These White Chocolate Pumpkin Blondies are absolutely PACKED with pumpkin flavor and are so moist and fudgy that you will fall to your knees. If you love these Chewy Pumpkin Chocolate Chip Cookies (which are UNREAL), then you will adore these blondies in which pumpkin is the star ingredient for sure. They have the most luxurious texture with fragrant pumpkin spice and white chocolate both in the batter and folded throughout. These are so chewy, gooey and NOT cakey by any means. They are perfect.
WHY YOU WILL LOVE THIS RECIPE
- Fudgy texture - you will not believe how fudgy these blondies are. They have a texture that is irresistible and they are not cakey at all.
- Extra moist blondies - I don't even care if that word makes you cringe because it is the only way to describe how soft these are.
- Pumpkin spice - a fragrant blend of cinnamon, ginger, clove, allspice and nutmeg adds warm cozy flavor to these blondies and pairs with cinnamon very nicely.
- Pure white chocolate blondies - there's pure melted white chocolate in the batter and white chocolate chips folded in at the end. The creamy taste really pairs well with the spice and the earthy pumpkin.
- Lots of pumpkin puree - there's half a cup (120ml) of pumpkin puree in these blondies so you will really taste it!
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- Butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half. I like unsalted butter because it has a sweet creamy taste that complements the pumpkin.
- Brown sugar - the molasses in brown sugar gives these blondies a rich toffee-like flavor to complement the pumpkin and the spices. It also gives them a chewy texture! I recommend dark brown sugar, but light brown sugar will also work.
- Egg yolks - 2 whole egg yolks will set the structure perfectly to make most fudgy blondies. Do not use the whole egg because it will add to much moisture and make these blondies cakey.
- Pure vanilla extract - vanilla is important to carry the pungent spice flavors. I like this Madagascar Bourbon Vanilla extract.
- Canned pumpkin - canned pumpkin is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. I use ED Smith or Libby's brand.
- Flour - regular unbleached all-purpose flour is best for dense and fudgy blondies.
- Pumpkin pie spice - use your favorite brand, or make your own from a blend of 1 part nutmeg, clove and allspice with 2 parts cinnamon and ginger.
- White chocolate - make sure you use pure white chocolate for the best taste and texture. Pure chocolate contains only cocoa butter white compound white chocolate is made with vegetable oils, such as palm oil.
- White chocolate chips - I highly recommend these white chocolate chips which melt so nicely have rich creamy flavor.
STEP BY STEP INSTRUCTIONS
- STEP 1). Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- STEP 2). Melt white chocolate with butter. Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
- STEP 3). Combine eggs, sugar and pumpkin. Combine brown sugar, egg yolks, pumpkin puree and vanilla in a large bowl and whisk until smooth.
- STEP 4). Add melted chocolate. Mix in warm melted white chocolate mixture. Mix in pumpkin spice and salt.
- STEP 5). Add flour and chocolate chips. Sprinkle in the flour and fold it in gently. Just before all of the flour is incorporated, fold in the white chocolate chips.
- STEP 6). Bake. Spread the rest evenly into prepared pan and top with extra white chocolate chips. Bake for 25-30 minutes until the top is golden, shiny and crackly, the edges are browned.
EXPERT BAKING TIPS
- Blot the pumpkin puree 3 times to remove excess moisture. To do this, spread the pumpkin puree out on a plate. Then, fold a paper towel in half and press it gently over the surface. The paper will absorb moisture. Repeat this step 2 more times with dry paper towel.
- Measure the flour accurately to ensure you get the right texture. Too much flour will make the blondies dry and more cakey.
- Use pure chocolate. White chocolate varies in quality and using real white chocolate makes a huge difference. Compound chocolate has more sugar and is more likely to burn.
No, this recipe requires only the yolks to get the right texture. Adding 2 whole eggs instead of just the yolks will add almost ¼ cup more liquid to the recipe which will make them cakey instead of dense and fudgy.
These blondies are the opposite of cakey! If yours don't turn out with that fudgy moist texture then it could be one or more of the following: 1). there is too much flour so make sure to measure it accurately, 2). there is still too much moisture in the pumpkin puree so be sure to blot it sufficiently, 3). they have been over-baked.
Well, a brownie MUST have melted chocolate in the batter, and to be specific - dark chocolate. Brownies have no leavening agents in them so they get their structure and mild lift from eggs. Blondies do not have melted dark chocolate in the batter and may or may not have any form of chocolate at all. Some blondies are more like a brown sugar cookie dough and some (like this one) have melted white chocolate. Blondies also may or may not contain some leavening agents like baking soda or baking powder.
These are so rich and moist that they don't need anything, however if you would like to switch up the recipe I could suggest using butterscotch chips or dark chocolate chunks, or mix in toasted pecans.
These blondies can be stored at room temperature in an airtight container for up to 2 days. After that I would suggest storing them in the fridge for up to 1 week.
If you love Fall baking, check out these recipes!The BEST Chewy Pumpkin CookiesCinnamon Swirl Pumpkin BreadChewy Pumpkin Chocolate Chip CookiesChewy Brown Butter Snickerdoodles CookiesBrown Butter M&M Cookies RecipeLemon Blueberry Cookies with White Chocolate ChunksCoffee Pecan Chocolate Chip CookiesDouble Peanut Butter Chocolate Chunk CookiesHazelnut Double Chocolate Chunk CookiesTHE BEST Chewy Chocolate Chip Cookies – Bakery Style!
Bars & Squares recipes:
Looking for other bars and squares recipes? Try these:
Baking with pumpkin...
These are some of my favorite recipes to make with pumpkin:
White Chocolate Pumpkin Blondies
- 4 oz 113g pure white chocolate coarsely chopped
- 6 tablespoon 84g unsalted butter
- ¾ cup 165g packed dark brown sugar
- 2 large egg yolks
- ½ cup 120ml pure pumpkin puree blotted 3 times with a paper towel
- 1 teaspoon 5ml pure vanilla extract
- 1 cup 142g all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup 85g white chocolate chips plus extra for topping
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
- Combine brown sugar, egg yolks, pumpkin puree and vanilla in a large bowl and whisk until smooth. Mix in warm melted white chocolate mixture. Mix in pumpkin spice and salt. Add flour and fold it in gently. Just before all of the flour is incorporated, fold in the white chocolate chips.
- Spread the rest evenly into prepared pan. Sprinkle extra white chocolate chips on top. Bake for 25-30 minutes until the top is golden, shiny and crackly, the edges are browned.