Pumpkin White Chocolate Chip Blondies
Chewy pumpkin blondies made with brown sugar, pumpkin puree and pumpkin pie spice, and loaded with white chocolate chips and pecans. One 9x13 glass dish makes about 24 bars.
Equipment
- KitchenAid hand mixer (a stand mixer works too)
- 9x13-inch glass baking dish
- Glass mixing bowls (2, a large one for mixing the batter)
- whisk
- Wooden spoon
- Parchment paper (optional, instead of the spray)
Ingredients
- 1 cup unsalted butter melted
- 1 3/4 cups light brown sugar packed
- 1 large egg
- 3/4 cup pumpkin puree plain canned pumpkin (not pumpkin pie filling) or homemade puree, with any extra liquid drained off
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups white chocolate chips
- 1/2 cup pecans chopped, unsalted, mixed into the batter (leave out for nut allergies)
- avocado oil spray for the dish, or line the dish with parchment paper instead
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9x13-inch glass baking dish with avocado oil spray, or line it with parchment paper.
- In a large glass bowl, use a KitchenAid hand mixer to mix the melted butter and brown sugar until well combined.
- Add the egg, pumpkin puree, and vanilla extract, and mix 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 just until combined. The batter will be thick.
- Fold in the white chocolate chips and chopped pecans until evenly distributed.
- Spread the batter evenly in the prepared dish.
- Bake for 30 to 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.
- Let the blondies cool in the dish for 15 to 20 minutes, then cut into about 24 bars. Enjoy warm or at room temperature.
Notes
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling. Homemade puree works too, but drain or pour off any extra liquid or moisture first.
- Pecans: Use 1/2 cup chopped, unsalted pecans, mixed into the batter. They are easy to leave out if anyone has a nut allergy.
- Chips: Any white chocolate chips work. Dark chocolate chips or butterscotch chips both go well with pumpkin and can be swapped in.
- Mixing: I use a KitchenAid hand mixer in a large glass bowl. A stand mixer works too. Mix just until combined once the flour goes in.
- Glass dish: Start checking at 30 minutes.
- Gluten free (untested): I haven't tried it. If you experiment, try a 1:1 gluten-free flour blend that contains xanthan gum, and rest the batter 10 to 15 minutes before baking.
- Storage: Airtight glass container, up to 3 days at room temperature or up to 1 week in the fridge.
- Freezing: Freeze cut bars in a single layer until firm, then store in a freezer-safe glass container with parchment between the layers for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight.
Nutrition
Serving: 1barCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 31mgSodium: 123mgPotassium: 110mgFiber: 1gSugar: 24gVitamin A: 1445IUCalcium: 53mgIron: 1.1mg
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