Best Ever Pumpkin Blondies Recipe
Introduction
These Best Ever Pumpkin Blondies combine the warm, cozy flavors of pumpkin and spices with the sweetness of white chocolate chips. Perfect for fall and great year-round, they offer a moist, tender treat that’s easy to make and sure to please.
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
- Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Step 3: In a large bowl, beat the melted and slightly cooled butter with the brown sugar using an electric mixer for 2-3 minutes until light and fluffy.
- Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed for 1-2 minutes until smooth, scraping down the sides as needed.
- Step 5: Add the dry ingredients to the wet mixture in two additions. Mix on low speed just until combined; avoid overmixing.
- Step 6: Gently fold in the white chocolate chips using a rubber spatula until evenly distributed.
- Step 7: Spread the batter evenly in the prepared pan. Bake for 28-35 minutes, until the edges are golden and a skewer inserted in the center comes out with moist crumbs.
- Step 8: Remove from oven and cool completely in the pan on a wire rack for at least 2-3 hours or overnight for best texture.
- Step 9: Use the parchment overhang to lift the blondies out of the pan. Slice into squares and serve.
Tips & Variations
- For a richer flavor, try using browned butter instead of melted butter.
- Swap white chocolate chips for dark or milk chocolate chips for a different taste.
- Add chopped pecans or walnuts for extra texture and a nutty bite.
- Make mini blondies by baking in a lined muffin tin for about 18-20 minutes.
Storage
Store leftover pumpkin blondies in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months. Reheat refrigerated or frozen blondies gently in a microwave or warm oven before serving.
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 preferred choice for consistent texture and flavor.
How do I know when the blondies are done baking?
The blondies are done when the edges turn golden brown and a wooden skewer inserted in the center comes out with moist crumbs but no wet batter.
Print
Best Ever Pumpkin Blondies Recipe
- Total Time: 45 minutes plus 2-3 hours cooling
- Yield: 16 blondies 1x
- Diet: Vegetarian
Description
These Best Ever Pumpkin Blondies combine the rich, moist texture of pumpkin puree with warm spices and sweet white chocolate chips, baked to perfection for a delightful fall treat that’s easy to make and perfect for sharing.
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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the blondies later.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed. Set this aside for later.
- Cream Butter and Sugar: Using an electric mixer, beat the melted and slightly cooled butter with the brown sugar in a large bowl for 2-3 minutes until the mixture becomes light, fluffy, and well combined.
- Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mix. Beat on medium speed for 1-2 minutes until the mixture is smooth and fully combined, making sure to scrape down the sides of the bowl to incorporate all ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture in two additions to the wet ingredients. Mix on low speed just until the flour mixture is incorporated to avoid overmixing, which can toughen the blondies.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the batter using a rubber spatula until they are evenly distributed throughout.
- Spread Batter and Bake: Transfer the batter to your prepared baking pan, spreading it out evenly. Bake in the preheated oven for 28-35 minutes, or until the edges turn golden brown and a wooden skewer inserted into the center comes out with moist crumbs but no wet batter.
- Cool and Slice: Once baked, remove the blondies from the oven and allow them to cool completely in the pan on a wire rack for 2-3 hours or overnight for best texture and flavor. Use the parchment paper overhangs to lift the blondies out of the pan, then slice into squares.
- Store: Keep any leftover blondies in an airtight container at room temperature for 3-4 days. For longer freshness, refrigerate up to one week or freeze up to 2-3 months.
Notes
- Ensure the melted butter is slightly cooled before mixing with sugar, so the eggs don’t scramble when added.
- Do not overmix the batter after adding the flour to keep the blondies tender.
- Using parchment paper with overhang makes removal and slicing easier.
- You can substitute white chocolate chips with regular chocolate chips or butterscotch chips for a different twist.
- Letting the blondies cool completely helps them set and makes slicing cleaner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin blondies, pumpkin dessert, fall dessert, white chocolate blondies, easy blondies recipe, pumpkin spice dessert
