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Pumpkin Blondies

Pumpkin Blondies

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Indulge in the delightful flavors of fall with these Pumpkin Blondies, a chewy dessert that brings together the richness of brown butter and warm spices. These bars are not only easy to make but also perfect for sharing with friends and family at gatherings or cozy nights in. Topped with sweet white chocolate chips, each bite is a satisfying blend of flavor and texture. Customize them by adding nuts or swapping in dark chocolate for an extra twist. Let these Pumpkin Blondies become a staple in your autumn dessert repertoire!

Ingredients

Scale
  • 1¼ cups (280 g) unsalted butter
  • ¾ cup (183 g) canned pumpkin puree, reduced to ⅓ cup
  • 2½ cups + 2 tbsp (329 g) all-purpose flour
  • 1½ tbsp pumpkin pie spice
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 1½ cups (330 g) light brown sugar
  • 3 egg yolks
  • 1 tbsp (15 ml) vanilla extract
  • ½ cup (100 g) white chocolate chips
  • 2 tbsp (25 g) granulated white sugar
  • ¼ tsp pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
  2. In a medium saucepan, melt unsalted butter over medium heat until golden brown, then let it cool slightly.
  3. Remove excess moisture from canned pumpkin puree by pressing it gently with paper towels until you have about ⅓ cup.
  4. In one bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. In another bowl, mix browned butter, light brown sugar, egg yolks, vanilla extract, and prepared pumpkin until smooth.
  6. Gradually add dry ingredients to wet ingredients and mix until just combined; fold in white chocolate chips.
  7. Spread batter evenly in the prepared pan and sprinkle with a mixture of granulated sugar and pumpkin pie spice.
  8. Bake for 26–28 minutes or until puffed and a toothpick comes out with moist crumbs.
  9. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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