • Bake for 25-30 minutes or until browned on top. Let blondies cool completely before cutting into squares and adding the glaze.
    • Make the maple glaze. Melt butter in small saucepan. Let it cook for 2-3 minutes then remove from heat and whisk in maple syrup, powdered sugar and 1 tablespoon milk. Adjust the consistency by adding an additional tablespoon of milk, if needed.
    • Cut blondies into squares, drizzle with the maple glaze and enjoy! Blondies will stay fresh covered at room temperature for up to 7 days.

    Notes

    1. Browning butter is an active cooking piece. You need to be standing in front of the butter and stirring. Once you see the brown bits starting to form in the bottom of the pan, remove from the heat immediately and pour into a microwave-safe bowl. 

    Nutrition

    Calories: 458kcalCarbohydrates: 63gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 184mgPotassium: 133mgFiber: 1gSugar: 41gVitamin A: 1804IUVitamin C: 2mgCalcium: 75mgIron: 2mg
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    Reader Interactions

    Comments

    1. Vinny

      June 30, 2024 at 11:02 am

      5 stars
      These blondies are so creamy and fudgy. 10/10 definitely recommend, we hope you like them!

      Reply
    5 from 1 vote

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    Vinny in the Kitchen.

    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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