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Irresistible Bourbon Pecan Brown Butter Pumpkin Brownies

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These bourbon pecan brown butter pumpkin brownies combine warm, nutty brown butter with spiced pumpkin and toasted pecans for a fudgy, flavorful fall dessert with a subtle bourbon warmth.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (120g) chopped pecans
  • 1 cup (240g) pure pumpkin puree (fresh or canned, no pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (120g) all-purpose flour, sifted (or gluten-free flour blend with xanthan gum)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp bourbon
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately remove from heat and stir in the chopped pecans (1 cup / 120g). Let pecans toast in the residual heat for 2 minutes, then transfer the butter-pecan mixture to a large mixing bowl.
  2. Mix Sugars and Eggs: To the browned butter and pecans, add 1 cup (200g) granulated sugar and ½ cup (100g) light brown sugar. Whisk together until combined. Add 2 large eggs (room temperature) one at a time, whisking after each addition to fully incorporate. Stir in 1 tsp vanilla extract and 2 tbsp bourbon.
  3. Add Pumpkin and Dry Ingredients: Stir in 1 cup (240g) pumpkin puree until fully combined. In a separate bowl, sift together 1 cup (120g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, folding gently to avoid overmixing. The batter should be thick but spreadable.
  4. Prepare to Bake: Pour the batter into an 8×8-inch baking pan lined with parchment paper or greased. Use the spatula to smooth the top evenly. Optionally, sprinkle a few extra chopped pecans on top for crunch.
  5. Bake: Place in a preheated oven at 350°F (175°C) for 30-35 minutes. Start checking around 28 minutes by inserting a toothpick in the center — it should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep fudgy texture.
  6. Cool and Serve: Let brownies cool completely on a wire rack before slicing into squares. Chilling slightly before cutting is recommended for easier slicing and a chewier bite.

Notes

Use a light-colored pan to brown butter to better see color changes. Stir constantly to avoid burning. Fold dry ingredients gently to keep brownies tender. Start checking for doneness early to avoid overbaking. Cooling completely before slicing helps set texture. For dairy-free, use vegan butter and flax eggs. Variations include gluten-free flour, adding spices like ginger and cloves, or swapping pecans for pumpkin seeds for nut-free option.

Nutrition

Keywords: bourbon brownies, pumpkin brownies, pecan brownies, brown butter, fall dessert, spiced brownies, fudgy brownies, pumpkin dessert

Find it online: https://cookluma.com/irresistible-bourbon-pecan-brown-butter-pumpkin-brownies-recipe-easy-and-perfect-for-fall/