Description
These White Chocolate Pumpkin Blondies combine the rich creaminess of white chocolate with the warm, spiced flavor of pumpkin puree for a perfectly moist and chewy fall-inspired treat. With a crackly golden top and pockets of melty white chocolate chips throughout, these blondies make an irresistible dessert or snack that’s easy to prepare in under an hour.
Ingredients
White Chocolate Mixture
- 4 oz (113g) pure white chocolate, coarsely chopped
- 6 tbsp (84g) unsalted butter
Blondie Batter
- ¾ cup (165g) packed dark brown sugar
- 2 large egg yolks
- ½ cup (120ml) pure pumpkin puree, blotted 3 times with a paper towel to remove excess moisture
- 1 tsp (5ml) pure vanilla extract
- 1 cup (142g) all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (85g) white chocolate chips, plus extra for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side to easily lift the blondies out once baked.
- Melt White Chocolate and Butter: Place the coarsely chopped white chocolate and unsalted butter in a heatproof bowl. Set this bowl over a saucepan of barely simmering water and stir continuously until the mixture is fully melted and smooth. Alternatively, melt in the microwave at 50% power in short bursts, stirring frequently to avoid burning.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the dark brown sugar, egg yolks, pumpkin puree, and vanilla extract until the mixture is smooth and homogenous.
- Combine White Chocolate Mixture: Gradually mix the warm melted white chocolate and butter mixture into the pumpkin batter until well combined.
- Add Dry Ingredients: Stir in the pumpkin pie spice and salt, then gently fold in the all-purpose flour just until incorporated. Be careful not to overmix to keep the blondies tender.
- Fold in Chocolate Chips: Before the flour is fully mixed in, fold in the white chocolate chips evenly into the batter.
- Transfer and Top: Spread the batter evenly into the prepared baking pan. Sprinkle additional white chocolate chips on top for extra melted pockets and decorative appeal.
- Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden, shiny, and crackly, and the edges are browned. The center should be set but still moist.
- Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack. Use the parchment overhang to lift the blondies out, slice into 16 squares, and serve.
Notes
- Blotting the pumpkin puree removes excess moisture and prevents the blondies from being too wet or dense.
- This recipe uses egg yolks only for a richer, fudgier texture; egg whites are omitted.
- Using parchment paper with overhang makes it easier to lift the blondies out without breaking.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
