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Pumpkin Blondies

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Before last year, I was never into baking or eating things with pumpkin in it, except for pumpkin pie and Thanksgiving.  I tried Hershey’s Pumpkin Spice Kisses and made these brownies, and I was sold.  Pumpkin fever had me.  I baked a few pumpkin goodies last year, and couldn’t wait until this fall to try more.  I’m a big fan of blondies, and I couldn’t wait to try this pumpkin version.  I think pumpkin and white chocolate go really well together, and I knew they would be good.  These were so easy to make, which is great, because you can satisfy your pumpkin craving quickly.  They were light and moist, almost like cake more than a traditional blondie.  I think they would be great to mix in with pumpkin ice cream, which is on my list of things to make very soon.  These were a great snack, and I am sad that they are gone!

Pumpkin Blondies
Source: Martha Stewart via Cate’s World Kitchen

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips

Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

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13 Responses

  1. Oh wow! I love blondies and love anything with pumpkin—I seriously cannot wait to try these!!!!

  2. You know how much I love blondies!! I have several recipes for them on my blog :-D

  3. Great photo! Those look delicious! I can’t wait to bake all sorts of pumpkin things this fall. I tried pumpkin ice cream last fall and it was fantastic!

  4. It’s definitely pumpkin season and these blondies are a great way to use pumpkin! Looks awesome and I love the white chocolate chips scattered in the batter!

  5. Oooh – you’ve got me lusting for cool weather and a chance to make pumpkin desserts. Like you, I got bitten by the pumpkin bug HARD last year. And I’ve got two big cans of pumpkin in the pantry just waiting to come out!

  6. I love pumpkin and I love white chocolate – these look great!

  7. these were so good, weren’t they? I made them last week too! pumpkin + white chocolate = genius!

  8. I would be sad there gone to because they look delectable!

  9. I can’t wait to start cooking with pumpkin! These look delicious.

  10. Yum! It’s still nice, sunny and warm here, so I’m not quite in fall mode yet, but this makes me look forward to it!

  11. These are awesome!!

  12. Just posted these – Delicious!

  13. […] I know it’s not really pumpkin season, but I have a ton of canned pumpkin puree in my pantry from when I stocked up in the fall. Obviously, I didn’t get a lot of baking done then, so when I needed a little treat for my mommy group, these looks easy enough and I had all the ingredients. These were delicious – nice and moist from the pumpkin, but sweet enough to make a great little dessert. I subbed in semi-sweet chocolate chips for the white chocolate in the original recipe but otherwise didn’t change a thing. Here is the original from Dinner & Dessert: Pumpkin Blondies […]

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