Fudgy Pumpkin Spice Blondies

These pumpkin blondies are moist, fudgy and full of pumpkin spice. The ultimate Fall pumpkin dessert that is simple to make and one we think you will be making on repeat. They are buttery, fudgy and chewy with slightly crisp edges - just what a blondie should taste like. No cakey blondies here! Melted white chocolate in the batter mimics my ultra fudgy brownies and the reason these are so rich and fudgy and then the batter is studded with white chocolate chips and chopped pecans for a little sweetness and texture in each bite.

Pumpkin Blondies Recipe Ingredients

• WHITE CHOCOLATE CHIPS: The white chocolate chips are for melting with the butter the rest are for folding into the batter whole. They help with flavor, sweetening and give these a nice fudgy texture as opposed to a cakey texture.
• BUTTER: We use unsalted butter for this recipe. We melt it with the white chocolate. Melt your butter fully. This step keeps the blondies dense and chewy rather than airy.
• SUGAR: Brown sugar is what you will need for these blondies. We like to use dark brown sugar for these but light brown sugar will work perfectly too.
• PUMPKIN PUREE: You will need pure pumpkin puree for this recipe - not pumpkin pie filling. ½ cup and that is a good amount for this recipe to add moisture and good texture.
• VANILLA: Pure vanilla extract always adds the perfect flavour.
• FLOUR: All purpose flour is what we use in this recipe. We have not tested it with any other flour or flour blend.
• SPICES: We use ground cinnamon and pumpkin pie spice. If you don’t have pumpkin pie spice feel free to use ¼ teaspoons ground ginger, ⅓ teaspoon ground nutmeg , ⅓ teaspoons ground cloves or more of each according to taste.
• PECANS: We love to fold in some pecans with the chocolate chips for extra texture and flavor. Skip if you have any allergies.
  
  

How To Make Fudgy Pumpkin Blondies

1. Whisk Together Dry Ingredients: Whisk flour, spices and salt to combine and aerate.
2. Melt Butter & White Chocolate: In a small sauce pan melt the butter and white chocolate chips stirring to combine. You can also do this is short spurts in the microwave if you prefer.
3. Combine Wet Ingredients: Whisk sugar, eggs, pumpkin and vanilla, then whisk while drizzling in the butter mixture.
4. Combine Dry Ingredients with Wet: Gently stir in flour mixture into the pumpkin mixture until just combined- a couple streaks of flour is OK.
5. Fold In Add Ins: Fold in the white chocolate chips and chopped pecans, this should take care of any remaining streaks of flour. Transfer batter to prepared pan, smooth out evenly and sprinkle over extra chips and pecans.
6. Bake, Cool & Slice: Bake until top is golden and crackly, the edges are browned and starting to pull from the sides of pan - toothpick will come out with moist crumbs but not wet batter. Don’t over bake for nice and chewy texture. Cool in pan on rack then slice and enjoy!
   
   

Pumpkin Blondies Storage & Freezing

• STORAGE: Store cooled pumpkin blondies in an airtight container at room temperature for 1-2 days maximum. Because pumpkin adds moisture, refrigeration is recommended for longer storage so transfer them to the fridge after 1-2 days for up to another 2-5 days (1 week from baking). They will not last that long so you won’t have to worry about this anyways!
• FREEZING: Freeze blondies for up to 1 month by wrapping individual bars in plastic wrap or layering them between parchment paper in a freezer-safe container or bag. Thaw in the fridge overnight and enjoy chilled or room temperature.
  
  

More Recipes You Will Love:

• Apple Blondies
• Apple Pie Bars
• Pumpkin Bread
• Creamy Pumpkin Pie Bars
• Butter Tart Bars
• Easy Pecan Pie Bars
• Pecan Pie Cheesecake Bars
• Easy Coconut Cream Bars
• Apple Crumble Cheesecake Bars