Pumpkin Blondies

We had company over for Fiesta night, and I wanted to try making a new dessert. I found these while cruising the internet recently and thought they looked amazing.  There are tons of great pumpkin recipes out there, and this one is from My Baking Addiction.

 

IMG_0356

 

I started combining my spices and dry ingredients.

 

IMG_0358

 

The next step calls for creaming the butter and sugars.

 

IMG_0359

 

This is a common step in many baking recipes.  Since one of my goals when I started this blog was to improve my baking technique,  I did a little research on ‘creaming’.  I read that this process should actually take 8 minutes (as opposed to the 2-3 minutes I usually do).  So I set the timer on my oven to see if there was a difference.  Since I have a hand mixer, it was a little extra work and obviously with one hand on the mixer and one on the bowl, it was tough to take pictures.

 

IMG_0361

 

After 2-3 minutes, I was ready to stop.  By 4 minutes, my arm was quite tired but I continued.  After 8 minutes, the mix really looked ‘light and fluffy’.  It definitely looked different from my usual creamed butter and sugar.  I was eager to see if it would make a difference in the final product.

 

IMG_0362

 

I added my pumpkin (1 full can) and although it did look curdled, per the author’s instructions, I did not fret.

 

IMG_0368

 

I combined the dry with the wet ingredients.

 

IMG_0369

 

And folded in the chocolate chips and nuts. I had a few pecans and few walnuts left over so I mixed both.

 

IMG_0370

 

I baked the blondies in my glass Pyrex and didn’t use the parchment paper.

 

IMG_0372

 

They came out beautiful and easily slid out of the pan.  The texture was very light as well.

 

IMG_0374

 

My guests loved them!  I sent them home with leftovers and the recipe!

Enjoy!

 

 

Pumpkin Blondies

From My Baking Addiction

 

Ingredients:

2 1/3 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar

1 large egg

2 teaspoons vanilla extract

1 (15 ounce) can pure pumpkin puree

2 cups dark chocolate chips

3/4 cup pecans; roughly chopped

 

Directions:

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.

2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.

4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.

5. Spread batter evenly in prepared pan. Bake 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, 35 to 40 minutes. Cool completely in pan.

 

Notes: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.

Advertisements

6 thoughts on “Pumpkin Blondies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s