Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with parchment paper.
- Melt the unsalted butter in a large bowl, whisk in the light brown sugar and granulated sugar until smooth and glossy.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and pumpkin puree until combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
- Gradually mix the dry ingredients into the wet mixture, folding gently until just combined.
- Fold in the white chocolate chips and optional chopped pecans gently with a spatula.
- Spread the batter evenly into the prepared baking dish and bake for 30-35 minutes. Check for doneness with a toothpick.
- Allow the blondies to cool completely in the pan on a wire rack before slicing into squares.
Nutrition
Notes
Store cooled blondies in an airtight container at room temperature for up to 7 days. They can also be stored in the fridge for up to 10 days or frozen for up to 3 months.