Description
Delight in the warm and cozy flavors of Pumpkin Spice White Chocolate Blondies, a perfect autumn treat combining rich pumpkin puree, aromatic pumpkin spice, and sweet white chocolate chips baked into soft and chewy blondies. Ideal for holiday gatherings or any time you crave a seasonal sweet.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (226 grams) unsalted butter, melted
- 1 cup (packed, 220 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 grams) pumpkin puree
Add-ins
- 1 cup (170 grams) white chocolate chips
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking by the time your batter is mixed.
- Prepare your baking pan: Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper for easy removal and cleanup.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, and salt to evenly distribute the spices and leavening agents.
- Combine wet ingredients: In a large mixing bowl, mix melted butter with brown sugar and granulated sugar until smooth. Then add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract and pumpkin puree until well combined.
- Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients. Stir gently until just combined to avoid overmixing and tough blondies.
- Fold in white chocolate chips: Add the white chocolate chips and fold them evenly through the batter to distribute sweet pockets throughout.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs for perfect doneness.
- Cool and serve: Allow the blondies to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Optionally dust with powdered sugar before slicing into squares and serving.
Notes
- Use fresh pumpkin puree or canned pure pumpkin, not pumpkin pie filling which contains spices and sweeteners.
- Do not overmix the batter once flour is added to keep the blondies tender and moist.
- White chocolate chips can be substituted with regular chocolate chips if preferred.
- For easier removal, lining the pan with parchment paper with an overhang is recommended.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
