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Pumpkin Blondies Recipe

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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/pumpkin-blondies-recipe-3/