Wednesday, November 7, 2012

Pumpkin Blondies

On Saturday, my friend Mary and I celebrated her birthday. We had a lovely leisurely lunch and did some local shopping. It was nice shopping local. It is not something we do enough of.

I made her a batch of these lovely blondies. I had found the recipe on Thursday and made them on Saturday. They are super moist and flavorful. Just an explosion of flavors in your mouth. These bars would be great for a party or outing. They are a tall bar in a 9 x 13 pan. They cut very nicely also.

I pulled out this baking dish for the photo. My Mother gave it to me for Christmas last year. Never been used. I really need an idea of something to bake in it.

Pumpkin Blondies
adapted from


2 1/2 cups of all purpose flour
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks) melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 (15ounce) can pure pumpkin puree
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped


Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt. Set aside.

In a large bowl of a stand mixer, add melted butter and both sugars. Mix until completely smooth. Add egg and vanilla and mix until incorporated. Add pumpkin and mix thoroughly. Add the flour mixture and mix until just blended. Fold in butterscotch and white chocolate chips and pecans. Pour batter into prepared pan and smooth into an even layer.

Bake for 35 to 45 minutes. Until knife comes out clean. Set pan on wire rack to cool completely. Cut bars and start eating. Bars can be stored in an airtight container for up to 5 days. IF they last that long.

It is a full bowl of batter. This is a very satisfying little dessert.

They are also husband approved and Mary wants the recipe.

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