Pumpkin Pie White Chocolate Brownies that taste like brownies, white chocolate fudge, and pumpkin pie had a baby!
Today is a very special day, people. Today is the day that I, along with 70 other bloggers, celebrate the great flavor that is pumpkin. Today is the #VirtualPumpkinParty. To quote the brainchild of this operation, Sara, it is quite literally a pumpkin explosion around the interwebs.
I mean, how can you not celebrate pumpkin? It’s without a doubt my favorite fall flavor, and is perhaps my favorite flavor period. It’s sweet, spiced, vibrant, and adds moisture to any dish. It’s not high in sugar and can be easily combined with endless flavors- chocolate, cinnamon, graham, apple, ginger, maple, banana…
And white chocolate.
It’s perfect with white chocolate. The white chocolate is just flavorful enough to stand up to the vibrant spice of the pumpkin, while the pumpkin’s moistness is brought out by the white chocolate. Along with their subtle nuttiness, they compliment each other perfectly.
This bar combines the texture of pumpkin pie filling and fudgy brownies. It tastes like Thanksgiving and Christmas and Halloween all rolled into one. It’s festive and bold, yet easy enough to make as an every day treat.
Have I sold you yet?!
I’m in Chicago for the next two days before setting off for the 2015 Better Blog Retreat in Park City, Utah. I can’t wait to be in the mountains for a weekend of inspiration with some amazing bloggers. But more on that later. Let’s focus on pumpkin.
Get your mixing bowls out, people. It’s a freaking pumpkin party.
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A Couple Cooks | Pumpkin Spice Almond Butter
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Donuts, Dresses and Dirt | Pumpkin Spice Latte Truffles
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The Frosted Vegan | Dark Chocolate Pumpkin Gingersnaps
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An Edible Mosaic | Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence | Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow | Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill | Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind | Apple Cinnamon Pumpkin Muffins with Pepita Streusel
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A Cookie Named Desire | Pumpkin Crepes with Cinnamon Ginger Cheesecake
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Feed Me Phoebe | Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table | Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame | Pumpkin Ricotta Gnudi
The Crepes of Wrath | Pumpkin Pie Cake
The Swirling Spoon | Pumpkin Hand Pies
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Beard and Bonnet | Pumpkin Spice Pizzelle Ice Cream Sandwiches
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Earthy Feast | Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
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Floating Kitchen | Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit | Pumpkin Everything Bagels
The Bojon Gourmet | Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules | Pumpkin Spice French Macarons
Feast + West | Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic | Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair | Japanese Pumpkin Spice Cheesecake with Quick Caramel
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Tending the Table | Roasted Pumpkin with Tamarind and Coriander Chutney
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Alyssa & Carla | Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe | Pumpkin Spice Toffee
Le Jus d’Orange | Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist | Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness | Caramelized Apple Pumpkin Muffins
Blogging Over Thyme | Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen | Pumpkin Swirled Mashed Potatoes
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Tasty Yummies | Grain-Free Pumpkin Spice Pancakes
Påte á Chew | Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora | Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
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Kale & Caramel | Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean | Maple Pumpkin Butter Brioche Toast
Vigor and Sage | Maple Pumpkin Harvest Smoothie
Tried and Tasty | Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes | Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha | Baked Pumpkin Donuts
So… Let’s Hang Out | Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar | Pumpkin Flaxseed Dog Treats
Dunk & Crumble | Pumpkin Roundup
Biscuits and Such | Pumpkin Pound Cake
A Little Saffron | Spiced Pepita Brittle
Pumpkin Pie White Chocolate Brownies
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- ½ cup butter, room temperature
- 1 cup white chocolate chips
- 1 large egg, room temperature
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1½ cups all-purpose flour
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
- In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds).
- Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined. Separate out 1 1/2 cups of the mixture and stir in the pumpkin puree, cinnamon, and nutmeg. Pour the white chocolate mixture into the prepared pan, then dollop with the pumpkin mixture. Swirl the pumpkin into the white chocolate using a knife.
- Bake for 30 minutes. It should be slightly puffed up in the middle (this will sink back down when you remove it from the heat). Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.