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White Chocolate Chip Pumpkin Blondies

White Chocolate Chip Pumpkin Blondies

I couldn't wait to make these pumpkin blondies. First of all, I love brownies, blondies and basically any baked item that is in bar form. With pumpkin in the recipe, I knew they would be delicious and moist and the cinnamon, nutmeg, and cloves crank up the fall flavor. Plus, they also make the house smell incredible while baking.


  • 2 C. all-purpose flour
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 C. butter, room temp.
  • 1 1/4 C. sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 C. canned pumpkin puree
  • 1 pkg. white chocolate chips


Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in white chocolate chips.

Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in the pan.

Lift cake from pan (using foil as an aid). Peel off foil and cut into bars.

Makes around 24 blondies.