Pumpkin White Chocolate Chip Blondies Recipe

Name: Pumpkin White Chocolate Chip Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Light Muscovado Sugar; 1 stick Unsalted Butter, Melted And Slightly Cooled; 1 Large Egg; 1/2 teaspoons Vanilla Extract; 1 cup Canned Pumpkin Puree (Not Pie Filling); 1 cup All-purpose Flour; 1 pinch Salt; 1/8 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 3/4 teaspoons Ground Cinnamon; 3/4 cups White Chocolate Chips

Servings: persons

1 cup Light Muscovado Sugar
1 stick Unsalted Butter, Melted And Slightly Cooled
1 Large Egg
1/2 teaspoons Vanilla Extract
1 cup Canned Pumpkin Puree (Not Pie Filling)
1 cup All-purpose Flour
1 pinch Salt
1/8 teaspoons Ground Nutmeg
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
3/4 teaspoons Ground Cinnamon
3/4 cups White Chocolate Chips

1
Preheat the oven to 350 F and grease and line an 8x8 inch square pan. Make sure the parchment paper hangs over two sides of the pan, for easy removal of the bars when done.
2
Place sugar into a large bowl and pour the melted butter over it. Mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined. Add in the pumpkin and mix until well combined and smooth.
3
In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour. Add the flour mix into your wet ingredients and stir until combined. Don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
4
Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
5
Place in the oven for 25-30 minutes until a skewer inserted into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine. Leave to cool in the pan for at least an hour before transferring the bars to a wire rack.
6
Once cool, slice into 9-12 pieces. Blondies will keep in an airtight container, at room temperature, for 3 days.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Light Muscovado Sugar, 1 stick Unsalted Butter, Melted And Slightly Cooled, 1 Large Egg, 1/2 teaspoons Vanilla Extract, and more.

Yes, Pumpkin White Chocolate Chip Blondies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin White Chocolate Chip Blondies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions