Servings: 24 bars 1x
Ingredients
- Cooking spray
- ¾ cup butter, melted*
- ¾ cup packed light brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour**
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup white chocolate chips, additional 3 tablespoons for topping
Instructions
- Preheat the oven to 350°F. Mist a rimmed quarter sheet pan or 9×13 baking pan with cooking spray or line with parchment paper; set aside.
- In a medium bowl, whisk together the melted butter and brown sugar. Add the egg, pumpkin puree, and vanilla; whisk until smooth.
- To the same bowl, add the flour, pumpkin pie spice, baking powder, and ½ teaspoon salt. Stir until well combined. Fold in the white chocolate chips.
- Transfer the batter into the prepared pan, spreading it evenly and smoothing the top with a spatula. Sprinkle additional white chocolate chips over top of the batter.
- Bake until the center is set, 20-25 minutes. Remove from the oven and let cool before cutting into 24 bars.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
* For dairy-free blondies, use plant-based stick butter for dairy-free option (such as Miyoko’s, Earth Balance, or Country Crock). Also, use dairy-free white chocolate chips, such as Enjoy Life brand.
** For gluten-free blondies, use a 1:1 gluten-free flour blend, such as Bob’s Red Mill 1-To-1 Gluten-Free Baking Flour Blend.
Nutrition Information
- Serving Size: 1 blondie
- Calories: 107
- Fat: 6 g
- (Sat Fat: 4 g)
- Sodium: 78 mg
- Carbohydrate: 12 g
- (Fiber: 1 g
- Sugar: 6 g)
- Protein: 1 g
- Cholesterol: 21 mg