Perfect Pumpkin Blondies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in white chocolate chips: Gently fold the white chocolate chips into the batter, ensuring even distribution throughout.
- 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.
- 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
Find it online: https://tastewithamy.com/perfect-pumpkin-blondies-recipe/
