Perfect Pumpkin Blondies Recipe
Introduction
These perfect pumpkin blondies offer a moist, flavorful twist on traditional blondies with the warm spices of fall and creamy white chocolate chips. They’re an easy, comforting treat that’s great for the season or any time you crave a sweet, pumpkin-infused 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
- Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- Step 2: In a large bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Mix until smooth and well blended.
- Step 3: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening.
- Step 4: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the white chocolate chips gently to keep them intact.
- Step 5: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the blondies to cool completely in the pan before slicing into squares for clean cuts and ease of serving.
Tips & Variations
- For an even richer flavor, try using browned butter instead of melted butter.
- Swap white chocolate chips for dark or semi-sweet chocolate chips for a different taste profile.
- Add a handful of chopped pecans or walnuts for extra texture and a nutty taste.
- To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
Storage
Store the pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds or until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option. Just be sure to use pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
How do I know when the blondies are done baking?
Insert a toothpick into the center of the pan after about 25 minutes. If it comes out mostly clean or with a few moist crumbs, the blondies are done. Overbaking can dry them out, so keep an eye on them near the end.
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Perfect Pumpkin Blondies Recipe
- Total Time: 35-40 minutes
- Yield: 16 squares 1x
Description
These Perfect Pumpkin Blondies combine the rich, creamy flavor of pumpkin puree with warm spices and sweet white chocolate chips for a moist, flavorful treat. Baked to perfection, they offer a delightful twist on traditional blondies, making them ideal for fall or any time you’re craving a cozy, autumn-inspired dessert.
Ingredients
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) and grease an 8×8-inch baking pan to prevent the blondies from sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir until the mixture is smooth and well blended, ensuring the wet ingredients are thoroughly combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed throughout the flour.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet ingredients bowl, stirring gently until just combined. Be careful not to overmix to keep the blondies tender and moist.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly for bursts of sweetness in every bite.
- Bake the Blondies: Pour the batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and allow the pumpkin blondies to cool completely before cutting into squares. This helps them set properly and enhances their texture.
Notes
- Ensure pumpkin puree is pure and unsweetened for best results.
- You can substitute white chocolate chips with butterscotch chips or regular chocolate chips for variation.
- Check doneness at 25 minutes to avoid overbaking and drying out the blondies.
- Store cooled blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin blondies, pumpkin dessert, autumn dessert, white chocolate blondies, fall baking
