Pumpkin Spice Blondies with White Chocolate Buttons; fudgy white chocolate blondies laced with pumpkin and cosy autumn spices.
If being stuck inside for long periods of time this year has brought anything, it’s plenty of opportunity to play in the kitchen.
Most of the time, I love sharing my new ideas and creations with you. Sometimes, I want to know exactly what you fancy, so I can help you create it yourself.
These Pumpkin Spice Blondies with White Chocolate Buttons are a perfect example. After asking my Instagram followers for their dreamy Autumn recipe ideas, someone gleefully suggested that the ever-popular Maverick Baking White Chocolate Blondies recipe be given a Pumpkin Spice makeover. While these were made by my messy hands and eaten by my greedy mouth, I (happily) cannot take any credit for the idea!
Just what are they though?
A blondie, if you have yet to grace your lips with one, is the chic little sister of the brownie. Replacing the deep cocoa flavour of milk or dark chocolate with the sweet butteriness of white chocolate. If you are one of those people who “doesn’t like white chocolate” because it’s “too sweet” or its “NoT rEaL cHoCoLaTe” – just know I pity your deprived soul.
Already love blondies? Try these White Chocolate Mocha Blondies!
These blondies, these Pumpkin Spice Blondies, are a cosy cold-weather take on the classic blondie recipe.
Fudgy blondie underneath, with that nostalgic buttery vanilla flavour. Spiced pumpkin blondie on top, marbling its orange colour and cinnamon-ginger flavour throughout. Chunky buttons of white chocolate on top, kissing each mouthful with creamy sweetness.
If you haven’t done much Autumn baking yet, now is the time to pick up your whisk, because these are utterly divine.
They a perfect afternoon snack or quick breakfast with a steaming mug of milky tea. Equally, they make an indulgent dessert or late-night snack when heated and eaten warm and gooey.
With regard to ingredients, the only tricky-to-source component can be the pumpkin puree. While some UK supermarkets do stock this nowadays, I usually buy mine online. The tinned stuff lasts ages and is always reliable in Autumn and Winter baking. However, if you can’t find it, you can also make this recipe using homemade pumpkin puree, or even with pureed sweet potato or butternut squash!
Looking for more pumpkin recipes? Try this Vanilla Chai Pumpkin Pie!
I hope you’ll enjoy every mouthful of these Pumpkin Spice Blondies, as we have. They are so perfect for the colder months, and endlessly more satisfying than a pumpkin spice latte. Go get baking, nothing else has been keeping me feeling quite as positive and creative in 2020 as baking has!
Want to save these Pumpkin Spice Blondies with White Chocolate Buttons for later? Simply pin the image below.
To make these Pumpkin Spice Blondies with White Chocolate Buttons, simply follow the recipe below!
Pumpkin Spice Blondies with White Chocolate Buttons
Notes
BE A MAVERICK: try eating these Pumpkin Spice Blondies warm for a deliciously cosy autumn treat!
These Pumpkin Spice Blondies will keep well in an airtight container for up to 4 days. No need to refrigerate unless you live in a warm climate, or you like them cold!
Ingredients
- 200g (13 tbsp) butter
- 200g (7 oz) white chocolate
- 130g (1 cup) plain flour
- 3 eggs
- 220g (1 ¼ cups) caster sugar
- 1 tbsp vanilla extract
- Good pinch of salt
- 150g (rounded ½ cup) pumpkin puree (you can also use mashed sweet potato or butternut squash)
- ½ tsp ground cinnamon
- ½ ground ginger
- ¼ tsp ground nutmeg
- 100g (3 oz) white chocolate buttons, to decorate
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a square 20x20cm (8x8in) tin.
- Chop up your butter and white chocolate and melt together gently in a heatproof bowl, either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn’t always behave as well as other chocolates, it tends to require a lot less heat!
- While the chocolate and butter melt, weigh your flour into a small bowl and set aside.
- In a large bowl, whisk together the eggs, sugar, vanilla and salt until just combined.
- Once melted and not too hot, slowly pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and gently fold together with a spoon or spatula until just combined.
- Spoon roughly one third of the batter into a separate bowl with your pumpkin and spices. Stir into a smooth orange mixture.
- Pour the remaining blondie batter into the prepared tin before dolloping and marbling your pumpkin-tinted batter through it. You can do this with the handle of a spoon, or the tip of a knife.
- Scatter over your chocolate buttons.
- Bake the tin full of blondie batter in the preheated oven for 40-50 minutes, or until the blondies are no longer wobbly in the middle and have a nice shiny, crackled top.
- Allow to cool for at least 45 minutes before slicing if you can! (This isn’t a quick bake, but it’s so worth it)
- Enjoy!
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