Perfect Pumpkin Blondies Recipe

Introduction

These perfect pumpkin blondies are soft, moist, and bursting with warm autumn spices. With a hint of white chocolate sweetness, they make a delightful treat for the season or any time you crave a comforting dessert.

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 and well combined.
3. Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
4. Step 4: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
5. Step 5: Fold in the white chocolate chips evenly throughout the batter.
6. Step 6: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Step 8: Allow the blondies to cool completely in the pan before cutting into squares to ensure they set properly.

Tips & Variations

• For extra texture, try adding chopped pecans or walnuts into the batter along with the white chocolate chips.
• You can substitute maple syrup for some of the brown sugar to add a richer flavor.
• If you prefer a gooier center, slightly shorten the baking time and check frequently.
• Experiment with dark chocolate chips instead of white for a different chocolate contrast.

Storage

Store cooled pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm them gently in the microwave for 15-20 seconds or until soft and chewy.

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 is the standard choice for pumpkin baking recipes like these blondies.

Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend to maintain texture and flavor.

Perfect Pumpkin Blondies Recipe

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★★★★★

4.4 from 94 reviews

These Perfect Pumpkin Blondies combine the rich, earthy flavor of pumpkin puree with warm spices like cinnamon and nutmeg, creating a moist and flavorful dessert. Enhanced with sweet white chocolate chips, these blondies are easy to make and perfect for fall or any time you crave a comforting treat.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 9–12 blondies 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 Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir until the mixture is smooth and well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
5. Add White Chocolate Chips: Fold in the white chocolate chips evenly throughout the batter for pockets of creamy sweetness.
6. Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake 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 them into squares to maintain their shape and texture.

Notes

• Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid dense blondies.
• You can substitute white chocolate chips with regular chocolate chips or chopped nuts for variation.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• For a dairy-free version, use melted coconut oil instead of butter and dairy-free chocolate chips.

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