Pumpkin Blondies Recipe

Introduction

These pumpkin blondies are a delightful twist on the classic treat, combining seasonal pumpkin flavor with sweet white chocolate chips. They’re moist, chewy, and perfect for cozy autumn days or anytime you crave a comforting dessert.

Ingredients

• 2 sticks butter, softened (16 tablespoons)
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 1.5 cup canned pumpkin
• 1 large egg
• 1 tablespoon vanilla extract
• 2.5 cup all-purpose flour (300g)
• 1 tablespoon pumpkin pie spice
• 2 teaspoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350℉ and prepare a baking pan by greasing it or lining it with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy.
3. Step 3: Add the egg, canned pumpkin, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cornstarch, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
6. Step 6: Fold in the white chocolate chips evenly throughout the batter.
7. Step 7: Spread the batter evenly in your prepared baking pan.
8. Step 8: Bake in the preheated oven for 35-45 minutes. The blondies are done when a toothpick inserted in the center comes out clean or with only a few moist crumbs.
9. Step 9: Allow the blondies to cool in the pan for 15-20 minutes before slicing. They can be served warm but will have the chewiest texture when fully cooled.

Tips & Variations

• For a richer flavor, try using browned butter instead of softened butter.
• Substitute white chocolate chips with dark or milk chocolate chips for a different taste.
• Add a handful of chopped pecans or walnuts for extra texture and flavor.
• Make sure not to overmix the batter once the flour is added to keep the blondies tender.

Storage

Store 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. Reheat gently in the microwave for 10-15 seconds if you prefer them warm, but they are delicious served cool as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can substitute fresh cooked pumpkin, but make sure it is pureed and drained well to avoid excess moisture that could affect the texture.

How do I know when the blondies are fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep them moist and chewy.

Pumpkin Blondies Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

These Pumpkin Blondies are a delightful seasonal treat combining the warm flavors of pumpkin and pumpkin pie spice with sweet white chocolate chips. Moist and tender, they are perfect for dessert or a cozy snack, offering a chewy texture when fully cooled.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 sticks butter, softened (16 tablespoons)
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 1.5 cup canned pumpkin
• 1 large egg
• 1 tablespoon vanilla extract

Dry Ingredients

• 2.5 cup all-purpose flour (300g)
• 1 tablespoon pumpkin pie spice
• 2 teaspoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 cup white chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350℉ (175℃) to get it ready for baking the blondies.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base.
3. Add Wet Ingredients: Beat in the egg, canned pumpkin, and vanilla extract until fully incorporated, forming the wet batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid toughening the batter.
6. Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the batter, distributing them evenly throughout.
7. Transfer to Baking Pan: Spread the blondie batter evenly in a greased or lined baking pan, smoothing the top for even baking.
8. Bake: Bake in the preheated oven for 35 to 45 minutes. Start checking at 35 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool and Serve: Allow the blondies to cool in the pan for 15 to 20 minutes. They can be served warm but will have the chewiest texture once fully cooled.

Notes

• Use canned pumpkin for the best texture and flavor—avoid pumpkin pie filling which contains added spices and sugars.
• Do not overmix the batter after adding the flour to prevent dense blondies.
• Check for doneness with a toothpick; underbaking can lead to soggy blondies, overbaking can dry them out.
• For a variation, try substituting white chocolate chips with dark chocolate or butterscotch chips.
• These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Pumpkin Blondies, Pumpkin Dessert, White Chocolate Pumpkin Bars, Autumn Treat, Seasonal Pumpkin Recipe