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Pumpkin Blondies Recipe

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3.8 from 2 reviews

These Pumpkin Blondies combine the rich flavors of pumpkin, white chocolate, and toffee to create a perfect fall treat. Easier to prepare than traditional cookies, this recipe uses a single bowl for mixing, making cleanup simple. The blondies are moist and flavorful, topped with a sweet glaze and crunchy toffee bits, making them an instant seasonal favorite.

  • Total Time: 1 hour 40 minutes
  • Yield: 16 bars

Ingredients

For the Blondies

  • 1 cup light brown sugar, packed
  • ½ cup unsalted butter, melted
  • ½ cup pumpkin puree (NOT pumpkin pie filling)
  • 1 egg yolk
  • Pinch kosher salt
  • 1 cup all-purpose flour
  • ½ cup white chocolate morsels

For the Icing

  • 1 cup powdered sugar
  • 1 ½ Tablespoons milk
  • ½ cup toffee bits

Instructions

  1. Prepare the baking pan: Line a 9-inch square baking dish with parchment paper to ensure easy removal of the blondies after baking. Set the pan aside while you prepare the batter.
  2. Mix the batter: In a large mixing bowl, beat together the light brown sugar, melted unsalted butter, and pumpkin puree until the mixture is smooth and well combined, ensuring an even texture for your blondies.
  3. Add remaining blondie ingredients: Beat in the egg yolk and a pinch of kosher salt, followed by the all-purpose flour. Fold the white chocolate morsels gently into the batter to distribute them evenly without overmixing.
  4. Bake the blondies: Pour the prepared batter into the lined baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  5. Cool the blondies: Once baked, remove from the oven and allow the blondies to cool completely in the baking dish. Cooling thoroughly is important before applying the glaze to prevent it from melting.
  6. Prepare the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and lump-free to create a pourable glaze.
  7. Glaze and decorate: Pour the glaze evenly over the cooled blondies. Immediately sprinkle the toffee bits on top to add a crunchy texture and complementary sweetness.
  8. Chill before serving: Refrigerate the glazed blondies for at least 1 hour to set the glaze and allow the flavors to meld. Once chilled, cut into 16 bars and serve.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
  • Make sure the blondies are completely cooled before glazing to prevent the icing from melting.
  • The glazed blondies keep well in the refrigerator for up to 3 days when stored in an airtight container.
  • You can substitute the toffee bits with chopped nuts or additional white chocolate chips if preferred.
  • For easier slicing, warm the knife slightly before cutting the blondies for clean edges.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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