Save to Pinterest A moist, chewy blondie blending earthy matcha with sweet pumpkin, topped with a hint of white chocolate for a unique, autumn-inspired treat.
I first made these blondies for my friends at a fall picnic. They were surprised by the unique flavor pairing and loved the soft, chewy texture with pops of white chocolate. It quickly became a seasonal favorite in my kitchen.
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
- Large egg: 1
- 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
- Prepare 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 Mixtures:
- Add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
- Add Chocolate & Cinnamon:
- Fold in white chocolate chips and, if desired, ground cinnamon.
- Spread Batter:
- 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 (do not overbake for fudgy texture).
- Cool & Slice:
- Cool completely in the pan before lifting out and slicing into squares.
Save to Pinterest 
Save to Pinterest My family loves enjoying these blondies with tea on weekend afternoons. Even the kids, usually hesitant about green desserts, ask for seconds!
Required Tools
To make these blondies, you only need an 8-inch square baking pan, mixing bowls, a whisk, a rubber spatula, and parchment paper for easy removal.
Allergen Information
This dessert contains wheat (gluten), egg, milk products (butter, white chocolate), and may contain traces of nuts or soy. Always review packaging if you have specific allergies.
Nutritional Information
Each blondie serving has approximately 190 calories, 9 g total fat, 26 g carbohydrates and 2 g protein.
Save to Pinterest 
Save to Pinterest These autumn blondies are a crowd-pleaser. Enjoy with a cup of tea or coffee for the perfect seasonal treat.
Recipe FAQs
- → Can I make these blondies vegan?
Yes, substitute vegan margarine for butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg.
- → What type of matcha powder works best?
Use high-quality culinary grade matcha for best color and flavor. Avoid ceremonial grade, which can be costly for baking.
- → How do I store these blondies?
Keep blondies in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- → Can I add nuts or other mix-ins?
Chopped pecans, walnuts, or even dried fruits make great additions for extra texture and flavor variety.
- → How do I achieve a fudgy texture?
Avoid overmixing the batter and do not overbake. Bake until edges are set, but center still has moist crumbs.
- → Is pumpkin pie filling suitable for this?
Use plain pumpkin purée—pumpkin pie filling contains added sugar and spices that will alter taste and texture.