Pumpkin White Chocolate Chip Blondies
These Pumpkin White Chocolate Chip Blondies are moist, fudgy, and chewy, with pumpkin spices and decadent white chocolate chips, for a fabulous bar dessert!
Okay, now that we’ve given apple it’s turn for fall flavors, it’s time to bring out the pumpkin recipes and I am starting with a good one! If you like white chocolate chips, and cookies, and pumpkin, but with the ease and convenience of a bar dessert, then look no further! These Pumpkin White Chocolate Chip Blondies are flipping amazing! Like soft, chewy, decadent AMAZING!
I hope I’m not scaring you with all my exclamation points (!!!), but it just goes to show how excited I am to share this recipe!!! It’s one of those that you will want to share with friends so you don’t eat the whole pan; ya know what I’m sayin’?!
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You probably couldn’t eat the whole pan anyway though because these are almost fudgy they are so moist and I may have gone a little overboard on the white chocolate chips, but why not?!
Pumpkin White Chocolate Chip Blondies
Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- ½ cup (100 g) light brown sugar, gently packed
- 1 cup (200 g) granulated sugar
- 2 tsp vanilla extract
- ¾ cup (183 g) pumpkin puree
- 3 cups (360 g) all-purpose flour, (stir, spoon & level)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 Tbsp ground cinnamon
- 1 Tbsp pumpkin pie spice
- 1 ½ cups (255 g) white chocolate chips
Instructions
- In a stand mixer, cream the butter with both sugars. Add vanilla and pumpkin puree. Mix until just combined.
- In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Add to wet mixture and mix until just combined.
- Remove bowl from mixer and fold in the white chocolate chips.
- Line a 13×9 inch pan with parchment paper, or grease the dish with pan spray. Press cookie dough evenly into the baking dish.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until edges are brown and it’s baked in the center.
- Allow the dish to cool. If you used parchment paper, lift the cookie bar out of the dish and cut it into 24 squares. If you just greased the pan, go ahead and cut squares inside the dish. Keep extra bars covered; store up to 1 week.
Notes
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Pumpkin and white chocolate really do just BELONG together. 😀 These blondies look totally awesome, Amber! Oh how I would love one (or 10) of these right about now with my coffee! Pinned. 🙂
Amen! Thanks Sarah!
One of these right now would make for a perfect ending to a nice day. They look fantastic.
One of these right now would make for a perfect ending to a nice evening. They look fantastic
I agree! Thanks Kathy!
I am such a glutton for soft chewy bars. And the fact that they are made with pumpkin makes them extra fantastic!!
Yeah, these are quite addictive, if you love soft chewy bars, and pumpkin! Thanks Renee!
Ha!!! Amber we synced up. 🙂 I totally made the same bar (different recipe) last week but I’m not in love with mine. Perfect – now I can make yours!
Haha! I must have missed yours! I’m totally crushing on your Cookies & Cream Extreme Brownies right now! On my to make list asap!
Amber these look fantastic!!! I’m weak for blondies. And pumpkin!
Aw, thanks Aimee! Blondies and pumpkin were just meant to be! 😉
These look so good, Amber! I love pumpkin blondies!
Thanks Jessica! They are pretty tasty!
Yay for pumpkin 🙂 I am a sucker for blondies especially with white chocolate and love how fudgy these are! So decadent and delicious! Yum, they look incredible!
Total pumpkin lover too! Thanks Kelly!
MmmMMMmm!! These just look SO moist, Amber. I love it. Can’t wait to add them to my pumpkin baking list!
Thanks Mandy! I hope you like them!
I would and could eat the whole pan, lol. These look so decadent and full of white chocolate chips. Yum!
They are pretty rich, but oh so delicious! Thanks Jen!