Pumpkin White Chocolate Blondies – chewy pumpkin blondies with white chocolate chips. The perfect fall treat!
If you love pumpkin treats, try Pumpkin Pudding Snickerdoodles, Pumpkin Crunch Cake, or Pumpkin Spice Cupcakes!
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.
Ingredients
- All-purpose flour
- Pumpkin-pie spice
- Baking soda
- Salt
- Unsalted butter
- Brown sugar – the brown sugar is what makes them chewy
- Egg
- Vanilla extract
- Pumpkin puree – not pumpkin pie filling, you want the only ingredient to be pumpkin
- White chocolate chips
Instructions
- Prepare. Preheat oven to 350F. 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.
- Combine dry ingredients. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
- Combine wet ingredients. 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).
- Add dry ingredients to wet. Reduce speed to low, and mix in dry ingredients until just combined.
- Add chocolate chips. Fold in chocolate chips.
- Transfer to pan. Spread batter evenly in prepared pan.
- Bake. 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.
- Slice and serve. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.
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.
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Pumpkin White Chocolate Blondies
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1 ¼ cups brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package, 12 ounces white chocolate chips
Instructions
- 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.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 369Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 218mgCarbohydrates: 44gFiber: 1gSugar: 31gProtein: 4g
snooky doodle says
oh these look delicious. I m trying these since I ve never made pumpkin blondies
Shelley says
Can I say one thing? YUM! I just recently found your blog and this recipe stood out. Strangely enough I had all of the ingredients on hand. I don’t normally use white chocolate so it was a lucky coincidence that I had some in the freezer. The flavor of this recipe is phenomenal. I don’t think I baked mine quite long enough though because they were a little mushy in the middle. I’m definitely going to try them again though. And I plan to add white chocolate to my pumpkin muffins too. Yum!
Amelia says
i was searching the internet for some pumpkin recipes because i love pumpkin anything! you have a great collection on your blog, especially these pumpkin white chocolate blondies! by the way, i’m also having trouble buying pumpkin in the grocery stores. maybe b/c of the bad weather the pumpkin harvest was poor.
Eliana says
I would have never thought to make pumpkin blondies. I bet these were super tastey.
Nina says
Yes, I did notice. I had asked a local store if they had any and the person looked at me weird. I had ordered some online, I just hope they arrive here in time.