Pumpkin White Chocolate Blondies
I think any time of the year is perfect for Fall Baking, since I love anything made with pumpkin! 🙂 Pumpkin White Chocolate Blondies are just amazing. These delicious treats include pumpkin (of course,) white chocolate chips and spices like cinnamon, nutmeg, ginger, cloves and allspice. The luscious frosting has cinnamon sprinkled over top to add an even sweeter, richer flavor. All in all, these bar-type cookies were sensational. I had so many people tell me they had just the right amount of spices to flavor up the brownies.
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I made a double batch of Pumpkin White Chocolate Blondies for one of our community group potlucks back in October. I also served Honey Mustard Baked Chicken and Cauliflower Romanoff. One gal asked if she could take several blondies for a gathering she was putting together. I was happy to send her home with a bunch. I had a good bit of the blondies leftover so I served them to our church’s hostess committee one Sunday morning in early November. They were a hit there too.
These scrumptious cookies are terrific for a Christmas cookie exchange, potluck, tailgating parties or even a backyard barbecue during the cooler, fall season. Every bite is swoon-worthy.
Pumpkin White Chocolate Blondies are amazing.
These are great treats for tailgating parties and potlucks.
Pumpkin White Chocolate Blondies are also marvelous for a Christmas Cookie Exchange.
You’ll be swooning over every bite of these luscious cookies!
Here’s what I did.
I used these ingredients for the cookie.
Mix butter, granulated sugar, eggs, vanilla, cinnamon, nutmeg, allspice, cloves, ginger, baking powder, baking soda, salt and pumpkin in a large mixing bowl.
Beat ingredients with an electric mixer until smooth. Add unbleached flour (bleached flour toughens baked goods). Add REAL white chocolate chips (not vanilla chips or premiere white baking chips).
Stir well with a heavy spoon to combine.
Pat mixture into a greased 18×26″ cookie sheet pan.
Bake at 350 degrees for 20-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
I used these ingredients for the icing.
Melt butter with brown sugar over low to medium heat.
Stir until smooth; remove from heat.
Transfer mixture to a mixing bowl.
Add half-and-half.
Add pure vanilla extract.
Stir to combine.
Add powdered sugar.
Beat with an electric mixer until smooth.
Spread icing over top of cooled blondies.
Sprinkle lightly with cinnamon on top. Refrigerate one hour before cutting into bars.
Pumpkin White Chocolate Blondes are wonderful for any kind of holiday party or holiday meal.
Pumpkin and chocolate work perfectly together–especially white chocolate!
I made a large pan of 64 pieces, but if you halve the recipe, a regular 9×13″ baking dish will yield 24 or 32–depending on how you cut the bars.
Pumpkin White Chocolate Blondies are fantastic for fall, seasonal baking.
Here’s the recipe.
PUMPKIN WHITE CHOCOLATE BLONDIES
(My own concoction)
Pumpkin White Chocolate Blondies
Equipment
- one 9×13" glass baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 wooden spoon or rubber spatula
- 1 heavy duty spoon
- 1 spreader or table knife to spread icing
- measuring cups
- measuring spoons
Ingredients
BLONDIE:
- 2 cups salted butter softened
- 2 cups granulated sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 tsp. nutmeg
- 1/4 to 1/2 tsp. ground cloves
- 1/4 to 1/2 tsp. ground allspice
- 1/4 to 1/2 tsp. ground ginger
- 2 large eggs
- 2 tsp. pure vanilla extract
- 15 oz. can pumpkin
- 6 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 12 oz. pkg. white chocolate chips (NOT vanilla chips or premiere white baking chips)
ICING:
- 1/2 cup salted butter (1 stick)
- 1/2 cup light brown sugar packed
- 1/4 cup half-and-half
- 1 tsp. pure vanilla extract
- 3 1/2 cups powdered sugar
- ground cinnamon sprinkled over top of icing, if desired
Instructions
BLONDIE:
- Preheat oven to 350°.
- Mix butter, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, allspice, eggs, vanilla and pumpkin with an electric mixer.
- Stir in flour and white chocolate chips with a heavy spoon.
- Spray a 18×26” cookie sheet pan with cooking spray.
- Spoon pumpkin mixture over top.
- Press down with hands evenly in pan.
- Bake at 350° for 20-30 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Spread blondies with icing and sprinkle the top with cinnamon for garnish.
ICING:
- In a small saucepan heat butter and brown sugar until melted and smooth.
- Transfer to a medium bowl.
- Stir in half-and-half and vanilla.
- Beat in powdered sugar with an electric mixer until smooth.
- Spread frosting on blondies.
- Sprinkle with additional cinnamon, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Pumpkin White Chocolate Blondies are delightful treats your whole family will love.
If you enjoy pumpkin, these are great cookies for your repertoire.
Everyone who’s tried Pumpkin White Chocolate Blondies have loved them. I even had one guy tell me they were perfectly balanced in flavor! 🙂
Stack ’em on a plate and start eating!
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