Perfect Pumpkin Blondies Recipe

Introduction

These perfect pumpkin blondies are moist, flavorful, and easy to make. With the warm spices and creamy white chocolate chips, they make a cozy treat for any pumpkin lover.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
2. Step 2: In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth.
3. Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to combine the dry ingredients evenly.
4. Step 4: Gradually add the dry ingredients to the wet mixture and stir until just combined. Then gently fold in the white chocolate chips.
5. Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the blondies to cool completely in the pan before cutting them into squares for serving.

Tips & Variations

• Swap white chocolate chips for dark or milk chocolate chips if you prefer a richer flavor.
• For extra texture, add chopped nuts such as pecans or walnuts.
• Make sure not to overmix the batter to keep the blondies tender.
• Use canned pumpkin puree for convenience, but fresh pumpkin puree also works well.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie spice instead of cinnamon and nutmeg?

Yes, you can replace the cinnamon and nutmeg with 1 1/2 teaspoons of pumpkin pie spice for a blended warm spice flavor.

Can I substitute the butter with oil?

Yes, you can use an equal amount of vegetable or coconut oil, but the texture and flavor may be slightly different—expect a moister blondie with oil.

Perfect Pumpkin Blondies Recipe

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★★★★★

4.8 from 116 reviews

These Perfect Pumpkin Blondies are moist, flavorful, and bursting with warm autumn spices. Made with pumpkin puree, brown sugar, and white chocolate chips, they offer a delightful twist on classic blondies, perfect for a cozy dessert or snack during the fall season.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Add-ins

• 1/2 cup white chocolate chips

Instructions

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking.
2. Mix wet ingredients: In a medium bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir thoroughly until smooth and well blended.
3. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agent and spices.
4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the blondies tender.
5. Fold in white chocolate chips: Gently fold the white chocolate chips into the batter, ensuring even distribution throughout.
6. Bake the blondies: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the blondies to cool completely in the pan before cutting into squares. This helps them set and maintains their structure.

Notes

• For a dairy-free version, substitute the butter with coconut oil or a dairy-free margarine.
• Ensure pumpkin puree is pure and unsweetened for the best flavor.
• White chocolate chips can be replaced with regular chocolate chips or chopped nuts if preferred.
• Do not overbake to keep the blondies moist and soft.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pumpkin blondies, Pumpkin dessert, White chocolate blondies, Fall dessert, Easy pumpkin recipe