Pumpkin Blondies
Ingredients
The batter
-
2
cups
all-purpose flour
-
1 ½
teaspoons
cinnamon
-
¼
teaspoon
fresh nutmeg
-
1
teaspoon
baking soda
-
¾
teaspoon
salt
-
2
sticks
unsalted butter, room temperature
-
¾
cup
sugar
-
¾
cup
brown sugar
-
1
large
egg
-
2
teaspoons
vanilla extract
-
1
cup
canned pumpkin puree
The mix-ins
-
1
cup
white chocolate chips
-
1
cup
cinnamon chips
Instructions
- Preheat the oven to 350°F and prepare a 9-by-13-inch baking pan with foil and cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- Cream the butter and both sugars with an electric mixer until smooth, then beat in the egg and vanilla.
- Add the pumpkin puree and mix until combined, then gradually incorporate the flour mixture without overmixing.
- Stir in the white and cinnamon chips by hand.
- Spread the batter evenly in the prepared pan and bake for 35-40 minutes until the edges pull away from the pan and a toothpick comes out clean.
- Cool completely in the pan, then lift out using the foil, peel off the foil, and cut into squares.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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