Pumpkin Blondies
Pumpkin blondies are a chewy, delicious fall treat that everyone will love!
Servings: 12
Calories: 423kcal
Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- 1 cup pumpkin puree not pumpkin pie filling
- 2 ¼ cups flour
- 1 cup white chocolate chips
Instructions
- In a small saucepan, heat the butter over mediumheat. Once melted, allow to simmer on low heat for approximately 20 minutes to brown the butter. Stir occasionally. Allow to cool to room temperature.
- Preheat the oven to 350 degrees. Spray or line a 13x9 baking dish and set aside. In the bowl of a stand mixer, combine the cooled brown butter (and all the brown bits on the bottom of the pan!) and the brown sugar. Mix to combine.
- Add in the pumpkin pie spice, vanilla, salt, baking powder, egg and pumpkin puree. Mix well, scraping the sides often.
- Add in the flour and mix on low until combined. Scrape the bottoms and sides, mix again. Gently fold in the white chocolate chips.
- Transfer the batter to the prepared pan and spread evenly. Bake in the preheated oven for 30-35 minutes or until the center is set and the edges are slightly golden brown. Allow to cool before slicing and serving.
Notes
Tips:
Cut blondies with a plastic knife or pizza cutter for best results.
These pumpkin blondies are great served slightly warm with a scoop pf vanilla ice cream on top.
Storage: Pumpkin Blondies can be stored in an airtight container for up to 3 days.
Nutrition
Calories: 423kcal | Carbohydrates: 56g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 225mg | Potassium: 194mg | Fiber: 1g | Sugar: 36g | Vitamin A: 3678IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg