These chewy pumpkin blondies strike the perfect balance between dense and fudgy. Made with creamy canned pumpkin, warm spices, and a hint of white chocolate, each bite is chewy, spicy, and sweet.
Preheat oven to 350 degrees and line a 9 x 13 baking pan with parchment or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, sea salt, and baking powder and set aside.
2 cups flour, 1 tsp sea salt, 1 tsp baking powder
In a large glass mixing bowl, melt butter until bubbly.
1 cup butter
Add sugar, brown sugar, and pumpkin pie spice to the warm melted butter and mix well to soften the sugar and bloom the spices.
1 cup brown sugar, 1 cup sugar, 1 TBS pumpkin pie spice
Add pumpkin puree and whisk until smooth.
1 cup pumpkin puree
Stir in the egg and vanilla extract and mix until incorporated.
1 egg, 2 tsp vanilla extract
Add the flour to the wet ingredients, half at a time, stirring until just combined.
Fold in the chopped white chocolate and white chocolate chips.
1/4 cup white chocolate chips, 1 white chocolate baking bar
Pour batter into the prepared baking pan and smooth out with a rubber spatula. Leave a lip around the edges of the pan to keep blondes level during and after baking.
Bake for 20-25 minutes, until the edges are firm and slightly brown, but the center is still soft.
Let blondies cool completely in the pan on a wire rack before lifting out and slicing into bars or slicing in the pan.