White Chocolate Pretzel Pumpkin Blondies

5 from 1 vote

Pumpkin Blondies with white chocolate pretzels and white chocolate chips

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: bars

Calories: 203kcal

Adjust oven rack to middle position; heat oven to 350° F. Line a 9 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
Melt the butter over medium heat or in your microwave and allow to cool slightly. Whisk melted butter and sugar together in medium bowl until combined. Add egg and vanilla and mix. Add in the pumpkin puree and mix to combine.
Using rubber spatula, fold in the flour, baking powder, salt and cinnamon into the mixture until just combined; do not overmix. Fold white chocolate chips. Spread into the prepared pan. Top with white chocolate pretzels (you can leave them whole, or break them up. I do not place them in the dough because I found the texture got weird after baking, so only placed them on top.)
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board.
Cut into 16 bars and serve.

Be sure to measure your flour correctly by using the spoon and level method.
Make sure you use pumpkin puree not pumpkin pie mix. Pumpkin pie mix has added sugar and spices added into it.
Press whole pretzels into the top of the bars before baking, and do not mix into the dough as they can get soft and texture turns funny.
Use a plastic knife to cut the bars, so the cut evenly.