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Pumpkin White Chocolate Blondies with Cream Cheese Glaze Recipe

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4.3 from 7 reviews

Delightfully moist and flavorful Pumpkin Blondies infused with warm pumpkin spice and cinnamon, topped with a creamy pumpkin-spiced cream cheese glaze. Perfectly baked to golden perfection, these blondies combine the rich sweetness of white chocolate and pumpkin puree, creating a comforting fall-inspired treat that’s perfect for dessert or an indulgent snack.

Ingredients

Blondies

  • 1 cup chopped white chocolate (170 grams)
  • 3/4 cup unsalted butter (170 grams)
  • 1 1/4 cups granulated sugar (250 grams)
  • 1 large egg
  • 2 large egg yolks
  • 1/2 cup pumpkin puree (124 grams)
  • 2 1/4 cups all-purpose flour (287 grams)
  • 1/4 tsp salt
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon powder

Cream Cheese Glaze

  • 2 tbsp cream cheese (room temperature, 30 grams)
  • 1 tbsp unsalted butter (room temperature, 14 grams)
  • 1/2 cup powdered sugar (67 grams)
  • 1/2 tsp pumpkin spice
  • 1 tbsp milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease and line an 8×8-inch square baking pan with parchment paper, ensuring easy removal of the blondies later. Avoid using a glass pan to ensure even baking.
  2. Melt butter and white chocolate: In a microwave-safe bowl, melt the chopped white chocolate and butter in 15 to 30 second increments, stirring between each until fully melted and smooth.
  3. Mix eggs and sugar: In a mixing bowl, beat the egg, egg yolks, and granulated sugar for about 1 minute using a mixer or whisk vigorously by hand until well combined and slightly frothy.
  4. Add melted butter and pumpkin: Pour the melted butter into the egg and sugar mixture, stirring to combine. Then add the pumpkin puree and mix thoroughly.
  5. Optional coloring: If desired, add a few drops of orange food coloring to enhance the pumpkin color and mix evenly.
  6. Incorporate white chocolate: Allow the melted white chocolate to cool slightly, then add it to the batter and mix until fully incorporated.
  7. Add dry ingredients: In a separate bowl, whisk together the flour, salt, pumpkin spice, and cinnamon powder. Gradually add these dry ingredients to the wet mixture, stirring on low speed until just combined.
  8. Pour batter into pan: Transfer the batter into the prepared pan, using a spatula to smooth and even out the surface.
  9. Bake the blondies: Bake in the preheated oven for about 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If batter sticks, bake for a few more minutes.
  10. Cool completely: Remove the pan from the oven and let the blondies cool completely in the pan before applying the glaze.
  11. Prepare cream cheese glaze: Beat the room temperature cream cheese and butter together for 30 seconds until smooth and creamy.
  12. Add sugar and spice: Add powdered sugar and pumpkin spice to the cream cheese mixture, beating until fully combined and smooth.
  13. Add milk and adjust consistency: Mix in the milk. The glaze should be thick but pourable. If too thick, add a little more milk; if too thin, add more powdered sugar until desired thickness is reached.
  14. Glaze the blondies: Pour and spread the cream cheese glaze evenly over the cooled blondies. Sprinkle additional pumpkin spice on top for decoration.
  15. Set and serve: Allow the glaze to set for about 10 minutes. Slice the blondies into 9 squares and serve.

Notes

  • For best texture, do not overbake. Keep a close eye during the last few minutes of baking.
  • Use parchment paper for easy removal and cleaner edges.
  • If you prefer, omit orange food coloring; it doesn't affect the flavor.
  • Allow the blondies to cool completely before glazing to prevent the glaze from melting.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://dishcooks.com/pumpkin-white-chocolate-blondies-with-cream-cheese-glaze-recipe/