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Pumpkin Blondies Recipe

Pumpkin Blondies Recipe
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★★★★★

5 from 29 reviews

These Pumpkin Blondies combine the rich, comforting flavors of pumpkin and warm spices with the creamy sweetness of white chocolate. Topped with a luscious cream cheese glaze spiced with pumpkin pie seasoning, these blondies are soft, moist, and perfect for fall or any time you’re craving a cozy treat.

Ingredients

Scale

Blondies

  • 1 cup chopped white chocolate (170 grams)
  • 3/4 cup unsalted butter (170 grams)
  • 1 1/4 cups granulated sugar (250 grams)
  • 1 large egg
  • 2 large egg yolks
  • 1/2 cup pumpkin puree (124 grams)
  • 2 1/4 cups all-purpose flour (287 grams)
  • 1/4 tsp salt
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon powder

Cream Cheese Glaze

  • 2 tbsp cream cheese, room temperature (30 grams)
  • 1 tbsp unsalted butter, room temperature (14 grams)
  • 1/2 cup powdered sugar (67 grams)
  • 1/2 tsp pumpkin spice
  • 1 tbsp milk

Instructions

  1. Preheat and prepare pan: Pre-heat the oven to 350ºF (175ºC). Grease and line an 8×8” square pan with parchment paper, making sure the parchment extends beyond the edges for easy removal. Avoid using a glass pan as it affects baking time.
  2. Melt butter and white chocolate: In a microwave-safe bowl, melt the white chocolate and the unsalted butter by microwaving in 15 to 30 second increments, stirring thoroughly between each until smooth and fully melted.
  3. Mix eggs and sugar: In a mixing bowl, beat the egg and egg yolks together with the granulated sugar for about 1 minute using a mixer or whisk vigorously by hand until fully combined and slightly thickened.
  4. Add melted butter and pumpkin: Pour the melted butter into the egg-sugar mixture and mix well. Add the pumpkin puree and stir to incorporate evenly. If desired, add a few drops of orange food coloring for enhanced color.
  5. Incorporate melted white chocolate: Allow the melted white chocolate to cool slightly before adding it to the batter. Mix until fully combined and smooth.
  6. Add dry ingredients: Sift together the all-purpose flour, salt, pumpkin spice, and cinnamon powder. Add these dry ingredients to the wet mixture and mix on low speed until just combined; avoid overmixing to keep the blondies tender.
  7. Pour and smooth batter: Transfer the batter into the prepared pan. Use a spatula to even out the surface for uniform baking.
  8. Bake the blondies: Bake in the preheated oven for about 30 minutes. Check at this time by inserting a toothpick into the center – it should come out clean or with a few moist crumbs. If batter sticks to the toothpick, continue baking and check every 5 minutes until done.
  9. Cool completely: Remove the blondies from the oven and let them cool fully in the pan on a wire rack before glazing.
  10. Prepare cream cheese glaze: In a bowl, beat the room temperature cream cheese and butter together for 30 seconds until smooth and creamy.
  11. Add powdered sugar and pumpkin spice: Gradually add the powdered sugar and pumpkin spice, beating continuously to combine until the mixture is smooth.
  12. Adjust glaze consistency: Mix in the milk and stir well. The glaze should be thick but pourable. If it’s too thick, add more milk a little at a time; if too thin, add more powdered sugar until desired consistency is achieved.
  13. Glaze blondies: Pour the glaze evenly over the cooled blondies and spread gently. Sprinkle a pinch of additional pumpkin spice on top for decoration.
  14. Set and serve: Allow the glaze to set at room temperature for 10 minutes. Slice into squares and serve.

Notes

  • Using room temperature cream cheese and butter ensures a smooth glaze without lumps.
  • The pumpkin puree adds moisture and flavor; avoid canned pumpkin pie filling as it contains added spices and sugars.
  • Don’t overbake the blondies to keep them moist and soft; check early and adjust baking time if necessary.
  • Orange food coloring is optional but enhances the seasonal look.
  • For easier slicing, refrigerate the blondies after glazing for about 30 minutes.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: pumpkin blondies, pumpkin dessert, cream cheese glaze, white chocolate blondies, fall dessert, autumn treats, pumpkin spice, easy blondies recipe

Find it online: https://kitchenbyclara.com/pumpkin-blondies-recipe/