Pumpkin Blondies Recipe
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.
- 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
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- 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.
- 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.
- 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.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips to evenly disperse them throughout the batter.
- 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.
- 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
Find it online: https://cookwithruby.com/pumpkin-blondies-recipe/
