Pumpkin Blondies with White Chocolate Chips Recipe

Introduction

These pumpkin blondies are a delightful twist on a classic treat, combining the warm flavors of fall spices with creamy white chocolate chips. Soft and moist with a tender crumb, they’re perfect for cozy afternoons or holiday gatherings.

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). Lightly grease a 9×13 inch baking pan, then line it with parchment paper, leaving an overhang on two sides for easy lifting later.
2. Step 2: In a large mixing bowl, cream together the melted butter and brown sugar using medium-high speed for 2-3 minutes until the mixture is light and fluffy.
3. Step 3: Beat in the pumpkin puree until well combined. Then add the egg and vanilla extract, beating well after each addition to create a smooth batter.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no dry flour streaks remain. Be careful not to overmix.
6. Step 6: Gently fold in the white chocolate chips with a rubber spatula until they are evenly distributed throughout the batter.
7. Step 7: Spread the batter evenly in the prepared pan. Bake for 30-38 minutes, or until the edges are set and lightly golden, and a toothpick inserted into the center comes out with moist crumbs (avoid hitting chocolate chips).
8. Step 8: Remove the blondies from the oven and transfer the pan to a wire rack. Let them cool completely for at least 2-3 hours. Once cooled, use the parchment paper overhang to lift the blondies out of the pan and cut into squares.

Tips & Variations

• For extra moisture, add a tablespoon of sour cream or Greek yogurt to the batter.
• Swap white chocolate chips for dark or milk chocolate chips, or chopped nuts for a different texture.
• If you like a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons and add a pinch of cloves or ginger.

Storage

Store the pumpkin blondies in an airtight container at room temperature for up to 3 days. They also freeze well; wrap tightly and freeze for up to 2 months. To reheat, warm individual pieces in the microwave for 10-15 seconds or let them thaw overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling, which includes added spices and sugar.

How do I know when the blondies are done baking?

Look for lightly golden edges and a set surface. Insert a toothpick into the center: it should come out with moist crumbs but not wet batter. Avoid poking chocolate chips, as they can give a false indication of doneness.