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Pumpkin Spice White Chocolate Blondies with Brown Butter Maple Frosting

These Pumpkin Spice White Chocolate Blondies are a delightful twist on a classic dessert, perfectly balancing the flavors of fall with a rich, creamy frosting.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Blondies, Fall, Pumpkin Spice
Servings: 12 servings

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour Measured by the spoon and scoop method.
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 2 teaspoons Pumpkin pie spice

Wet Ingredients

  • ½ cup Granulated sugar
  • ⅔ cup Brown sugar
  • 2 large Egg whites
  • ¼ cup Melted butter
  • ¼ cup Unsweetened applesauce
  • 1 teaspoon Vanilla extract
  • 1 cup White chocolate chips

Frosting Ingredients

  • 2 tablespoons Unsalted butter
  • 4 ounces Cream cheese At room temperature.
  • ⅔ cup Powdered sugar Sifted.
  • 2 tablespoons Pure maple syrup
  • 1 pinch Sea salt For finishing.

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
  • Step 2: In a medium mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
  • Step 3: In a large mixing bowl, combine the granulated sugar, brown sugar, and egg whites. Whisk until smooth, then add the melted butter, applesauce, and vanilla extract, stirring until fully incorporated.
  • Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the white chocolate chips.
  • Step 5: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Step 6: Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 7: For the frosting, melt the unsalted butter in a saucepan over medium heat until golden brown. Let cool slightly, then mix with cream cheese, powdered sugar, and maple syrup until smooth.
  • Step 8: Frost the cooled blondies with the brown butter maple frosting, cut into squares, and enjoy!

Equipment

  • Mixing Bowl
  • Baking Pan
  • Saucepan

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.