Let me warn you, making these was a really bad idea. These were so good I could not leave them alone. Thank goodness my parents were kind enough to let me bring some over so I didn’t gobble up the whole bunch in one day. My parents and Bernie described these blondies as pumpkin coffee cake, I think it taste like pumpkin pie goodness. They are super moist and you get a little sweetness from the white chocolate bits. Bring on the pumpkin for fall!!
Pumpkin-White Chocolate Blondies, from Cate’s World Kitchen
all-purpose flour whole wheat pastry flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips
Preheat oven to 350 degrees F
Grease 9X13 pan and set aside.
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. Reduce speed to low, and mix in dry ingredients until just combined. Fold in white chocolate chips.
Spread batter evenly into the 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, 30 to 40 minutes. Cool completely in pan before cutting into squares!
And look at this little boy who has been growing like a weed the last month!!