Ingredients
Scale
- 1 cup (225g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) pumpkin puree (not pie filling)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup white chocolate chips
Instructions
- Place the unsalted butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and then develop small brown bits at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately and pour it into a large mixing bowl to cool slightly.
- Pumpkin puree holds a lot of moisture which can make blondies cakey. Spread your pumpkin puree onto a plate and blot it firmly with paper towels to remove excess liquid. Do this 3-4 times until the puree is thick and concentrated.
- Add the brown sugar and granulated sugar to the warm brown butter and whisk until combined. Add the blotted pumpkin puree, egg yolk, and vanilla extract. Whisk vigorously until the mixture is smooth and the sugar has begun to dissolve.
- In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, and sea salt. Slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain, being careful not to overwork the batter.
- Wait a minute to ensure the batter isn’t too hot (to avoid melting the chips), then fold in the white chocolate chips. Save a small handful to press into the top later if desired.
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Spread the batter evenly into the pan. Bake for 30 to 35 minutes. The edges should be set and a toothpick inserted into the center should come out with just a few moist crumbs.
- Remove the pan from the oven and let the blondies cool completely in the pan. This is crucial for the texture to set. Once cool, lift them out using the parchment paper and slice into 16 squares.
- Cook Time: 55 minutes
- Diet: Vegetarian