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Best Ever Pumpkin Blondies Recipe

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★★★★★

4.9 from 132 reviews

These Best Ever Pumpkin Blondies are soft, moist, and bursting with warm fall spices and creamy white chocolate chips. Perfectly sweetened and packed with pumpkin puree, they offer a delightful seasonal twist on classic blondies, ideal for autumn gatherings or cozy afternoons.

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

  1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang to easily lift the blondies out after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly mixed. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the melted and slightly cooled butter with the brown sugar using an electric mixer for 2-3 minutes until the mixture is light, fluffy, and well aerated.
  4. Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed for 1-2 minutes until the ingredients are thoroughly combined and smooth. Scrape down the sides of the bowl to ensure even mixing.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in two additions. Mix on low speed just until combined to avoid overmixing, which could make the blondies tough.
  6. Fold in Chocolate Chips: Using a rubber spatula, gently fold the white chocolate chips into the batter, making sure they are evenly distributed without deflating the batter.
  7. Spread Batter and Bake: Evenly spread the batter into the prepared 9×13 inch baking pan. Bake in the preheated oven for 28-35 minutes or until the edges turn golden brown and a wooden skewer inserted in the center comes out with moist crumbs but no wet batter.
  8. Cool and Slice: Remove the pan from the oven and allow the blondies to cool completely on a wire rack for at least 2-3 hours or preferably overnight to set properly. Once cooled, use the parchment paper overhangs to lift the blondie slab onto a cutting board. Slice into squares.
  9. Store: Store any leftover pumpkin blondies in an airtight container at room temperature for 3-4 days. For extended freshness, refrigerate up to one week or freeze for 2-3 months.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Make sure the melted butter is cooled slightly before mixing with sugar to prevent cooking the egg when added.
  • Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
  • Cooling the blondies completely before cutting helps achieve clean edges and prevents crumbling.
  • White chocolate chips can be substituted with regular chocolate chips or butterscotch chips as preferred.
  • These blondies keep well and their flavor develops after a day, making them perfect for make-ahead treats.

Keywords: pumpkin blondies, pumpkin dessert, pumpkin recipe, white chocolate blondies, fall dessert, easy blondies

Find it online: https://tastygenius.com/best-ever-pumpkin-blondies-recipe/