Pumpkin Blondies

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Pumpkin it seems, is all the rage this fall.  So much so that I’m surprised Pinterest hasn’t added it as a category.  The funny thing is that I kind of think it’s actually the spice profile people love about pumpkin and not the actual gourd itself.  Of course, I’m basing this off of the fact that Starbucks’ pumpkin spice latter doesn’t actually have any pumpkin in it.  Or maybe it’s my well documented  “not love” for all things squash coloring my belief that anyone could love pumpkin as a food.

But what can I say, I’m a sell-out and felt obligated to include at least one pumpkin-based goodie in my baking line-up this fall.

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This pumpkin blondie, while not exactly healthy, is a little less indulgent than, say, a regular blondie.  The pumpkin replaces about half of the butter and eggs without missing a beat.

And while these are just fine as is, I think this recipe begs for additions.  How about some roasted pepitas?  Extra white chocolate chunks…ooh…or maybe some butterscotch chips?  If nothing else, I recommend a dusting of powdered sugar before serving these very autumnal squares.

Happy Halloween!

Pumpkin Blondies

this is a Misanthropic Hostess recipe

Ingredients

  • 1 scant TBS cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp all spice
  • 3/4 tsp nutmeg (freshly grated if you can)
  • 3/4 tsp kosher salt
  • 2 + 1/4 C all purpose flour
  • 1 C golden brown sugar
  • 1/4-1/2 C granulated sugar (depends on how sweet you want these)
  • 2 tsp vanilla
  • 1 can (usually about 14 ounces) pumpkin (not pumpkin pie filling)
  • 8 TBS (1 stick) unsalted butter
  • 11 ounces white chocolate chips or chunks

Other things to add-in:

  • Roasted, salted pepitas
  • Spiced pecans
  • White chocolate chunks
  • Dried fruit (cherries would be the bomb)

Directions

  1. Preheat oven to 350 degrees.  Line 9X13 inch baking pan with parchment, butter pan and parchment.
  2. In a medium, heavy bottomed sauce pan melt butter over low heat.
  3. Once butter is melted, remove from heat, add white chocolate, swirl to cover and let sit for 3 minutes.  Whisk butter and chocolate together until smooth and allow to cool.
  4. In a medium bowl, sift together first 6 ingredients.  Set aside.
  5. In a larger bowl, whisk together sugars and eggs until combined. Whisk-in vanilla.
  6. Whisk-in pumpkin.  Then whisk-in cooled buter and chocolate mixture.
  7. Switch to a spatula and gently fold-in flour mixture.
  8. Transfer batter to prepared pan and cook for 30-40 minutes (they were done at 34 minutes in my oven) until an inserted skewer comes up clean and sides start to pull away from pan.
  9. Allow to cool completely.  Cut into squares.

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