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Pumpkin Blondies

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Chewy pumpkin blondies with warm fall spices and rich buttery sweetness, perfect for an autumn dessert or snack.

Ingredients

  • 1 cup unsalted butter, melted and cooled slightly
  • 1 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup white chocolate chips

Instructions

  1. Heat the oven to 350 degrees F (175 degrees C). Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk the melted butter, pumpkin puree, brown sugar, granulated sugar, egg and vanilla until smooth.
  3. In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt and baking powder.
  4. Add the dry ingredients to the pumpkin mixture and stir just until combined.
  5. Fold in most of the white chocolate chips, reserving a small amount for the top.
  6. Spread the batter evenly in the prepared pan and scatter the reserved chocolate chips over the surface.
  7. Bake until the edges are set and the center is just cooked through, about 25 to 30 minutes.
  8. Cool completely in the pan before lifting out and cutting into squares.

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling.
  • Do not overbake; removing the blondies when the center is just set helps preserve their chewy texture.
  • Store cooled blondies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-blondies/