Pumpkin Blondies Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- Add White Chocolate Chips: Fold in the white chocolate chips gently to spread them evenly throughout the batter.
- 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.
- 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
Find it online: https://biteandenjoy.com/pumpkin-blondies-recipe/
