Pumpkin White Chocolate Blondies

There’s a certain magic that happens in my kitchen every fall. As soon as the air turns crisp, my kids start begging for “the pumpkin bars with the white chunks.” It’s our little family tradition.

We whip up a batch of these Pumpkin White Chocolate Blondies, and the whole house fills with the warm, spiced scent of cinnamon and pumpkin. It’s more than just a dessert; it’s a hug on a plate.

These blondies are the perfect bridge between a rich, fudgy brownie and a soft, cake-like bar. They’re incredibly moist, packed with pumpkin flavor, and studded with creamy pockets of melted white chocolate.

If you’re looking for a simple, crowd-pleasing treat that feels like autumn in every bite, you’ve found it. This recipe for Pumpkin White Chocolate Blondies is my absolute go-to.

Why You’ll Love This Pumpkin White Chocolate Blondies Recipe

You will adore these Pumpkin White Chocolate Blondies for so many reasons. First, they come together in one bowl.

Seriously, minimal cleanup is a win for any busy parent. The recipe uses simple ingredients you likely already have in your pantry.

Furthermore, these blondies are incredibly forgiving. No fancy techniques are required.

You just mix, pour, and bake. The result is a supremely moist and tender bar that satisfies any sweet craving.

The combination of cozy pumpkin spice and sweet white chocolate is simply irresistible. Everyone who tries these Pumpkin White Chocolate Blondies asks for the recipe. They are that good.

Ingredients You’ll Need

Gathering your ingredients is the first step to blondie bliss. Here’s what you’ll need to make these delicious Pumpkin White Chocolate Blondies.

Ingredient	Quantity	Notes
All-purpose flour	1 ½ cups	Spooned and leveled.
Pumpkin pie spice	2 teaspoons	Homemade or store-bought.
Baking soda	½ teaspoon	Helps them rise.
Salt	½ teaspoon	Balances the sweetness.
Unsalted butter, melted	½ cup (1 stick)	Cooled slightly.
Light brown sugar	¾ cup, packed	Adds moisture and flavor.
Granulated sugar	¼ cup	For a little extra sweetness.
Pure pumpkin puree	1 cup	Not pumpkin pie filling.
Large egg	1	Room temperature.
Vanilla extract	1 teaspoon	Pure vanilla is best.
White chocolate chips	1 cup	Or chopped white chocolate bars.

Substitutions & Variations

Don’t be afraid to make these Pumpkin White Chocolate Blondies your own! Baking should be fun and flexible. Here are some easy swaps and ideas.

Gluten-Free: Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. The results are just as fantastic.

Dairy-Free: Use vegan butter and dairy-free white chocolate chips. The pumpkin flavor still shines through beautifully.

Add-Ins: Feel free to get creative! A half cup of chopped pecans or walnuts adds a lovely crunch. You could also swap half the white chocolate for semi-sweet or dark chocolate chips.

Spice It Up: If you love a stronger spice kick, add an extra teaspoon of pumpkin pie spice or even a pinch of freshly grated nutmeg.

Step-by-Step Instructions

Ready to bake? Let’s walk through the simple process of making these irresistible Pumpkin White Chocolate Blondies.

Step 1: First, preheat your oven to 350°F (175°C). Then, line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides. This makes it super easy to lift the blondies out later.

Step 2: In a medium bowl, whisk together the dry ingredients. That’s the flour, pumpkin pie spice, baking soda, and salt. Whisking ensures the spices and leavening are evenly distributed throughout your Pumpkin White Chocolate Blondies.

Step 3: In a large bowl, combine the melted (and slightly cooled) butter with the brown sugar and granulated sugar. Whisk them together until they are smooth and well-combined.

Step 4: Next, add the wet ingredients. Whisk in the pumpkin puree, egg, and vanilla extract. Mix until the batter is smooth and uniform in color.

Step 5: Now, gently fold the dry flour mixture into the wet pumpkin mixture. Use a spatula and mix just until no dry streaks of flour remain. Be careful not to overmix.

Step 6: Finally, fold in the star of the show: the white chocolate chips. Reserve a small handful to sprinkle on top for a pretty finish.

Step 7: Spread the thick batter evenly into your prepared pan. Smooth the top with your spatula. Sprinkle the reserved white chocolate chips over the top.

Step 8: Bake for 25-30 minutes. The edges will be lightly golden, and a toothpick inserted into the center should come out with just a few moist crumbs attached. Remember, they will continue to set as they cool.

Step 9: This is the hardest part! Let the Pumpkin White Chocolate Blondies cool completely in the pan on a wire rack. This step is crucial for achieving the perfect, fudgy texture.

Pro Tips for Success

Follow these simple tips for the absolute best batch of Pumpkin White Chocolate Blondies every single time.

Measure Flour Correctly: The number one reason baked goods turn out dry is too much flour. Always spoon your flour into the measuring cup and level it off with a knife. Don’t scoop directly from the bag.

Don’t Overbake: These blondies are meant to be moist and dense. Take them out of the oven when the toothpick has moist crumbs, not when it’s completely clean. They firm up as they cool.

Cool Completely: I know it’s tempting, but you must let them cool. Cutting into warm blondies will result in a gooey mess. Patience rewards you with perfect, clean slices.

Use Pure Pumpkin: Double-check your can! You want 100% pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.

Storage & Reheating Tips

Keeping your Pumpkin White Chocolate Blondies fresh is easy. Once completely cooled, store them in an airtight container at room temperature. They will stay soft and delicious for up to 4 days.

For longer storage, you can freeze them. Wrap the entire slab or individual bars tightly in plastic wrap and then place them in a freezer bag.

They freeze beautifully for up to 3 months. Thaw at room temperature whenever a craving strikes.

If you love a warm, gooey blondie, simply pop a square in the microwave for 10-15 seconds. It will taste freshly baked all over again.

What to Serve With This Recipe

These Pumpkin White Chocolate Blondies are fantastic all on their own. However, they also pair wonderfully with so many things. A cold glass of milk is the classic companion for a reason—it’s perfection.

For a truly decadent dessert, serve a warm square topped with a scoop of vanilla bean ice cream. The contrast of warm and cold is heavenly.

A dollop of freshly whipped cream also elevates these Pumpkin White Chocolate Blondies into a dinner-party-worthy treat. They are also the perfect sweet addition to your holiday dessert table or a fall-themed brunch.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works wonderfully in this Pumpkin White Chocolate Blondies recipe.

Just make sure it’s thick and not watery. If it seems wet, you can strain it in a fine-mesh sieve for a bit to remove excess moisture.

Why are my blondies cakey and not fudgy?

A cakey texture usually means there was too much flour or the blondies were overbaked. Remember to measure your flour carefully using the spoon-and-level method, and set your timer for the lower end of the baking range. These Pumpkin White Chocolate Blondies are best when slightly underbaked in the center.

Can I double this recipe?

Yes, you can easily double all the ingredients. Simply bake the doubled batch in a 9×13 inch pan.

You may need to add a few extra minutes to the baking time. Keep an eye on them and use the toothpick test to know when they are done.

My white chocolate sunk to the bottom. How can I prevent that?

To prevent sinking, simply toss your white chocolate chips in a tablespoon of the measured flour before folding them into the batter. This little coating helps them stay suspended throughout the Pumpkin White Chocolate Blondies.

Can I make these without an egg?

I haven’t tested an egg-free version of this specific recipe. For the best texture and structure, I recommend using the egg as written. The egg acts as a binder in these moist Pumpkin White Chocolate Blondies.

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For more information: pure pumpkin puree