Pumpkin Blondies are easy to make, and loaded with real pumpkin puree, white chocolate chips, and toffee bits. It’s a fabulous combination that will make the season complete! These indulgent bars are sure to be a hit, every time.
Preheat over to 350°F (180°C). Spray a 9x9 baking pan with non-stick baking spray and set aside.
In a medium bowl, sift together the flour, pumpkin pie spice, ground cinnamon, baking soda, and kosher salt. Set aside.
In a large bowl with a hand mixer, add butter, granulated sugar, and light brown sugar. Beat until light and fluffy.
To the butter mixture, add egg yolk, pumpkin purée, and vanilla extract. Whisk together. Next, add dry ingredients and mix until incorporated, careful not to over-mix. Then, fold in white chocolate chips and toffee bits.
Pour mixture into prepared baking dish, spread out to the edges, then bake for 30 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to completely cool before cutting and serving.
Video
Notes
Storage:
Store in an airtight container at room temperature for up to 5 days. Store with a slice of white bread to help keep the blondies soft and moist.
To freeze, just cool the pumpkin blondies to room temperature. Then wrap each one in plastic wrap. Place the wrapped blondies in a freezer bag or container for an extra layer of protection, and store them in your freezer for up to 3 months. Thaw before serving.