Pumpkin White Chocolate Chip Blondies
Indulge in the warm, spiced flavors of fall with these irresistible Pumpkin White Chocolate Chip Blondies. This easy-to-make dessert masterpiece combines the rich creaminess of melted butter with the earthy sweetness of pumpkin puree and a medley of aromatic spices—like cinnamon, nutmeg, ginger, and cloves—for a perfectly balanced flavor profile. Studded with decadent white chocolate chips, these blondies have a soft, chewy texture with just the right amount of crunch at the edges. Ready in under an hour, this autumn-inspired treat is perfect for Halloween parties, Thanksgiving dessert spreads, or cozy afternoons with a cup of coffee. With its vibrant golden hue and the comforting aroma of pumpkin spice, these bars are as visually delightful as they are delicious.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 2 teaspoons Pure vanilla extract
- 120 grams Pumpkin puree
- 190 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 170 grams White chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and whisk in the brown sugar and granulated sugar until smooth.
Let the butter-sugar mixture cool for 5 minutes, then whisk in the vanilla extract and pumpkin puree until well combined.
In a separate mixing bowl, combine the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking powder, and salt. Mix until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until no flour streaks remain. Be careful not to overmix.
Fold in the white chocolate chips until evenly incorporated into the batter.
Pour the batter into the prepared baking pan, spreading it into an even layer with a spatula.
Bake in the preheated oven for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
Once cooled, lift the blondies out of the pan using the parchment paper overhang and cut them into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 18.9 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
