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Pumpkin Spice Blondies with White Chocolate Chunks from Supper in the Suburbs
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Pumpkin Spice Blondies

These Pumpkin Spice Blondies are the perfect way to use up a can of pumpkin puree. 
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
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
Calories: 358.93kcal
Author: Emma Walton



  • Pre-heat your oven to 180C and line a 9 inch rectangle baking tin with grease proof paper.
  • 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.
  • Break the chocolate into cubes and add to the bowl, melt gently with the butter (also cut into cubes), stirring frequently.
  • Once the butter and chocolate have melted together, slowly stir in the sugar. You will be left with a glossy chocolate mixture.
  • Pour this into a large mixing bowl and beat in the pumpkin purée until smooth.
  • Leave the pumpkin and chocolate mixture for a few moments until cool and beat in the eggs.
  • Sift the flour, vanilla and spices into the batter mixture and fold gently until combined.
  • Finally, stir through the white chocolate chips
  • Pour the blondie mix into the lined tin.
  • 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.
  • Allow the blondies to cool in the tin before, cut into squares then carefully remove from the tin, peeling away the grease proof paper.


Calories: 358.93kcal | Carbohydrates: 38.49g | Protein: 4.64g | Fat: 21.35g | Saturated Fat: 12.83g | Trans Fat: 0.48g | Cholesterol: 83.1mg | Sodium: 146.45mg | Potassium: 176.64mg | Fiber: 1.46g | Sugar: 28.5g | Vitamin A: 5822.48IU | Vitamin C: 1.61mg | Calcium: 73.05mg | Iron: 1.27mg