Pumpkin Blondies
These pumpkin blondies are the cozy, chewy fall bars that taste like a brown sugar cookie and a slice of pumpkin pie teamed up. Real pumpkin puree keeps the centers soft and moist, pumpkin pie spice brings all the warmth, and white chocolate chips melt into creamy little pockets. Everything mixes in one bowl with a whisk and a spatula, so there is no mixer to drag out and hardly any cleanup. A full 9x13 pan is ready in about 45 minutes, making it a great last-minute dessert for a busy weeknight, a potluck, or a lazy Sunday.
Equipment
- Parchment paper
- Mixing bowls one large and one medium
- Whisk
- Silicone spatula
- Paper towels for blotting the pumpkin
- Wire cooling rack
- Sharp knife and cutting board
Ingredients
- ¾ cup unsalted butter 170 g, melted and cooled slightly
- 1¼ cups packed light brown sugar 250 g
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup 100% pure pumpkin puree 170 g; not pie filling
- 2 cups all-purpose flour 250 g, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1½ cups white chocolate chips 255 g, divided
- flaky sea salt for sprinkling on top (optional)
- nonstick cooking spray for greasing the pan
Instructions
- Move an oven rack to the center position and preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with nonstick cooking spray, line with parchment paper leaving 2 inches hanging over the long sides, and spray the parchment lightly.
- Measure ¾ cup of pure pumpkin puree, spread it over a plate lined with a double layer of paper towels, and press another paper towel gently on top to blot for about 30 seconds. Scrape the blotted puree into a small bowl and set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and fine salt for about 30 seconds until evenly combined. Set aside.
- Melt the butter in the microwave in 20-second bursts or in a small saucepan over low heat, then let it cool for about 5 minutes until warm but not hot. Pour into a large mixing bowl, add the brown sugar, and whisk for about 1 minute until smooth and glossy.
- Add the whole egg and egg yolk to the butter mixture and whisk until fully combined. Stir in the vanilla extract, then add the blotted pumpkin puree and whisk until smooth and evenly colored with no streaks.
- Pour the flour mixture over the wet mixture and fold gently with a silicone spatula until only a few streaks of flour remain. Reserve ¼ cup of white chocolate chips for the topping, then fold in the remaining 1¼ cups until the flour disappears and the chips are evenly spread.
- Scrape the batter into the prepared pan and press into an even layer reaching all four corners using a dampened spatula or fingertips. Scatter the reserved ¼ cup of white chocolate chips over the top and sprinkle with a small pinch of flaky sea salt if desired.
- Bake on the center rack for 30 to 35 minutes, checking at 30 minutes. The edges should be set and golden brown and the center should look matte with just a slight wobble; a toothpick should come out with a few moist crumbs, not wet batter. If the chips brown too fast, loosely cover with foil for the last few minutes.
- Set the pan on a wire cooling rack and let the blondies cool for at least 1 hour. Use the parchment handles to lift the slab onto a cutting board, then cut into 4 rows by 6 rows to make 24 squares, wiping the knife clean between cuts.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will throw off the flavor and texture.
- Always blot the pumpkin puree to remove excess moisture; this keeps the bars dense and chewy instead of cake-like.
- Cool the melted butter slightly before using; warm butter is fine, but piping hot butter can melt the chips and scramble the egg.
- Measure the flour carefully by spooning it into the measuring cup and leveling it off, or use a kitchen scale, so the bars do not turn out dry.
- Do not overmix; stir only until the flour disappears to avoid tough, bready blondies.
- Pull them out on time; a slightly soft center is what you want because carryover heat finishes the job on the cooling rack.
- Let them cool completely before cutting for clean squares and a fudgy, chewy bite. Wipe your knife between cuts to keep the white chocolate from smearing.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze wrapped tightly for up to 3 months.
- Variations: swap white chocolate for butterscotch chips, fold in toffee bits or chopped nuts, use semi-sweet chocolate chips, add a cinnamon sugar topping, swirl in cream cheese, or drizzle with a simple maple glaze.
- Serve slightly warm with vanilla ice cream, drizzle with salted caramel sauce, or pair with coffee, chai, or warm apple cider.
Nutrition
Serving: 1BlondieCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 80mgFiber: 1gSugar: 16g
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