Ingredients
1/2 cup unsalted butter (to be browned)
1 cup dark brown sugar, packed
1/3 cup pumpkin puree (blotted to remove moisture)
1 large egg yolk
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup high-quality white chocolate chips
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper for easy removal of the pumpkin spice white chocolate blondies.
Step 2: In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty. Pour into a large mixing bowl and let cool for 5 minutes.
Step 3: Whisk the brown sugar into the browned butter until smooth. Add the blotted pumpkin puree, egg yolk, and vanilla, stirring until fully combined.
Step 4: In a separate bowl, whisk together the flour, pumpkin pie spice, and salt. Gently fold the dry ingredients into the pumpkin mixture until just combined.
Step 5: Fold in 1/2 cup of the white chocolate chips. Spread the batter evenly into the prepared pan and sprinkle the remaining chips on top.
Step 6: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake your pumpkin spice white chocolate blondies.
Step 7: Allow the blondies to cool completely in the pan before slicing into 16 squares.
Notes
Blotting the pumpkin puree is essential to prevent the blondies from becoming cakey. Simply press the puree between paper towels to remove excess moisture.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin spice white chocolate blondies, fall baking, pumpkin blondies, white chocolate dessert, autumn recipes
