White Chocolate Chip Pumpkin Toffee Blondies
Moist, gooey pumpkin blondies filled with white chocolate chips and toffee bits…
Well the big day is coming up! Are you ready? I have one last little fall dessert to share with you today. Believe me they are worth the wait! You might remember me giving you a little sneak peak of these a while back ago. I shared them over at Mandy’s Recipe Box.
You may just want to skip the pumpkin pie and make these little treats. I’m just sayin’…they are that good!
I really love any and all pumpkin-themed desserts. They are just so comforting. My house smelled Ah-MAZING when I made these little treats. They have that Thanksgiving aroma all the way! I can’t wait for the cool, crisp air and the sounds of the Macy’s Thanksgiving Day Parade in the background as I get all my dishes ready for the big feast. They come out super moist too. Double the recipe if you have a large family because they will go back for seconds!
White Chocolate Chip Pumpkin Toffee Blondies
Ingredients
- 1 cup packed brown sugar
- 1 stick butter, softened
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups flour
- 1 cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup toffee bits
- 1/2 cup white chocolate chips plus 1/4 cup for topping
Instructions
- Preheat oven to 350 degrees.
- Spray an 8 inch pan with cooking spray.
- In a large bowl, beat butter, brown sugar, and vanilla until creamy.
- Add egg and beat until fluffy.
- Add pumpkin and beat again.
- Add flour, pumpkin pie spice, cinnamon, baking powder, and salt. Mix on low speed until well blended while scraping the sides of the pan.
- Fold in toffee bits and white chocolate chips.
- Spread batter into a prepared pan. Sprinkle the top with the remaining white chocolate chips.
- Bake 38-40 minutes or until toothpick comes out clean. Let cool before cutting. Makes 9 to 12 squares.
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I would definitely skip the pie for these – they look so delicious! I love the toffee and the white chocolate chips – yum!
Thanks Cate!
No I’m not ready! I need to make my grocery list right now and go to the store this afternoon before the madness starts (if it hasn’t already). I don’t know why it has snuck up on me this year! These blondies look delicious, Jaren!
Thanks Andi!
Hi. Did you use salted or unsalted butter in your recipe? Also can I make these 1 or 2 days before Thanksgiving? Thanks!
Hi Ana! I always use salted butter. I would make them 1 day before. Thanks for visiting!
Jaren, these blondies look amazing! Pumpkin, white chocolate AND toffee? Get right atta’ here! You hit this one out of the park, lady!
Thanks Sara!
They sound delicious!
Thanks Julie!
I love my desserts like my men… Blondies 😉
Lol! Thanks for visiting!
You had me at toffee! I hope you have a relaxing day in the kitchen listening to the parade on Thursday!
Thanks Sarah!
I love a good blondie, and yours has everything good about fall!
Thank you Anita!
So many awesome flavors packed into a single bar! Love this, Jaren!
These look incredible!
Yum! I love all the flavors you included in your blondies! I found your blog today and am a new follower on Facebook and Twitter. Happy Thanksgiving!
Thank you so much!
Pumpkin and chocolate are two of my favorite things, so I know I would love this cake! What a good idea to turn a gift cake into a post
Thanks so much!
Hi! If I want to double the recipe, can I use a 9×13” pan and keep the baking time and temp the same?
Hi Stephanie! I would keep the same temperature but increase the baking time by 5 to 10 minutes or until the center is set.
Thanks so much! Can’t wait to try!