Packed with comforting pumpkin flavor, these Pumpkin Blondies are an exciting and delicious twist on the traditional blondie. The center is rich and chewy, the outside is crispy, and the pockets are filled with white chocolate chips for a sweet surprise.
One thing I’ve learned over the years of cooking for you is that pumpkin puree can be added to almost any dessert to make it delicious. Pumpkin bread, pumpkin French toast, and pumpkin muffins to name a few. These pumpkin blondies are no exception. This product is perfect for fall and makes you want to enjoy the fall season while drinking hot coffee or tea.
It’s easy to make. Just make the dough, spread it on a frying pan and bake! Enjoy with pumpkin pie banana nice cream.
All-purpose flour: The base for blondies. Flour is the main component of baked goods, so don’t skimp on its quality. White chocolate chips: Add a sweet, creamy touch to blondies. You can use chocolate chips if you like, but white chocolate goes well with pumpkin. Melted unsalted butter: Gives blondies a rich, buttery flavor. Be sure to melt the butter before adding it to the dough. Brown sugar: A key ingredient in moist, chewy blondies. The brown sugar molasses adds depth to the flavor. Egg yolks: Separating the egg yolks and whites is important for achieving rich, chewy blondies. The white adds fluffiness, and the yolk adds richness. Pumpkin puree: Of course, you can’t make pumpkin blondies without pumpkin puree. For best results, be sure to use 100% pure pumpkin puree. Electric mixer: Using an electric mixer makes the process of mixing the dough much easier and faster. If you don’t have one, a whisk and some elbow grease will do the trick.
Fun ways to customize pumpkin blondies
This pumpkin blondie recipe is perfect for adding and swapping out different ingredients to suit what you have at home or what you like to eat. Here are some ideas:
Here’s a hint!
These blondies come out of the oven a little fluffy. Don’t panic! Let cool completely for about 3 hours until it becomes thick and chewy.
To store these pumpkin blondies, let them cool completely and then wrap them tightly in plastic wrap or place them in an airtight container. It will stay fresh for 2-3 days at room temperature or up to a week in the refrigerator.
Preheat oven to 350°F. Line an 8-by-8-inch baking sheet with parchment paper and spray with nonstick cooking spray.
Add the dry ingredients to a large mixing bowl and whisk together. Let’s set it aside.
Next, add the melted butter and brown sugar to the bowl and mix with an electric mixer.
Add the vanilla, egg yolks, and pumpkin puree to the creamed butter and sugar and mix until evenly combined.
Slowly add the dry ingredients to the wet ingredients on low speed, scraping the sides of the mixing bowl a few times.
Transfer the blondie batter to a lined baking sheet and bake the pumpkin blondies for 25-30 minutes, or until a toothpick comes out clean.
Serve as is or sprinkle powdered sugar on top.
Add 1 teaspoon of pumpkin pie spice to the dry ingredients to enhance the pumpkin flavor. These blondies come out of the oven a little fluffy. Let cool completely, about 3 hours, until it becomes thick and runny.
calorie: 309 kcal, carbohydrates: 42 g, protein: 3 g, fat: 15 g, fiber: 1 g, sugar: 30 g
Nutritional information is automatically calculated and should only be used as a rough guide.
Photos: The photos taken in this post are by Dalya from It’s Raining Flour.
