Ingredients
- Unsalted butter: 1/2 cup (melted and slightly cooled)
- Light brown sugar: 1 cup (packed)
- Pumpkin puree: 1/3 cup (canned, not pie filling)
- Egg yolk: 1 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 cup
- Pumpkin pie spice: 1 ½ teaspoons
- Salt: 1/4 teaspoon
- White chocolate chips: 3/4 cup
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Use a paper towel to blot the pumpkin puree gently to remove excess moisture; this ensures the blondies stay fudgy rather than cakey.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the blotted pumpkin puree, egg yolk, and vanilla extract. Whisk vigorously until the mixture is well combined and slightly glossy.
- Stir in the all-purpose flour, pumpkin pie spice, and salt using a rubber spatula. Fold the ingredients together just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tougher texture. Gently fold in 1/2 cup of the white chocolate chips.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of white chocolate chips over the top. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Let the blondies cool completely in the pan before slicing.
- Cook Time: 45 minutes