Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Blondies with White Chocolate Chips and Cinnamon-Maple Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

These Pumpkin Blondies offer a rich, spiced twist on the classic blondie. Made with luscious pumpkin purée, warm autumn spices, and sweet white chocolate chips, they’re a perfect seasonal dessert. Topped with a delicate cinnamon-maple glaze, these blondies are moist, flavorful, and ideal for fall gatherings or cozy treats.

  • Total Time: 1 hour 45 minutes
  • Yield: 9 blondies

Ingredients

Blondie Batter

  • ¾ cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • ½ cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup white chocolate chips, divided

Cinnamon-Maple Glaze

  • ½ cup powdered sugar
  • 1 tablespoon maple syrup
  • 1-2 teaspoons milk
  • ⅛ teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal of the blondies after baking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the melted butter and brown sugar until smooth. Then, whisk in the egg yolk, canned pumpkin purée, and vanilla extract until fully combined and homogenous.
  3. Add Dry Ingredients: Add the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt to the wet mixture. Stir gently with a spatula or spoon just until no dry streaks remain; avoid overmixing to keep the blondies tender.
  4. Incorporate White Chocolate Chips: Fold in ½ cup of the white chocolate chips evenly into the batter, distributing the sweetness throughout.
  5. Bake the Blondies: Spread the batter evenly in the prepared baking pan. Sprinkle the remaining ¼ cup white chocolate chips evenly over the top. Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  6. Cool the Blondies: Allow the blondies to cool in the pan for 30 to 60 minutes. The longer cooling time helps in making clean, precise cuts. Use the parchment paper overhang to lift the blondie slab from the pan.
  7. Prepare the Cinnamon-Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 teaspoon of milk, and ground cinnamon until smooth. Add the additional milk teaspoon if necessary to achieve a drizzling consistency.
  8. Glaze and Serve: Drizzle the glaze over the completely cooled blondies using a spoon or piping method. Allow the glaze to set briefly before slicing into 9 squares. Serve and enjoy!

Notes

  • Do not overmix the batter after adding the flour to ensure tender blondies.
  • The pumpkin purée should be plain—not pumpkin pie filling—to avoid extra sweetness and spices.
  • Allow the blondies to cool completely before glazing for best texture and appearance.
  • The parchment paper lining with overhang helps remove the blondies from the pan cleanly.
  • If you prefer, omit the glaze for a simpler dessert.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/pumpkin-blondies-with-white-chocolate-chips-and-cinnamon-maple-glaze-recipe/