Saturday, July 14, 2012

Pumpkin Blondies

Pumpkin Blondies
Yum.  I had to do something with the pumpkin left over from the enchiladas with pumpkin sauce!  So, I used the pumpkin for a healthy entree....and the rest for a decadent dessert.  This seemed a bit more like pumpkin cake than any sort of blondie or brownie to me.

Eleanor was actually the baker on these and she decreased the butter a bit to about 10 tablespoons.  They still were a bit oil heavy, so I wouldn't use the amount called for in the link above.  They were very sweet, so I would decrease the sugar a bit on the next round as well.  I may use 3/4 c each of the chips (white and butterscotch) next time as well.  They weren't as pumpkin-y as I like either.  So....overall....I'm not sure if they will make it to another round...but they weren't bad...

Pumpkin Blondies

-2 cups flour
-1 tbsp pumpkin pie spice
-1 tsp baking soda
-3/4 tsp salt
-10 tbsp unsalted butter, at room temperature
-1 1/4 cups granulated/brown sugar
-1 large egg
-2 tsp vanilla extract
-1 cup pumpkin puree
-1 cup white chocolate chips
-1 cup butterscotch chips

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan.
2. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Stir together and set aside.
3. In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
4. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
5. With the mixer on low speed, add the dry ingredients and mix until just combined.
6. Fold in the white chocolate and butterscotch chips.
7. Spread the batter evenly in the prepared pan. Bake until edges begin to pull away from teh sides of the pan and a toothpick inserted in the center comes out with just a few crumbs (35-40 minutes).
8. Transfer the pan to a wire rack and cool completely before cutting.

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