Ingredients
Scale
- 1 1/4 cups (280 g) unsalted butter
- 3/4 cup (183 g) canned pumpkin puree, Libby's
- 2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled
- 1 1/2 tbsp pumpkin pie spice
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (330 g) light brown sugar
- 3 egg yolks
- 1 tbsp (15 ml) vanilla extract
- 1/2 cup (100 g) white chocolate chips
- 2 tbsp (25 g) granulated white sugar
- 1/4 tsp pumpkin pie spice (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×9 inch baking pan with non-stick spray.
- Brown the unsalted butter until golden and fragrant, then let it cool.
- Dry the pumpkin puree on a plate with a paper towel to remove excess moisture.
- Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix the cooled brown butter, brown sugar, egg yolks, vanilla, and dried pumpkin until creamy.
- Combine dry ingredients with the wet mixture and gently fold in white chocolate chips.
- Spread the batter in the prepared pan and sprinkle with sugar and pumpkin pie spice.
- Bake for 26-28 minutes, or until the center is puffy and a toothpick comes out with a few moist crumbs.
- Let cool, then cut into squares and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the pumpkin is well dried to avoid a cakey texture.
Check frequently to prevent overbaking for optimal chewiness.
These blondies can be stored at room temperature for three days or refrigerated for a week.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 40