Brown Butter Pumpkin Pecan Blondies ingredients and recipe from your local grocery store Save A Lot

Brown Butter Pumpkin Pecan Blondies

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 12
Prep Time 45 Minutes
Cook Time 35 Minutes
1 cup Coburn Farms butter (2 sticks)
1 ¼ cup Ginger Evans all-purpose flour
1 Tbsp. Marcum pumpkin pie spice
1 tsp. Marcum salt
1 tsp. Ginger Evans baking powder
1 ½ cups Ginger Evans light brown sugar
1 cup Pickwell Farms pumpkin puree
1 Good Nature egg
2 tsp. Marcum vanilla extract
1 cup Ginger Evans white baking chips
1 cup Nutsome toasted pecan pieces



  1. In a medium sauce pot, melt butter over medium heat. Bring the butter to a boil, lower heat and continue cooking until butter is a deep golden brown, about 10 minutes. Stir the butter frequently to avoid burning. Allow butter to cool for 20 minutes.
  2. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  3. In a bowl, whisk together the flour, pumpkin pie spice, salt and baking powder.
  4. In a large mixing bowl, combine the cooled butter and brown sugar. Mix in the pumpkin, egg and vanilla.
  5. Pour the dry ingredients into the wet ingredients and mix until all dry ingredients are moistened. Fold in the white baking chips and nuts.
  6. Spread the blondie batter evenly into the prepared pan and bake for 35 minutes. Allow the Pumpkin Blondies to cool completely before slicing.