Pumpkin Spice White Chocolate Blondies are my favorite kind of fall treat! Easy to make for a crowd and with lots of frosting!
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Pumpkin White Chocolate Blondies with Brown Butter Maple Frosting

Course Dessert
Servings 16
Author Megan Kohrs

Ingredients

  • Blondies:
  • 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
  • Frosting:
  • 2 Tablespoons unsalted butter
  • 4 ounces cream cheese room temperature
  • cup powdered sugar sifted
  • 2 Tablespoons pure maple syrup
  • Sprinkle of sea salt

Instructions

  • 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.