Description
Pumpkin Orange Zest Blondies are a deliciously moist and flavorful treat, combining the warm spices of cinnamon with the vibrant zest of orange and creamy white chocolate chips. These blondies are perfect for fall or any time you crave a sweet, spiced dessert with a twist.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter, ensuring even baking.
- Prepare the Baking Pan: Grease a 9×9 inch (23×23 cm) baking pan or line it with parchment paper to prevent sticking and facilitate easy removal of the blondies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices throughout the batter.
- Combine Wet Ingredients: In a large mixing bowl, whisk pumpkin puree, brown sugar, orange zest, vanilla extract, and eggs until the mixture is smooth and well incorporated.
- Incorporate Dry Mixture: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which could affect the texture.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter to evenly distribute without breaking them.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it out evenly with a spatula for uniform cooking.
- Bake: Place the pan in the oven and bake for 25-30 minutes. Use a toothpick inserted into the center to check doneness; it should come out with a few moist crumbs but no wet batter.
- Cool: Allow the blondies to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing into 16 squares and serving.
Notes
- Use fresh orange zest for the best citrus flavor enhancement.
- You can substitute white chocolate chips with regular or dark chocolate chips if preferred.
- Ensure not to overbake to keep the blondies moist and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
