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Pumpkin Blondies with White Chocolate Chips Recipe

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4.5 from 79 reviews

Deliciously moist and flavorful Pumpkin Blondies featuring browned butter, pumpkin puree, warm spices, and white chocolate chips, baked to perfection for a tender, chewy treat perfect for fall or any time you crave a seasonal dessert.

Ingredients

Scale

Wet Ingredients

  • 1 1/4 cups (280 g) unsalted butter
  • 3/4 cup (183 g) canned pumpkin puree (Libby’s)
  • 3 egg yolks
  • 1 tbsp (15 ml) vanilla extract

Dry Ingredients

  • 2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled
  • 1 1/2 tbsp pumpkin pie spice
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups (330 g) light brown sugar

Add-ins and Toppings

  • 1/2 cup (100 g) white chocolate chips
  • 2 tbsp (25 g) granulated white sugar
  • 1/4 tsp pumpkin pie spice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper for easy removal of the blondies.
  2. Brown the Butter: Place the butter in a pot over medium heat and let it melt. Continue simmering until the butter turns a golden brown color and emits a nutty aroma, about 5 minutes. Remove from heat and allow it to cool to room temperature while still liquid.
  3. Dry the Pumpkin: To prevent cakey blondies, your pumpkin puree needs to be drier. Spread out the pumpkin puree on a plate and cover with a paper towel. Gently press to absorb excess moisture. Repeat this pressing with fresh paper towels at least five more times until the pumpkin volume is reduced from 3/4 cup to about 1/3 cup. Set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set aside.
  5. Combine Wet Ingredients: In a large bowl, mix the cooled browned butter, brown sugar, egg yolks, vanilla extract, and the dried pumpkin puree using a hand mixer or stand mixer on medium speed until smooth and combined.
  6. Add Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
  7. Fold in White Chocolate Chips: Using a rubber spatula, fold the white chocolate chips evenly into the batter.
  8. Press Batter into Pan: Transfer the batter to your prepared pan and press it down evenly with the back of a spatula or your hands.
  9. Prepare Topping: In a small bowl, combine the granulated white sugar and 1/4 teaspoon pumpkin pie spice. Sprinkle this mixture evenly over the top of the blondie batter in the pan.
  10. Bake: Bake the blondies in your preheated oven for 26 to 28 minutes, or until the center is slightly puffed and a toothpick inserted comes out with a few moist crumbs attached.
  11. Cool and Add Final Touch: Allow the blondies to cool in the pan for 15 minutes. Optionally, sprinkle extra white chocolate chips over the top now for added texture and flavor. Let them cool completely in the pan.
  12. Serve: Lift the blondies out using the parchment paper and cut into 16 equal squares. Enjoy your pumpkin blondies fresh or store them for later consumption.

Notes

  • Drying the pumpkin puree is critical to avoid cakey blondies and achieve the perfect chewy texture.
  • Brown butter adds a rich, nutty flavor, don’t skip this step or substitute with plain melted butter.
  • You can substitute canned pumpkin with fresh pumpkin puree, but make sure to dry it similarly.
  • Keep an eye on the blondies towards the end of baking to prevent overbaking and dryness.
  • Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pumpkin blondies, dessert, fall recipes, pumpkin dessert, white chocolate blondies, baked blondies

Find it online: https://lucabites.com/pumpkin-blondies-with-white-chocolate-chips-recipe/