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
Ingredients
- 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 kosher salt
- 1/4 cup chopped crystallized/candied ginger
- 1/2 cup powdered sugar
- 4-5 tablespoons heavy cream
Instructions
- 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 🙂).
- Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.
Nutrition
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These are calling to me! But do you think I could put chocolate chips instead of white chocolate chips? YUM!
Dearest Jenny ,
ALTOUGH I DONT LIKE PUMPKIN YOU MADE THE DIFFERENT – AND OPPPPSSSS I LIKE IT VERY MUCH !!!
IT LOOKS GREAT !!!!!!!!!!!!
AND IM GOING TO MAKE IT TOO :-)))
THANK YOU SO MUCH LOVELY
HAVE A GREAT DAY !!!
YAFIT FROM ISREAL
shut up! This is too much!
I seriously want to make these right now.
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!!
tried this recipe tonight, and everyone loves it! thank you!!
and love your blog!!
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!
These look awesome, I just know they’re going to be great.
Thanks for the eye candy Jenny.
voted for you too
Great photo of pumpkin puree being poured into the bowl. White chocolate & crystallized ginger are a brilliant combination!
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.
Sue
These look awesome! I made pumpkin blondies recently, but these look MUCH more delicious. I love the addition of candied ginger!
These look fabulous Jenny! I love the addition of white chocolate and candied ginger.
This is so good! Is there a way to print this out for using in the kitchen?
Thank you!
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!
I’m on a huge pumpkin kick right now…I love this recipe!
Pinch me I’m dreaming. No seriously. I’m pretty sure I dreamt about these last night. Amazing.
Oh my, these look awesome! I need to start baking with pumpkin and this looks like a great recipe to start with.
I made pumpkin blondies with white chocolate chips last year, and they were sooo good. Love your addition of ginger!
These look great am going to make them today.
Okay, these look so perfect for fall. Love that you used candied ginger.
Love this one! Where do you get those cute forks?!
Hi Liz,
Got those cute forks at Cost Plus Market 🙂 Love that place!
I about died when I saw this recipe, but then I totally flipped for the forks!
Adorable.
wow! that little cake has so much flavor packed in it. nice combo. love it.
How much ginger for the pumplin ginger blondies… can you get candied ginger at the super market?
Love your blog!
Jill
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 🙂
OH WOW, gorgeous pictures – How can I resist?
oh my goodness gracious! this looks delicious! i can’t wait to try this recipe out! it’s a wonderful twist on pumpkin 🙂
I love the ginger in there!
Love these! I will try these for sure! Great fall treat!
i think i just died when i read this…holy yum! these are perfect for fall, and i LOVE blondies!
No mixer needed & pumpkin – Perfect! These blondies look amazing! Love that swirly fork too. Need to go check out your BlogHer Food pics. So glad to spend so much time with you this weekend! xo
Now who could resist this…pumpkin and white chocolate….yum!
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!!
Jenny,
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!!!
Natalie
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 🙂 Hope you are doing well! xoxo
Wow! This look fabulous! I love blondies!
YUM!! So perfect for fall!
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!
This looks absolutely fabulous!
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!
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 🙂 Happy baking!