Tuesday, September 15, 2009

Pumpkin-White Chocolate Blondies


Ahhhh fall is in the air. Don't get me wrong, I'm still furiously cooking up as many recipes I can with tomatoes, corn, and zucchini, but I couldn't help myself when I saw these blondies on Cate's World Kitchen. Pumpkin and White Chocolate are two of my favorite dessert flavors, and I could smack myself for never having combined them. The bars taste like pumpkin pie in a blondie. The white chocolate adds just enough sweetness to compliment the spice.

These blondies come together very quickly; start to finish is less than an hour... which is very dangerous, especially since I have everything I need for them and I am very tempted to whip some up right now. I made these last week, and I took some of these to Bible study, sent some to my in-laws, and served a few for dessert when we had some friends over. And can I be honest and say that I kind of wish I had kept them all for myself?

Pumpkin-White Chocolate Blondies
from Cate's World Kitchen, originally from Martha Stewart

  • 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. Spray foil and sides of pan with cooking spray.

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.



6 comments:

Cate said...

I'm glad you like them (of course I can't really take any credit because it's Martha who's the genius)! It IS dangerous knowing they're so easy to put together!

VeggieGirl said...

AHHH I'm always baking/posting about blondies, haha - love them! :)

The Novice Chef said...

MMM yum! Another way to satisfy my pumpkin cravings!

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Kelli H (Made in Sonoma) said...

I can't believe I haven't commented on this recipe. I've probably made it 10 times. So delicious -- I love it! Can't wait to make it again this fall.

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