Description
A simple, one-bowl recipe for incredibly moist and fudgy Pumpkin White Chocolate Blondies. This autumn treat bridges the gap between a brownie and a cake-like bar, packed with warm pumpkin spice flavor and creamy pockets of melted white chocolate. It's a crowd-pleasing dessert that's perfect for fall.
Ingredients
1 ½ cups All-purpose flour, Spooned and leveled.
2 teaspoons Pumpkin pie spice, Homemade or store-bought.
½ teaspoon Baking soda
½ teaspoon Salt
½ cup (1 stick) Unsalted butter, melted and cooled slightly.
¾ cup, packed Light brown sugar
¼ cup Granulated sugar
1 cup Pure pumpkin puree, Not pumpkin pie filling.
1 Large egg, Room temperature.
1 teaspoon Vanilla extract
1 cup White chocolate chips
Instructions
1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
3. Step 3: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
4. Step 4: Whisk in the pumpkin puree, egg, and vanilla extract until the batter is smooth.
5. Step 5: Gently fold the dry flour mixture into the wet pumpkin mixture with a spatula until just combined. Do not overmix.
6. Step 6: Fold in the white chocolate chips, reserving a small handful to sprinkle on top.
7. Step 7: Spread the batter evenly into the prepared pan and smooth the top. Sprinkle the reserved white chocolate chips over the top.
8. Step 8: Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs attached.
9. Step 9: Let the blondies cool completely in the pan on a wire rack before cutting.
Notes
Pro Tip – Don't Overbake: For a moist and dense texture, remove from the oven when a toothpick shows moist crumbs, not completely clean. They will firm up as they cool.
Pro Tip – Measure Flour Correctly: Spoon flour into the measuring cup and level it off. Scooping directly can add too much flour.
Pro Tip – Prevent Sinking Chips: Toss your white chocolate chips in a tablespoon of the measured flour before folding them into the batter to help suspend them.
Substitutions & Variations: For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free white chocolate chips. Feel free to add ½ cup of chopped pecans or walnuts for crunch. You can also double the recipe and bake in a 9×13 inch pan, adding a few minutes to the bake time.
Storage: Store in an airtight container at room temperature for up to 4 days. Freeze tightly wrapped for up to 3 months. Thaw at room temperature.
Reheating: For a warm, gooey blondie, microwave a square for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 213
- Sugar: 18.8g
- Sodium: 88mg
- Fat: 9.7g
- Saturated Fat: 5.9g
- Carbohydrates: 30g
- Fiber: 0.6g
- Protein: 2.5g
- Cholesterol: 15mg