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!
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.