White Chocolate Pumpkin Blondies

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Decadent pumpkin blondies are bursting with flavor from spices and sweetened with white chocolate chips make the perfect fall treat. This post was originally published in October 2010.

Sometimes I get on these kicks where I am in the mood for a certain ingredient and then for the next week or two I make a bunch of recipes using that ingredient.  

So when I went grocery shopping last week and saw that they had the big cans of pumpkin, I was excited. Nothing says October and fall more then pumpkin and I’ve been collecting a ton of pumpkin recipes over the past month.

I love pumpkin in the fall and have made so many delicious recipes.  Pumpkin Spice Coffee Cake is one of my favorite breakfast foods. When I want pumpkin for dinner Baked Pumpkin Mac N Cheese with Bacon can’t be beat.  For dessert I love these Pumpkin Whoopie Pies with Dulce de Leche Filling.

I bought two large cans of pumpkin puree thinking that I would be able to make three or four recipes with it.  I had a few new recipes I wanted to make plus I wanted to try and revamp this White Chocolate Pumpkin Blondies recipe.

WHat is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree and pumpkin pie filling are both made from cooked and mashed pumpkin but they have different uses and different added ingredients.  Pumpkin puree is simply cooked pumpkin with no additional spices or sugar.   It’s used in sweet and savory recipes.  Pumpkin pie filling contains pumpkin, spices, and sugar or sweetener.  It’s usually used just for pumpkin pie.  

It’s important to make sure you get pumpkin puree and not pumpkin pie filling.  Unless you are making a pumpkin pie you always want to get just the pumpkin puree.

I’ll be honest.  I had forgotten about this recipe.  I first made it ten years ago and then it somehow got lost in the shuffle.  A few days ago I was looking for something to bake and this recipe caught my eye.  I could remember how awesome it was so into the kitchen I went.

Ingredients:

• flour
• pumpkin pie spice
• baking powder
• butter
• sugar
• brown sugar
• egg
• vanilla
• pumpkin puree
• white chocolate chips

My husband laughs because while most people check and see if they have all the ingredients before they begin baking I just get started.  95% of the time I have everything I need and if I don’t I can always figure out a substitution. 

I was excited to remake these because I’m a huge fan of blondies.  I like the fact that they have the texture similar to a brownie, but none of the chocolate flavor.  Plus you can add so many different things to change the flavor of the blondies. 

What is a Blondie?

A blondie is is a type of dessert bar that is similar to a brownie but with a vanilla flavor profile instead of chocolate.  That means you can add all different flavors and add ins to the blondies and you will really taste them against the vanilla background. The texture of a blondie is chewy and dense, similar to a brownie, but with a more caramel flavor due to the brown sugar.

I quickly made the recipe and got the blondies in the oven.  They smelled so good while they were cooking.   Pumpkin and spices and a sweetness from the white chocolate really scented our kitchen.   When they came out they looked perfect.

How do you store Pumpkin Blondies?

Store the pumpkin blondies in an air tight container on the counter for up to 5 days.  You can keep them in the refrigerator for up to 1 week.

White Chocolate Pumpkin Blondies

Decadent pumpkin blondies are bursting with flavor from spices and sweetened with white chocolate chips make the perfect fall treat.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 24 blondies

Author: Hezzi-D

Ingredients

• 2 ¼ c. all purpose flour
• 1 Tablespoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 c. butter 2 sticks at room temperature
• ¾ c. sugar
• ½ c. light brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 c. pumpkin puree
• 1 c. white chocolate chips

Instructions

• Preheat the oven to 350 degrees.
• Spray a 9 x 13 baking dish with cooking spray.
• In a medium bowl combine the flour, pumpkin pie spice, baking powder, and salt. Set aside.
• In a large bowl cream together the butter, sugar, and brown sugar. Ad din the egg and mix well. Stir in the vanilla.
• Add the pumpkin puree and mix until combined. Your batter may look curdled but that is normal.
• Slowly add the dry ingredients to the wet ingredients and mix well. Fold in the white chocolate chips.
• Spread the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool completely.
• Cut into 24 squares and enjoy!

Notes

Recipe adapted from Erin's Food Files