Chewy, Fudgy-textured Pumpkin White Chocolate Blondie Bars are the perfect Autumn treat! This one-bowl wonder is easy to make and even easier to devour!
Have you ever changed your mind completely about something? Wearing “high-rise” jeans? Taking the new tunnel through the city (2 miles long with no exits and 40 ft. Underground)? Brussels Sprouts? For me, each of these is something I’ve overcome my fear of changed my mind about, for one reason or another. Another in the list of things I refused: The Blondie, believe it or not. The first time I saw a “Blondie” sitting in a bakery case, many years ago, I was stubbornly resistant. Not that it didn’t look delicious, but, to me, it looked like a chocolate chip cookie bar without the best part. To me, this meant BO-RING!! No one had explained to me the difference between a Blondie and a regular cookie. But you live, and you learn, right?
I’m not even sure you could compare a Blondie to it’s cousin, the Brownie, unless it’s the right type of brownie. You see, a Blondie is often even denser than a more cake-like brownie. And it is a buttery, caramelly flavored bar, tender as well as chewy. But, like a brownie, it can include so many different flavors: chocolate chips or dried fruit for instance. Really, there’s nothing there to fear!
I made a similar Blondie recipe for my Rhubarb White Chocolate Blondies, but this time I added Pumpkin, which, at this point in the year, I just can’t get enough. A couple handfuls of white chocolate chips were tossed in. I also threw in some chopped dried cranberries, as a tangy counterpoint to the creamy white chocolate and caramel/toffee Blondie.
This recipe was inspired by, and adapted from several recipes, including Smitten Kitchen’s Blondies, and Hummingbird High’s Rhubarb and White Chocolate Blondies. I changed bits of both of these recipes to create these Pumpkin Blondie Bars. I have to say, though, Smitten’s Blondies are a revelation – the browned butter makes them positively divine! They are called “infinitely adaptable” for good reason!
So, if you’ve avoided the oh-so easy Blondie for awhile, take a walk away from the Dark Side! Enjoy some Blondies ASAP! Find out what you’re missing!
Enjoy!
Other Brownie/Blondie Recipes? If you’re Gluten free, don’t miss these phenomenal Dark Chocolate Tahini Brownies, and these Peanut Butter Swirled Brownies are crazy good. A “healthy” brownie? Try these Whole Wheat Fudge Brownies!
Other Pumpkin treats? This simple Maple Pumpkin Pudding Cake deliciously uses the rest of that can of pumpkin puree, and my healthy and scrumptious Pumpkin Spice Granola is a great way to start your day. Pumpkin Sausage Lasagna is a great savory pumpkin dish as is this tasty Pumpkin Penne with Spinach and Sausage.
Pumpkin White Chocolate Blondie Bars
Fudgey-textured Pumpkin Blondies with bits of White Chocolate and Cranberries are so delicious and festive! Browning the butter, if you desire, gives them a bit deeper toffee flavor, too!
These may become your go-to Autumn treat! This recipe makes a 9×13 pan. Feel free to cut in half and make an 8×8 pan, but be sure to pay attention to them in the oven so you don’t overcook. They will be a bit thicker than those in a 9×13, but should be done in 24-25 minutes, and look underdone in the middle but with a golden brown edge.
- Prep Time: 15-20 min
- Cook Time: 28 min
- Total Time: 43-48 min
- Yield: 9x13 pan, 35 blondies 1x
- Category: Blondies, Brownies, Bar Cookies
- Method: Baking
- Cuisine: America
Ingredients
- 1 cup Unsalted Butter, browned, if desired; otherwise, melted
- 1 1/2 cups (297 g) Light Brown Sugar, packed
- 2 Large Eggs
- 2 t Vanilla Extract
- 1 cup Pumpkin Puree (NOT Pie Filling)
- 2 1/2 c (300g) AP Flour
- 1 T Pumpkin Pie Spice
- 1 t Kosher Salt
- 1 1/2 c White Chocolate Chips
- 1/2 c Dried Cranberries
Instructions
Mix the Wet Ingredients:
- Prepare a 13×9 pan. Spray, butter or parchment-line the pan. If using parchment, give it a quick spray as well. Preheat oven to 350F (or 335F for Convection).
- Brown the Butter. (Or melt if not browning) Over medium heat, cut butter into several pieces. Once butter is melted, turn heat to Medium-Low. After a few minutes, it will begin to bubble and spatter, and eventually become foamy. Be sure to swirl the pan a bit every couple minutes. Once the foam begins, watch closely as the foam begins to subside a bit and turn brown around the edges. When this happens be ready to take the pan off the heat as the butter will be nicely browned at this point. You can brown as dark as you want, but be careful it doesn’t burn. Pour it into a large bowl, and cool a bit.
- Whisk in the brown sugar until fully incorporated, then whisk in eggs and vanilla, then add the pumpkin puree. Stir.
Add the Dry Ingredients:
- To the bowl, add the flour, pumpkin pie spice, and salt. Stir until a fully incorporated to a thick batter.
- Fold in white chocolate chips and cranberries.
- Pour into prepared pan, and bake in preheated oven 26-30 minutes (mine took 28 mins). The blondies should be golden brown around the edges, but look undone in the middle. An inserted tester should have an crumb or two, but no batter on it.
- Let cool fully when done.
Notes
- You can make half the recipe if you like, in an 8×8 pan. The blondies will be a bit thicker, so watch them closely so they don’t overbake. They should take around 25 minutes to bake.
- Feel free to add 1/2 cup nuts if you like, but you may want to reduce the white chocolate chips by 1/2 cup. This recipe works best with about 2 cups of add-ins.
