Pumpkin White Chocolate Chip Blondies Recipes

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PUMPKIN WHITE CHOCOLATE CHIP BLONDIES



Pumpkin White Chocolate Chip Blondies image

These Pumpkin White Chocolate Chip Blondies are chewy and fudgey, packed with pumpkin spices and white chocolate chips - the best bit? They're not cakey in the slightest!

Provided by anniesnomsblog

Categories     Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 cup plain flour
1 pinch salt
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 cup white chocolate chips

Steps:

  • Preheat the oven to 350F and grease and line an 8x8 inch square pan.
  • Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
  • Add in the pumpkin and mix until well combined and smooth.
  • In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
  • Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
  • Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
  • Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
  • Leave to cool in the pan for at least and hour before transferring to a wire rack.
  • Once cool, slice into 9-12 pieces.
  • Blondies will keep in an airtight container, at room temperature, for 3 days.

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