I get on these kicks where I am in the mood for a certain ingredient and then for the next week or two I make a bunch of recipes using that ingredient. So when I went to Martin’s this weekend to grocery shop and saw that they had the big cans of pumpkin, I was excited. Nothing says October and fall more then pumpkin and I’ve been collecting a ton of pumpkin recipes over the past month. I bought two large cans of pumpkin thinking that this would allow me to make 3 of the recipes I’ve been dying to try and also allow me to try a few of my own.
The first one I wanted to make was the White Chocolate Pumpkin Blondies. I am a huge fan of Blondies. I like the fact that they have the texture similar to a brownie, but none of the chocolate flavor (I’m not big on chocolate cake). When I told my husband what I was making he wanted to know exactly what a blondie was. I explained it to him but he still didn’t get it. However, that didn’t deter him from asking all night when I was going to be making the blondies.
I checked out the recipe and made some adjustments to it before I began. The recipe was fairly simple to make though it didn’t look every appetizing while I was mixing it together. Once I poured it in the pan and popped it into the oven our mouths started watering. The cooking blondies smelled like butter and spices. When I took them out of the oven I set the entire pan on two wire racks to let them cool.
After about 15 minutes I transferred the semi-cooled blondies onto a cutting board using the foil. I had a little trouble peeling off the foil. The one side of the blondies crumbled apart but the rest looked good. I let them cool for another 5 minutes after taking off the foil before I cut them. When I brought one out on a plate for my husband to try he looked at it and said, “Oh! It’s like a brownie!” Yep, that’s right, it’s a blond brownie looking treat.
White Chocolate Pumpkin Blondies (adapted from Erin’s Food Files )
2 ¼ c. all purpose flour
1 T. pumpkin pie spice
1 t. baking soda
1 t. salt
½ c. butter (1 stick) at room temperature
½ c. applesauce
¾ c. sugar
½ c. light brown sugar
2 t. vanilla
¾ c. pumpkin puree
1 c. white chocolate chips
1. Preheat the oven to 350 degrees. Line the bottom and sides of a 9 x 13 baking dish with foil, leaving an overhang on all sides.
2. In a medium bowl mix the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3. In a large bowl cream the butter, applesauce, and sugars. Beat until smooth. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree (the mixture may look curdled).
4. Slowly mix the dry ingredient into the wet ingredients until just combined. Fold in the white chocolate chips.
5. Spread the batter evenly into prepared pan. Bake 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick comes out clean. Take out of the oven and cool completely in the pan.
6. Lift the cake from the pan using the foil. Peel off the foil and use a serrated knife to cut into squares.