Pumpkin Blondies Recipe

Introduction

Pumpkin blondies are a delightful twist on the classic treat, combining rich pumpkin flavor with the sweetness of white chocolate. These moist and spiced bars are perfect for autumn or anytime you crave a cozy dessert.

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 to prevent sticking.
2. Step 2: In a bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth and combined.
3. Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the dry ingredients.
4. Step 4: Gradually combine the wet and dry ingredients, stirring gently. Fold in the white chocolate chips for bursts of sweetness.
5. Step 5: Pour the batter into the prepared pan, spreading it evenly. 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 to ensure they hold their shape.

Tips & Variations

• For an extra layer of flavor, add chopped pecans or walnuts along with the white chocolate chips.
• You can substitute maple syrup for brown sugar for a different sweetness profile.
• Use pumpkin pie spice instead of individual cinnamon and nutmeg measurements for convenience.

Storage

Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is actually the most common choice for pumpkin blondies.

How can I tell when the blondies are done baking?

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

Pumpkin Blondies Recipe

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★★★★★

4.5 from 71 reviews

These Pumpkin Blondies are a moist and flavorful autumn treat combining the natural sweetness of pumpkin with warm spices and creamy white chocolate chips. Perfectly soft and easy to make, they bring a twist on traditional blondies with cozy fall flavors.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 16 blondie 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir these together until well blended and smooth.
3. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Mixing the dry ingredients ensures even distribution of the spices and leavening agent.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined to form the blondie batter. Avoid overmixing to keep the texture tender.
5. Add White Chocolate Chips: Fold in the white chocolate chips gently to spread them evenly throughout the batter.
6. Bake: Pour the batter into the prepared baking pan, spreading it out evenly. 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 blondies to cool completely in the pan before cutting them into squares to prevent crumbling and to let flavors set.

Notes

• Ensure the pumpkin puree is not pumpkin pie filling; use plain pumpkin puree for best results.
• You can substitute white chocolate chips with regular chocolate chips or butterscotch chips if preferred.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
• For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

Keywords: pumpkin blondies, pumpkin dessert, white chocolate blondies, fall baking, autumn treats