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

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) 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