Pumpkin White Chocolate Blondies
These delightfully festive Pumpkin White Chocolate Blondies are the perfect chewy pumpkin experience! Just like my Chocolate Chip Blondie Recipe, these are rich, buttery, littered with white chocolate instead of dark and are the perfect pumpkin treat! They’re so easy to make too!
If you’re like me and you live in an area where canned pumpkin puree is nonexistent, I’ve got you covered with my Home-Made Pumpkin Puree Recipe! It’s really easy to make and perfect for delicious pumpkin desserts like this!
If you’re looking for more delicious pumpkin treats check out my Chocolate Chip Pumpkin Bread, Chewy Chocolate Chip Pumpkin Cookies and my Pumpkin Pie Bars!
Why you’ll love these Pumpkin White Chocolate Blondies!
If you’re a fan of the buttery rich flavor of blondies, then you’ll find this seasonal version just as irresistible!
- Pumpkin goodness! – this recipe is rich in pumpkin flavor and warm pumpkin spices.
- Soft, fudgy texture – the secret is slightly undercooking!
- Easy to make – they use simple ingredients and they’re easy to serve too!
I tested these 5 times. Here’s what I learned…
I stared with my chocolate chip blondies as a base and decided to go from there. Except you can just add pumpkin to an existing recipe and expect the same results. Why? Pumpkin makes things really cakey. That’s what Erin from Cloudy Kitchen texted back when I frantically shared my frustration after baking two failed batches.
In my second batch my blondies came out like cake which was devastating. I was going in the wrong direction and I didn’t know why! It was the baking powder. Another tip from Erin. I reduced it and I got a nice cookie like, fudgy result!
On my 5th batch, (the 4th one had burned chocolate chips) I got these just right! And I’m so excited to share these perfectly spiced Pumpkin blondies!
Ingredients You Need To Make Pumpkin Blondies.
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- All-purpose flour – also known as plain flour. Make sure it’s sifted if it’s lumpy.
- Salt – I used fine salt.
- Baking powder – will help your blondies rise slightly yet still retain that nice fudgy interior.
- Pumpkin spice – you can use 1 tsp of store-bought pumpkin spice or make it yourself by using the spices listed in the ingredients list in the recipe card located at the bottom of this post.
- Brown sugar – light or regular, not dark, otherwise you won’t get that nice bright orange color.
- Eggs – make sure they’re at room temperature. The addition of the egg yolk in this recipe helps make the blondies slightly chewier and rich in flavor.
- Butter – use unsalted butter for this recipe. Make sure it cools slightly before using.
- Pumpkin puree – I made my own home made pumpkin puree because it’s not readily available here in Australia. I have a full post on how to easily make your own at home. Just make it the day before you use it to allow it to strain in the fridge overnight. Check out the recipe here. If you use the canned stuff make sure it’s pumpkin puree and not pumpkin pie filling. Those are two different things.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- White chocolate chips – you can find these in the baking isle of your supermarket. I also used some chopped white chocolate for the top which I added AFTER the blondies had baked to let them melt.
How to make PERFECT Pumpkin Blondies!
- Add the dry ingredients into a small bowl and whisk to combine.
- Add the sugar and eggs to a bowl and beat on high speed.
- Next, add the pumpkin puree and whisk.
- Add the dry ingredients and white chocolate chips and mix with a spatula to form a dough.
- Line a 8 inch square baking tin with baking paper. I sed clips to hold it in place.
- Add the batter and spread as evenly and smoothly as you can.
- Once baked, add the chopped white chocolate.
- Allow to cool before using a large knife to slice into 9 bars.
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
- When lining the baking tin, leave some overhand to ensure you can lift the blondies out easily.
- Use small, uncoated bulldog clips to keep your baking paper in place when baking.
- For a less sweet blondie, swap out the white chocolate chips for dark chocolate chips.
- For a less sweet Pumpkin blondies, swap the white chocolate chips out for dark chocolate chips.
- Add the chocolate chunks on top after baking to avoid them burning in the oven.
- Pumpkin – if you’re making your own using my easy-to-follow recipe, make sure you strain it well. Overnight in the fridge is best otherwise you’ll end up with a cakey texture instead of the nice fudgy texture blondies are known for.
- Add some pecans on top for some added crunch!
Frequently Asked Questions about Pumpkin Blondies
How do I store these Pumpkin Blondies?
Store in an airtight container for up to 5 days. Or wrap tightly in plastic wrap and freeze for up to a month. Thaw before serving.
Why did my blondies come out cakey?
The pumpkin is the culprit! I learned this the hard way. The moisture in the pumpkin does this so make sure that if you’re making your own pumpkin puree or even using canned that you strain it properly. You can do this by adding it to a cheesecloth and then squeezing out as much liquid as you can by hand.
Can I swap the white chocolate out for other things?
Yes! Pecans, dark chocolate chips or even butterscotch chips!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Muffins
Chewy Chocolate Chip Pumpkin Cookies
Pumpkin Mousse Bars
Pumpkin Pie Bars
How to Make Pumpkin Puree for Baking
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Pumpkin White Chocolate Blondies
Serves 9
Ingredients
Pumpkin White Chocolate Blondies
- 150 g all-purpose flour, sifted
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp cinnamon powder
- 1/4 tsp ginger powder
- Pinch of nutmeg powder
- Pinch of cloves powder
- Pinch of allspice powder
- 200 g brown cugar
- 1 / 53 g egg
- 1 / 12 g egg yolk
- 125 g unsalted butter, melted and cooled.
- 85 g pumpkin puree, (see notes)
- 1 tsp / 5 ml vanilla extract
- 265 g white chocolate chips
Instructions
Pumpkin White Chocolate Blondies
- Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray the bottom of a 20cm x 20cm / 8 x 8-inch baking tin with oil spray and line with baking paper. Set aside.
- Add both flours, salt, baking powder, cinnamon, ginger, nutmeg, cloves and allspice to a large mixing bowl. Use a whisk to combine. Add most of the chopped chocolate and use a spatula or spoon to coat. Set aside.
- To a separate bowl add the egg, egg yolk and brown sugar and use an electric hand mixer to beat on high speed until the mixture is pale and creamy, about 3 minutes. Add the melted butter, pumpkin puree and vanilla extract and whisk to combine.
- Add the dry ingredients to the wet ingredients and use a spatula to combine until a dough forms.
- Transfer the dough into the baking tin and spread evenly. Sprinkle with remining chocolate chips. Bake for 25 minutes. Lift out of the baking tin and cool completely on a cooling rack. Use a large knife to slice into 9 pieces.
Notes
Nutrition
1 comment
These are ultra-fudgy and have all those warm spices you love! N x