Pumpkin White Chocolate Chip Blondies Recipes

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

Ingredients

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.

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS

Pumpkin Blondies With Chocolate and Pecans image

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Provided by Samantha Seneviratne

Categories snack, cookies and bars

Time 50m

Yield 16 blondies

Number Of Ingredients 12

Ingredients

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
1/2 cup/125 grams canned pumpkin purée
1/2 cup/110 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
1/2 cup/50 grams coarsely chopped pecans

Steps:

Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

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