Get ready to indulge in a sweet treat that perfectly captures the essence of fall! These Pumpkin White Chocolate Chip Blondies are not just your average dessert; they are a delightful fusion of rich pumpkin flavor and creamy white chocolate that will leave your taste buds dancing with joy. With a prep time of just 10 minutes and a total baking time of 35 minutes, you can whip up a batch of these irresistible blondies in no time. Whether you're hosting a cozy gathering or simply want to satisfy your sweet cravings, these blondies are sure to impress. So, grab your ingredients and let’s dive into the delicious world of pumpkin bliss!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup pumpkin puree
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until the mixture is smooth and well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and pumpkin puree until the mixture is completely blended.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps to remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the blondies tough.
- Gently fold in the white chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. If you reserved some white chocolate chips, sprinkle them on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This will help the blondies set and make cutting easier.
- Once cooled, lift the blondies out of the pan using the parchment paper overhang, and cut into 16 even squares.
- Serve at room temperature and store any leftovers in an airtight container for up to 3-4 days.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, try using homemade pumpkin puree instead of canned. Simply roast a small pumpkin and blend it until smooth for a fresh taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense blondies, so be gentle!
- Add a Spice Kick: Consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients for an extra layer of warmth and flavor that complements the pumpkin beautifully.
- Check for Doneness: Since ovens can vary, start checking your blondies at the 25-minute mark. They should be golden brown around the edges and a toothpick inserted in the center should come out with a few moist crumbs.
- Cool Completely: Allow your blondies to cool completely in the pan before cutting. This helps them set and makes slicing much easier.
- Store Properly: Keep any leftovers in an airtight container at room temperature for up to 3-4 days. You can also freeze them for a longer shelf life—just make sure to wrap them tightly!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
