Description
These Spiced Pumpkin Blondies with White Chocolate are a delightful fall treat combining the rich flavors of pumpkin and warm spices with the creamy sweetness of white chocolate chips. Moist and chewy, they make perfect seasonal snacks or dessert squares for gatherings.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar, packed
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Add-Ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the desired temperature by the time the batter is ready.
- Prepare Pan: Grease a 9×9-inch baking pan or line it with parchment paper to prevent the blondies from sticking and for easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures even distribution of spices and leavening agents.
- Combine Wet Ingredients: In a large mixing bowl, blend the melted butter and packed brown sugar until combined. Then add the pumpkin puree, eggs, and vanilla extract and mix until the batter is smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined to avoid overmixing, which can make the blondies tough.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter until evenly distributed.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan and spread it evenly using a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the blondies to cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely before cutting into 16 squares.
Notes
- Use canned pumpkin puree or homemade pumpkin puree. Avoid pumpkin pie filling as it contains added spices and sugar.
- For even baking, avoid overmixing the batter once the dry ingredients are added.
- White chocolate chips can be substituted with regular chocolate chips or butterscotch chips for variation.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies can be frozen for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
