Earthy matcha and pumpkin blend for chewy, moist blondies, finished with creamy white chocolate and subtle spice.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon matcha powder
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup pumpkin puree (not pumpkin pie filling)
→ Add-Ins & Topping
11 - 1/2 cup white chocolate chips, plus extra for topping as desired
12 - 1/4 teaspoon ground cinnamon (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for effortless removal.
02 - In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and matcha powder until evenly incorporated.
03 - In a separate large bowl, whisk together melted butter, egg, vanilla extract, and pumpkin puree until smooth and fully blended.
04 - Gently add the dry ingredients to the wet mixture, stirring just until unified. Avoid overmixing to maintain optimal texture.
05 - Carefully fold in white chocolate chips and, if preferred, ground cinnamon for added depth.
06 - Spread the batter evenly in the prepared pan. Sprinkle extra white chocolate chips over the surface if desired.
07 - Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted in the center yields only moist crumbs. Avoid overbaking for a chewy consistency.
08 - Allow baked goods to cool completely in the pan before lifting with the parchment overhang and slicing into twelve squares.
