Pumpkin takeover

  • By
  • | 2:00 p.m. November 27, 2011
  • Palm Coast Observer
  • Opinion
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I know I have said before that pumpkin is one of my favorite flavors. If I could, I would add pumpkin to almost everything, especially during the fall months. 

While searching for more ways to use pumpkin in my life, I came across this pumpkin blondies recipe and did a little tweaking. I've made pumpkin butterscotch cookies in the past and they were a huge hit. But this time I wanted to try the pumpkin with white chocolate. 

While still delicious, the white chocolate isn't as good as the butterscotch, I have to say. In the recipe, you can swap the white chocolate chips for butterscotch chips if desired. Or be adventurous and add one cup of each.

Pumpkin Blondies

What you need:

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
16 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips

What to do:

Preheat the oven to 350° F. Grease and flour (or use baker's spray) a 9-by-13-inch baking dish.

In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer, or with a held-held mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about two minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.

With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35 to 40 minutes.
Transfer the pan to a wire rack and let cool completely before cutting.




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