Pumpkin, white chocolate, and toffee unite to turn an old favorite into an instant Fall classic! These Pumpkin Blondies are easier to make than cookies and everything comes together in a single bowl for easy cleanup.
Prep Time10 minutesmins
Cook Time30 minutesmins
Chill Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Brownies and Bars
Cuisine: American
Keyword: pumpkin blondie, recipe for pumpkin blondies
Line a 9-inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, beat brown sugar with melted butter and pumpkin until smooth. Beat in egg yolk, salt and flour. Fold in white chocolate chips. Pour batter into prepared pan.
Bake in a 350 degree F oven for 25-30 minutes. Remove and cool completely before adding glaze.
For the glaze, whisk the sugar and milk together until smooth. Pour over cooled blondies. Sprinkle with toffee bits immediately. Refrigerate for one hour (or until ready to serve). Cut and enjoy!
Notes
Be sure to use pumpkin pureé, not pumpkin pie filling. Pie filling has extra spices added to it that will throw off the flavor balance of these blondies.
Pumpkin blondies are a perfect travel treat. Pack them in school lunches, take on a picnic, or travel on a plane with them.
They’re also a great choice for mailing treats during the holidays. Wrap them individually and pack them in tins to send to family and friends.
Store: Keep in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.