Pumpkin White Chocolate Blondies – chewy pumpkin blondies with white chocolate chips. The perfect fall treat!
Originally published September 2009. Updated October 4, 2019.
Okay, we’re several days into October which means it’s officially okay to share pumpkin recipes.
This Pumpkin White Chocolate Blondies recipe is a really old one (I posted it over 10 years old!) but I make it every fall and I decided it’s photos needed a bit of a makeover.
The blondies are perfectly chewy and taste like fall thanks to the pumpkin puree and pumpkin pie spice. Plus, white chocolate just goes so well with pumpkin.
How To Make Pumpkin White Chocolate Blondies
This Pumpkin White Chocolate Blondies recipe is a really simple recipe that is perfect for fall.
It’s a pretty basic blondie recipe that starts with creaming butter and brown sugar together until it’s light and fluffy. Then you add an egg, vanilla, and pumpkin puree (not pumpkin pie filling!) followed by all the dry ingredients. At the very end, white chocolate chips get folded into the batter.
Once everything is combined, the batter gets transferred to a 9×13-inch pan and baked until the blondies are set and the chocolate is melty and gooey. And then once they’re cooled down, you can slice and serve!
Can I Add Nuts to Pumpkin Blondies?
Yes, if you want a little crunch in your Pumpkin White Chocolate Blondies, you can definitely add chopped pecans or walnuts. Just fold them in at the same time you add the white chocolate chips to the batter.
More Pumpkin Dessert Recipes
Pumpkin Pie Fudge – everything you love about pumpkin pie in a small fudgy bite! Pumpkin, white chocolate, marshmallows, and nuts for a little crunch.
Pumpkin Roll Bars – an easier way to do the classic pumpkin roll! Pumpkin cake with a cream cheese swirl.
Pumpkin Cheesecake Bars – a nutty crust filled with creamy pumpkin cheesecake and topped with streusel!
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1 1/4 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package, 12 ounces white chocolate chips
- Preheat oven to 350 degrees.
- Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
- In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
- With an electric mixer, cream butter and brown sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.
Amount Per Serving: Calories: 369 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 50mg Sodium: 218mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 1g Sugar: 31g Sugar Alcohols: 0g Protein: 4g