Pumpkin Spice Blondies with White Chocolate Chunks from Supper in the Suburbs
Pumpkin Spice Blondies
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins

These Pumpkin Spice Blondies are the perfect way to use up a can of pumpkin puree. 

Course: Dessert
Cuisine: American
Keyword: all spice, butter, caster sugar, cinnamon, cloves, eggs, ginger, nutmeg, plain flour, pumpkin puree, vanilla, white chocolate
Servings: 12 brownies
Author: Emma Walton
  • 175 grams butter unsalted
  • 200 grams white chocolate good quality
  • 150 grams caster sugar
  • 415 grams pumpkin purée roughly 1 tin
  • 3 large eggs
  • 125 grams plain flour
  • 1 vanilla pod seeds only
  • 1 tsp ground cinnamon ground
  • 1/2 tsp ginger ground
  • 1/2 tsp nutmeg groun
  • 1/4 tsp all spice
  • 1/4 tsp cloves ground
  • 100 grams white chocolate chips
  1. Pre-heat your oven to 180C and line a 9 inch rectangle baking tin with grease proof paper.
  2. Place a couple of inches of water into a sauce pan and bring to the boil. Turn off the heat and place a bowl over the hot water.
  3. Break the chocolate into cubes and add to the bowl, melt gently with the butter (also cut into cubes), stirring frequently.
  4. Once the butter and chocolate have melted together, slowly stir in the sugar. You will be left with a glossy chocolate mixture.
  5. Pour this into a large mixing bowl and beat in the pumpkin purée until smooth.
  6. Leave the pumpkin and chocolate mixture for a few moments until cool and beat in the eggs.
  7. Sift the flour, vanilla and spices into the batter mixture and fold gently until combined.
  8. Finally, stir through the white chocolate chips
  9. Pour the blondie mix into the lined tin.
  10. Bake in the centre of the oven for 25 minutes or until the brownie mixture is set and a crisp top has formed with distinctive cracks.
  11. Allow the blondies to cool in the tin before, cut into squares then carefully remove from the tin, peeling away the grease proof paper.