Pumpkin Spice White Chocolate Blondies are my favorite kind of fall dessert! Eay to make for a crowd and with lots of frosting!
Was it about the change of seasons that makes me fire up my oven, get out my mixing bowls and spend hours baking? The cooler days means I am craving all the pumpkin treats I can get my hands on! That is when these Pumpkin White Chocolate Blondies came to life!
Blondies are the perfect combination of a tender cookie and brownie. They are super chewy, filled with brown sugar that caramelizes as it bakes and made easy by spreading the dough into a pan rather than rolling out individual cookies. A win in my book any day!
I started with my base blondie, made a few substitutions add some warmth to them, including upping the brown sugar and adding a bit less of regular sugar. This made them all that much chewier, which in my book is far superior! Then I added pumpkin pie spice rather than adding pumpkin puree. This makes them full of fall warmth rather than in your face pumpkin. If you want to add more pumpkin flavor, substitute the applesauce for pumpkin puree!
But how can we not talk about that frosting? Have you had brown butter? It is a not so secret ingredient that enhances just about hanging it is added to! It has a rich, nutty taste and the aroma is unbearable! Try adding to any recipe that calls for butter; it can be our secret to building flavor without any other ingredients!
The brown butter in the frosting pairs perfect with the maple syrup. Then, when added to the pumpkin spice blondies, you will be finding a reason to fire up your oven every day this fall!
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- 2 cups all purpose flour measured by the spoon and scoop method
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup sugar
- 2/3 cup brown sugar
- 2 egg whites
- ¼ cup melted butter
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 2 Tablespoons unsalted butter
- 4 ounces cream cheese room temperature
- ⅔ cup powdered sugar sifted
- 2 Tablespoons pure maple syrup
- Sprinkle of sea salt
- Blondies: Preheat oven to 350 degrees F. Lightly spray a 9x9 inch non-stick baking pan with cooking spray.
- In a large bowl, add the flour, baking soda and salt. Whisk to combine.
- In stand mixer or large bowl, add the sugars, butter, egg whites, applesauce and butter extract. Whisk for 4 minutes, or until creamy, light and appears slightly fluffy.
- Add the dry ingredients into the wet ingredients in two additions. Mix until the batter is just combined.
- Fold in white chocolate chips. Add the batter to the prepared baking pan. You may need to smooth out the batter to make it even.
- Bake 27-28 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake the bars as you want them chewy! Remove from the oven and let cool completely in the pan.
- Frosting: Meanwhile, in a small skillet, add the butter. Cook on medium heat until it starts to bubble. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Once you smell that nutty aroma, 1 - 2 minutes, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
- In a medium bowl, mix the cream cheese and powdered sugar with a hand held mixer. Start on a low speed then gradually increase to medium, until mixture is smooth. When the butter is cooled, add the maple syrup, butter and a salt. Mix well.
- Spread over the cooled blondies. Cut in 16 squares and serve.
- Store in refrigerator, in an air tight container.