Description
These pumpkin blondies are a delightful fall treat that’s soft, moist, and chewy with balanced sweetness and warm pumpkin spice flavor. Studded with white chocolate chips, they offer a perfect blend of seasonal flavors and textures. This recipe is simple and versatile, allowing easy substitutions to make it gluten-free or dairy-free if desired.
Ingredients
Main Ingredients
- Cooking spray
- ¾ cup butter, melted
- ¾ cup packed light brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup white chocolate chips
- Additional 3 tablespoons white chocolate chips for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a rimmed quarter sheet pan or a 9×13 inch baking pan with cooking spray or line it with parchment paper to prevent sticking. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter and packed light brown sugar until smooth. Then add the egg, canned pumpkin puree, and pure vanilla extract. Whisk again until all the wet ingredients are well combined and smooth.
- Add Dry Ingredients: To the same bowl, add the all-purpose flour, pumpkin pie spice, baking powder, and ½ teaspoon of fine salt. Stir the mixture gently but thoroughly until everything is well combined and just incorporated.
- Fold in White Chocolate Chips: Carefully fold ½ cup of white chocolate chips into the batter, distributing them evenly throughout.
- Transfer Batter to Pan: Pour and spread the batter into the prepared baking pan, smoothing the top evenly with a spatula for an even bake. Sprinkle the additional 3 tablespoons of white chocolate chips evenly over the surface of the batter for extra sweetness and texture.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the center is set and a toothpick inserted near the middle comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove from the oven and allow the blondies to cool completely in the pan before cutting them into 24 bars to serve.
- Storage: Store any leftover blondies in an airtight container at room temperature for up to 4 days to maintain freshness and moisture.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free all-purpose blend.
- To make it dairy-free, replace butter with melted coconut oil or a plant-based butter alternative.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Ensure the blondies cool completely before cutting to allow them to set properly.
- Baking times can vary slightly depending on your oven; start checking at 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
