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Pumpkin Blondies | Can't Stay Out of the Kitchen | these spectacular #cookies are filled with #butterscotch chips, white #chocolate chips, #pumpkin and #pecans. #CandyCorns at the top and a white chocolate glaze make them absolutely irresistible. #brownies #fall #FallBaking #holidays #dessert #ThanksgivingDessert #pumpkindessert

Pumpkin Blondies

Teresa Ambra
These spectacular Pumpkin Blondies are filled with butterscotch chips, white chocolate chips, pecans and seasoned with cinnamon, allspice, ginger and nutmeg. They make a fantastic dessert bar for fall baking. They're also terrific for holidays like Thanksgiving.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 349 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 nut chopper if pecans are not previously chopped
  • 1 electric mixer
  • 1 rubber spatula
  • 1 zip lock bag without the "stand and fill" bottom.

Ingredients
  

  • 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 cup unsalted butter melted and cooled (2 sticks)
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tbsp. vanilla extract
  • 15 oz. can pumpkin puree (about 2 cups)
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup pecans coarsely chopped (measure after chopping)
  • 11.5 oz. bag white chocolate chips

Instructions
 

  • Preheat oven to 350°.
  • Melt butter and cool.
  • Add to a large mixing bowl with brown sugar, sugar, egg, vanilla, pumpkin, cinnamon, ginger, allspice, nutmeg and salt.
  • Mix with an electric mixer until ingredients are thoroughly incorporated and mixture is smooth.
  • Add flour, butterscotch chips, white chocolate chips and pecans and stir with a wooden spoon to combine.
  • Pour into a greased 9x13” glass baking dish.
  • Smooth top with a rubber spatula.
  • Bake at 350° for 40-50 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely.
  • For icing: Melt one bag of white chocolate chips in microwave for one minute on high.
  • Spoon icing into a zip lock bag (without the "stand and fill" bottom); cut a small corner off the bag.
  • Drizzle icing over top of blondies.
  • Allow icing to set; can decorate with candy corns if desired.
  • Cut into bars to serve.

Notes

NOTE: These bars taste just as delicious when made with gluten free flour.
 
Recipe adapted from Brown-Eyed Baker.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 349kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 33mgSodium: 94mgPotassium: 150mgFiber: 2gSugar: 32gVitamin A: 3023IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword chocolate chips, cookie, dessert, pumpkin, white chocolate chips
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