Pumpkin Blondies
These pumpkin blondies are super chewy, full of pumpkin flavor, fall spices and white chocolate chips. This perfect fall treat will be your new favorite blondie recipe!
Equipment
- 8*8 Square Baking Pan
Ingredients
- ½ cup unsalted butter
- ¾ cup dark brown sugar
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon pumpkin-pie spice
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup white chocolate chips
- ¼ cup cinnamon sugar
Instructions
- In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Simmer until the butter is giving off a nutty scent and has browned.Once browned take it off the heat and let it come to room temperature for an hour or so.
- Over a small bowl place the pumpkin puree in several layers of cheesecloth or paper towels and press gently to remove the extra liquid until 1 cup of pumpkin puree gets reduced to ⅓ cup.
- Preheat the oven to 350/170 degrees. Spray a 8*8 inch square pan with non stick spray and line it with parchment paper.
- In a medium mixing bowl whisk together all purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat together the browned butter and dark brown sugar for 2-3 minutes until well combined.
- Beat in egg and vanilla until well combined, then on low speed blend in the pumpkin puree.
- Add the flour mixture and gently stir just until no specs of flour remain. Fold in the white chocolate chips.
- Spread batter evenly into the prepared pan and level using an offset spatula Sprinkle the top evenly with a few white chocolate chips and cinnamon sugar.
- Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 25 - 30 minutes.
- Cool completely then lift bars from pan using parchment, cut into squares.
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