Pumpkin White Chocolate Chip Blondies

by Kelli H. on November 16, 2011

I’ve made these pumpkin blondies countless times. I first made them when I stumpled upon Josie’s blog, Pink Parsley. Her blog was one of the first food blogs I started reading and this recipe was one of the first recipes I ever made off a food blog. It was such a success that I craved more food blogs and thus my obsession with food blogs began.

I first made these for David’s birthday. He loved them so much I shared them with others and everyone else who tried them loved them too. They are always a crowd pleaser so you should definitely make them and please people with them. You may become more popular…

The batter is very thick as you can see below so don’t be surprised! This is completely normal.

Pumpkin White Chocolate Chip Blondies
From Pink Parsley,originally from Martha Stewart
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin
1 package white chocolate chips
1. Preheat oven to 350 degrees. Line the bottom and sides of a 9″x13″ baking dish with aluminum foil and spray with non stick cooking spray.
2. In a bowl mix flour, pumpkin pie spice, baking soda, and salt. 
3. Using an electric mixer, combine butter and sugar until smooth. Add in egg and vanilla, beat until combined. Add in the pumpkin and combine. On low speed add in the dry ingredients until just combined. Pour white chocolate chips in and stir until incorporated evenly. 
4. Spread batter out on prepared baking dish and bake for 30-40 minutes or until a tooth pick comes out clean. Cool completely in the pan and then remove by lifting foil out and cutting into even squares. 
1. Mine usually take 35-40 minutes. 
2. I’ve skipped lining the baking dish with foil and just spraying the dish with non stick spray. It works just fine but it’s a little more difficult getting that first piece out. 
3. I’ve been told by some that they would like it more without the white chocolate chips. You could certainly do that  but I actually love them!
Are you sick of pumpkin recipes yet?
I say bring em’ on!

{ 5 comments… read them below or add one }

Kristine @ Running on Hungry November 16, 2011 at 5:47 pm

OHMYGOD, I just found my contribution to Thanksgiving dessert! THANK YOU!


mom November 17, 2011 at 3:45 am

I am so glad you found these because now they are in my top 10 all-time desserts.


Katie November 17, 2011 at 9:19 am

This looks like a great recipe! I’m currently living in France and can’t get a hold of brown sugar, so the fact that this doesn’t call for any is such a bonus. You’d never believe how many American baking recipe (like, I dunno…chocolate chip cookies!) call for brown sugar until you start looking.


Made in Sonoma November 17, 2011 at 2:34 pm

I wonder why brown sugar is hard to come by there. I’m glad this one doesn’t call for any! 🙂


David November 17, 2011 at 10:13 pm

Yep, these are pretty much amazing. With or without chocolate chips. I’d be down to try them without next time, just because I think they’d still go great with my morning coffee. 🙂



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