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Pumpkin Spice White Chocolate Blondies

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These pumpkin spice white chocolate blondies are a chewy, gooey fall dessert that perfectly balances the earthy spice of pumpkin with creamy white chocolate.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon pumpkin spice blend
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs, vanilla extract, and pumpkin puree, whisking until fully combined.
  3. In a separate bowl, whisk together the flour, pumpkin spice blend, and salt.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until no streaks of flour remain, but don’t overmix.
  5. Gently fold the white chocolate chips into the batter, ensuring they’re evenly distributed.
  6. Pour the batter into the prepared baking pan, smoothing the top with your spatula.
  7. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow the blondies to cool in the pan for 10 minutes, then lift them out using the parchment paper and transfer to a cooling rack.
  9. Once fully cooled, cut into squares and enjoy!

Notes

[‘Don’t overmix the batter to avoid dense blondies.’, ‘Make sure your eggs are at room temperature for smoother mixing.’, ‘Using parchment paper makes lifting the blondies out of the pan effortless.’, ‘Check the blondies at the 30-minute mark as ovens vary.’, ‘Cool completely before slicing for better shape retention.’]

Nutrition

Keywords: Pumpkin spice, White chocolate, Blondies, Fall dessert, Easy baking, Chewy blondies

Find it online: https://realityeats.com/pumpkin-spice-white-chocolate-blondies-recipe-perfect-for-fall/