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.
I’m sorry, guys. I had no intention of posting another Paleo recipe this week but the cheesy, white floury bread I made yesterday totally failed. I think I must’ve burned the yeast or something because it just refused to rise. At all.
Gahhh.
So you get these Paleo Chocolate Chip Blondies! And I really don’t even feel that bad because they’re awesome. My husband had 7 of them last night. Yeah, that’s pretty much the entire pan.
And btw, how unfair is it that men can eat 7 blondies on top of meals and other snacks and not gain weight?
Anyyyway, we’re all sorts of iced/snowed in right now which is fun because I can stay in sweatpants all day and only go outside when the (idiot) husky opens the gate, lets herself out of the yard, and then makes me chase her around the neighborhood before finally making the circle and ending up back at our porch. But it’s not so fun because the kids and the husband are all driving me crazy.
If I have to hear, “HE WON’T GIVE ME A TURN!” one more time…
I don’t even know what I’ll do. But it won’t be pretty.
I’m going to have the blondie I hid from my husband for breakfast and then lock myself in my room and binge watch all the Madam Secretary episodes on the DVR.
You should make these even if you aren’t Paleo. They are really delicious and so full of coconut and chocolate chips – you will hardly even notice that the actual blondie part is made from almond flour instead of regular flour! I promise.
Whenever I take the kids to self-serve froyo, I always get the same 3 yogurts.
Cake batter, cheesecake, and red velvet cake.
I like cake.
I like anything that tastes like cake.
If Lay’s decides that the next weird chip flavor is cake batter, you better beat me to the store because I’m buying every bag.
(But I’m now on my fave froyo place’s FB page and it says they have pumpkin pie and brownie batter this month so my usual cup may be changing. Besides the point.)
So when Dessert Mash-Ups, a brand new baking book by Dorothy from Crazy for Crust, showed up at my door, I immediately went searching for anything labeled “cake batter”. Because I know that Dorothy loves a cake-flavored dessert as much as I do.
And I found these super cute and delicious Cake Batter Blondie Bars!
You guys, I love a good blondie. Like, I’d choose a really good blondie over a brownie most days.
And this is a really, really good blondie. The chewiness was just perfect. Plus sprinkles and frosting? So good. I definitely ate all the slightly-crunchy-but-not-really edges off these. Yep, a whole 9 x 13-inch pan worth of edges. #noshame
The trick for getting these blondies to taste like cake batter is to use butter extract (you can find it in the baking aisle with the rest of the extracts) which is crazy because how does something as simple as butter extract totally take it from regular blondie to CAKE blondie?
If you haven’t checked out Dessert Mash-Ups yet, you definitely need to. The book is absolutely gorgeous and I can’t wait to make even more recipes from it. If these Cake Batter Blondie Bars didn’t tempt you, how about Sugar Cookie Dough Cups? Or Almond Joy Dip? Or Snickers Cake Roll? Add this book to your Christmas list if it isn’t already there!
You know how I’ve been putting jalapeños on literally everything for the past couple months? I think I’m over that finally.
But guess what I’ve moved onto.
Canned green beans. I had an entire can for dinner last night and the night before. A whole can. By myself. And I’m kind of freaking out because I’m officially out of canned green beans and I’m trying to hold off on going grocery shopping until Friday because our Trader Joe’s is finally opening!
Hallelujah!
(However, ours will sell no wine. Because this is Colorado. Boo.)
And my other current food obsession is butterscotch chips. I’ve always liked butterscotch chips but it wasn’t until recently that I started shoveling handfuls of them into my mouth after every meal. You guys, it’s bad.
I added these Apple Butterscotch Blondies to my “must make” list as soon as I saw them, mostly because of my butterscotch obsession but also because I just love blondies of all types. I think I actually prefer them over brownies.
I love everything about these. They weren’t as dense as your typical blondie but they had a really great texture. And the butterscotch and the apple chunks were absolutely delicious together.
Something you may not know about me is that I consider dying my hair somewhat of a hobby. You guys know I dye my hair red but every once in a while I get the urge to go blonde. That urge struck a few weeks ago and since then I’ve been meaning to make blondies to confess that my blog name is now a lie.
It was hard coming up with a blondie that I haven’t already made and posted about. I made one a few days ago when I had some bananas on their last leg. I had dreams of amazing peanut butter banana blondies but sadly, they did not work out. So this was number 2. They are peanut butter blondies with chocolate chunks sprinkled on top. And yes, they are every bit as good as they sound.
Forgive me, you guys. Give me a few months and I’m sure I’ll be a ginger again.
Preheat the oven to 350F. Line a 9 x 13 inch pan with parchment paper.
Cream butter and brown sugar until light and fluffy. Mix in peanut butter, eggs, and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to wet mixture, stirring until it is just combined. Pour into prepared pan and sprinkle chocolate chunks over top.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
