Are you guys having trouble finding canned pumpkin this season? I do a lot of cooking with pumpkin year round and have never had so much trouble! It’s almost October, shouldn’t there be stacks upon stacks of canned pumpkin in every store? Apparently there’s a real shortage of the stuff. :(
Anyway, this recipe showed up in my google reader last week and I knew I needed to make them immediately. Luckily I still had half a can of pumpkin leftover from my pumpkin mousse. I literally made these guys the day after I saw the recipe. They were that tempting.
And oh my gosh, they are good. Pumpkin and white chocolate is my new favorite combination and I’m already trying to come up with new ways to combine the 2. I think I’ll start with a pumpkin white mocha from Starbucks. Mmm.
They were a little cakey to be considered a blondie but hey, pumpkin cake is okay in my book too! My friend Pam did some experimenting and said that replacing the white sugar with brown and decreasing the flour by 1/4 cup helped with the chewiness. I think she’s planning on healthifying the recipe too so check her blog for that.
- 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
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Preheat oven to 350 degrees.
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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.
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In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
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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.
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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.
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Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.
Yes, I did notice. I had asked a local store if they had any and the person looked at me weird. I had ordered some online, I just hope they arrive here in time.
I would have never thought to make pumpkin blondies. I bet these were super tastey.
i was searching the internet for some pumpkin recipes because i love pumpkin anything! you have a great collection on your blog, especially these pumpkin white chocolate blondies! by the way, i’m also having trouble buying pumpkin in the grocery stores. maybe b/c of the bad weather the pumpkin harvest was poor.
Can I say one thing? YUM! I just recently found your blog and this recipe stood out. Strangely enough I had all of the ingredients on hand. I don’t normally use white chocolate so it was a lucky coincidence that I had some in the freezer. The flavor of this recipe is phenomenal. I don’t think I baked mine quite long enough though because they were a little mushy in the middle. I’m definitely going to try them again though. And I plan to add white chocolate to my pumpkin muffins too. Yum!
oh these look delicious. I m trying these since I ve never made pumpkin blondies