Well, that is a mouthful to say… BUT the real treat is a mouthful of these incredible blondies. These blondies scream Fall with the pumpkin, pumpkin pie spice and white chocolate chips! OOOOO MMMMM GGGG!!!! To say these are one of my favorite Fall desserts would be an under statement, these may be one of my favorite… Period! Which is saying a lot for me because I do not usually jump on the Pumpkin spice anything bandwagon.
What makes these blondies so delicious is that they have everything you could want in a dessert. They are creamy and crunchy and sweet, nut not too sweet and have those warm Fall spices. Not only is it just like we mix them into the batter, NOPE, we add a whole layer to the center!
White chocolate compliments the pumpkin perfectly and the crusty outside with the soft, chewy inside is just perfect on these. I made these with my two toddler daughters and it was fun and exciting introducing them to new flavor combinations and how ingredients work together. They both absolutely loved helping and of course eating the final product!
Chef’s Tips- Make sure that you really take the time to cream the butter and the sugar and then just pulse to mix once you add in the pumpkin. If you over mix once you have added the pumpkin, the mixture will curdle. Also, do not over mix in the flour or it will become dry and chalky versus light, fluffy and chewy. Fold in the chocolate chips last with a rubber spatula.
White Chocolate Pumpkin Snickerdoodle Blondies
Ingredients
- 2 and 1/3 cups all-purpose flour leveled
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs room temperature
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- Snickerdoodle Filling and topping
- 2 teaspoons pumpkin pie spice
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 350°F . Line an 11×7 or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I used an 11×7 baking pan and they were perfect.
- In small bowl, combine flour, baking powder, and salt. Set aside.
- Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 2 minutes until creamy. Add sugars and beat for 3-4 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on medium speed, scraping down the sides and bottom of the bowl as needed. Add in the pumpkin and pulse until just combined.
- On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
- Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the pumpkin pie spice and sugar and sprinkle on top of them bottom layer, reserving about a 1 Tablespoon for the top. Spread the remaining batter over top. Some of the pumpkin pie spiced-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining pumpkin pie spiced-sugar.
- For 11×7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9×13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour. Let them cool before cutting. ENJOY!
