Pumpkin White Chocolate Blondies are a wonderful autumn dessert. Loaded with healthy pumpkin, they are perfect for a Halloween party treat, after school indulgence, or Thanksgiving sweet ending! And with lots of white chocolate, every bite is a pure delight.
I am always on the look-out for simple and easy desserts and these blondies fit the bill perfectly. As easy to make as brownies, these are the blonde version. Sweet and satisfying!
The recipe calls for canned pumpkin. Be sure you do NOT use pumpkin pie filling. It has extra spices and sweeteners that will not work in these blondies. Be careful when you are at the store.
The recipe also calls for pumpkin pie spice – a blend you can often find in the baking aisle of the store. If you prefer to make your own pumpkin pie spice from scratch, check out this recipe from Live Well Bake Often!
This is a very heavy dough and I would recommend using a stand mixer if you have one. It will handle the dough much more easily. Use a spatula to press and spread the dough evenly in the pan – and offset spatula is perfect for smoothing the top.
I added a bunch more of the white chocolate chips to the top for more fun. You can leave these off if you prefer.
I hope you make these Pumpkin White Chocolate Blondies soon and enjoy every bite. The Artist and I certainly do! Happy almost autumn, enjoy the changing seasons.
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Pumpkin White Chocolate Blondies:
- Gluten-free all-purpose flour or all-purpose wheat flour
- Pumpkin pie spice, cinnamon, cardamom, baking soda, salt
- Unsalted butter, white and brown sugars, egg, vanilla
- Pure pumpkin puree, white chocolate chips
Pure Pumpkin Puree vs. Pumpkin Pie Filling?
The difference between the two is dramatic. Pumpkin pie filling has added sweeteners and seasonings while pumpkin puree is just pumpkin without additives. They are not interchangeable in baking; be sure you are using exactly what the recipe calls for.
How to make Pumpkin White Chocolate Blondies:
- Whisk together the flour, spices, baking soda, and salt; set aside
- In the bowl of your mixer, beat the butter with both sugars; add the egg and vanilla, mixing well
- Beat in the pumpkin then carefully mix in the dry ingredients just until combined; stir in the white chocolate chips
- Spread batter in a parchment-lined baking pan and bake at 350°F for 35 to 40 minutes until edges pull away from the pan and a toothpick comes out with a few moist crumbs
- Cook completely in the pan then use the parchment sling to lift the blondies out of the pan; use a long knife to cut into squares to serve
Lining your baking pan with parchment and leaving the long ends hanging over the edge to create a sling will help you safely lift the blondies out of the pan when you are ready to cut and serve.
Recommended Tools (affiliate links; no extra cost to you):
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Stand mixer or hand mixer
- Offset spatula
- Wire cooling rack
- Long slicing knife
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend per cup. This recipe was written using this flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 2 1/3 cups (280 g) gluten-free all-purpose flour (see Note above)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom, optional
- 1/4 teaspoon ground mace, optional
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (use 1/4 tsp if using salted butter)
- 1 cup (2 sticks; 227 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) firmly packed brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract or vanilla paste
- 1 (15 ounce) can pure pumpkin puree (NOT pumpkin pie filling)
- 2 cups white chocolate chips plus more for the top
- Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment, covering all surfaces and leaving an overhang on two sides to create a "sling".
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, cardamom, baking soda, and salt. Set aside.
- In a bowl, using a stand or hand mixer, mix the butter and both sugars together on medium speed until smooth. Add the egg and vanilla, mixing until combined. Add the pumpkin puree and beat until fully incorporated.
- Stop the mixer and add half the dry ingredients. Carefully turn the mixer on low and beat them together until just combined. Repeat with remaining dry ingredients. Stir in the white chocolate chips until evenly distributed.
- Spread the batter in the prepared pan smoothing the top with an offset spatula. Stud the top with more white chocolate chips if desired.
- Bake 35 to 45 minutes or until the edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan.
- Use the parchment paper to lift the blondies out of the pan and place on a cutting board. Use a long knife to cut into squares. Store them in a single layer in an airtight container for up to three days. Wrap individually tightly in plastic and freeze for longer storage.
Slightly adapted from a My Baking Addiction recipe
Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 113mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g
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