Pumpkin Blondies Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
My Pumpkin Blondies are chewy, spiced, and buttery with white chocolate—an easy fall dessert kids love and perfect for sharing with a crowd.
Servings: 9 blondies
Ingredients
Pumpkin Blondies
- ¾ cup (6 oz/170 g) canned pumpkin puree
- 2 large eggs , at room temperature
- 2 cups (12 oz/340 g) dark brown sugar
- 1 cup (8 oz/225 g) butter , melted
- 1 tablespoon vanilla extract
- 2 ⅓ cups (11 ½ oz/327 g) all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (3 oz/85 g) white chocolate , chopped
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
To Make the Blondies
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Preheat the oven to 350°F (180°C). Butter and line an 8x8 inch (20x20 cm) baking pan. Set aside.
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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).
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Put the reduced puree in a medium bowl and whisk in the eggs, brown sugar, butter and vanilla extract.
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In a separate medium bowl, mix together the flour, pumpkin pie spice, baking soda and salt.
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Fold the flour mix into the pumpkin mixture until just combined then mix in the chopped white chocolate and spread into your prepared pan.
To Make the Cinnamon Sugar Topping and Bake
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Mix together the sugar and cinnamon then sprinkle it over the top of the batter.
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Bake for about 25 minutes until the edges are set but the center is still a bit soft.
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Let the blondies cool completely before cutting them into 9 squares. Store in an airtight container at room temperature for up to 2 days.
Recipe Notes
- Squeeze out the pumpkin: The pumpkin puree needs to have some of the water removed, or it will make for a very cakey blondie.
- Use the right towel: The correct tea towel to use is a thin, lint-free flour-sack style of cloth.
- Alternate method: Suppose you don’t have a tea towel or cheesecloth. In that case, you can reduce the pumpkin puree on the stove: add the pumpkin to a wide, shallow saucepan and cook over medium-low heat, stirring constantly to prevent burning, until it is reduced to 1/3 cup (2 ½ oz/71 g).
- DIY: If you don’t have pumpkin pie spice, you can make your own blend with this recipe.
- Watch the oven: Please don't overbake these blondies. They should be a bit soft and very slightly jiggly in the center. It will sink a bit as it cools.