Fall Baking Series.
This is what fall is made of and this is one of the first new Pumpkin things I made this fall…and it was really quite delicious. I actually ended up making it twice in the period of 3 or 4 days for different groups of people, and everyone loved them. I think these could be equally as good with regular chocolate chips or butterscotch chips, but I do love the subtle pumpkin contrasted with the uber sweet white choco.
These go on the definite BAKE list this fall.
Adapted from: Raspberri Cupcakes
1/2 cup (1 stick unsalted butter)
1/2 cup packed light-brown sugar
1/3 cup sugar
1 large egg
1 teasp. vanilla extract
1/2 cup pumpkin pureed (fresh or canned)
1 cup all-purpose flour
1 teasp. baking powder
1 teasp salt
3/4 teasp. cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 cup white choco chips
1) Preheat oven to350 degrees Fahrenheit.
2) Grease/Butter an 8 inch square baking pan
3) In a small frying pain over medium heat, heat butter until it begins to bubble and brown slightly. Keep a close eye on it because you do not want the butter to actually burn.
4) Remove butter from heat and let cool.
5) Meanwhile in a large bowl, sift together dry ingredients: flour, baking powder, salt, cinnamon, cloves and nutmeg.
6) In a stand mixer, combine sugars, butter, egg, vanilla and pumpkin.
7) Slowly add in dry ingredients the wet mixture while keeping your mixer on low.
8) Once combined, turn mixer off and fold in 3/4 cup of white choco chips.
9) Pour blondie mixture into baking pan and top with the remaining 1/4 cup of white choco chips.
10) Bake until golden brown (about 15-20 minutes).
11) Cool. Share. Enjoy!
This a delicious fall baking series recipe You should make this for your loved ones while clinging to Autumn. Also, the blog which I got this from…did a really cute little packaging of them– perfect gift.