Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and set aside.
- In a microwave-safe bowl, place 1/2 cup of the white chocolate chips and the butter. Heat in the microwave at 50% power for 1 minute, then stir. If not fully melted, continue microwaving at 50% power in 30-second intervals, stirring each time, until the mixture is smooth. Set aside.
- In a mixing bowl, combine the brown sugar, egg yolks, pumpkin puree, and vanilla. Beat until well mixed. Add the melted chocolate and butter mixture and stir to combine.
- Add the flour, pumpkin pie spice, and salt. Stir just until the batter comes together. Fold in the remaining 1/2 cup of white chocolate chips. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes, or until the edges have browned and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the pan cool completely before proceeding.
- Once cooled, lift the blondies from the pan using the parchment paper. Cut into squares and serve.
Nutrition
Notes
These blondies are best made with pure pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spice. For gluten-free bars, swap the all-purpose flour with a 1-to-1 gluten-free blend. Let the blondies cool completely before cutting for clean edges—chilling in the fridge before slicing can help. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual pieces and keep for up to 2 months; thaw at room temperature for 30 minutes before enjoying.