Ingredients
Cooking spray
3/4 c. (1 1/2 sticks) unsalted butter
1 1/2 c. (180 g.) all-purpose flour
1 1/2 tsp. pumpkin spice
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (215 g.) packed light brown sugar
1/2 c. (120 g.) pumpkin puree
1/4 c. (50 g.) granulated sugar
2 large egg yolks
1 tsp. pure vanilla extract
Preparation
Step 1Preheat oven to 350°. Grease a 9"-by-9" baking pan with cooking spray. In a small saucepan over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes. Step 2In another large bowl, whisk flour, pumpkin spice, baking powder, and salt. Step 3To bowl with browned butter, whisk in brown sugar, pumpkin puree, and granulated sugar until smooth. Add egg yolks and vanilla and whisk until incorporated. Add dry ingredients and stir with a rubber spatula until just combined. Transfer batter to prepared pan and spread in an even layer. Step 4Bake blondies until center is still slightly soft and edges feel set to the touch, 30 to 35 minutes. Let cool completely before slicing.
Have you made these yet? Let us know how it went in the comments below!
