Pumpkin Blondies with White Chocolate Chips

Pumpkin Blondies with White Chocolate Chips

To wrap up squash month on the blog here’s another great baked good using pumpkin!  Just like the pumpkin chai bread, these pumpkin blondies are a great way to deliver authentic pumpkin flavor during this pumpkin-y time of year.  I felt I had to do something with this squash when a friend gave me 4 of her 50 pie beauties from her garden!  Pie pumpkins are so easy to work with because I like to just bake them whole to use for recipes like these pumpkin blondies!

How many ways can you use pumpkin?

Fried?  Gratin?

With so much fresh pumpkin I also peeled and sliced a fresh one up using half for fried slices in ghee (chips!) and the other slices to make a gratin!

Pumpkin Blondies

Want some other unusual recipes for using pumpkin?  Check these out…

Pumpkin Cobbler

Chocolate Pumpkin Chess Squares

This pumpkin blondie recipe was adapted from a recipe a friend recently shared with me, thanks Cristy!

Pumpkin Blondies

Pumpkin Blondies with White Chocolate Chips

Prep

Cook

Total

Yield ~50 bars

Ingredients

2 1/2 c. pumpkin (either canned or fresh baked)

1 1/2 c. cold unsalted butter plus wrappers for buttering pan

2 c. dark brown sugar

4 large eggs

1/4 c. maple sugar

4 c. all-purpose flour

1 T. baking powder

1 T. baking spice

1 t. himalayan sea salt (I buy mine in bulk at Sprouts)

11 oz. bag of ghirardelli white chocolate chips

Instructions

  1. Pre-heat the oven to 350 degrees fahrenheit. 
  2. Line a half sheet pan with parchment paper and grease the paper with the butter papers. 
  3. In the bowl of a stand mixer with the paddle attached, cream the butter, brown sugar and maple sugar together until fluffy. 
  4. Add the eggs one at a time, scraping down the sides of the bowl with a spatula between each egg addition.
  5. Sift the flour, baking powder, baking spice and salt together.  Add the flour mixture one cup at a time and turn the mixer on slow speed between each addition just until incorporated.
  6. Add the pumpkin and mix until incorporated.
  7. Lastly, add in 2/3 of the white chocolate chips and stir in with the spatula.
  8. Spread the batter on the parchment-lined half sheet pan, tap the pan several times on a flat surface.
  9. Sprinkle the remaining white chocolate chips on top of the batter.
  10. Bake for about 30 minutes or until the batter is set.
  11. Cool completely in the pan on a cooling rack before cutting into approximately 2 inch square bars.
  12. Good for several days stored in the refrigerator, best served at room temperature.

Courses Breakfast, Dessert

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