The last week of October is one of the busiest of the year in my house. Between costume shopping and three different trunk-or-treats and a trip to the pumpkin patch and ACTUAL trick-or-treating, it’s all kinds of hectic. We basically try to cram in every October activity we haven’t gotten to yet into the last week. And while I’m not super crazy about the truck loads of candy the kids bring home around this time, I found myself craving something sweet and homemade. Enter these pumpkin blondies, which are right on time. I love their texture–a bit cakey (my favorite for cookies and brownies) but still dense enough and vanilla-y enough to give you that blondie feel with the welcome hug of pumpkin spice. The combo of white chocolate and semi-sweet chocolate is just a lot of fun too.
I know my kids will be going crazy for all the candy tomorrow night, but I think these blondies will make all the adults feel like kids again!
Pumpkin Blondies
Course: Uncategorized24
bars30
minutes22
minutesIngredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1 Tbsp pumpkin pie spice
1/2 tsp salt
12 Tbsp unsalted butter
1 1/2 cups brown sugar
1 Tbsp vanilla extract
1 cup canned pumpkin puree
1 egg
3/4 cup mini chocolate chips
1/2 cup white chocolate chips
Directions
- Preheat oven to 350ºF. Prepare a 9x13in baking pan by greasing and then adding parchment paper with an overhang on two sides.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
- In a medium saucepan over medium heat, melt the butter and brown sugar. Stir to combine. Remove from heat and stir in the vanilla and pumpkin puree. Let the mixture cool to room temperature and whisk in egg. Add the mixture to a large mixing bowl.
- To the pumpkin mixture, add the dry ingredients and mix to combine. Mix in both the white and chocolate chips.
- Transfer the batter to the prepared pan and smooth into an even layer. Bake for 22-25 minutes until the blondies are starting to brown and a toothpick comes out clean.
- Transfer the pan to a wire rack and allow to cool completely. Use the parchment to help you lift the blondies out of the pan and cut them into bars. Store in an airtight container. Enjoy!!
