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
Units
Scale
- 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
