Perfect Pumpkin Blondies Recipe
Introduction
These Perfect Pumpkin Blondies combine the warm flavors of fall spices with creamy white chocolate for a delightful treat. Moist and flavorful, they’re an easy seasonal dessert that everyone will love.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup white chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- Step 2: In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth.
- Step 3: In a separate bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg thoroughly to combine.
- Step 4: Gradually add the dry ingredients to the wet ingredients and stir just until combined. Fold in the white chocolate chips gently.
- Step 5: Pour the batter evenly into the prepared pan and spread it out smoothly.
- Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Allow the blondies to cool completely in the pan before cutting into squares and serving.
Tips & Variations
- For a nuttier flavor, add 1/2 cup chopped pecans or walnuts to the batter before baking.
- Swap white chocolate chips for dark or milk chocolate chips for a richer taste.
- Ensure your pumpkin puree is well-drained to avoid soggy blondies.
- Try adding a pinch of cloves or ginger for extra spice complexity.
Storage
Store pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in the microwave for a few seconds before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.
How do I know when the blondies are done baking?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the blondies are ready.
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Perfect Pumpkin Blondies Recipe
- Total Time: 35-40 minutes
- Yield: 16 blondies (1.5-inch squares) 1x
- Diet: Vegetarian
Description
These Perfect Pumpkin Blondies combine the warm, cozy flavors of pumpkin and spices with the sweetness of white chocolate chips, creating a moist and delicious treat perfect for fall or any time of year. With a tender texture and rich taste, they are easy to make and delightfully satisfying.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Add-Ins
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to ensure the blondies don’t stick.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Mix thoroughly until the mixture is smooth and well incorporated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed to ensure consistent flavor and leavening.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to maintain a tender texture. Fold in the white chocolate chips gently.
- Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pumpkin blondies to cool completely in the pan before cutting into squares. This helps them set and makes for cleaner slices.
Notes
- You can substitute the white chocolate chips with dark or milk chocolate chips for a different flavor.
- Be sure not to overbake; blondies should be moist and tender, so start checking at 25 minutes.
- For added texture, consider folding in chopped nuts such as walnuts or pecans.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be easily doubled and baked in a 9×13 pan, adjusting baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin blondies, pumpkin dessert, fall dessert, white chocolate blondies, easy pumpkin recipe, pumpkin spice blondies
