I wanted to try this recipe since last year as I included it in my pumpkin round-up. I made it last week for our play group and so glad I did because I could have eaten the whole pan myself, they were moist, chewy and pumpkin-y. Just about everything you could look for in a good blondie.
Ingredients: 2 cups white whole wheat flour (or All purpose), 1/2 tsp cinnamon, 1/8 tsp allspice, 1/8 tsp cloves, 1/8 tsp ginger, 1 tsp. baking soda, 3/4 tsp. salt, 2 stick butter, at room temperature, 1 1/4 brown sugar, 1 large egg, 2 tsp. vanilla extract, 1 can pumpkin puree, 1 cup white chocolate chips, 1 cup butterscotch chips, 1/2 cup chopped, toasted nuts (optional)
In a medium mixing bowl add the flour, salt, baking soda, and spices, mix well and set aside.
In the mixer add the softened butter and sugar, beat on medium high till creamed, about 2 minutes.
then add in the egg
and vanilla, and beat until combined. Be sure to scrap down the sides of the bowl.
Mix in the canned pumpkin.
and with the beater on low, add in the dry ingredients, and mix until just combined.
Fold in the white chocolate and butterscotch chips (and nuts if using) with a spatula.
In the baking dish spread the batter out evenly.
Bake at 350 for about 35-40 minutes, toothpick inserted in center comes out with a few crumbs, remember you want these chewy and gooey.
Don’t bake too long.
This is probably the worst finished picture I’ve ever taken, but it just shows you that I was in a rush (to get to play group) and couldn’t wait to try them.
2 cups white whole wheat flour (or All purpose)
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
1/8 tsp ginger
1 tsp. baking soda
3/4 tsp. salt
2 stick butter, at room temperature
1¼ brown sugar
1 large egg
2 tsp. vanilla extract
1 can pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
1/2 cup chopped, toasted nuts (optional)
Preheat the oven to 350° F. Spray a 9×13-inch baking dish with cooking spray. In a medium bowl, combine the flour, spices, baking soda and salt. Stir together and set aside.
In a electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Be sure to scrap down the sides. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, using a sharp knife, cut into squares.
Source: adapted from Martha Stewart
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