Pumpkin Blondies

November 7, 2012 · 0 comments Print This Post

Pumpkin Blondies

Pumpkin Blondies

Another entry in the “Holy crap, I have way too many cans of pumpkin in my little pantry” series…

Blondies are typically brownies without the chocolate, and using brown sugar instead of white sugar.

Michelle, over at Brown Eyed Baker took it a step further and added pumpkin to the blondies (would that make it a strawberry blondie, as the pumpkin is red-ish?).  As my pantry was overflowing with cans of pumpkin, I figured I’d give this a go.  Very glad I did, as this is both a tasty recipe, but also easy to make.

Don’t be scared by the laundry list of ingredients, this literally takes less than 5 minutes to prepare.  It will take you longer to get the ingredients out than it will to make it.

Pumpkin Blondies

2 1/2 cups / 10.625oz / 301g flour
2 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1 cup (2 sticks) butter, melted and cooled to room temperature
1 cup / 7.5oz / 213g dark brown sugar
1/2 cup / 3.5oz / 99g sugar
1 egg
1 tbsp vanilla
1 (15-oz) can pumpkin (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped

  • Preheat oven to 350 degrees F. Grease a 9×13″ baking pan.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt.
  • In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
  • Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then cut into 16 squares. Store in an airtight container at room temperature for up to 5 days.

Notes:

  • As these have almost two cups of pumpkin in them, they won’t be the same consistency as a traditional blondie, so keep that in mind.  Not quite blondie consistency, but not cake consistency either…

Source: http://www.browneyedbaker.com/2012/10/31/pumpkin-blondies/

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