Pumpkin Blondies with White Chocolate Chips

Introduction

Pumpkin Blondies with White Chocolate Chips are the perfect fall-inspired dessert that combines the rich, chewy texture of a classic blondie with the cozy warmth of pumpkin and spices. These blondies are moist and fudgy thanks to the pumpkin puree, with a delightful sweetness that pairs beautifully with creamy white chocolate chips. Unlike brownies, which are cocoa-based, blondies are all about brown sugar richness, making them a buttery and spiced treat you’ll crave year-round.

They’re quick to prepare, bake in a single pan, and slice beautifully into squares, making them ideal for holiday gatherings, potlucks, or a cozy night in. Each bite is a comforting blend of caramel-like brown sugar, aromatic pumpkin spice, and sweet, melty white chocolate.

Why I Love This Recipe

I love this recipe because it’s the ultimate fall comfort dessert—easy to make, bursting with seasonal flavor, and full of texture. The pumpkin puree ensures they’re never dry, and the brown sugar adds that irresistible butterscotch undertone. The white chocolate chips create creamy pockets of sweetness that balance the spiced pumpkin base perfectly.

It’s also a versatile recipe—great for casual snacking, holiday dessert tables, or even wrapped as edible gifts. And honestly, the smell of pumpkin blondies baking in the oven, with cinnamon and nutmeg filling the kitchen, is pure happiness.

Why This Is a Must-Try Dish

• Seasonal flavors at their best: Pumpkin + warm spices = ultimate autumn vibe.
• Chewy and fudgy texture: Rich like a brownie but with a spiced twist.
• Simple one-bowl recipe: Perfect for beginner and experienced bakers alike.
• Great for gatherings: Easy to slice and share.
• Unique flavor pairing: Pumpkin with creamy white chocolate is a must-experience combo.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30–35 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour

Servings and Nutrition

• Servings: 16 squares (1 pan)
• Calories per serving: ~220 kcal
• Course: Dessert / Snack
• Cuisine: American

Ingredients

For the Pumpkin Blondies:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Mix-ins:

• 3/4 cup white chocolate chips (plus extra for topping)

Cooking Directions

1. Preheat oven: Preheat to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add egg yolk, vanilla, and pumpkin puree; whisk until fully combined.
3. Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Make batter: Gently fold dry ingredients into wet mixture until just combined (do not overmix). Stir in white chocolate chips.
5. Bake: Spread batter evenly into prepared pan. Sprinkle extra white chocolate chips on top. Bake for 30–35 minutes, or until edges are golden and center is set.
6. Cool & cut: Let blondies cool completely in the pan before slicing into squares.

Step-by-Step Preparation Method

1. Preheat oven to 350°F (175°C). Prepare an 8×8-inch pan with parchment paper.
2. Whisk melted butter and brown sugar until smooth and glossy.
3. Mix in egg yolk, vanilla, and pumpkin puree until creamy.
4. In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
5. Fold dry ingredients into wet ingredients gently.
6. Stir in white chocolate chips.
7. Pour batter into pan, smoothing the top.
8. Sprinkle extra white chocolate chips on top.
9. Bake for 30–35 minutes, until golden brown and firm.
10. Cool completely before slicing into 16 squares.

How to Serve

• Serve at room temperature for the perfect chewy texture.
• Dust with powdered sugar for a festive touch.
• Pair with coffee, chai tea, or hot apple cider.
• Add a scoop of vanilla ice cream for an indulgent dessert.

Recipe Tips

1. Don’t overbake—blondies should stay moist and chewy.
2. Use pure pumpkin puree, not pumpkin pie mix.
3. For clean slices, cool completely before cutting.
4. Enhance flavor by toasting white chocolate chips lightly before mixing.
5. Add a pinch of espresso powder to intensify the spice flavor.

Variations

• Pumpkin Pecan Blondies: Add 1/2 cup chopped pecans for crunch.
• Pumpkin Cranberry Blondies: Stir in 1/2 cup dried cranberries for a tangy twist.
• Pumpkin Dark Chocolate Blondies: Swap white chocolate for dark or semi-sweet chocolate chips.
• Glazed Pumpkin Blondies: Drizzle with cream cheese glaze or maple icing.
• Gluten-Free Blondies: Use a 1:1 gluten-free baking flour substitute.

Freezing and Storage

• Storage: Store in an airtight container at room temperature for 3 days, or refrigerate up to 1 week.
• Freezing: Wrap blondies tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.

Special Equipment Needed

• 8×8-inch baking pan
• Mixing bowls
• Whisk & spatula
• Parchment paper (for easy removal)
• Wire cooling rack

FAQs

Q1: Can I use pumpkin pie filling instead of puree?
A1: No, pie filling contains sugar and spices that would throw off the recipe balance.

Q2: Why use only egg yolk?
A2: Egg yolk adds richness and chewiness without making the blondies too cakey.

Q3: Can I double this recipe?
A3: Yes, bake in a 9×13-inch pan and increase baking time to 35–40 minutes.

Q4: Can I make these dairy-free?
A4: Yes, substitute butter with coconut oil or vegan butter, and use dairy-free white chocolate chips.

Q5: How do I know they’re done?
A5: The edges should be golden, and the center should look set but not dry. A toothpick should come out with a few moist crumbs.

Conclusion

Pumpkin Blondies with White Chocolate Chips are the perfect seasonal treat—chewy, spiced, and dotted with creamy sweetness in every bite. They’re simple to prepare, yet special enough to wow at fall gatherings, bake sales, or as an after-dinner dessert. With their fudgy texture and warm pumpkin spice flavor, they’re bound to become a staple in your autumn baking lineup.