These delicious Oreo pumpkin blondie bars make the perfect Halloween or Thanksgiving dessert. Try these gooey bars with ice cream or a tall glass of milk.
Preheat the oven to 350F. Line a large baking pan (9x13 recommended) with 2 sheets of parchment paper (use clothespins to secure and remove after pouring).
Whisk together the melted butter, granulated sugar, and brown sugar in a large bowl. Whisk in the egg, vanilla extract, and vanilla bean paste. Add the flour and salt, and whisk to combine. Stir in 1 cup of crushed Oreos and the white chocolate chips.
Transfer the batter to the prepared baking pan and add the pumpkin purée to the top by spreading out with a butter knife.
Sprinkle the remaining Oreo bits to top. Bake until the blondies puff up and are light golden along the outside, about 22-25 minutes, being careful not to over-bake.
Let the blondies cool completely in the pan before removing and cutting.
Store leftover blondies in an airtight container at room temperature for up to 5 days.
Notes
Tips: Remove blondies when they are just solidified - careful to not overcook. They will harden after cooking! Add in nuts, or top with candied pecans/walnuts and serve with ice cold milk or top with vanilla ice cream.