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  • Rebecca Ellsworth

    Pumpkin Blondies. I like to bake with pumpkin all year and pretend it's fall. Pumpkin Delusional Disorder - it's a real thing.

  • Melissa Rowland

    Pumpkin Blondies (Adapted from Annie's Eats) Ingredients 2 cups all-purpose flour 1 tbsp. pumpkin pie spice 1 tsp. baking soda ¾ tsp. salt 16 tbsp. unsalted butter, at room temperature 1/2 cup granulated sugar 3/4 cup brown sugar 1 large egg 2 tsp. vanilla extract 1 cup pumpkin puree 1 cup white chocolate chips 1/2 cup toasted nuts, optional (I did not use these but I think they would make a great addition and will probably try it next time) Directions Preheat the oven to 350° F. *Grease and flour (or use bakers spray) a 9×13-inch baking dish. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips (and nuts, if using) with a rubber spatula. Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting. To serve, cut into 24 squares and transfer to a serving platter. *Annie's recipe calls for lining the pan with foil, but I didn't want to mess with it so I just used my bakers spray. I had no problems cutting the blondies and transferring them to a serving platter. So I don't necessarily think you have to use foil.

  • Monique Kiehm Miller

    Pumpkin Blondies- I love all things pumpkin!

  • Stephanie Smedley

    Pumpkin blondies.... there really can't ever be enough pumpkin recipes for me!

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