Dessertsbiggerbolderbaking
Pumpkin Blondies Recipe
My Pumpkin Blondies are chewy, spiced, and buttery with white chocolate—an easy fall dessert kids love and perfect for sharing with a crowd.
👥 9 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Blondies
2
Preheat the oven to 350°F (180°C). Butter and line an 8x8 inch (20x20 cm) baking pan. Set aside.
3
Place the pumpkin puree in a clean tea towel or in 2 layers of cheesecloth and wring the puree in the towel to remove as much liquid as you can until the puree is reduced to ⅓ cup (2 ½ oz/71 g).
4
Put the reduced puree in a medium bowl and whisk in the eggs, brown sugar, butter and vanilla extract.
large eggs (, at room temperature)2(12 oz/340 g) dark brown sugar2 cups(8 oz/225 g) butter (, melted)1 cupvanilla extract1 tablespoon
5
In a separate medium bowl, mix together the flour, pumpkin pie spice, baking soda and salt.
6
Fold the flour mix into the pumpkin mixture until just combined then mix in the chopped white chocolate and spread into your prepared pan.
7
To Make the Cinnamon Sugar Topping and Bake
8
Mix together the sugar and cinnamon then sprinkle it over the top of the batter.
9
Bake for about ⏱️ 25 minutes until the edges are set but the center is still a bit soft.
10
Let the blondies cool completely before cutting them into 9 squares. Store in an airtight container at room temperature for up to 2 days.
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