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Pumpkin Blondies with White Chocolate Chips Recipe

★★★★★

4.8 from 80 reviews
  • Author: Jack
  • Total Time: 2 hours 50 minutes
  • Yield: 12-16 blondies 1x

Description

Deliciously moist and flavorful Pumpkin Blondies made with pumpkin puree, warm spices, and white chocolate chips. These blondies offer a perfect balance of sweet and spiced, ideal for fall or any cozy dessert craving. Easy to prepare and baked in a single pan, they make a delightful treat for gatherings or everyday indulgence.

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

  1. Prepare Pan & Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal of the blondies later.
  2. Cream Butter and Sugar: In a large mixing bowl, combine the melted butter and brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy, creating a smooth base for your blondies.
  3. Add Wet Ingredients: Beat in the pumpkin puree until fully incorporated. Then add the egg and vanilla extract, beating well after each addition until the batter is smooth and homogenous.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening and spices throughout the blondie batter.
  5. Mix Wet and Dry: Gradually add the dry ingredients to the wet pumpkin mixture. Mix on low speed just until there are no visible streaks of flour. Be careful not to overmix to maintain tenderness in the blondies.
  6. Fold in Chocolate Chips: Gently fold the white chocolate chips into the batter using a rubber spatula, distributing them evenly without deflating the batter.
  7. Bake Blondies: Spoon the batter evenly into the prepared pan. Bake for 30-38 minutes, or until the edges are set and lightly golden. A toothpick inserted into the center should come out with moist crumbs but not wet batter, avoiding chocolate chips when testing.
  8. Cool and Slice: Remove the blondies from the oven and place the pan on a wire rack to cool completely for 2-3 hours. Use the parchment overhang to lift the blondies from the pan and cut them into squares. Store in an airtight container at room temperature to maintain freshness.

Notes

  • Ensure not to overmix the batter after adding the dry ingredients to keep the blondies tender.
  • Cooling completely is essential for clean slicing and best texture.
  • White chocolate chips can be substituted with regular chocolate chips or butterscotch chips if preferred.
  • Use freshly ground spices for maximum flavor potency.
  • These blondies freeze well for up to 2 months; thaw before serving.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin blondies, pumpkin dessert, white chocolate blondies, fall dessert, pumpkin recipe, easy blondies, pumpkin spice

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Find it online: https://eatwithjack.com/pumpkin-blondies-with-white-chocolate-chips-recipe/