Pumpkin Blondies Recipe
These Pumpkin Blondies are a delicious treat that perfectly captures the flavors of fall. They have a soft and slightly chewy texture with a warm taste of pumpkin spice and white chocolate.
Servings: 12
Calories: 259kcal
Ingredients
- ½ cup butter, melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 egg yolk
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 cup white baking chips
Instructions
- Preheat the oven to 350°F. Grease a 9x9 inch baking pan or line it with parchment paper.
- In a large mixing bow whisk together the brown sugar and butter.
- Add in the vanilla, pumpkin puree, and egg yolk, and whisk until well combined.
- Then add in the flour, salt, baking powder, and pumpkin pie spice. Stir until fully incorporated.
- Add the white chocolate chips, and fold into the batter.
- Spread into a greased (or parchment lined) 9x9 inch baking.
- Bake in a preheated oven for 20 to 25 minutes, until the edges are set, but the center is still a little soft. (Cook longer for a more cake-like texture).
- Remove from the oven and let cool before slicing and serving.
Notes
Make sure to use pure pumpkin puree and not pumpkin pie filling. I recommend using Libby's canned pumpkin.
Store your pumpkin blondies in an airtight container at room temperature for up to 3 days.
To freeze, wrap each blondie tightly in plastic wrap and place them in an airtight freezer-safe container or a freezer bag. They will keep in the freezer for up to 3 months.
Nutrition
Calories: 259kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 186mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1852IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg