Can you believe that November is almost over?!?! I feel like Halloween was just a few days ago and I’ve only had time to bake a few different pumpkin treats! I’m not usually a big fan of blondies (I mean..what’s the point if there’s no chocolate?!), but I needed a quick and easy pumpkin recipe a few days ago and decided on this recipe from Brown Eyed Baker.
I think I might have to change my mind about blondies because these were AH.MAZING. The pictures definitely don’t do them justice. They’re super moist and pack a lot of pumpkin flavor with a great balance from the butterscotch and white chocolate chips. Plus they’re perfect if you need a quick treat to bring to a potluck or over to a friends house: just mix everything in the stand mixer, bake, and cut!
Are you a blondie or a brownie fan?
Pumpkin White Chocolate Blondies
2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped
Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and line with parchment paper to make removal easier.
In a medium bowl, whish together the dry ingredients and set aside. In a large bowl, cream the butter and sugars until smooth. Add in the egg and vanilla and whisk until the egg is completely incorporated, followed by the pumpkin puree.
Add the dry ingredients to the pumpkin and fold together until combined. Fold in the butterscotch chips, white chocolate chips, and chopped pecans. Pour into the prepared pan and bake 35 – 40 minutes, until a toothpick comes out clean. Allow to cool on a wire rack before cutting.
Recipe from Brown Eyed Baker