Pumpkin White Chocolate Brownies
These pumpkin white chocolate blondies are soft, chewy, and bursting with warm fall spices, balanced perfectly with sweet bites of white chocolate. Perfect for a cozy autumn dessert!
Ingredients
- 1 cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 3/4 cup all purpose flour
- 1/2 cup pumpkin puree
- 2 tsp cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, whisk together the 1 cup vegetable oil and 1 cup brown sugar until smooth and combined. Add the 2 eggs, one at a time, beating well after each addition. Stir in the 2 tsp vanilla extract and 1/2 cup pumpkin puree until fully incorporated.1 cup vegetable oil, 1 cup brown sugar, 2 eggs, 2 tsp vanilla extract, 1/2 cup pumpkin puree
- In a separate bowl, whisk together the 2 3/4 cup all purpose flour, 2 tsp cornstarch, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger, and 1/2 tsp baking powder.2 3/4 cup all purpose flour, 2 tsp cornstarch, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger, 1/2 tsp baking powder
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the blondies dense.
- Gently fold the 1 cup white chocolate chips into the batter until evenly distributed.1 cup white chocolate chips
- Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the blondies to cool completely in the pan before slicing into squares.