Got leftover Halloween candy? This Brown Butter Pumpkin Blondie is one you’re going to want to add to your fall baking list! Made with our Shortcake Biscuit Mix, pumpkin purée, peanut butter chips and brown butter, this blondie is soft, rich, and full of fall flavor. Finished with a generous layer of vanilla frosting and topped with whatever Halloween candy y’all have left over (we used candy corn!), this skillet blondie is the perfect post-Halloween treat to share with family and friends.

Instructions:

1. In a large mixing bowl, combine the Shortcake Biscuit Mix, brown sugar, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and peanut butter chips. Mix until combined.
2. In a saucepan over medium heat, brown the butter for about 6–8 minutes, stirring occasionally. Once the butter is golden brown and fragrant, remove from heat and allow it to cool slightly.
3. Pour the cooled brown butter into the batter and gently fold until fully incorporated.
4. Butter a cast iron skillet, making sure to coat the bottom and sides.
5. Transfer the batter into the buttered cast iron skillet and spread evenly.
6. Bake at 350°F for 30–35 minutes.
7. Allow the blondie to cool slightly before carefully removing it from the cast iron skillet.
8. Spread vanilla frosting over the top.
9. Slice, serve and enjoy!

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Shortcake Biscuit Mix