Keywords: Pumpkin Blondies, White Chocolate Blondies, Blondies, Brownies, Blondies Recipe, Blondie Bars, recipe for Blondies
Recipe Details ->
These Pumpkin White Chocolate Bars are a one-bowl wonder!
I browned my butter just to amp up the depth of caramel/toffee flavor, but you can just melt your butter and use it that way, too – still knock-you=over delicious!
You’ll just mix together all of your wet ingredients, then add the dry ingredients right into the liquid ones, and stir into a batter. Fold in 2 cups of add-ins (I used 1 1/2 cup White Chocolate Chips and 1/2 cup chopped dried cranberries). Then pour the batter into a prepared 9×13 pan, and bake.
The biggest key to a great Blondie is removing it from the oven when the edges are golden brown, but the center of the pan, while it doesn’t “jiggle”, appears undone. You can tell by my photo below, it doesn’t look quite done, but a tester inserted into the center comes away with just a crumb or two, and no unbaked batter. Let them cool completely before cutting!
Some options here:
- Add nuts! 1/2 cup chopped roasted (and salted!) pecans would be lovely. Just keep the add-ins right around 2 cups, so maybe decrease the chocolate chips to 1 cup, or omit the cranberries if you add the nuts.
- Use dark chocolate chips, butterscotch chips or toffee pieces instead of white chocolate.
- Substitute dried cherries or pieces of dried apricot for the cranberries.
- So many choices!
Browned Butter 
Browned Butter plus sugar and egg 
Finished Batter 
They don’t look quite done, but take them out! 
Done, and sliced!
PIN Pumpkin Blondie Bars ->
I might be blind but there is no temperature.
So sorry, Tyler, You are not blind. 350F, or 335F if you have Convection/Fan oven (most are not!). I apologize! hope you figured it out.
Its been a while since I baked brownies or blondies. Your delicious and beautiful pumpkin blondie bars are beckoning me to.
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Thanks so much! I love baking Blondies and Brownies since they are easy and taste so decadent! Thanks for visiting!
Blondies, brownies…I love them all! And I would especially love to give these a try. Pumpkin & white chocolate? Now, that’s a delicious combo! Love the drizzle over top! That’s always super fun, if you ask me 🙂
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Thanks so much, Dawn! I agree, brownies and blondies are awesome! And, like you, I’m always looking to drizzle! Thanks for visiting, my friend!
These look out of sight! I love underbaking my bars, brownies and blondies too to get that fudgy effect. Pumpkin and white chocolate is so yummy together! Pinning! xo
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Thanks so much, Kim! I agree, it’s all in the baking for Blondies, isn’t it? And I love the combo of pumpkin and white chocolate, too! Thanks for the Pin!
I love the idea of blondies with the addition of pumpkin! So different and perfect for the fall. Thanks
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Thanks, Judee! That’s what I love about pumpkin season! It adds to so many classic dishes! Thanks for your visit!
I loooove blondies! Pumpkin and white chocolate is a fantastic flavor idea! The cranberries are perfect for the holidays! I want stacks and stacks of these!
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Thanks, Katherine! I agree, the flavor and texture of these turned out so well, I may need to make another batch (or two!). Thanks for visiting, my friend!
Oh man, that tunnel. That’s not something you can really change your mind about once you commit. Glad you made it though! And glad you changed your mind about blondies, too. I agree that a brownie would probably call to me more than a blondie…but a blondie is absolutely delicious in its own right. And this version with pumpkin and white chocolate and cranberries is perfect for this time of the year! You’ve convinced me for sure!
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Thanks, David! Yes, the tunnel was difficult, but it’s so well-lit and filled with exits, I’m totally comfortable there now. Also it’s apparently the most seismically sound place to be. So maybe there’s a benefit to that deep hole in the ground. Thanks for your visit David, and hope you get the chance to make some Pumpkin blondies!
So many bloggers have been teasing me with delicious blondie bars lately. Honestly, that’s one of those few baked desserts (And I’m talking about relatively simple desserts like cheesecakes and macarons), I cannot nail exactly blondie bars! I’ve got to make another attempt! These bars look fantastic, so rich and creamy; their texture does resemble fudge.
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Ben, it’s all in the bake timing. Just watch closely and take them out when the edges have just begun to turn brown. That way the insides are less than baked and carry-over baking while they cool down will make them absolutely perfect! Hope you give it a try!
Oh my goodness, these look SO good. The pumpkin puree, white chocolate and cranberries in these just make them the best!
Thanks, Balvinder! They are pretty tasty, I hope you get the chance to try them out!
What a great pumpkin recipe. Also thanks for explaining the difference between a Blondie and a Brownie. I get it now! Anything with cranberries in I love too. Yum!
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Thanks, Neil! I’d thought I was the only one who hadn’t been completely clear on the difference, but it seems many of us were a bit in the dark. Ha! Glad you like the recipe. I’m all over the pumpkin recipes this season!
Fabulous. Pumpkin is such a fun ingredient to use, in both savory and sweet foods. I bet it really shines in these Blondie. I love the goodies you added, and the drizzle.
Thanks, Mimi! Yes, pumpkin adds a nice holiday flavor and feel, and with the pumpkin spice, it’s so delicious! Cuts the sweetness a bit, too, which I appreciate.
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Welcome to the world of blondies hehehehe!! These look so yummy with the whites chocolate and cranberries!
Thanks, Kelly! I’m a little Blondie-crazy right now, they seem so easy to adapt to seasons and holidays, so my brain is spinning! Ha!
These look absolutely delicious, what a great idea to use pumpkin in a blondie!
Thanks, Caroline! Pumpkin is awesome in this treat, it adds flavor, nutrients and cuts the sweetness a bit. Love it! Thanks so much!