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As the leaves turn golden and the air becomes crisp, the allure of fall baking comes alive. One of the most delightful treats to emerge during this season is the Pumpkin White Chocolate Bliss Blondies. This recipe encapsulates the essence of autumn, combining the warm, comforting flavors of pumpkin with the sweet, creamy richness of white chocolate. With its chewy texture and indulgent taste, these blondies are not just a dessert; they serve as a sweet snack perfect for any occasion—whether it’s a cozy gathering with friends or a quiet evening at home with a cup of tea.

Pumpkin White Chocolate Blondies

Experience the comfort of fall with Pumpkin White Chocolate Bliss Blondies, the perfect blend of pumpkin's earthy flavor and creamy white chocolate. These delightful blondies are chewy, indulgent, and versatile enough to enjoy anytime—from brunch to dessert. With simple ingredients and easy steps, you can create this seasonal treat that fills your home with warmth and aroma. Gather your loved ones and savor the essence of autumn in every bite!
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Ingredients
  

1 cup (240 ml) pumpkin puree (canned or fresh)

1/2 cup (115 g) unsalted butter, melted

1 cup (200 g) brown sugar, packed

1/2 cup (100 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups (190 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup (175 g) white chocolate chips

1/2 cup (60 g) chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8x8-inch (20x20 cm) baking pan by lining it with parchment paper, ensuring you have some overhang on the sides. This will help you lift the blondies out easily once they're baked.

    Mix the Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter and pumpkin puree. Whisk in the packed brown sugar and granulated sugar until the mixture is smooth and free of lumps. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Finally, stir in the vanilla extract for added flavor.

      Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk them together until they are well blended, ensuring that there are no clumps.

        Incorporate the Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the bowl containing the wet ingredients. Use a spatula or sturdy wooden spoon to mix gently. Be careful not to overmix; stop as soon as you see no dry flour.

          Fold in Chocolate and Nuts: Carefully fold in the white chocolate chips and the chopped pecans or walnuts (if you are using them). Make sure they are evenly distributed throughout the batter, adding delightful texture and flavor.

            Bake: Pour the prepared batter into your lined baking pan. Use the spatula to spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

              Cool and Slice: Once baked, remove the pan from the oven and let it cool on a wire rack for about 15 minutes. After it has cooled enough to handle, use the parchment overhang to lift the blondies out of the pan. Allow them to cool completely on the rack before slicing them into squares.

                Serve: Enjoy these Pumpkin White Chocolate Blondies warm or at room temperature, ideally paired with a comforting cup of tea or coffee, for a perfect treat!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares

                    Presentation Tips: For an elegant touch, dust the cooled blondies with a light sprinkle of powdered sugar or drizzle with additional melted white chocolate before serving.