These White Chocolate Pumpkin Spice Fudge Blondies consist of a spiced blondie and white chocolate pumpkin spice fudge on top! These delicious pumpkin bars are the perfect treat for fall and Thanksgiving!
If you’re a pumpkin or fudge lover, you’re definitely going to enjoy this dessert! With a spiced blondie bottom and a chewy pumpkin fudge topping, this will be a great dessert for Thanksgiving or any day!
These Blondies are inspired by my incredible Oreo Fudge Brownies recipe. I have plenty of Fudge Brownie recipes in the works. Just like my pudding recipes, I plan on creating a fudge/brownie dessert in many flavours. We’ve already done Oreo, and with it being Fall, it only made sense to make a pumpkin version!
Let’s start with the spiced Blondies. Now, these Blondies don’t have any pumpkin in them. I thought about adding pumpkin, but ultimately decided against it. The pumpkin flavour already shines in the fudge, so I wanted the flavour of fall spices to shine in the Blondies.
Sitting on top of the fudge blondies is a thick layer of soft and chewy White Chocolate Pumpkin Spice Fudge. The pumpkin fudge is loaded with fall spices and pure pumpkin. These cookies and this hot chocolate are just 2 examples of how amazing the white chocolate and pumpkin combination is! I added an entire 4 CUPS of white chocolate to this fudge! It’s absolutely heavenly!
The pumpkin fudge is really easy to make. This isn’t the complicated kind of fudge where you have to cook sugar and use thermometers etc. It only requires 7 ingredients (or 4 ingredients if you have pumpkin pie spice).
To make the fudge, you’ll need to cook the sweetened condensed milk and pure pumpkin purée on the stove for about 10 minutes. This is to get rid of the moisture from the pumpkin purée and give the fudge it’s perfectly chewy texture.
Once the fudge was set, I drizzled the tops with more melted white chocolate, because you could never have enough. The bars still didn’t look pretty enough for me, so I topped them with whipped cream and these pumpkin candies.
I decided to add whipped cream last minute, so I used canned whipped cream, which was a bad idea since it started to melt. I recommend using homemade whipped cream or cool whip to top these bars, or you can just leave them plain. Just because I’m over the top, doesn’t mean you need to be.
More Pumpkin Recipes to Enjoy:
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Pancakes with Maple Pecan Praline Syrup
- Homemade Pumpkin Pudding
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Spice White Hot Chocolate
- Homemade Pumpkin Pie
- Caramel Pumpkin Spice Latte
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- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/8 tsp ground cloves
- 3/4 cup unsalted butter, room temperature
- 1 and 1/4 cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
White Chocolate Pumpkin Spice Fudge:
- 1 and 1/4 cup (14 oz) sweetened condensed milk
- 1/2 cup pumpkin purée
- 4 cups white chocolate chips
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup white chocolate chips
- 1 tsp vegetable shortening
- Whipped cream (optional)
- Pumpkin Candies (optional)
For the Spiced Blondies:
- Preheat the oven to 350F (325F for dark pans) (180C). Line a 9x9-inch square baking pan with aluminum foil, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- In a medium bowl, add flour, baking powder, salt, cinnamon, nutmeg, ginger, allspice and cloves. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, 5-6 minutes. Scrape down the sides of the bowl.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and mix until combined.
- Add half of the dry ingredients to the stand mixer bowl and mix until just incorporated. Add remaining dry ingredients and mix until fully combined.
- Pour batter into the prepared pan and spread into an even layer. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.
For the White Chocolate Pumpkin Spice Fudge:
- In a medium heavy bottomed saucepan, combine the sweetened condensed milk and pumpkin purée. Cook over low heat, stirring constantly for about 10 minutes.
- Add white chocolate chips and continue to stir until the chocolate is melted and smooth.
- Add spices and continue to cook, stirring occasionally for an additional 5 minutes.
- Spread over cooled blondies and place in the refrigerator to set, about 2 hours or overnight.
For the Topping:
- Add white chocolate chips and 1 tsp of shortening to a microwave safe bowl and microwave in 30 second intervals, stirring after each until completely melted and smooth. Set aside.
- Once fudge is set, lift the blondies out of the pan and cut into even squares. Drizzle on melted chocolate. Top with whipped cream and pumpkin candies, if desired. Serve and Enjoy!
Fudge recipe slightly adapted from: here
- The spices in the fudge can be substituted for 2 teaspoons of pumpkin pie spice.
-Store bars in an airtight container in the refrigerator.
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Love, Dedra ❤️