Pumpkin White Chocolate Chip Blondies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips, plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick spray, or line it with parchment paper leaving an overhang on the sides for easy removal later.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk vigorously until the mixture is well combined and slightly lightened in color.
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the pumpkin mixture. Use a spatula to fold the ingredients together until just combined, being careful not to overmix.
- Gently fold in the white chocolate chips. The batter will be thick and fragrant. Spread the batter evenly into the prepared baking pan, smoothing the top with your spatula. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and let the blondies cool completely in the pan on a wire rack before slicing. This allows the fudgy texture to set.