Description
These pumpkin blondies are soft, moist, and chewy bars featuring the perfect balance of sweet fall flavors. Made with pumpkin puree and white chocolate chips, they offer a delightful autumnal treat that’s easy to prepare and customizable for gluten- or dairy-free diets with simple ingredient swaps.
Ingredients
Wet Ingredients
- ¾ cup butter, melted
- ¾ cup packed light brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
Add-ins
- ½ cup white chocolate chips
- 3 tablespoons white chocolate chips (for topping)
Other
- Cooking spray (for greasing pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a rimmed quarter sheet pan or a 9×13-inch baking pan with cooking spray or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter and packed light brown sugar until smooth. Add the egg, canned pumpkin puree, and pure vanilla extract, then whisk until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: To the same bowl, add the all-purpose flour, pumpkin pie spice, baking powder, and fine salt. Stir gently until just combined, being careful not to overmix the batter.
- Add White Chocolate Chips: Fold in the ½ cup of white chocolate chips evenly throughout the batter to distribute them well.
- Transfer and Top: Pour the batter into the prepared pan, spreading it out evenly and smoothing the surface with a spatula. Sprinkle the remaining 3 tablespoons of white chocolate chips evenly over the top for a decorative and flavorful finish.
- 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 center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack. Once cool, cut into 24 bars for serving.
- Store: Store any leftover pumpkin blondies in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- You can make these blondies gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- For a dairy-free version, replace butter with coconut oil or a dairy-free butter alternative and use dairy-free white chocolate chips.
- Ensure the pumpkin puree is plain canned pumpkin, not pumpkin pie filling, to avoid extra sugars and spices.
- Do not overbake to keep the blondies moist and chewy; check them a few minutes early if your oven runs hot.
- These blondies are perfect for fall gatherings and can also be frozen after baking for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
