Pumpkin White Chocolate Chunk and Candied Ginger Blondies

These pumpkin blondies might be one of the best pumpkin goodies I have ever had! Not even kidding. The trick is, they need to be chilled. They become kind of chewy and totally fabulous with the little bits of white chocolate and candied ginger throughout.

Guess what? No mixer needed, just grab your favorite bowl and you are good to go. Quick easy, and minimal clean up 🙂

Just got back from BlogHer Food in San Francisco yesterday. I was nuts and stayed up way too late downloading and editing all my pics from the trip. See what our weekend was like at the BlogHer Food Conference and all of my pics HERE.

You’ll melt your butter until nice and hot then add some white chips to melt.

Add sugar, flour….

….baking powder and salt.

…whisk 2 eggs with a little sour cream then add to the bowl!

Mmmm, the pumpkin!

Add your pumpkin 🙂

…don’t forget more white chips!

……and a little cinnamon and grated nutmeg!

Pour into a nice 8×8 inch baking pan lined with foil for easy removal 🙂

Almost ready to bake!

The candied/crystalized ginger makes the recipe, do find some!

Bake 350 degrees F. for 28-35 minutes or until toothpick comes out clean from center.

Chill, drizzle and mmmmmm!


Pumpkin White Chocolate Chunk and

Candied Ginger Blondies

1/4 Cup butter

3/4 Cup white chocolate chips

1/2 Cup granulated sugar

1 Cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 Cup white chocolate chips

2 eggs

2 Tablespoons sour cream

1/2 Cup pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of kosher salt

1/4 Cup chopped crystallized/candied ginger

1/2 Cup powdered sugar

4-5 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Melt butter in a microwave safe dish until melted and hot. Pour in chocolate chips, let sit for a minute then stir until melted. Set aside. In a large bowl add sugar, flour, baking powder, salt and white chips. Stir in melted chocolate. Beat eggs and sour cream into a small bowl, then mix into main bowl. Stir in pumpkin, cinnamon, nutmeg and salt until just combined then pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray. Top with 1/4 Cup chopped candied ginger. Bake for 28-35 minutes or until toothpick comes out clean from center. Let cool completely, cut into squares then refrigerate (so much better chilled, trust me on this one 🙂

2. Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.

9 blondies


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61 Responses
  1. sarah

    I tried scrolling through most of the comments to see if you already answered this question and I didn’t see it. I will double check the commissary tomorrow, but what if I can’t find candied Ginger? I am in England on an Air Force base so unfortunately i don’t have the pleasure of American shopping.

    p.s. if you go to target anytime soon, give it a little kiss for me lol

    Thank you,


  2. Sheryl

    Where can you find the ginger mentioned in this recipe? Am also interested in your favs from Trader Joes? I just discovered this store a few months ago!! OH MY!!

  3. Seriously? My thighs are rubbing together just reading this. I’m a foodie through and through! And yes, even thought my jeans are burstin’ at the seams (all that fall cooking) I will certainly give it a sampling.

  4. This is a dream to me! If only I had white chocolate chips in my kitchen, I’d be good to go on making these… Must make immediately! ๐Ÿ™‚

  5. Hi Jenny! I’m so glad I met you and got to discover your amazing site from the BlogHer food conference!!
    Seriously! Jenny! I’ve seen so many wonderful blogs, but I’m Utterly inspired by your’s because I really don’t have the foggiest what to do in the kitchen (I Eat desserts, I don’t really Make them!)… and I’m getting married next year! We’re about to do all the registry and I really want to be the wonderful mom to my children that mine was to me (as in, the mom that cooks!). Reading your story about how you taught yourself at such a late stage in the game makes me think that I can do it too. Additionally, you have wonderful photos with step by step instructions. Amazing!!! And finally, you spell your name the same way as I do.. I mean, how can I NOT love your site ๐Ÿ˜‰

    This is now my top site to consult for those daring days that I decide to cook!!!!


    The Dessert Darling~

  6. Yafit

    Dearest Jenny ,
    IT LOOKS GREAT !!!!!!!!!!!!

  7. Oh WOW!! These look so good! I’ve been starting a little collection of pumpkin recipes I want to try this Fall and this on is at the TOP of my list!!

  8. These look so good…I checked and at 10:00 pm I had all the ingredients in the cupboard…they are in the oven now. The secretaries at my school will be so gratful to you tomorrow!

  9. Just discovered this post via a link from The Messy Apron – I am totally sold on these pumpkin blondies (with the addition of white chocolate & candied giner, what’s not to love), and now I’m sold on your blog. Can’t wait to read more.

  10. I know you had a great time at Blogher, I was following your tweets! Thanks so much for letting us know the highlights of the lectures! I learned so much!!

    Your Blondie Bars looks so moist and delicious!

  11. Jill McAfee

    How much ginger for the pumplin ginger blondies… can you get candied ginger at the super market?

    Love your blog!


    1. Hi Jill,
      Thank you for catching that! I just edited the recipe for you. McCormicks has crystalized ginger otherwise I would check your health food stores like whole foods, srouts, trader joes type of places ๐Ÿ™‚

  12. These look so great!! I stocked up on pumpkin awhile back (I wasn’t sure if the pumpkin shortage was true or a myth and I didn’t want to take any chances) so I really need to get baking up some pumpkin recipes.

    Have a fabulous Monday!!

  13. Natalie Simons

    As always this looks amazing! I love ALL of them….but have to limit your goody recipes…as I eat them all within a few days! Anyway, was watching The Today Show, my fav, and saw that they are holding a cooking contest for Thanksgiving/Fall. ENTER!! Your cooking, beauty, and personality would be PERFECT for the Today Show!!!


    1. How are you Natalie?! I was just thinking about you the other day as I joined this crazy pilates studio down the street from me in Newport. It’s certainly not traditional pilates, but what a crazy workout. If you are ever in Newport, you should totally check it out: http://www.pilatesplusnewportbeach.com/

      Thanks for the Today show recommendation, I’ll have to check it out ๐Ÿ™‚ Hope you are doing well! xoxo

  14. I don’t think I could wait for them to be chilled! I am really bad about letting things even cool before I try them. White chocolate chips and pumpkin is not something I would have thought of putting together. Looks great, thanks!

  15. Beth

    OH. MY. GOD.

    I’ve been looking for the IT-pumpkin recipe I’ll be using this year and I think I found it. Last year I tried to make white chocolate chip pumpkin oatmeal cookies and they were a yummy combination.

    I can’t wait to try these!

    Would this recipe work in a pretty pumpkin bundt pan? I found the most darling mini ones today!

    1. Hi Beth,
      If you have the mini bundts I think this recipe would be perfect for it. I don’t think it would work in the large bundt, maybe if you doubled the recipe ๐Ÿ™‚ Happy baking!

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