Description
These dense, chewy, and spiced gluten-free pumpkin blondies are the perfect handheld autumn treat. By browning the butter to add a nutty depth and using egg yolks for a fudgy crumb, this recipe elevates simple pantry staples into a sophisticated dessert. The addition of creamy white chocolate chips perfectly balances the warm notes of pumpkin pie spice, making these bars an essential addition to your seasonal baking repertoire.
Ingredients
1 1/4 cups unsalted butter
3/4 cup pumpkin puree
2 1/2 cups plus 2 tbsp gluten-free flour (1:1 blend with xanthan)
1 1/2 tbsp pumpkin pie spice
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 1/2 cups light brown sugar
3 large egg yolks
1 tbsp vanilla extract
1/2 cup white chocolate chips
Instructions
Preheat oven to 350 degrees F and prepare a 9×9 inch pan with parchment paper.
Heat butter in a saucepan over medium heat until browned and nutty, then cool to room temperature.
Blot pumpkin puree with paper towels to reduce moisture.
Whisk together gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate bowl, whisk browned butter and brown sugar until smooth.
Add egg yolks and vanilla extract to the butter mixture, whisking until combined.
Fold in the dry ingredients, followed by the blotted pumpkin and white chocolate chips.
Spread the batter into the prepared pan.
Bake for 28 minutes or until set.
Cool completely before cutting into 16 squares.
Notes
Ensure the pumpkin puree is properly blotted to avoid a gummy texture. Store in an airtight container at room temperature for up to 3 days. Browning the butter is key to the depth of flavor; do not skip this step.
- Prep Time: 20
- Cook Time: 28
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 245
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg