Pumpkin Spice White Chocolate Blondies are super chewy, loaded with white chocolate and topped with an irresistible brown butter maple frosting!
Whoa. Talk about a mouth full.
Figurately and in reality, because my sugar cravings are at an all time high.
I turned to my good friend Google to see what other internet friends say about newborns, feeding and wanting to devour every bit of sugar within a five-mile radius. Granted, I know I have some time to lose the baby weight, but this situation can certainly not help.
In the midst of a pantry raid, I found a bag of white chocolate chips. A guilty pleasure. Rather than shoveling handfuls in my mouth, which sent me on an extreme sugar high, I decided to get in the kitchen and start experimenting. And a few hours later, I was munching away at Pumpkin Spice White Chocolate Blondies!
These White Chocolate Blondies are:
Loaded with white chocolate.
And completely irresistible.
While I could have stopped there, I was thinking with the holidays, these White Chocolate Blondies needed to dressed up for the occasion. Frosting it is!
I have two words for you. Browned Butter. Oh my gee.
Have you ever experienced brown butter? It’s nutty. Magical. And makes your kitchen smell ah-mazing.
It adds a slightly toasted aspect to your recipe and a little bit goes a long way. I only used two tablespoons of butter, but the frosting is still plenty rich!
Thinking the only thing I need to do now is spread that frosting on graham crackers. Childhood treat right there!
meal prep tips:
prepare the filling ahead of time. Store in a sealed container until the bars are cooled and ready to be frosted.
these bars hold up great. Make a few days before and then frost the day of.
15 minPrep Time
27 minCook Time
42 minTotal Time
- 2 cups white whole wheat flour (measured by the spoon and scoop method)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup sugar
- 2/3 cup coconut sugar (or brown sugar)
- 2 egg whites
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 2 Tablespoons unsalted butter
- 4 ounces reduced fat cream cheese, room temperature
- 2/3 cup organic powdered sugar, sifted
- 2 Tablespoons pure maple syrup
- Sprinkle of sea salt
- Blondies: Preheat oven to 350 degrees F. Lightly spray a 9x9 inch non-stick baking pan with cooking spray.
- In a large bowl, add the flour, baking soda and salt. Whisk to combine.
- In stand mixer or large bowl, add the sugars, oil, egg whites, applesauce and butter extract. Whisk for 4 minutes, or until creamy, light and appears slightly fluffy.
- Add the dry ingredients into the wet ingredients in two additions. Mix until the batter is just combined.
- Fold in white chocolate chips. Add the batter to the prepared baking pan. You may need to smooth out the batter to make it even.
- Bake 27-28 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake the bars as you want them chewy! Remove from the oven and let cool completely in the pan.
- Frosting: Meanwhile, in a small skillet, add the butter. Cook on medium heat until it starts to bubble. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Once you smell that nutty aroma, 1 - 2 minutes, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
- In a medium bowl, mix the cream cheese and powdered sugar with a hand held mixer. Start on a low speed then gradually increase to medium, until mixture is smooth. When the butter is cooled, add the maple syrup, butter and a salt. Mix well.
- Spread over the cooled blondies. Cut in 16 squares and serve.
- Store in refrigerator, in an air tight container.