These Pumpkin White Chocolate Chip Blondies are moist, fudgy, and chewy, infused with warm pumpkin spices and studded with decadent white chocolate chips — a perfect fall bar dessert.
Now that apple recipes have had their moment this season, it’s time for pumpkin. If you enjoy white chocolate, pumpkin spice, and the convenience of a bar cookie, these blondies deliver: soft, chewy, and undeniably indulgent.
These bars are easy to make and ideal for sharing — though you might be tempted to keep them all to yourself. The texture is almost fudgy from the pumpkin, and the white chocolate chips add pockets of creamy sweetness throughout.
If you love a rich, tender bar with seasonal spice, these blondies are worth trying — and simple enough for a weekday bake or a holiday dessert table.
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
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Preheat the oven to 350°F (175°C). In a stand mixer, cream the butter with the brown and granulated sugars until smooth. Add the vanilla and pumpkin puree, mixing until just combined.
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In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Add the dry ingredients to the wet mixture and mix until just combined; avoid overmixing.
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Remove the bowl from the mixer and fold in the white chocolate chips by hand.
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Line a 13×9-inch pan with parchment paper or lightly grease it. Press the dough evenly into the prepared pan.
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Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
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Allow the blondies to cool completely. If you used parchment, lift them from the pan and cut into 24 squares; otherwise, cut them in the pan. Store extras covered at room temperature for up to one week.
Notes
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