Pumpkin White Chocolate BlondiesPosted: April 30, 2012
Yesterday Luke and I attended our first and only wedding expo. We were there for one specific reason: to sample the cake of a certain bakery so we could make a decision on where to get our wedding cake.
We accomplished this task about 10 minutes after the expo started. Then we decided to nibble on a few of the provided hors d’oeurves and wander around carefully. I say carefully because we just wanted to see what other kinds of booths there were, and not be assaulted by the salespeople attending them. We already have all of our other vendors set, so we were just there to look.
The woman at the front table was quite surprised to see us leave so early, but no reason to hang about needlessly since our decision was made. With our extra time, we decided to go to the mall, looking for a new pair of corduroy pants for Luke. I ended up getting a pair of jeans at the Gap for $7, but there were no corduroys to be found. We also went to Trader Joe’s, to stock up on some of Luke’s favorite frozen food, as I’ll be away for a few days starting this coming weekend.
Ok, so that’s the life update, now onto the food. I’m sure I must have proclaimed my love for pumpkin baked goods at some point, but here’s another out-of-season recipe to prove it.
These bars are thick and chewy, with just the right amount of pumpkin flavor. I also like the pumpkin/white chocolate combination. The original recipe called for semisweet chocolate, but I wanted to do something different. Maybe next time I’ll use butterscotch morsels. Oh goodness….to the kitchen!!!
Pumpkin White Chocolate Blondies
Adapted from Two Peas and Their Pod
Makes one 9X13” pan
2 cups all-purpose flour
1 Tbsp pumpkin-pie spice
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 large egg
2 tsp vanilla extract
1 cup canned pumpkin puree
2 cups white chocolate chips
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
In a large bowl, cream butter and sugar until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled, but don’t worry about it. Mix in dry ingredients until just combined. Fold in white chocolate chips.
Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
Cool bars completely in pan. Cut into squares and serve.