Pumpkin Blondie Fingers
If you’re looking for the perfect fall treat that combines cozy pumpkin flavor with chewy blondie goodness, these Pumpkin Blondie Fingers are it! They’re soft, spiced just right, and cut into finger-sized bars.
Ingredients
For the blondies:
- 6 tablespoons unsalted butter softened (¼ cup + 2 tablespoons)
- ½ cup + 2 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée not pumpkin pie filling
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup white chocolate chips
For the topping:
- 1 cup chopped white chocolate or white chocolate chips
- 1 tablespoon pumpkin purée
Instructions
- Prepare the pan: Preheat the oven to 375°F (190°C). Line an 8x8-inch (20x20 cm) baking tin with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg, vanilla, and pumpkin purée until well combined.
- Add dry ingredients: Stir in the flour, baking powder, pumpkin spice, cinnamon, and salt. Mix until just combined.
- Fold in chocolate chips: Stir in the white chocolate chips, then spread the batter evenly into the prepared baking pan.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare topping: Melt the chopped white chocolate in the microwave in 30-second bursts, stirring between each round, until smooth. Set aside 2 tablespoons of the melted chocolate in a small bowl.
- Dip and drizzle: Dip the tops of the cooled blondie fingers into the melted white chocolate and place them back on the wire rack. Stir the reserved 2 tablespoons of white chocolate with 1 tablespoon pumpkin purée, then drizzle or pipe over the dipped blondies for a festive finish.
- Set and serve: Let the chocolate set completely before slicing into 12 finger-sized bars. Enjoy!