Pumpkin Blondies Recipe

Introduction

These Pumpkin Blondies are a delightful seasonal treat combining the warm flavors of pumpkin and spices with the sweetness of white chocolate. Perfectly moist and easy to make, they’re a wonderful dessert for cozy autumn days or any time you crave a comforting snack.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. Step 2: In a bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth.
3. Step 3: In another bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to combine evenly.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the white chocolate chips.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the blondies to cool completely in the pan before cutting into squares and serving.

Tips & Variations

• For added texture, try folding in chopped nuts such as pecans or walnuts along with the white chocolate chips.
• You can substitute the white chocolate chips with dark or milk chocolate chips if preferred.
• If you want a more intense spice flavor, increase the cinnamon and nutmeg slightly or add a pinch of ground cloves.
• Use canned pumpkin puree for convenience, or make your own at home for a fresher taste.

Storage

Store the pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Warm leftovers gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the blondies.

How do I know when the blondies are fully baked?

Insert a toothpick into the center of the blondies; if it comes out clean or with just a few moist crumbs, they are ready. Avoid overbaking to keep them moist.

Pumpkin Blondies Recipe

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★★★★★

5 from 95 reviews

These Pumpkin Blondies are a moist and flavorful treat combining the rich taste of pumpkin with warm spices and sweet white chocolate chips. Perfectly baked to a tender, chewy texture, they make a delightful fall dessert or snack.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Add-ins

• 1/2 cup white chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir until the mixture is smooth and well blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agent and spices.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined your batter is smooth without overmixing.
5. Fold in White Chocolate Chips: Gently fold in the white chocolate chips to evenly disperse them throughout the batter.
6. Bake the Blondies: Pour the batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the pumpkin blondies to cool completely in the pan before cutting them into squares for serving.

Notes

• Make sure to measure the pumpkin puree correctly; canned pumpkin puree works best, not pumpkin pie filling.
• Do not overbake to keep the blondies moist and chewy.
• For a dairy-free version, substitute melted butter with coconut oil and use dairy-free white chocolate chips.
• Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Optional: Sprinkle extra cinnamon or nutmeg on top before baking for enhanced spice flavor.

Keywords: pumpkin blondies, pumpkin dessert, autumn treats, white chocolate blondies, pumpkin spice blondies