Not to be a Debbie downer but I have never been a big fan of halloween (I love dressing up, just not in the "over-the-top-face-paint-scary" sort of way) BUT I AM a massive fan of pumpkin season and could not resist the idea of adding pumpkin puree, plenty of warming spices like nutmeg, all spice and cinnamon as well chopped up pecans to a standard white chocolate blondie and WOW it worked an absolute treat!
Somehow the earthy yet subtely sweet notes from the pumpkin puree (which I bought ready made at Wholefoods but which you can also easily make from scratch) marry incredibly well with the roughly chopped white chocolate chips and create a fudgy, moist blondie texture, finished off perfectly with the occasional crunch from a pecan chunk.
If you could package autumn into one perfect sweet slice it would be these blondies and I cannot recommend them enough to both make and eat on a cosy November eve!
INGREDIENTS
2 1/2 cups all-purpose flour1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all spice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsalted butter melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 egg large
2 teaspoons vanilla extract
15 oz. pumpkin puree (or one tin of pumpkin puree)
2 cup white chocolate chips
1 cup pecans coarsely chopped
METHOD
- Preheat your oven to180 degrees Celsius
- Line and grease a large baking tray with parchment paper, letting the paper overhang the sides.
- Set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, all spice, ground cloves and salt.
- Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugars on medium speed for one minute.
- Add the egg and vanilla and mix until combined.
- Add the pumpkin puree and beat until incorporated.
- Slowly add the flour mixture to the pumpkin mixture and mix well until combined.
- Gently fold in the chocolate chips and pecans.
- Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool.
- Remove bars from pan and cut into squares.
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