Pumpkin White Chocolate Blondies

Pumpkin White Chocolate Blondies

Servings24 blondies
Prep Time10 minutes
Bake Time40 minutes



  • 1 ⅓ cup Arrowhead Mills All-Purpose Flour
  • 1 cup Arrowhead Mills Organic Spelt Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 ¼ cup coconut sugar
  • 1 cup butter room temperature
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 15 ounces pumpkin puree one can
  • ¾ cup pecans roughly chopped
  • 2 cups white chocolate chips



  • Preheat oven to 350°F. Line a 9-by-13 inch baking pan with parchment and grease with non-stick spray.⁠
  • In a medium bowl, whisk flour, cinnamon, ginger, baking soda and salt; set aside.⁠
  • Cream butter and sugar together until light and airy. Beat in egg and vanilla until combined. Add pumpkin puree and beat.⁠
  • Mix in dry ingredients until just combined. ⁠*Mixture will be thick, that’s okay!⁠
  • Fold in white chocolate and spread batter evenly in pan.⁠
  • Make streusel topping: whisk together dry streusel ingredients. Work in butter until a coarse crumb forms.⁠
  • Sprinkle streusel on top of batter and bake for 35-40 minutes.⁠
  • Allow to cool completely before removing from pan.
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