Perfect Pumpkin Blondies: 3 Secrets for Irresistible Fall Treats Recipe

Introduction

These perfect pumpkin blondies capture the cozy flavors of fall in a moist, tender treat. With warm spices and creamy white chocolate chips, they’re a simple dessert that’s sure to impress. Enjoy them as a sweet snack or a comforting dessert any time of the season.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
2. Step 2: In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth and combined.
3. Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and nutmeg thoroughly.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Then fold in the white chocolate chips evenly.
5. Step 5: Pour the batter into the prepared pan, spreading it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the blondies to cool in the pan before cutting into squares and serving.

Tips & Variations

• For extra moist blondies, use fresh pumpkin puree instead of canned.
• Try substituting white chocolate chips with chopped pecans or walnuts for added crunch.
• Add a pinch of ground cloves or ginger to the spices for a more complex fall flavor.
• Don’t overmix the batter once flour is added to keep the blondies tender.

Storage

Store cooled pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option if fresh pumpkin isn’t available.

How do I know when the blondies are done baking?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the blondies are ready. Overbaking can make them dry, so check towards the end of baking time.

Perfect Pumpkin Blondies: 3 Secrets for Irresistible Fall Treats Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

These Perfect Pumpkin Blondies are a delicious fall treat featuring moist pumpkin puree and warm spices, enhanced with creamy white chocolate chips for a delightful twist. Easy to make with simple ingredients, they bake up soft and rich—ideal for cozy autumn gatherings or a sweet snack.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 9–12 blondies (depending on size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Add-ins

• 1/2 cup white chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Stir until smooth and well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and to keep the blondies tender.
5. Fold in White Chocolate Chips: Carefully fold in the white chocolate chips evenly throughout the batter.
6. Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and Serve: Allow the blondies to cool completely in the pan before cutting into squares to ensure clean slices and optimal texture.

Notes

• Use canned pumpkin puree for convenience and consistent moisture.
• Check doneness early to avoid overbaking and drying out the blondies.
• For a nutty flavor twist, consider adding chopped pecans or walnuts.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• White chocolate chips complement the pumpkin and spice flavors well, but you can substitute with semi-sweet or dark chocolate chips if preferred.

Keywords: pumpkin blondies, fall dessert, white chocolate pumpkin blondies, easy pumpkin recipe, autumn treats