Save A moist chewy blondie blending earthy matcha with sweet pumpkin topped with a hint of white chocolate for a unique autumn-inspired treat.
I still remember testing these bars the first chilly October weekend. The subtle green swirl and pumpkin aroma made my kitchen smell like autumn. Every batch disappears even faster than I expect.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/4 cup (50 g) packed
- Baking powder: 1 tsp
- Fine sea salt: 1/2 tsp
- Matcha powder: 1 tbsp
- Unsalted butter: 1/2 cup (115 g) melted and slightly cooled
- Egg: 1 large
- Pure vanilla extract: 1 tsp
- Pumpkin purée: 1/2 cup (120 g) not pumpkin pie filling
- White chocolate chips: 1/2 cup (90 g) plus extra for topping optional
- Ground cinnamon: 1/4 tsp optional for extra warmth
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper leaving an overhang for easy removal.
- Mix dry ingredients:
- In a medium bowl whisk together flour granulated sugar brown sugar baking powder salt and matcha powder until evenly combined.
- Mix wet ingredients:
- In a separate large bowl whisk together melted butter egg vanilla extract and pumpkin purée until smooth.
- Combine and fold:
- Add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix. Fold in white chocolate chips and if desired ground cinnamon.
- Spread and top:
- Spread the batter evenly into the prepared pan. Sprinkle extra white chocolate chips on top if desired.
- Bake:
- Bake for 22–25 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice:
- Cool completely in the pan before lifting out and slicing into squares.
Save My kids love helping scatter the extra chocolate chips before baking. Blondies like these always bring us together for afternoon snacking on chilly days.
Required Tools
Use an 8-inch (20 cm) square baking pan mixing bowls a whisk rubber spatula and parchment paper for easy lifting.
Allergen Information
Contains wheat (gluten) egg and milk (butter white chocolate). May contain traces of nuts or soy always check labels if you have allergies.
Nutritional Information
Each serving has about 190 calories 9 g fat 26 g carbohydrates and 2 g protein so it makes a lovely small treat.
Save Enjoy these chewy bars with tea or coffee or serve them warm with a scoop of ice cream for autumn sweetness.
Recipe Questions
- → What gives these blondies their green hue?
The vibrant green comes from matcha powder, a finely ground Japanese green tea commonly used in baking.
- → Can canned pumpkin be used for this dish?
Yes, use pure pumpkin purée, not pumpkin pie filling, to maintain natural sweetness and texture.
- → How do I make this treat vegan?
Replace butter with vegan margarine and substitute the egg with a flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water.
- → Which pan is best for baking?
An 8-inch (20 cm) square baking pan is ideal for even cooking and easy slicing.
- → What are some tasty add-ins?
Try chopped pecans or walnuts for crunch, or extra white chocolate chips on top for sweetness and texture.
- → How do I ensure blondies stay moist?
Bake only until edges are set and a toothpick shows a few moist crumbs for a fudgy center without dryness.
- → Are there allergens to be aware of?
This dessert contains wheat, egg, milk, and may affect those sensitive to nuts or soy in chocolate chips.