Imagine sinking your teeth into a decadent, soft blondie that captures the essence of fall in every single bite. These Pumpkin White Chocolate Blondies are not just a dessert – they're a warm, sweet embrace of seasonal magic that will transform your ordinary baking routine into an extraordinary culinary experience. With the perfect balance of pumpkin spice and creamy white chocolate, these blondies are about to become your new obsession, guaranteed to make your kitchen smell like heaven and your taste buds dance with delight!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and smooth.
- Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Whisk thoroughly until the mixture is completely integrated and slightly glossy.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the white chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the blondies out of the pan, then cut into 16 equal squares.
- Serve at room temperature and store any leftovers in an airtight container for up to 5 days.
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid pumpkin pie filling, which contains additional spices and sweeteners.
- Make sure your butter is fully melted but not scorching hot when mixing with sugars to ensure a smooth, even texture.
- Do not overmix the batter – mix just until the ingredients are combined to keep the blondies tender and soft.
- For extra flavor, try toasting the white chocolate chips lightly before adding them to the batter.
- Let the blondies cool completely before cutting to ensure clean, neat squares that hold their shape.
- For added moisture, you can replace half the butter with vegetable oil.
- Store in an airtight container at room temperature to maintain their soft, delectable texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
