Pumpkin Butter Blondies with Maple Glaze
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.
Servings: 10 blondies
Calories: 458kcal
Cost: $15
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
- 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: 458kcal | Carbohydrates: 63g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 184mg | Potassium: 133mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1804IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg
