White Chocolate Pumpkin Blondies

As the leaves outside begin to turn shades of fiery orange and the air carries that familiar crispness, I find myself drawn to the cozy warmth of my kitchen.

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Fall has always been my favorite season, filled with vibrant hues and the promise of comforting flavors like pumpkin and spices.

With Halloween parties and Thanksgiving gatherings on the horizon, I’ve been on the lookout for an easy yet delicious recipe that embodies everything I love about this time of year.

That’s when I stumbled upon these White Chocolate Pumpkin Blondies—a perfect blend of seasonal comfort and homemade charm.

What is the difference between Blondies, Brownies, and Cakes?

Before diving into the recipe, let’s clarify what sets blondies apart from brownies and cakes.

Brownies:

• Dense and rich, typically made with cocoa powder or melted chocolate.
• Fudgy texture with a deep chocolate flavor.
• Often include nuts or chocolate chips for added texture.

Blondies:

• Made with brown sugar instead of cocoa, giving them a caramel-like flavor.
• Soft and chewy texture, similar to a chocolate chip cookie but in bar form.
• Highlight buttery and vanilla notes, perfect for incorporating various flavors like pumpkin or spices.

Cakes:

• Lighter and fluffier compared to both brownies and blondies.
• Leavened with baking powder or baking soda to create a softer crumb.
• Often frosted or layered, making them ideal for celebrations and special occasions.

Understanding these distinctions helps in choosing the right dessert for different occasions.

Pumpkin Blondies, especially with their chewy texture and versatility in flavors, offer a comforting alternative to both the rich intensity of brownies and the lightness of cakes.

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Ingredients:

• 1 cup unsalted butter, melted
• 1 3/4 cups brown sugar
• 1 large egg
• 3/4 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1/4 cup chopped pecans (optional, for topping)

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.

Mix together the melted butter and brown sugar in a large bowl until well combined.

Add the egg, pumpkin puree, and vanilla extract. Stir until smooth.

In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the white chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.

Sprinkle chopped pecans evenly over the top of the batter, if desired.

Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the blondies to cool in the pan for about 15 minutes before cutting them into squares. Enjoy warm or at room temperature!

How do I store my Pumpkin Blondies?

If you manage to resist devouring these blondies in one sitting (trust me, it’s hard!), they can be stored for later enjoyment.

Simply place them in an airtight container at room temperature for up to 3 days.

For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

To thaw frozen blondies, simply leave them at room temperature for a few hours or overnight in the refrigerator.

Quick Tip for Perfect Pumpkin Blondies

For the ultimate chewy texture in your blondies, avoid overmixing the batter once you add the dry ingredients.

Mix until just combined to prevent tough blondies.

Embracing the Season

Fall holds a special place in my heart for its breathtaking colors, the aroma of pumpkin-spiced everything, and the joy of gathering with loved ones.

These White Chocolate Pumpkin Blondies capture that essence perfectly, offering a taste of autumn with every bite.

Whether you’re hosting a Halloween bash or a Thanksgiving feast, this recipe is sure to be a hit among both kids and adults alike.

So, roll up your sleeves, preheat your oven, and let’s welcome the season with warmth and sweetness.

In conclusion, baking these blondies isn’t just about creating a dessert—it’s about embracing the spirit of fall and sharing that warmth with others.

I hope this recipe becomes a staple in your autumn baking repertoire, just as it has in mine. Happy baking, and happy fall!

White Chocolate Pumpkin Blondies

Pumpkin blondies are soft, chewy bars infused with pumpkin puree, warm spices, and white chocolate, offering a delicious fall flavor in every bite.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 28 bars

Equipment

• 9×13 glass baking dish

Ingredients

  

1x2x3x

• 1 cup unsalted butter softened
• 1 3/4 cups brown sugar
• 1 large egg
• 3/4 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1/4 cup chopped pecans optional, for topping

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
• Mix together the melted butter and brown sugar in a large bowl until well combined.
• Add the egg, pumpkin puree, and vanilla extract. Stir until smooth.
• In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the white chocolate chips until evenly distributed throughout the batter.
• Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
• Sprinkle chopped pecans evenly over the top of the batter, if desired.
• Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the blondies to cool in the pan for about 15 minutes before cutting them into squares. Enjoy warm or at room temperature!

Keyword nutmeg and pumpkin, pumpkin desserts, pumpkin recipes

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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.