Pumpkin-White Chocolate Blondies
Makes 9"x13" pan.
Wait a minute... Thanksgiving is two weeks away?? Already?!? Hope you are planning your menus, and including these blondies in the line-up!
I will make these again... probably every year... if not multiple times a year. They were easy to make, easy to serve, and deliciously moist and flavorful. The addition of white chocolate chips makes it even more desirable.
Slightly adapted from: Pink Parsley
2 cups all-purpose flour (spooned and leveled)
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.
Coat a 9-by-13-inch baking pan with non-stick spray.
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 (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
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, 28-32 minutes. Cool completely in pan.
Cut into squares and serve.