With pumpkin season in full swing, you HAVE to make these pumpkin blondies! They are soft and chewy, and they also contain oodles of white chocolate chips and pumpkin spiced truffles!
Are you the type of person who likes pumpkin season to start in August? I am not. Personally, I prefer pumpkin season to start around the time that school starts, which is early September.
I got a late start to pumpkin baking this year. Perhaps I was feeling lazy, or perhaps I just wasn’t inspired yet. Either way, I am here now. We kick things off with these awesomely good pumpkin blondies. I saw a few recipes online that described “cakey” blondies and I took a hard pass. Blondies should not be cake-like. They should be soft and chewy like a brownie. Am I right?
Addie helped me clean out my baking chips recently and found some pumpkin spiced baking truffles among them. I threw them into my batter to increase the pumpkin flavor in these blondies. And oh boy, were they good!
While the bars were slightly on the soft side, they weren’t as cakey as I thought they’d turn out. I would have given these bars a higher rating if they were more blondie-ish. But, the white chocolate chips and pumpkin truffles definitely made up for it!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
- 1 cup (2 sticks) unsalted butter
- 1 and ½ cups brown sugar packed
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup pumpkin puree
- 2 and ¼ cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup pumpkin spiced truffle baking chips
- In a small saucepan, melt the butter on medium heat. Keep swirling your pan as it continues to cook. Keep your eye on it so it doesn't burn. Eventually, you will start to see little brown flecks in your butter. Keep swirling until more flecks appear and you smell a nutty aroma. Turn the stove off and take your saucepan off the burner. Allow your browned butter to cool for about 20 minutes.
- Meanwhile, grease or a line a standard 9"x12" baking pan and set aside. Preheat your oven to 350°F.
- In a large bowl, mix together the cooled browned butter and the brown sugar. Add the pumpkin pie spice, salt, baking powder and vanilla and mix well. Add in the egg and pumpkin and mix until smooth.
- Gently fold in the flour and mix until a few dry streaks remain. Fold in the pumpkin pie truffle pieces and the white chocolate chips and mix until everything is just combined.
- Transfer the batter to your prepared baking pan and smooth out the top. Add more white chocolate chips on top if desired (alternatively, you can press some in after the bars are finished baking).
- Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean (minus some melted truffles or white chocolate chips). Allow to cool completely before slicing and serving.
I draw the line at pumpkin pie–and even then it has to be a spicy pie or I’m liable to reach for the Tabasco bottle (or maybe the rum bottle–or maybe both). Having said that, I do enjoy a savory pumpkin soup or baked squash. But there’s no accounting for taste, so keep on keepin’ on!
Haha – you always put a smile on my face, George! You keep on keeping on too! 😄