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Pumpkin White Chocolate Chip Blondies

Servings 24 bars/squares


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1 1/2 cups white chocolate chips


  • In a stand mixer, cream the butter with both sugars. Add vanilla and pumpkin puree. Mix until just combined.
  • In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Add to wet mixture and mix until just combined.
  • Remove bowl from mixer and fold in the white chocolate chips.
  • Line a 13x9 inch pan with parchment paper, or grease the dish with pan spray. Press cookie dough evenly into the baking dish.
  • Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until edges are brown and it's baked in the center.
  • Allow the dish to cool. If you used parchment paper, lift the cookie bar out of the dish and cut it into 24 squares. If you just greased the pan, go ahead and cut squares inside the dish. Keep extra bars covered; store up to 1 week.


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