Thursday, October 22, 2009

Pumpkin Blondies

We were able to get away and go to a cabin as a family this last weekend.  My little brother is moving to North Carolina tomorrow with his wife and brand new baby :(.  So it was our last hoorah before they move.  My uncle has this fabulous cabin where we just relaxed, played games, talked, read books, and ATE lots of good food.

I brought along this recipe to share while we were all together.  I guess it attests to how good they are when we made a trip into the teensy little town nearby to buy more white chocolate chips to make these AGAIN.  We seriously polished off the pan before they had even cooled!  The second pan of blondies had a small sliver that survived to the following morning and we all decided that they were even MORE delicious the second day.  In fact, I'd recommend following the directions (we were just too enticed by their scent while baking) and letting them cool completely before slicing into them.  They were so, so, so delicious!  The white chocolate pairs perfectly with the pumpkin and I'm sure you'll be wanting to make a second batch after you make them, too.

Pumpkin Blondies from Dinner & Dessert (see blog for original source)

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.

Tips: I used unsalted butter for the first batch because I had brought it.  However, I only had salted butter for the second batch. I reduced the salt to about 1/4 tsp and we all agreed that there was no difference between the two.


Barbara Bakes said...

I haven't tried a pumpkin blondie yet, but it sounds like I need to!

mnmspecial said...

This sounds delish. What size can are you using for the pumpkin? I love Blondies and I love Pumpkin.

mnmspecial said...

lol...sorry, just reread it...1 cup of it. Boy babies can cause you to not register the basic info.

Carrian said...

I love North Carolina. My inlaws are from there and my hubby grew up in South Carolina. In fact we were just there a few weeks ago. So exciting!

Erin said...

These look delicious! Glad you liked them!

elizabeth said...

How are you doing? I keep thinking about you. We need to get together again soon. I just had surgery (hence on the couch and on the computer a ton) so it maybe a couple of weeks. I'll email you soon.

Karine said...

Your pumpkin blondies sound delicious! Thanks for sharing :)

Melanie Anne said...

What a fun idea! I am loving everything pumpkin right now! I will try this recipe out soon! thanks so much!