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Pumpkin White Chocolate Blondies | Can't Stay Out of the Kitchen | these luscious #brownies include a #pumpkin base with #WhiteChocolateChips, #cinnamon, #nutmeg, #cloves, #ginger & #allspice. They're topped with a rich, decadent #icing on top. Perfect for #FallBaking, #tailgating, #Potlucks, #BackyardBarbecues or a #ChristmasCookieExchange. #cookies #chocolate #PumpkinWhiteChocolateBlondies

Pumpkin White Chocolate Blondies

Teresa Ambra
Pumpkin White Chocolate Blondies are perfectly balanced in flavor and texture. White chocolate chips, and spices including cinnamon, nutmeg, ginger, cloves and allspice add terrific flavor and texture to these amazing brownies. Perfect for fall baking, tailgating parties, potlucks, backyard barbecues or a Christmas Cookie Exchange.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 64
Calories 198 kcal

Equipment

  • one 9x13" 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 18x26” 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

NOTE: If icing hardens, add a teaspoon or two of half-and-half and remix with electric mixer.
 
NOTE: I used two batches of icing for the bars.
 
NOTE:  This recipe requires REAL white chocolate chips, not vanilla chips or premiere white baking chips. Those chips do not have cocoa in the ingredients. In the Dallas Metroplex, I can only locate real white chocolate chips at Kroger (Private Selection), Trader Joe’s or Whole Foods Market.
 
NOTE: Halve recipe for a 9x13” glass baking dish.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 198kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 26mgSodium: 154mgPotassium: 52mgFiber: 1gSugar: 18gVitamin A: 1270IUVitamin C: 0.3mgCalcium: 30mgIron: 1mg
Keyword chocolate, cinnamon, cookies, dessert, icing, pumpkin, white chocolate chips
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